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Creamy Vegan Carrot Potato Soup

A warm and comforting soup made with carrots, potatoes, and coconut milk, perfect for chilly days and versatile enough for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: Plant-Based, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces carrots, chopped Fresh and vibrant in color
  • 2 pieces potatoes, peeled and chopped Use firm potatoes for better texture
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Check labels for gluten-free options
  • 1 cup coconut milk Can substitute with almond milk for a different flavor
  • to taste salt
  • to taste pepper
  • to taste olive oil for sautéing
  • optional Fresh herbs for garnish Parsley or cilantro recommended

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and minced garlic; sauté until soft (3-5 minutes).
  3. Add chopped carrots and potatoes; stir for a couple of minutes.
  4. Pour in vegetable broth, bring to a boil.
  5. Reduce heat and let simmer until tender (15-20 minutes).
  6. Blend the soup until smooth using an immersion blender or regular blender.
  7. Stir in coconut milk and season with salt and pepper.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

For thicker soup, reduce the amount of vegetable broth. Can add spices like cumin or paprika for extra flavor.