How to Make Vegan Carrot Potato Soup in 30 Minutes

Soup is one of those comforting meals that feels like a warm hug for the soul. Whether it’s a chilly day or you’re looking for something nourishing, vegan carrot potato soup is a perfect choice. This creamy, hearty soup combines simple ingredients to create a dish that’s both satisfying and full of flavor. Packed with healthy vegetables and infused with spices like turmeric and thyme, this vegan carrot potato soup is the ultimate feel-good dish.

When you make this soup, you’re not just making a meal; you’re creating a nurturing experience. The sweetness of the carrots pairs wonderfully with the creaminess of the potatoes, and the addition of turmeric adds a subtle, earthy warmth that makes each spoonful delightful. Plus, it’s incredibly easy to make, requiring only a few ingredients and minimal time in the kitchen.

If you’re new to vegan cooking or simply looking for a healthy soup option, this recipe is perfect. It’s naturally vegan, gluten-free, and loaded with essential nutrients, making it a great choice for those following plant-based diets or anyone who wants to enjoy a wholesome, nutritious dish.

Let’s dive into the details of this flavorful soup, and I’ll show you how easy it is to whip up a bowl of vegan carrot potato goodness.

Why Choose Vegan Carrot Potato Soup?

Healthy and Nutritious: Carrots and potatoes are rich in vitamins and minerals like vitamin A, potassium, and fiber. This soup is a nutrient-packed choice that can help support your overall health.
Comforting and Filling: The combination of carrots and potatoes creates a smooth, creamy texture that is both comforting and satisfying. It’s perfect for cozy evenings or a light yet filling lunch.
Easy to Make: With just a few simple ingredients, this soup comes together quickly and doesn’t require fancy kitchen tools. Even beginner cooks will be able to prepare it with ease.
Customizable: The beauty of this soup is its flexibility. Feel free to tweak the recipe by adding other veggies, adjusting the spices, or adding toppings like roasted pumpkin seeds or a dollop of coconut cream.

Ingredients for Vegan Carrot Potato Soup

Before diving into the step-by-step instructions, let’s take a look at the key ingredients that make this soup a nourishing delight:

Carrots: Carrots provide a natural sweetness to the soup, along with a vibrant orange color. They are an excellent source of beta-carotene, which supports eye health.
Potatoes: Potatoes lend a creamy texture and help to thicken the soup. They’re rich in potassium and provide a solid, starchy base that balances the soup’s flavors.
Onions: Onions bring a savory base flavor to the soup. They also contribute antioxidants and other health benefits.
Garlic: Garlic adds a punch of flavor and has known anti-inflammatory and immune-boosting properties.
Vegetable Stock: Vegetable stock enhances the soup’s flavor without adding unnecessary calories. You can easily swap this with homemade vegetable broth for an even more personalized touch.
Turmeric: This golden spice is not only known for its vibrant color but also for its anti-inflammatory properties. It adds an earthy warmth to the soup.
Thyme: Thyme adds a fragrant, herbaceous element that pairs beautifully with the sweetness of the carrots and the earthiness of the potatoes.
Bay Leaves: Bay leaves infuse the soup with a subtle, aromatic flavor. Make sure to remove them before serving.
Pepitas (Optional): For an extra texture and nutrition boost, you can top the soup with roasted pumpkin seeds (pepitas), which provide healthy fats and crunch

How to Make Vegan Carrot Potato Soup: Step-by-Step Process

Step 1: Prepare the Ingredients

Carrots: Peel and slice the carrots into rounds or half-moons, depending on your preference.
Potatoes: Peel and dice the potatoes into small chunks for faster cooking.
Onion: Dice the onion into small pieces to help it cook quickly.
Garlic: Roughly chop the garlic cloves.
Other Ingredients: Measure out your vegetable stock, turmeric, thyme, bay leaves, salt, and pepper.

Step 2: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large stock pot over medium heat.
Add 1 ½ cups diced onion and cook until translucent (about 7 minutes). Stir occasionally to prevent burning.
Add 4 cloves of chopped garlic to the pot and sauté for an additional 1-2 minutes, allowing the garlic to release its flavor.

Step 3: Cook the Vegetables

Turn the heat to high and add the sliced 4 cups of carrots. Cook for 5 minutes, stirring occasionally, until the carrots start to caramelize slightly.
Add the 2 cups of diced potatoes to the pot and cook for another 2 minutes, allowing the flavors to meld together.

