Description
Vegan Carrot Potato Soup is a comforting and nutritious dish that warms the soul. This creamy blend of sweet carrots and starchy potatoes creates a delightful, velvety texture that’s perfect for chilly days. Easy to prepare in just 40 minutes, this plant-based soup is not only delicious but also visually appealing with its vibrant orange hue. Serve it as a cozy starter or pair it with crusty bread for a satisfying main meal.
Ingredients
Scale
- 4 medium carrots (about 2 cups, chopped)
- 2 medium potatoes (about 2 cups, diced)
- 1 medium yellow onion (1 cup, chopped)
- 4 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté diced onions until translucent (5 minutes). Add minced garlic and sauté for another minute.
- Add chopped carrots and diced potatoes to the pot along with vegetable broth. Bring to a gentle boil.
- Reduce heat to low, season with salt and pepper, and let simmer uncovered for about 20-25 minutes until veggies are tender.
- Carefully blend the mixture until smooth using a blender or immersion blender, adding coconut milk for extra creaminess.
- Return the blended soup to the pot over low heat. Adjust seasoning as needed before serving.
- Ladle into bowls, garnishing with fresh herbs or a swirl of coconut milk if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 6g
- Sodium: 564mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Enhance flavor by adding ginger or spices like cumin or curry powder. Boost nutrition by incorporating greens like kale or spinach at the end of cooking. Store leftovers in an airtight container in the fridge for up to five days or freeze for later use.