Go Back

Vegan Carrot Potato Soup

Vegan carrot potato soup made silky and smooth with an immersion blender, simmered until carrots and Yukon gold potatoes are completely tender. Finished with coconut milk, a bright lemon stir-in, and a cozy spice blend.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 lb carrots peeled and roughly chopped
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
Liquids & Dairy Alternatives
  • 13.5 oz coconut milk 1 can
  • 4 cup vegetable broth
  • 1 lemon juice juice of 1 lemon
Seasonings
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 salt and pepper to taste
Toppings
  • 1 pepitas for garnish
  • 1 chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then add the diced onion. Sauté for 5 minutes until soft, stirring so the onions don’t brown.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant, keeping the heat at medium.
  3. Stir in turmeric, cumin, smoked paprika, and cayenne. Cook for 1 minute to bloom the spices, watching for a fragrant aroma.
Simmer the soup
  1. Add the chopped carrots, cubed Yukon gold potatoes, coconut milk, and vegetable broth to the pot. Bring the mixture to a boil over medium-high heat.
  2. Reduce to a gentle simmer and cook for 25-30 minutes until carrots and potatoes are completely tender. Look for a fork-tender texture throughout.
Blend and finish
  1. Blend the soup completely smooth using an immersion blender. Blend until the texture is uniform with no visible chunks.
  2. Stir in the lemon juice. Taste and adjust brightness as needed.
  3. Season with salt and pepper to taste. Garnish with pepitas and chives right before serving.

Notes

For the smoothest texture, blend while the soup is hot and keep the blender moving to avoid air pockets. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freeze up to 2 months for best quality, then thaw and reheat until steaming. For a lower-fat option, use light coconut milk (or reduce coconut milk to 10 oz and add extra broth).