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Vegan Carrot Potato Soup

Vegan carrot potato soup made silky-smooth by blending tender carrots and Yukon gold potatoes with coconut milk. Warm, spiced, and finished with lemon brightness, pepitas, and chives for a creamy bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 2 lb carrots peeled and roughly chopped
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
Spices and liquids
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 can (13.5 oz) coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 1 lemon juice juice of 1 lemon
  • 0.25 salt and pepper to taste
  • 1 pepitas and chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft. Keep it moving so the onion softens evenly without browning.
  2. Add the garlic and ginger and cook for 1-2 minutes until fragrant. Stir constantly so the garlic doesn’t burn.
Toast the spices
  1. Stir in the turmeric, cumin, smoked paprika, and cayenne and cook for 1 minute. The mixture should look fragrant and slightly deeper in color.
Simmer until tender
  1. Add the carrots, potatoes, coconut milk, and broth, then bring everything to a boil. Scrape the bottom of the pot to lift any browned bits.
  2. Simmer for 25-30 minutes until the carrots and potatoes are completely tender. You should be able to pierce them easily with a fork.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender. Pause to scrape the sides and blend until no chunks remain.
  2. Stir in the lemon juice after blending. The soup should look bright and creamy.
  3. Season with salt and pepper to taste. Garnish with pepitas and chives before serving.

Notes

For the smoothest texture, blend while the soup is hot and keep the blender head fully submerged to avoid splashes. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months and thaw overnight before reheating. For a lighter option, use light coconut milk while keeping the same simmer and blending steps.