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–+ servings
Patricia Krouse

Creamy Vegan Carrot Potato Soup

This creamy vegan soup combines the sweetness of carrots and earthiness of potatoes, enhanced by coconut milk, for a warm and comforting bowl that's perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups carrots, chopped
  • 2 cups potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or other non-dairy milk Alternative options include almond or oat milk.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 tablespoon olive oil For sautéing.

Method
 

Preparation
  1. Gather all ingredients and tools before starting.
  2. Chop and peel the vegetables in advance.
Cooking
  1. Warm the olive oil in a large pot over medium heat.
  2. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-5 minutes.
  3. Add the diced carrots and potatoes, cooking together briefly.
  4. Pour in the vegetable broth, then add thyme, salt, and pepper; bring to a boil.
  5. Lower the heat to a simmer and let cook for about 20-25 minutes until the vegetables are tender.
  6. After removing from heat, allow the mixture to cool slightly before blending until smooth.
  7. Stir in the coconut milk and reheat gently before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 5gSodium: 400mgFiber: 5gSugar: 4g

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

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