Why Make This Recipe
This creamy vegan carrot potato soup is a fantastic dish to prepare for a cozy meal. It’s not only delicious but also packed with nutrients from fresh vegetables. This recipe is easy to follow, making it perfect for both beginner and experienced cooks. You can enjoy it on its own or with some crusty bread.
How to Make Creamy Vegan Carrot Potato Soup
Ingredients:
- 4 large carrots, diced
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (like parsley or thyme) for garnish (optional)
Directions:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onions and cook until they become translucent, about 5 minutes.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add the diced carrots and potatoes to the pot.
- Pour in the vegetable broth, bringing it to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the veggies are tender.
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
- Stir in the coconut milk and season with salt and pepper to taste.
- Return the pot to low heat for a few more minutes to warm through.
- Serve hot and garnish with fresh herbs if desired.
How to Serve Creamy Vegan Carrot Potato Soup
This soup is best enjoyed hot. You can serve it in a bowl with a sprinkle of fresh herbs on top. Pair it with crusty bread or a side salad for a complete meal.
How to Store Creamy Vegan Carrot Potato Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to three days. You can also freeze the soup for up to three months. Just make sure to cool it completely before freezing.
Tips to Make Creamy Vegan Carrot Potato Soup
- Use fresh vegetables for the best flavor.
- Adjust the thickness of the soup by adding more or less vegetable broth.
- For extra creaminess, try adding a bit more coconut milk or a splash of lemon juice for brightness.
- You can enhance the flavor by adding spices like cumin or paprika.
Variation
You can add other vegetables like celery or bell peppers for additional flavor and nutrition. You can also substitute the coconut milk with almond milk or cashew cream for a different taste.
FAQs
1. Can I use other types of milk instead of coconut milk?
Yes, you can use almond milk, soy milk, or any other plant-based milk you prefer. Just keep in mind that it may change the flavor slightly.
2. Is this soup gluten-free?
Yes, this creamy vegan carrot potato soup is gluten-free as it does not contain any wheat products.
3. Can I make this soup in advance?
Absolutely! You can make it ahead of time, store it in the fridge, and reheat it when you’re ready to serve.
Print
Creamy Vegan Carrot Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and nutritious creamy vegan soup made with fresh vegetables, perfect for a cozy meal.
Ingredients
- 4 large carrots, diced
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (like parsley or thyme) for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onions and cook until they become translucent, about 5 minutes.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add the diced carrots and potatoes to the pot.
- Pour in the vegetable broth, bringing it to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the veggies are tender.
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.
- Stir in the coconut milk and season with salt and pepper to taste.
- Return the pot to low heat for a few more minutes to warm through.
- Serve hot and garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan soup, carrot soup, potato soup, healthy recipe, creamy soup
