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Vegan Carrot Potato Soup

Vegan carrot potato soup made smooth with an immersion blender for a creamy, orange-gold texture. Sautéed aromatics, cozy spices, and a bright lemon finish round out this hearty American main dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Carrot and potato base
  • 2 lb carrots Peel and roughly chop.
  • 2 lb Yukon gold potatoes Peel and cube.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 1 can (13.5 oz) coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger Grated.
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 lemon juice Juice of 1 lemon.
  • 0.25 salt and pepper To taste.
  • 0.25 pepitas and chives for garnish For topping.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics and build flavor
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft and turning translucent.
  2. Add the garlic and grated ginger, and cook for 1-2 minutes until fragrant, stirring constantly to prevent browning.
  3. Stir in the turmeric, cumin, smoked paprika, and cayenne, and cook for 1 minute until the spices are fragrant and darkened slightly.
Simmer until tender
  1. Add the carrots, Yukon gold potatoes, coconut milk, and vegetable broth, then bring everything to a boil over medium-high heat.
  2. Reduce to a simmer and cook for 25-30 minutes until the carrots and potatoes are completely tender when pierced with a fork.
Blend and season
  1. Blend the soup completely smooth with an immersion blender, then stir in the lemon juice to brighten the flavor.
  2. Season with salt and pepper to taste, then ladle into bowls and garnish with pepitas and chives.

Notes

For extra silkiness, blend in short pulses while keeping the immersion blender submerged to avoid splashing hot liquid. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave. Freeze yes—cool completely, freeze up to 2 months, and thaw overnight before reheating. If you want a nut-free option, use coconut milk as written but choose a can labeled BPA-free if preferred; for lower-fat, use light coconut milk.