Print

Creamy Vegan Carrot Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and creamy vegan soup made with carrots, potatoes, and coconut milk, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups carrots, chopped
  • 2 cups potatoes, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. In a large pot, warm the olive oil over medium heat.
  2. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
  3. Stir in the chopped carrots and potatoes and let them cook together for a few moments.
  4. Pour in the vegetable broth, bringing the mixture to a gentle boil.
  5. Lower the heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
  6. Stir in the coconut milk, seasoning with salt and pepper to your liking.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

This soup is perfect for meal prep and can be frozen for up to 3 months. Add spices like curry powder or cumin for a warm twist.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-vegan-carrot-potato-soup/