Creamy Vegan Carrot Potato Soup
A comforting and creamy soup made with roasted carrots and potatoes, perfect for chilly fall evenings.
Ingredients
Vegetables
- 1 lb carrots, peeled and chopped
- 1 lb potatoes, peeled and diced (Yukon gold or russet)
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquid Ingredients
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat, almond, or cashew)
Cooking Ingredients
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Garnish (Optional)
- chopped chives
- toasted pumpkin seeds
- drizzle of olive oil
Instructions
Preparation
- Peel and chop carrots and potatoes into roughly equal pieces so they cook evenly.
- In a large pot, heat olive oil over medium heat. Add chopped onion and a pinch of salt; sauté until translucent, about 5 minutes. Stir in garlic and cook another minute.
Cooking
- Stir in the cumin and smoked paprika, then add carrots and potatoes. Cook for 2–3 minutes to coat with spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20–25 minutes.
Blending
- Using an immersion blender, puree the soup until silky. For a very smooth finish, transfer in batches to a countertop blender and blend until velvety—take care with hot liquids.
- Stir in the plant-based milk to reach your desired richness. Warm through but do not boil. Season with salt and pepper to taste.
Serving
- Ladle into bowls and garnish with chives or toasted seeds. This soup invites a sprinkle of crusty breadcrumbs or a few drops of flavored oil for extra decadence.
Notes
For a deeper, slightly caramelized flavor, roast the chopped carrots and potatoes at 425°F for 25–30 minutes before adding to the pot. Adjust thickness with broth as needed.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 6gSugar: 5g
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