Description
Vegan Carrot Potato Soup is a heartwarming dish bursting with flavor and nourishment. This creamy, vibrant soup combines fresh carrots and tender potatoes in a velvety base, making it the perfect comfort food for chilly evenings or busy weeknights. In just 30 minutes, you can create a delightful meal that warms the soul and delights the taste buds. Serve it alongside crusty bread or fresh herbs for an unforgettable experience.
Ingredients
Scale
- 4 medium carrots, peeled and chopped (about 2 cups)
- 2 large potatoes (Russet or Yukon Gold), peeled and diced (about 3 cups)
- 1 medium sweet onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep your ingredients by washing, peeling, and chopping the vegetables into uniform pieces.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add chopped carrots and potatoes along with minced garlic; stir for another 5 minutes.
- Pour in vegetable broth until vegetables are submerged; bring to a gentle boil. Reduce heat and simmer for 15-20 minutes until tender.
- Blend until smooth using an immersion blender or regular blender.
- Stir in coconut milk, cumin, paprika, salt, and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg