Creamy Vegan Carrot Potato Soup
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. But I have good news for you. This creamy vegan carrot potato soup is so simple even your pet goldfish could probably make it—assuming they had opposable thumbs. Grab your apron and let’s dive into some veggie goodness that warms your soul and fills your belly!
Why This Recipe is Awesome
Let’s be real. No one wants to spend hours chopping, mixing, and stressing out over a complicated recipe. This creamy carrot potato soup is like the comfy sweater of meals. It’s totally comforting, super delicious, and best of all, it is idiot-proof. Seriously, if I can whip this up without burning my kitchen down, you can too. This soup is vegan, gluten-free, and packed with flavor. Plus, it’s perfect for meal prep. Make it on Sunday, and you’ve got cozy lunches all week long.
Ingredients You’ll Need
Alright, grab your grocery list because here’s what you’ll need to make this delicious dish. Nothing too fancy, just some good ol’ root veggies and a can of coconut milk.
- 4 medium carrots, chopped (The brighter, the better. We eat with our eyes, right?)
- 2 medium potatoes, diced (I like to think of them as the trusty sidekick to our carrot heroes)
- 1 onion, chopped (Get ready to shed a tear, but unlike your last breakup, this one’s worth it)
- 3 cloves garlic, minced (Because vampires are real and they don’t like garlic)
- 4 cups vegetable broth (The liquid gold of soup-making)
- 1 can coconut milk (For that creamy texture that just says “Ahh”)
- 1 tablespoon olive oil (A little drizzle of liquid sunshine)
- Salt and pepper to taste (No one likes bland soup, am I right?)
- Fresh herbs for garnish (optional, but it sure makes everything look fancy)
Step-by-Step Instructions
Now let’s get cooking because I can hear your stomach grumbling already. Follow these easy-peasy steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent. This should take about 5 minutes. You basically want them to be friends at this point.
- Next, add the chopped carrots and diced potatoes. Stir to combine and let them mingle for a moment.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat and simmer for about 20 minutes or until the veggies are tender. Feel free to check your phone during this downtime—just don’t forget about your soup.
- Stir in the coconut milk and blend the mixture using an immersion blender until smooth. This is where the magic happens. If you do not have an immersion blender, now is a great time to show off your muscles by transferring everything to a regular blender.
- Season with salt and pepper to taste. Let’s be honest, this soup deserves a little TLC with seasonings.
- Serve hot, garnished with fresh herbs if you’re feeling fancy and ready to impress your guests.
Common Mistakes to Avoid
Listen closely because I’m about to save you from some serious kitchen faux pas.
- Not chopping everything evenly: If your carrots are chunky and your potatoes are tiny, you’re setting yourself up for a cooking disaster. Keep it consistent, friend.
- Thinking you can skip sautéing the onion and garlic: That’s like making a peanut butter sandwich without the peanut butter. Just do it!
- Skipping the seasoning: If your soup tastes like a pillow, you missed the seasoning. Don’t be shy—let that salt shine.
- Trying to blend the soup in batches with a regular blender: Trust me, that will end in a mess. Use an immersion blender or just live on the wild side if you want a new wall art piece.
Alternatives & Substitutions
Not everything has to be set in stone, especially when it comes to cooking. Here are a few options if you find yourself missing one of the ingredients:
- No carrots: Try sweet potatoes or turnips. Not that I’m judging, but who are you to not have carrots on hand?
- No coconut milk: Use almond milk or cashew cream, but guys, please do your taste buds a favor and at least try coconut milk first.
- No vegetable broth: You could use water, but let’s just say one will leave you feeling a bit “meh” about life while the other will be a comforting hug.
- Fresh herbs: If you’ve got none, skip ’em. The soup will still be delicious, but if you have some on hand, it never hurts to garnish a little.
FAQ
Can I make this soup ahead of time?
Absolutely! You can make it on a Sunday and have lunch set for the week. Just store it in the fridge, and it gets even better the next day.
Can I freeze this soup?
Yes, my friend! Just make sure to let it cool before freezing it. When you’re ready to eat, just thaw and reheat. Soup for days, woohoo!
Is this soup really vegan?
You betcha! It’s dairy-free and plant-based goodness in every spoonful.
Can I use different vegetables?
For sure! If you want to get wild, toss in some spinach, celery, or even a bit of pumpkin—the possibilities are endless.
Is coconut milk necessary for taste?
While you can substitute with other milks, coconut milk gives that dreamy creaminess. So, why hurt your soup game like that?
Final Thoughts
There you have it, my culinary adventurer! A creamy vegan carrot potato soup that’s simple, delicious, and downright comforting. So what are you waiting for? Time to impress someone—or yourself—with your new culinary skills. Serve it up, dig in, and rejoice in the fact that you just made something amazing without breaking a sweat. You’ve earned it! Happy soup slurping!
Print
Creamy Vegan Carrot Potato Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Description
A simple and comforting creamy vegan soup made with carrots, potatoes, and coconut milk, perfect for meal prep.
Ingredients
- 4 medium carrots, chopped
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent, about 5 minutes.
- Next, add the chopped carrots and diced potatoes. Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes or until veggies are tender.
- Stir in the coconut milk and blend the mixture using an immersion blender until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be meal prepped and stored in the fridge. It also freezes well. Use coconut milk for creaminess, but other plant milks can be substituted if necessary.