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Vegan Carrot Potato Soup

Vegan carrot potato soup that blends into a completely smooth, vibrant orange-gold bowl. Sautéed aromatics, warm spices, and coconut milk create a creamy texture with a bright lemon finish.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large pot

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft and glossy.
  2. Add the garlic and grated ginger, then cook for 1-2 minutes until fragrant, stirring to prevent browning.
  3. Stir in turmeric, cumin, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices and darken slightly.
Simmer and blend
  1. Add carrots, Yukon gold potatoes, coconut milk, and vegetable broth, then bring everything to a boil with steady bubbling.
  2. Reduce to a simmer and cook for 25-30 minutes until carrots and potatoes are completely tender when pierced.
  3. Blend the soup completely smooth with an immersion blender, then stir in the lemon juice for a bright finish.
Season and serve
  1. Season with salt and pepper to taste, adjusting until the flavors pop.
  2. Ladle into bowls and garnish with pepitas and chives for a fresh, crunchy top.

Notes

For extra silkiness, blend in short pulses and keep the blender submerged to avoid splashes. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months. If you want it nut-free, use canned coconut milk as written (avoid coconut cream substitutes with added thickeners); for gluten-free, ensure your vegetable broth is certified gluten-free.