Vegan Carrot Potato Soup – Creamy, Cozy, and Full of Flavor

There’s something so grounding about a warm bowl of vegan carrot potato soup. It’s nourishing, simple, and tastes like home. In this article, I’ll walk you through how I took a traditionally rich and creamy loaded potato soup and turned it into a delicious, 100% plant-based version without losing the flavor or comfort. You’ll find a personal story that inspired this version, a full recipe using easy-to-find ingredients, and smart swaps that make it both healthy and hearty. Whether you’re vegan or just craving something cozy, this recipe delivers.

A Midwestern Soul Meets Plant-Based Comfort

I’ve stood at a thousand stoves—some in fancy kitchens, some in greasy spoons—but nothing’s taught me more than watching my grandma cook in her tiny Indiana kitchen. No measuring cups. No timers. Just instinct, care, and those big, quiet pots of soup that seemed to go on forever.

Now that I’m in the Blue Ridge Mountains of North Carolina, I’ve taken that memory and shaped it into my own version of comfort. Lately, it’s this vegan carrot potato soup. It was born on a chilly weekend afternoon, after a long morning of back-to-back lessons in my teaching barn. I needed something quick, warming, and easy to scale for a crowd—something wholesome without feeling like health food.

The original version of this recipe came with bacon, cheddar, sour cream—all the classic loaded potato soup goodness. But I wanted to make it cleaner, lighter, and more inclusive for my plant-based guests. What I ended up with was a soup that’s so good, no one misses the dairy—or the meat.

Carrots bring sweetness and a beautiful golden hue, while potatoes give it that natural creaminess you want in a homemade soup recipe. Garlic, onion, and veggie broth build the base. Instead of bacon, I use smoked paprika and coconut aminos for that familiar depth. And for richness? A swirl of cashew cream or full-fat coconut milk seals the deal.

If you’re already a fan of sopa de papa or baked potato soup, this version lets you enjoy that same comfort, just plant-based. It also freezes like a dream, making it perfect for meal prep or lazy Sundays.

Next, let’s get into the ingredients and vegan-friendly swaps that make this soup shine.

Plant-Based Comfort Made Simple: Potato Soup Easy & Vegan

Why Vegan Potato Soup Can Be Surprisingly Easy

Making potato soup easy is about trusting what simple ingredients can do when they’re layered the right way. You don’t need complicated vegan products or expensive store-bought creamers. Just whole foods, one pot, and a few techniques I picked up through years of both culinary chaos and quiet kitchens.

In my version of vegan carrot potato soup, everything happens in one pot. No roasting. No blending unless you want to. Just sauté, simmer, and season. You’ll sauté the onions first, then add garlic, carrots, and diced russet potatoes. From there, pour in your vegetable broth, and let the soup simmer until everything is soft enough to mash. If you want it extra creamy, hit it with an immersion blender—but it’s totally optional.

What makes this version stand out is its richness without dairy. A spoonful of cashew cream stirred in at the end mimics that traditional velvety finish from sour cream or milk. A sprinkle of nutritional yeast adds that “cheesy” background note. Smoked paprika and a dash of coconut aminos create that underlying umami you’d usually get from bacon.

The ingredients are flexible, too. No cashews? Use full-fat coconut milk or oat cream. No broth? Water works in a pinch with the right seasoning. That’s the beauty of homemade soup recipes—they bend with your pantry.

If you like cozy meals that come together effortlessly, you’ll probably love my easy one-pot vegan chili—just like this soup, it’s all about big flavor with no fuss.

Batch-Friendly and Beginner-Proof

This recipe is perfect if you’re short on time, new to plant-based cooking, or just want something that tastes like home without hovering over the stove. It’s also a great entry point for anyone looking to transition from heavier soups like loaded baked potato soup to lighter, dairy-free options that still hit the same comfort buttons.

Here’s what makes this version so approachable:

• No fancy tools needed: Just a pot and a spoon.
• Done in under 45 minutes
• Minimal chopping: You can even leave the potato skins on for rustic texture.
• Freezer-friendly: Make a double batch and save half for later.

And if you’re a fan of easy meal prep, pair this soup with my roasted chickpea kale salad for a full plant-powered lunch combo.

Reinventing Comfort: Vegan Take on the Baked Potato Soup Recipe

The Classic Baked Potato Soup, Reimagined Vegan

A good baked potato soup recipe is usually a thick, creamy, loaded bowl of indulgence. But if you’ve been missing that flavor on a plant-based diet, I’m here to tell you: you don’t have to. This vegan carrot potato soup brings all the warmth and body of the traditional version, just with smart swaps and real ingredients.

The base of the soup still starts with sautéed onions and garlic—those never go out of style. Instead of bacon, we use a smoky combo of smoked paprika, a dash of liquid smoke, and coconut aminos to recreate that savory depth. Carrots replace the richness you’d normally get from heavy cream or cheddar by adding both color and sweetness, while potatoes bring the body and starch.

