Description
This creamy vegan carrot potato soup is a comforting and nutritious dish made with simple ingredients like carrots, potatoes, and aromatic spices. Blended to a smooth texture and enriched with coconut milk, it’s perfect for a healthy, warming meal any time of the year.
Ingredients
Scale
Vegetables
- 4 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
Spices & Oils
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring it doesn’t brown.
- Add vegetables: Incorporate the chopped carrots and potatoes into the pot, stirring well to combine with onions and garlic.
- Add spices: Sprinkle the ground turmeric, cumin, black pepper, and salt over the vegetables; stir to coat everything evenly with the spices.
- Add broth and boil: Pour in the vegetable broth and bring the mixture to a rolling boil over medium-high heat.
- Simmer: Reduce heat to low and let the soup simmer uncovered for 20-25 minutes until the carrots and potatoes are tender and easily pierced with a fork.
- Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender; puree until smooth and creamy.
- Add coconut milk: Return the blended soup to the pot if needed and stir in the coconut milk to add richness.
- Heat through: Simmer the soup for another 5 minutes to meld the flavors and warm the coconut milk evenly.
- Add lemon juice: Remove the pot from heat and stir in the lemon juice to brighten the flavors.
- Season to taste: Taste the soup and adjust salt or pepper as desired for best flavor balance.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired for a pop of color and freshness.
- Enjoy: Enjoy your creamy, flavorful vegan carrot potato soup as a wholesome meal.
Notes
- You can substitute coconut milk with any plant-based milk for a lighter version.
- Adjust spices according to your taste preference or add a pinch of chili flakes for heat.
- If using a regular blender, allow the soup to cool slightly before blending to avoid accidents.
- For a thicker soup, reduce the amount of vegetable broth or simmer longer.
- Fresh parsley garnish is optional but adds a nice fresh touch and color contrast.
