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Vegan Carrot Potato Soup

Vegan carrot potato soup made with a creamy coconut milk base and blended until completely smooth. Simmered with carrots and Yukon gold potatoes for a thick, velvety texture and finished with lemon brightness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 2 lb carrots peeled and roughly chopped
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 4 clove garlic minced
  • 1 tbsp fresh ginger grated
Soup base
  • 1 can (13.5 oz) coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
Spices and seasoning
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 lemon juice of 1
  • 1 salt and pepper to taste
Garnish
  • 1 pepitas for garnish
  • 1 chives fresh, for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft and translucent.
  2. Add the garlic and grated ginger, then cook for 1-2 minutes until fragrant.
  3. Stir in the turmeric, cumin, smoked paprika, and cayenne, then cook for 1 minute until the spices look slightly toasted.
Simmer until tender
  1. Add the carrots, cubed potatoes, coconut milk, and vegetable broth, then bring everything to a boil.
  2. Reduce to a simmer and cook for 25-30 minutes, until the carrots and potatoes are completely tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, watching the color turn uniformly creamy orange-gold.
  2. Stir in the lemon juice until fully incorporated.
  3. Season with salt and pepper to taste, then garnish with pepitas and chives.

Notes

For the smoothest texture, blend while the soup is hot and keep the blender moving so you don’t leave any chunks. Store in the refrigerator up to 4 days; reheat gently on the stove, stirring often. Freezing is okay up to 2 months—thaw overnight and reheat, adding a splash of broth if it thickens. For a lower-fat option, use light coconut milk.