Is there anything more comforting than a big, steaming bowl of soup on a crisp day? This Vegan Carrot Potato Soup is my go-to for a quick, nourishing meal that feels like a warm hug from the inside out. It’s the kind of recipe I whip up on a busy weeknight for my family, and it never fails to please even the pickiest of my three taste-testers. Packed with simple, wholesome ingredients, it proves that plant-based cooking can be deeply satisfying and downright delicious. So good.
Top Reasons To Make It
You’ll love this recipe because it’s incredibly easy to pull together with pantry staples. It’s a one-pot wonder, meaning cleanup is a total breeze—a major win for any busy home cook. The soup itself is creamy and rich without a drop of dairy, and it’s packed with veggies that even kids will happily eat. Honestly, it’s a recipe you’ll find yourself coming back to again and again.
Ingredients
Here’s what you’ll need to bring this cozy Carrot Potato Soup to life. The exact measurements are in the recipe card below, but each ingredient plays a special part. The olive oil forms a rich base, while the yellow onion and garlic build a savory foundation. Fresh carrots and potatoes provide heartiness and natural sweetness, and the vegetable broth cooks everything to tender perfection. A touch of nutritional yeast adds a cheesy, umami depth, and fresh thyme leaves contribute that classic, aromatic flavor.
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Potatoes
- Vegetable broth
- Nutritional yeast
- Fresh thyme
- Salt and black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for just one more minute, until it’s fragrant.
- Add the chopped carrots and potatoes to the pot, followed by the vegetable broth and fresh thyme. Bring everything to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let the soup cook for 20-25 minutes, or until the carrots and potatoes are so, so tender when pierced with a fork.
- Carefully blend the soup using an immersion blender directly in the pot until it’s completely smooth and creamy. Alternatively, you can blend it in batches in a countertop blender.
- Stir in the nutritional yeast, and season with salt and pepper to your liking. Serve immediately while it’s hot.
How To Make Carrot Potato Soup
The magic of this Vegan Carrot Potato Soup is in its simplicity. You start by building a flavor base with that classic duo of onion and garlic. Then, the stars of the show—the carrots and potatoes—get added along with the broth. They simmer away until they’re fall-apart tender. The final step is my favorite: blending it all into a velvety smooth, gorgeous orange puree. It transforms simple ingredients into a luxurious-feeling soup that’s both healthy and comforting.
Variations & Substitutions
This recipe is wonderfully adaptable! For a flavor twist, try adding a teaspoon of curry powder or smoked paprika with the garlic. If you don’t have fresh thyme, a half teaspoon of dried thyme works just fine. Not a fan of nutritional yeast? You can skip it, though you’ll miss its cheesy note. For a chunkier veggie chowder soup, blend only half of the soup and leave the rest with pieces of potato and carrot. And if you’re out of vegetable broth, water with an extra pinch of salt will work in a pinch.
Serving Ideas & Pairings
I love serving this soup with a big, crusty piece of bread for dipping—it’s a must for soaking up every last drop. For a bit of crunch, top each bowl with homemade croutons or a handful of roasted pumpkin seeds. A simple side salad with a bright vinaigrette offers a nice, fresh contrast to the rich soup. It also pairs beautifully with a classic vegan grilled cheese sandwich for the ultimate comforting meal.
Storage & Reheating
Let any leftover soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months—just thaw it overnight in the fridge before reheating. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened up, just add a splash of broth or water to get it back to your preferred consistency.
Frequently Asked Questions
- Can I make this carrot potato soup recipe in a slow cooker? Absolutely! Just sauté the onion and garlic first, then add everything to your crockpot. Cook on low for 6-7 hours or on high for 3-4 hours, then blend.
- What’s the best way to get a super smooth texture? Using a high-speed blender will give you the silkiest results for this potato soup with veggies. An immersion blender is great and convenient, but might leave a slightly more textured puree.
- Can I use sweet potatoes instead of regular potatoes? You sure can! Sweet potatoes will make the soup a bit sweeter and give it a deeper orange color. It’s a delicious variation on this vegetarian potato soup.
- Is this soup freezer-friendly? It’s one of the best soup recipes with carrots for freezing! Just make sure it’s completely cool before portioning it into freezer-safe containers or bags.