Step 4: Add the Broth and Spices

Pour in 2 ½ cups of vegetable stock, and add 1 tablespoon of grated fresh turmeric, 1 teaspoon of fresh thyme, 4 whole bay leaves, 1 teaspoon of sea salt, and ¼ teaspoon of freshly cracked black pepper.
Stir everything to combine, and bring the mixture to a boil.

Step 5: Simmer the Soup

Once the soup comes to a boil, reduce the heat to medium-low and let the soup simmer for about 10 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Step 6: Blend the Soup

Remove the pot from the heat and carefully fish out the bay leaves.
Using a blender (or immersion blender), blend the soup in batches if needed, until smooth and creamy. For extra safety, cover the blender with a towel while blending the hot soup to avoid splashes.

Step 7: Serve and Garnish

Once the soup is blended, pour it into bowls and garnish with roasted pepitas (pumpkin seeds) for extra texture and a nutritional boost.

Step 8: Enjoy!

Your creamy vegan carrot potato soup is now ready to be enjoyed! Serve it with a side of bread or a light salad for a complete meal.

Variations and Tips

Make it Creamy: If you prefer a creamier version of this soup, you can add coconut milk or cashew cream to achieve a velvety texture.
Add Extra Veggies: Feel free to experiment with other vegetables like sweet potatoes, parsnips, or leeks for additional depth of flavor and nutrition.
Spicy Kick: For a spicy variation, try adding a pinch of cayenne pepper or red pepper flakes to the soup while it’s cooking. This will give it a warming heat that complements the sweetness of the carrots.
Toppings: Consider topping your soup with fresh herbs, a squeeze of lemon juice, or even a dollop of vegan yogurt for added creaminess.

Vegan Carrot Potato Soup: The Perfect Comfort Meal

This vegan carrot potato soup is the perfect dish for any season. Whether you’re looking for something comforting on a cold day or just need a light yet filling meal, this soup delivers on both fronts. The creamy texture and bright, vibrant flavors make it a family favorite that’s both nutritious and satisfying.

If you’re looking to incorporate more plant-based meals into your routine, this easy soup recipe is a great starting point. Its simplicity and adaptability make it a great option for anyone looking to enjoy healthy, wholesome food without spending hours in the kitchen.

How to Store and Reheat Vegan Carrot Potato Soup

One of the best things about soup is how well it keeps. This vegan carrot potato soup is ideal for meal prep and makes for delicious leftovers. Here are some tips on how to store and reheat the soup:

Storing Leftovers

In the Refrigerator: Allow the soup to cool completely before storing it in an airtight container. You can store it in the fridge for up to 4-5 days. This makes it easy to prepare ahead of time and enjoy throughout the week.
In the Freezer: To extend the shelf life, you can freeze this soup. Once cooled, transfer the soup to a freezer-safe container or freezer bags. It can be kept frozen for up to 3 months. When you’re ready to eat, simply thaw overnight in the fridge before reheating.

Reheating the Soup

Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally, until warmed through. If the soup has thickened too much in the fridge, add a bit of vegetable stock or water to reach your desired consistency.
Microwave: You can also reheat individual servings in the microwave. Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid, and heat for 2-3 minutes, stirring halfway through to ensure even heating.

Vegan Carrot Potato Soup Recipe Card

Ingredients:

1 tablespoon olive oil (extra virgin)
1 ½ cups onion, diced
4 cups carrots, sliced
4 cloves garlic, roughly chopped
2 cups potatoes, diced
2 ½ cups vegetable stock
1 tablespoon fresh turmeric, grated
1 teaspoon fresh thyme
4 whole bay leaves
1 teaspoon sea salt (or to taste)
¼ teaspoon black pepper, freshly cracked
¼ cup pepitas (optional, for topping)

Instructions:

Heat olive oil in a large stock pot over medium heat. Add the diced onions and cook until translucent (about 7 minutes).
Add the chopped garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to high and add the sliced carrots. Cook for about 5 minutes, stirring occasionally, until slightly caramelized.
Add the diced potatoes, vegetable stock, turmeric, thyme, bay leaves, salt, and pepper. Bring the soup to a boil.
Reduce heat to medium-low and simmer for 10 minutes, or until the carrots and potatoes are tender.
Remove the bay leaves and blend the soup using an immersion blender or in batches with a regular blender until smooth and creamy.
Pour the soup into bowls and top with roasted pepitas (optional).
Serve and enjoy your delicious, creamy vegan carrot potato soup!

Notes:

For a creamier texture, add a splash of coconut milk or cashew cream before blending.
You can make the soup spicier by adding a pinch of cayenne pepper or red pepper flakes.
To make this soup heartier, add cooked lentils or chickpeas for extra protein.