Vegan Carrot Potato Soup is a delicious and healthy choice for any meal. This creamy soup is easy to prepare and packed with flavors. Made with fresh carrots and potatoes, it offers a comforting taste that warms you up from the inside. The addition of coconut milk makes it rich and creamy without using any dairy. This soup is perfect for a quick lunch or a cozy dinner. Plus, it’s vegan, meaning it’s free from any animal products, making it suitable for everyone. Enjoy a bowl of this hearty soup and feel good about what you’re eating!
Why Make This Recipe
This Vegan Carrot Potato Soup is not only tasty but also very nutritious. Carrots are full of vitamins, especially vitamin A, while potatoes boost your energy with healthy carbs. Moreover, coconut milk adds a creamy texture without the use of dairy. This soup is great for meal prep and can serve as a light lunch or dinner. It’s also very budget-friendly, as you can find all the ingredients at your local store. Making this soup is an easy way to enjoy wholesome foods that are good for your body and soul.
How to Make Vegan Carrot Potato Soup
Ingredients
- 4 large carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the carrots and potatoes, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
- Add the coconut milk and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
How to Serve Vegan Carrot Potato Soup
Serve this soup warm in bowls. It pairs well with crusty bread or a fresh salad. For a special touch, you can add a swirl of extra coconut milk on top or sprinkle some fresh herbs. Enjoy it on a chilly day, or any time you crave something comforting.
How to Store Vegan Carrot Potato Soup
You can store any leftover soup in an airtight container in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. Just pour the cooled soup into freezer-safe containers. It can stay in the freezer for up to 3 months. To reheat, simply thaw and warm on the stove.
Tips to Make Vegan Carrot Potato Soup
For extra flavor, you can add spices like cumin or ginger. If you want a thicker soup, use less vegetable broth. You can also adjust the creaminess by adding more or less coconut milk. Taste the soup while cooking to get the seasonings just right.
Variations
Feel free to add other vegetables like bell peppers or spinach for extra nutrition. You can also use sweet potatoes instead of regular potatoes for a different taste. Adding some red pepper flakes can give it a nice kick if you like your soup spicy.
FAQs
1. Can I use other types of milk instead of coconut milk?
Yes, you can use almond milk or soy milk, but the soup won’t have the same richness.
2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it safe for those with gluten sensitivities.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time.
4. What can I serve with this soup?
This soup goes well with bread, sandwiches, or a light salad.
5. How can I make the soup spicy?
You can add red pepper flakes, cayenne pepper, or some diced jalapeños to give it some heat.
Vegan Carrot Potato Soup
A delicious and creamy vegan soup made from fresh carrots and potatoes, enriched with coconut milk for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 4 large carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the carrots and potatoes, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
- Add the coconut milk and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
Great for meal prep; can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
