Description
Warm up with this vegan carrot potato soup, a creamy and comforting dish that combines the natural sweetness of carrots with the heartiness of Yukon Gold potatoes. Perfect for chilly days or whenever you crave something nourishing, this soup is not only easy to make but also packed with flavor. With minimal ingredients and quick preparation, it’s a delightful addition to your meal rotation that everyone will love.
Ingredients
Scale
- 4 medium carrots, diced
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant and translucent (about 5 minutes).
- Add diced carrots and potatoes; cook for an additional 4 minutes until they begin to soften.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat; cover and simmer for 20-25 minutes until vegetables are tender.
- Blend the soup using an immersion blender or transfer to a countertop blender in batches until smooth.
- Stir in coconut milk, cumin, paprika, salt, and pepper. Adjust seasonings as needed.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For variations, consider adding spices like ginger or turmeric for an extra kick. You can incorporate leafy greens such as spinach or kale for added nutrition. This soup freezes beautifully—store in airtight containers for easy meals later!