And the best part? You can still “load” it up. Top each bowl with:

• Vegan cheddar or nutritional yeast
• Coconut bacon or crispy chickpeas
• Cashew cream or dairy-free sour cream
• Chopped scallions or fresh chives

This plant-based twist hits all the notes of a traditional loaded potato soup—it’s thick, rich, and full of umami. If you’re used to making my traditional baked potato soup but want to lighten things up, this version is your new go-to.

Balanced Flavors, No Dairy Required

Here’s a flavor tip I picked up during my days in Portland’s seasonal kitchens: layering fat and acid creates richness without the heaviness. So, in this recipe, the fat comes from a small amount of olive oil or cashew cream, and the acid comes from lemon juice or apple cider vinegar stirred in at the end. That contrast brightens the whole bowl.

Below is a quick table to show how this vegan carrot potato soup stacks up against a traditional baked potato soup:

Ingredient	Traditional Version	Vegan Version
Base	Bacon fat & flour roux	Olive oil & veggie broth
Creaminess	Milk or cream	Cashew cream or coconut milk
Toppings	Cheddar, sour cream, bacon	Vegan cheese, coconut bacon, herbs

So yes, you can absolutely still enjoy the comfort of a baked potato soup recipe without compromise. And if you’re into building meals around your soup night, serve this one alongside my savory vegan pull-apart garlic bread—no one will miss the dairy.

Sopa de Papa Reinvented – A Plant-Based Global Classic

Rooted in Tradition, Elevated by Plants

Across Latin American kitchens, sopa de papa holds a special place. It’s one of those dishes that stretches a few humble ingredients—potatoes, broth, onions—into something deeply nourishing. Whether it’s cooked over an open flame in a clay pot or slowly simmered on a modern stovetop, the heart of the soup is always the same: comfort, warmth, and care.

I first tasted a true sopa de papa in New Mexico, served with a slice of avocado and lime on the side, and I was instantly drawn to its simplicity. No bacon. No cheese. Just real ingredients cooked right. That bowl inspired this vegan carrot potato soup—an ode to the old, with room for the new.

What makes this recipe work in the same spirit is its flexibility. You’re not tied to a single flavor profile. Want it spicy? Add a bit of diced jalapeño during the sauté. Want more depth? Toss in roasted carrots or a spoonful of tomato paste for sweetness and color.

If you’re used to rich loaded baked potato soup, this lighter but still flavorful sopa de papa will surprise you with how satisfying it is. Plus, it fits easily into gluten-free, dairy-free, and whole-food diets.

Try serving this soup with a squeeze of fresh lime juice and a spoonful of vegan crema on top. Or, keep it rustic and let the potatoes shine. And if you love soulful, one-pot dishes, check out my Mexican lentil soup—it’s hearty, filling, and perfect for cool evenings.

Vegan Ingredients & Instructions

Let’s bring everything together with this fully vegan version of the recipe—adapted from my original creamy potato soup but totally dairy-free and plant-powered:

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 4 large russet potatoes, diced
• 2 large carrots, peeled and sliced
• 1/4 cup all-purpose flour (or gluten-free blend)
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (like oat or almond)
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: 1 tablespoon nutritional yeast, 1/2 cup coconut milk or cashew cream, fresh herbs for garnish

Instructions

1. Heat olive oil in a soup pot over medium heat. Add chopped onions and sauté for 5 minutes until soft.
2. Stir in garlic and flour, cooking for 1 minute while stirring constantly.
3. Slowly whisk in vegetable broth and plant-based milk until smooth.
4. Add potatoes, carrots, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat. Cover partially and simmer for 20 minutes.
6. Once potatoes are tender, mash some of them in the pot for thickness.
7. Stir in nutritional yeast or coconut milk for added richness.
8. Adjust seasoning and serve hot with herbs, lime juice, or vegan toppings.

This version of sopa de papa proves you don’t need cream, cheese, or meat to build layers of flavor. Just time, attention, and a pot full of love.

Conclusion: Old-School Roots, New-School Flavor

From my grandma’s chicken and noodles in Indiana to smoky sopa de papa in the Southwest, every bowl of soup tells a story. And this vegan carrot potato soup is mine—a dish that connects past comfort with present choices.

It’s creamy without cream. Savory without meat. And simple enough to become your go-to on a weeknight or rainy Sunday. Whether you’re plant-based full-time or just dipping your spoon into new flavors, this soup gives you warmth, ease, and deep, familiar satisfaction.

If this soup found a spot at your table today, you’ll probably love my creamy vegan mushroom stew—it’s another bowlful of bold, nourishing comfort.

Follow Daily Free Recipes on Pinterest for daily comfort meals, fall favorites, and kitchen inspiration you’ll actually use.

Frequently Asked Questions