The sound of soup bubbling on a cold afternoonif that’s not comfort, I don’t know what is. This Carrot Potato Soup checks every cozy box and it’s trending on Pinterest for a reason. You’ll only need about 30 minutes, simple skills, and a big spoon.
It’s creamy without cream, thanks to soft Yukon potatoes and sweet carrots. Kind of like a warm veggie chowder, but lighter. Most of what you need’s probably in your pantry now. It’s one of those Vegan Carrot Potato Soup recipes that just feels like home. Full details in the blog!
Grew up visiting roadside farm stands with my momcarrots still covered in soil, potatoes misshapen and perfect. That’s the kind of “real food” this is. I tested this version three times till it hit just right. You’ll love the swirl I add at the end.
Why You’ll Love This Carrot Potato Soup Recipe
This Carrot Potato Soup is like wrapping yourself in a cozy, homemade blanket on a chilly day. Here’s why it’s a winner:
Nostalgic flavor: Creamy potatoes and sweet carrots bring back the heartwarming tastes of home-cooked meals.
No dairy needed: The cashew cream gives it richness while keeping it completely plant-basedhello, Vegan Carrot Potato Soup!
Simple pantry staples: Everything you need is easy to find and budget-friendly.
Beginner-friendly: No tricky techniquesjust wholesome, basic cooking steps anyone can follow.
Key Ingredients & Helpful Swaps
Here’s the ingredient duo that makes this soup shine:
Carrots and Potatoes: A natural pairing for a comforting, velvety soup base. Russet potatoes work beautifully for creaminess, but you could try Yukon Golds if that’s what you have on hand.
Cashews: Soaked and blended into a silky cream. No cashews? Try unsweetened coconut cream for a nut-free option.
Seasoning:** Dried thyme and bay leaf for depth, with a bright splash of lemon juice at the end to round out all the flavors.
Pro Tip: If you’re short on time, use the quick-soak method for cashewsjust 10 minutes and you’re good to go!
Ingredient
Possible Swaps
Russet Potatoes
Yukon Gold Potatoes
Cashews
Unsweetened Coconut Cream
Dried Thyme
Italian Seasoning
How To Make Carrot Potato Soup Step-By-Step
This simple process will bring the cozy magic of this Carrot Potato Soup Recipe to life:
Sauté the veggies: Heat olive oil in a large pot. Add onion, carrots, and celery, and cook for 6 minutes until softened.
Add the flavor: Stir in garlic, dried thyme, and chopped potatoes. Cook for an additional 2 minutes.
Simmer it down: Pour in vegetable broth and add the bay leaf. Bring to a boil, then lower the heat and let it simmer for 20 minutes until everything is tender.
Make the cashew cream: While the soup simmers, blend soaked cashews with water until completely smooth.
Blend and finish: Remove the bay leaf, then blend a cup of the soup with lemon juice. Stir the mixture back into the pot with the cashew cream. Adjust salt and pepper to taste.
Task
Timing
Chopping and sautéing
15 minutes
Simmering the soup
20 minutes
Blending and finishing
10 minutes
Tweaks, Tips, and Serving Ideas
Make it your own:
Add a kick: Stir in a dash of smoked paprika or a sprinkle of red pepper flakes for a little heat.
Make it heartier: Serve with crusty bread or a side salad for a complete meal.
Lighten it up: If you’d like a thinner texture, add a little extra vegetable broth at the end.
Storage Tips: Save leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes welljust leave some space in the container for expansion.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
4 days
Freezer (airtight container)
Up to 3 months
Wrap-Up Thoughts
This soup is a true keeperthe kind of Potato Soup With Veggies that brings together delicious flavor, simplicity, and those warm, nostalgic vibes we all need sometimes. Whether you’re new to vegetarian potato soup recipes or just looking to try a new cozy favorite, this Vegan Carrot Potato Soup is ready for you!
Expert Insight: The Science Behind Carrot Potato Soup
Carrot potato soup combines the natural sweetness of carrots with the creamy texture of potatoes, creating a balanced, nutrient-rich dish. The starch in potatoes not only thickens the soup but also helps deliver fat-soluble vitamins from carrots more effectively, enhancing both flavor and nutritional value.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting My Cozy Carrot Potato Soup
This carrot potato soup took me quite a few pots on the stove to get just right. I learned early on that blending the vegetables too soon made it taste flat. After several tries, this version brings together the natural sweetness and creaminess in a way that feels both comforting and fresh.
