Vegan Carrot Potato Soup Recipe

I’m excited to share my creamy vegan carrot and potato soup that’s incredibly delicious and surprisingly simple, and it’s one of my favorite Vegetarian Potato Soup Recipes.

I never thought a handful of simple pantry things could turn into something this addictive. My vegan soup tastes rich but not heavy, and a sautéed yellow onion with a splash of coconut milk brings an unexpectedly deep creaminess.

It’s bright and a little sweet, yet somehow savory in ways that make you keep guessing. Folks pin it under Soup Recipes With Carrots and call it Veggie Soup Vegan, but when I serve a bowl people always ask what the secret is.

I won’t spoil everything now, but it proves small tweaks can totally change a classic.

Ingredients

• Carrots are sweet, earthy, packed with beta carotene and fiber.
• Potatoes give creamy body, starch and filling carbohydrates for comfort.
• Coconut milk adds rich, silky fat and its gentle tropical sweetness.
• Onion builds savory depth with natural sugars, giving mellow sweetness.
• Garlic brings pungent, sharp umami notes that brighten n warm.
• ginger gives zesty, spicy lift, cutting sweetness with fresh warmth.
• Vegetable broth is savory base, adds minerals, salt balance and depth.
• Lemon juice adds bright acidity to lift flavors and cut richness.
• Parsley or cilantro adds fresh herbal brightness and a peppery finish.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated or finely chopped (about 1 tsp) optional
• 1 lb carrots, peeled and chopped (about 4 cups)
• 1 lb potatoes (Yukon Gold or russet), peeled and chopped (about 2 medium)
• 2 stalks celery, chopped optional
• 4 cups vegetable broth
• 1 cup canned full fat coconut milk (or 1 cup unsweetened plant milk)
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme or 2 sprigs fresh thyme
• 1 bay leaf optional
• 1 tbsp fresh lemon juice
• 1 tsp maple syrup optional
• 2 tbsp chopped fresh parsley or cilantro for garnish

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat, add the chopped yellow onion and a pinch of the 1 tsp kosher salt, saute until soft and translucent about 5 to 7 minutes, add the chopped celery if using and cook another 2 minutes.

2. Stir in the minced garlic and the grated ginger if using, cook 30 to 45 seconds until fragrant but dont let them brown.

3. Add the peeled chopped carrots and potatoes, sprinkle in 1/2 tsp ground cumin, 1/2 tsp dried thyme or the 2 fresh thyme sprigs, the bay leaf if using, and the remaining salt, stir to coat the veggies.

4. Pour in the 4 cups vegetable broth, bring to a boil then reduce heat and simmer, covered, until carrots and potatoes are very tender about 15 to 20 minutes.

5. Remove thyme sprigs and bay leaf, then puree the soup until smooth with an immersion blender right in the pot or carefully in batches in a blender, take care hot soup splatters.

6. Stir in 1 cup canned full fat coconut milk or 1 cup unsweetened plant milk and 1 tsp maple syrup if you want a touch of sweetness, warm for 2 to 3 minutes to meld the flavors.

7. Add 1 tbsp fresh lemon juice and 1/4 tsp freshly ground black pepper, taste and adjust seasoning with more salt or lemon if needed; if soup is too thick thin with a splash more broth or water, if too thin simmer a bit to thicken.

8. Reheat gently if needed, ladle into bowls and sprinkle with the 2 tbsp chopped fresh parsley or cilantro for garnish.

9. Optional finishing trick: drizzle a little extra coconut milk on top and grind a bit more black pepper right before serving for a pretty, tasty finish.

Equipment Needed

1. Large heavy bottomed pot (4 to 6 qt) for sauteing and simmering
2. Chef’s knife (sharp) for chopping
3. Cutting board
4. Vegetable peeler for carrots and potatoes
5. Measuring cups and spoons (1 cup plus a 4 cup liquid measure, tbsp and tsp)
6. Wooden spoon or heatproof spatula for stirring
7. Immersion blender or regular blender for pureeing, careful hot soup splatters
8. Ladle for serving
9. Can opener and microplane or fine grater for ginger, optional citrus reamer if you wanna juice the lemon

FAQ

Vegan Carrot Potato Soup Recipe Substitutions and Variations

• Olive oil: swap with avocado or canola oil, or 1 tbsp vegan butter for a richer taste. If you want oil-free just sweat the veg in 2–3 tbsp vegetable broth instead
• 1 cup canned full fat coconut milk: use 1 cup cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water), or 1 cup unsweetened oat or soy milk plus 1–2 tbsp tahini, or blend 1 cup silken tofu for creaminess
• 1 lb potatoes: replace with sweet potatoes (same weight) for a sweeter soup, or use 1 lb cauliflower florets for a lighter, lower-starch version
• 4 cups vegetable broth: use 4 cups water plus 2 tsp veg bouillon, or dissolve 3 tbsp miso in hot water, or swap for mushroom stock for extra umami

Pro Tips

– Caramelize the onions longer, dont rush it. Let them get golden brown, it adds real depth, and a little sugar or a splash of balsamic at the end of the saute will boost the sweet carrot flavor without making it cloying.

– Roast the carrots and potatoes first if you want more caramelized, concentrated flavor, then add them to the pot. It takes an extra 20 minutes but the soup tastes way richer, plus you can roast a big tray and use leftovers for salads.

– Be careful when pureeing hot soup, its easy to get burned. Let it cool a few minutes, blend in small batches and hold the lid down with a towel, or use an immersion blender and pulse slowly. For ultra smooth texture, push the soup through a fine mesh strainer.

– Taste and adjust at the end, dont assume seasonings are done. Lemon juice and a tiny bit of maple syrup can balance each other, add salt last, and if the soup is too thick thin with hot broth not cold water, and rewarm gently so the coconut milk doesnt separate.