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Craving a quick, wholesome Carrot Potato Soup Recipe? In just 30 minutes, you’ll sauté onion, garlic, carrots, and potatoes until tender. Then, you blend everything with vegetable broth, coconut milk, and warming spices like cumin and paprika. Next, you return the velvety Veggie Chowder Soup to the pot, adjust seasoning, and simmer briefly. Finally, you garnish your Vegan Carrot Potato Soup with fresh parsley, a swirl of coconut cream, and a crack of black pepper. This creamy Potato Soup With Veggies doubles as a satisfying weeknight dinner or lunch. Serve it hot with crusty bread for an effortless, nourishing meal.
I live just outside of Asheville, North Carolina, where the Blue Ridge Mountains cradle the land like an old friend. I grew up in Indiana, helping my grandma stir giant pots of chicken and noodles without measurements. That early kitchen rhythm sparked my passion. I later toured as a drummer, worked construction, then trained in Chicago kitchens. Today, I run a teaching kitchen from my barn, and I still rely on simple, soulful recipes like Carrot Potato Soup. It reminds me of home, warmth, and the magic that happens when humble ingredients unite in a bowl. It’s creamy, vibrant, and always feels like a hug in a bowl.
Carrot Potato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 4 minutes.
- Add garlic, carrots, and potatoes. Stir for 2 minutes to toast with spices.
- Pour in vegetable broth. Stir in cumin, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer 15–18 minutes until vegetables are tender.
- Remove pot from heat. Blend soup with an immersion blender (or carefully in batches in a stand blender) until smooth.
- Return soup to pot. Stir in coconut milk and warm gently for 2 minutes without boiling.
- Ladle into bowls, garnish with parsley and a swirl of coconut cream, and serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story & Inspiration Behind Carrot Potato Soup
A Personal Memory
My earliest kitchen memory involves standing on a milk crate beside my grandma in Indiana. We never measured a thing, yet she always knew how to coax flavor from simple ingredients. Back then, Carrot Potato Soup didn’t exist in our repertoire. However, I can still taste the sweetness of fresh carrots and the soft bite of potatoes from those pots.
Years later, I found myself in Chicago learning classical technique. I’ll never forget a chilly winter evening when I combined carrots from a local market with Idaho spuds. I added warming spices and creamy coconut milk, and in that moment, Carrot Potato Soup became my own. Each spoonful felt like a tribute to my grandma’s unmeasured magic.
Why This Recipe Matters
This Carrot Potato Soup Recipe shines because it honors simple ingredients and big flavor. In addition, it requires minimal prep and offers maximum comfort—just what busy home cooks need. Furthermore, it adapts easily to dietary needs, shifting from vegetarian to vegan in a single swap. As a result, this soup fits into almost any weekly meal plan.
Moreover, this Veggie Soup Vegan option uses pantry staples and seasonal produce. It doubles as a light lunch or a hearty starter for dinner. Finally, it showcases how humble roots like potatoes and carrots can deliver a rich, velvety texture without dairy or heavy cream.
Ingredients & Instructions
Ingredients You Need for Carrot Potato Soup
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Yellow onion, chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Carrots, peeled and sliced | 3 cups |
| Potatoes, peeled and diced | 2 cups |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Cumin | 1 tsp |
| Smoked paprika | 1/2 tsp |
| Salt and pepper | To taste |
| Fresh parsley, chopped | For garnish |
Step-by-Step Instructions for Carrot Potato Soup
- First, heat olive oil in a large pot over medium heat. Then, sauté onion until it softens, about 4 minutes.
- Add garlic, carrots, and potatoes. Stir constantly for 2 minutes to toast the spices.
- Pour in vegetable broth. Next, stir in cumin, smoked paprika, salt, and pepper.
- Bring to a gentle boil. Then, reduce heat and simmer for 15–18 minutes, until veggies are fork-tender.
- Remove pot from heat. Carefully blend soup until smooth using an immersion blender or in batches in a stand blender.
- Return soup to pot. Stir in coconut milk, then heat gently for 2 minutes without boiling.
- Finally, ladle into bowls and garnish with parsley and a drizzle of coconut cream.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
If you want a lower-fat option, substitute light coconut milk or use half-and-half. For a nut-free vegan version, skip coconut milk and stir in plain cashew yogurt at the end. Instead of yellow potatoes, you can use sweet potatoes for extra sweetness and vitamin A. Moreover, add a peeled, chopped apple for a hint of natural fruitiness.
For extra protein, stir in cooked white beans or red lentils before blending. You can also toss in chopped kale or spinach toward the end of simmering for a green vegetable boost. Finally, to intensify flavor, roast the carrots and potatoes at 400°F for 20 minutes before adding them to the pot.
Serving Suggestions
Serve this Carrot Potato Soup with crusty multigrain bread or garlic toast. Additionally, top with homemade croutons or a sprinkle of smoked paprika for color. On the side, a simple arugula salad tossed in lemon vinaigrette adds brightness and crunch.
To meal-prep, cool the soup completely, then store in airtight containers for up to 4 days in the fridge. You can also freeze portions for up to 3 months. When reheating, warm gently on the stovetop and stir in a splash of broth if needed to thin the soup.
Health Benefits of Carrot Potato Soup
This Carrot Potato Soup delivers a powerful nutritional punch. Carrots provide beta-carotene, which your body converts into vitamin A for healthy vision and skin. Meanwhile, potatoes offer complex carbohydrates for sustained energy. Also, this soup provides dietary fiber, which supports digestion and helps keep you full longer.
Furthermore, using vegetable broth and coconut milk makes this recipe dairy-free, hence it fits into vegan and lactose-free diets. The added garlic and onion contribute antioxidants that help your immune system. In addition, herbs and spices like smoked paprika and cumin offer anti-inflammatory benefits.
Overall, this soup works beautifully in balanced meal plans. It suits vegetarian, vegan, and gluten-free lifestyles. Plus, you can adjust ingredients to fit low-fat or low-carb goals. As a result, Carrot Potato Soup becomes a versatile staple that nourishes both body and soul.
Conclusion
Whether you’re new to vegan cooking or a seasoned home chef, this Carrot Potato Soup Recipe offers comfort and ease. It highlights how basic ingredients can come together in a luxurious, velvety texture that satisfies every craving. Moreover, the recipe scales easily for solo lunches or family dinners. You’ll love how simple it is to customize the flavor profile with different spices and garnishes.
As you stir the pot, remember the joy of discovery in the kitchen. Trust your senses, season to taste, and don’t fear experimenting. This Vegan Carrot Potato Soup will become a go-to on chilly nights or whenever you need a bowl of warmth. So grab your ladle, gather those carrots and potatoes, and let the soup remind you that good food always brings people together.
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FAQs About Carrot Potato Soup
1. Can I make this soup in a slow cooker?
Yes, you can. First, add sautéed onions, garlic, carrots, potatoes, spices, and broth to the slow cooker. Then, cook on low for 6–7 hours or high for 3–4 hours. Finally, blend, stir in coconut milk, and serve.
2. How do I store and reheat leftovers?
Cool the soup completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days or freeze for 2–3 months. Reheat gently on the stovetop, adding a splash of broth if it becomes too thick.
3. Can I use an immersion blender safely?
Absolutely. First, remove the pot from heat. Then, submerge the immersion blender head and pulse until smooth. Lastly, return the pot to low heat, stir in coconut milk, and warm through.
4. What toppings work best with this soup?
Consider fresh herbs like parsley or cilantro, a swirl of coconut cream, roasted pumpkin seeds, or crunchy croutons. Additionally, a sprinkle of chili flakes or smoked paprika adds color and heat.
