Carrot Potato Soup
Hola! If there’s one soup that can instantly warm your heart and your kitchen, it’s this creamy vegan carrot potato soup. Growing up, I loved the simplicity of soups simmering on the stove while the Florida sun dipped below the horizon. My mama and abuela always reminded me that the best recipes were made with humble, wholesome ingredients. This carrot potato soup is exactly that: rich, velvety, and comforting, yet surprisingly simple. Whether you call it a carrot potato soup recipe, vegan carrot potato soup, or just your new favorite comfort dish, it’s bound to bring a little warmth to your table.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 8 cups |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Comfort in a bowl: This creamy carrot potato soup is hearty yet light, making it perfect for chilly evenings.
- Wholesome and healthy: Packed with carrots, potatoes, celery, and cashews, this recipe is both nutritious and satisfying.
- Naturally vegan and dairy-free: Thanks to the cashew cream, you’ll enjoy a velvety texture without any heavy cream.
- Simple ingredients: Everything you need can be found at your local grocery store, making this recipe approachable for any cook.
- Meal prep friendly: This soup reheats beautifully, so you can make a big batch and enjoy it all week.
Creamy Vegan Carrot Potato Soup
- Total Time: 45 minutes
- Yield: 8 cups 1x
- Diet: Vegan
Description
Creamy, comforting, and totally vegan, this carrot potato soup is packed with flavor and simple ingredients. Perfect for cozy nights and meal prep!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 medium russet potatoes (about 12 oz), peeled and cut into 1/2-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews, soaked for 4 hours (or quick-soaked)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion, carrots, and celery, cooking for 6 minutes while stirring occasionally.
2. Stir in the garlic, thyme, and potatoes. Let cook for another 2 minutes to release the flavors.
3. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
4. While the soup simmers, make the cashew cream. Blend 1/2 cup soaked cashews with 1/2 cup water until smooth.
5. Once the vegetables are softened, scoop out 1 cup of the soup. Blend it with the cashew cream and lemon juice until velvety smooth.
6. Stir the blended mixture back into the soup pot. Taste and season with salt and pepper. Your creamy carrot potato soup is ready to serve!
Notes
Quick-soak cashews by covering them in boiling water for 10 minutes.
Use Yukon gold potatoes for a naturally creamier texture.
For extra flavor, add a pinch of smoked paprika or cumin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 medium russet potatoes (about 12 oz), peeled and cut into 1/2-inch chunks
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup cashews, soaked for 4 hours (or quick-soaked)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Ingredient Tips Table
| Ingredient | Tip |
| Olive oil | Swap with avocado oil for a milder flavor. |
| Yellow onion | A white onion works too, but yellow adds sweetness. |
| Carrots | The fresher the carrots, the sweeter the soup. |
| Celery | Adds depth, so don’t skip it. |
| Garlic | Fresh garlic is best, but 1/2 teaspoon garlic powder can work. |
| Russet potatoes | Yukon golds also work and create a creamier base. |
| Vegetable broth | Use low-sodium to control salt levels. |
| Cashews | Quick-soak if you’re short on time (see note). |
| Lemon juice | Brightens the flavor, don’t skip it. |
Step-by-Step Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion, carrots, and celery, cooking for 6 minutes while stirring occasionally.
- Stir in the garlic, thyme, and potatoes. Let cook for another 2 minutes to release the flavors.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
- While the soup simmers, make the cashew cream. Blend 1/2 cup soaked cashews with 1/2 cup water until smooth.
- Once the vegetables are softened, scoop out 1 cup of the soup. Blend it with the cashew cream and lemon juice until velvety smooth.
- Stir the blended mixture back into the soup pot. Taste and season with salt and pepper. Your creamy carrot potato soup is ready to serve!
Helpful Tips
- Chop vegetables evenly so they cook at the same rate.
- Taste as you go, adjusting the salt and lemon juice to your liking.
- Use an immersion blender for extra creaminess without transferring soup.
- For extra flavor, roast the carrots and potatoes before adding them.
Expert Tips for the Best Results
- Blend in batches: If using a blender, don’t overload it. Work in small portions for a smooth finish.
- Control thickness: For a thicker soup, reduce broth slightly. For a thinner version, add more vegetable stock at the end.
- Cashew cream hack: Always blend cashews until completely smooth, otherwise you’ll get a grainy texture.
- Flavor boost: Add a dash of smoked paprika or cumin for a subtle depth.
Recipe Variations
- Spiced carrot potato soup: Add curry powder or turmeric for a warming twist.
- Herbed version: Stir in fresh dill or parsley at the end for a bright, herbal touch.
- Kid-friendly version: Skip the cashew cream and keep it simple with just broth and veggies.
- Chunky style: Only blend half the soup for a mix of creamy and chunky textures.
Make Ahead & Freezer Tips
Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, cool the soup completely before transferring it to freezer-safe bags or containers. It will last up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
Serving Suggestions
Serve this vegan carrot potato soup with a slice of crusty bread, a sprinkle of fresh herbs, or a swirl of extra cashew cream on top. It also makes a beautiful starter for a dinner party.
Pairing Ideas
Pair this soup with a crisp green salad, a glass of chilled white wine like Sauvignon Blanc, or a refreshing sparkling water with lemon. Garlic bread or roasted veggies make excellent sides.
Storage and Reheating Tips
Store leftovers in the fridge in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally. For a quick option, microwave in a covered bowl in 1-minute intervals, stirring in between.
Frequently Asked Questions (FAQs)
Can I make this soup without cashews?
Yes, replace cashews with coconut cream or silken tofu for a creamy texture.
What can I use instead of russet potatoes?
Yukon gold potatoes are a great substitute, adding natural creaminess.
Can I freeze carrot potato soup?
Absolutely. Let it cool fully before freezing, and use within 3 months.
Is this recipe gluten-free?
Yes, this vegan carrot potato soup is naturally gluten-free.
Can I add more vegetables?
Definitely. Try adding parsnips, sweet potatoes, or bell peppers for extra flavor.
How can I make it spicier?
Add red pepper flakes or a dash of hot sauce while simmering.
Do I need a blender?
A blender helps with creaminess, but you can mash veggies by hand for a rustic style.
Nutrition Info
| Serving Size | 1 cup |
| Calories | 180 |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 9g |
| Fiber | 4g |
| Sugar | 5g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This vegan carrot potato soup is the perfect way to bring comfort and flavor to your table with just a handful of ingredients. Simple, creamy, and soul-warming, it’s sure to become a family favorite.
