Description
This Vegan Carrot Potato Soup is a creamy, nourishing, and comforting dish packed with wholesome ingredients. Made with potatoes, carrots, coconut milk, and turmeric, this anti-inflammatory soup is both delicious and healthy. Whether you’re looking for a potato soup dairy-free option, a vegan crockpot soup, or a hearty vegetable and potato soup, this recipe is a must-try!
Ingredients
Units
Scale
- 4 medium potatoes (diced)
- 3 carrots (sliced)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp turmeric
- 1 tsp black pepper
- Salt to taste
- 2 tbsp olive oil
Instructions
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
- Add Vegetables – Stir in potatoes, carrots, turmeric, black pepper, and salt. Cook for 2-3 minutes.
- Simmer – Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Blend for Creaminess – Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Add Coconut Milk – Stir in coconut milk, adjust seasoning, and simmer for another 5 minutes.
- Serve & Enjoy – Garnish with fresh herbs and serve warm.
Notes
- Add celery for a carrot celery potato soup variation.
- Stir in white beans for extra protein, turning it into a vegan bean soup.
- For a chunkier texture, blend only half of the soup and leave the rest as is.