FAQs ( Carrot Potato Soup )
How to make carrot potato soup from scratch?
Making carrot potato soup from scratch is surprisingly simple and rewarding! Start by sauteing diced onions in oil, then add chopped carrots and potatoes with vegetable or chicken broth. Simmer for 20-25 minutes until vegetables are tender, then blend until smooth for a creamy texture. Season with salt, pepper, and herbs like thyme or rosemary to taste.
Is carrot potato soup healthy and nutritious?
Absolutely! This vegan carrot potato soup is packed with vitamins, minerals, and fiber from the fresh vegetables. Carrots provide beta-carotene and vitamin A for eye health, while potatoes offer potassium and vitamin C. It’s naturally low in calories, dairy-free, and makes an excellent choice for those following plant-based diets.
Can I make this soup recipe with carrots ahead of time?
Yes, carrot potato soup is perfect for meal prep and actually tastes even better the next day! Store it in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, you may need to add a little broth or water since it tends to thicken as it sits. Just warm it gently on the stovetop, stirring occasionally.
What vegetables can I add to potato soup with veggies?
You can easily customize this vegetarian potato soup recipe by adding celery, leeks, parsnips, or sweet potatoes for extra flavor and nutrition. Bell peppers, corn, and peas work wonderfully too, while herbs like fresh dill, parsley, or chives make great garnishes. Just adjust cooking times based on how firm or soft your added vegetables are.
How do I make carrot potato soup creamy without dairy?
The natural starches from potatoes create a wonderfully creamy texture when blended, making this veggie soup vegan without any dairy needed! For extra richness, try adding a splash of coconut milk, cashew cream, or even a tablespoon of tahini. An immersion blender works perfectly to achieve that smooth, restaurant-quality consistency right in the pot.
Conclusion
This Carrot Potato Soup comes together in about 30 minutes, with simple ingredients right from your kitchen. You’ll love how creamy and comforting it feelswithout any dairymaking it a perfect cozy staple for those homemade family meals. It’s easy enough for a weeknight, yet special enough to share.
Try swapping cashews for coconut cream if you want a nut-free twist, or add a pinch of smoked paprika for a subtle kick. Leftovers keep well in the fridge for days, and freezing is a breezejust reheat gently. These little tweaks and tips come from my best market finds and longtime veggie soup favorites.
Have fun with this Carrot Potato Soup Recipemaybe snap a photo or share how you made it your own! Did this veggie chowder spark any kitchen memories? Pass it along to a friend who loves easy, nourishing cooking. Trust me, you’ll wanna make this again and again.
Yesica Andrews
Carrot Potato Soup – Simple and Delicious Recipe
This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie-packed soup as a healthy twist on a classic comfort food recipe.
2 medium russet potatoes (about 12oz), peeled and cut into 1/2″ chunks
4 cups vegetable broth
1 bay leaf
1/2 cup cashews, soaked for 4 hours
1 teaspoon lemon juice
Salt and pepper
Method
In a large dutch oven or pot, heat olive oil over medium heat. Add diced onion, chopped carrots, and celery; cook for 6 minutes, stirring occasionally.
Add minced garlic, dried thyme, and chopped potatoes; cook for an additional 2 minutes.
Pour in the vegetable broth and add the bay leaf. Bring to a boil.
Reduce heat to low and simmer for 20 minutes or until vegetables are tender. Remove the bay leaf.
While soup simmers, prepare cashew cream by blending soaked cashews with 1/2 cup water until smooth.
Add 1 cup of cooked soup to the blender with lemon juice; blend until smooth.
Stir the cashew mixture back into the pot of soup.
Season with salt and pepper to taste. Serve warm.
Notes
To quick-soak cashews, boil 1 cup water, pour over cashews, cover and let sit for 10 minutes. Drain and blend with 1/2 cup water until smooth. Soup is rich in Vitamin A and C. Adjust seasoning as desired.
