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Vegan Carrot Potato Soup

Vegan carrot potato soup made with a smooth, blended base of tender carrots and Yukon gold potatoes. Finished with coconut milk richness, a bright lemon stir, and pepitas with chives for crunch.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft. Stir occasionally so the onion turns translucent.
  2. Add the garlic and grated ginger, then cook for 1-2 minutes until fragrant. Keep stirring until the aroma is noticeable.
  3. Stir in the turmeric, cumin, smoked paprika, and cayenne, then cook for 1 minute. Watch for the spices to darken slightly and smell toasty.
Simmer and blend
  1. Add the carrots, potatoes, coconut milk, and vegetable broth, then bring everything to a boil. Scrape up any browned bits from the bottom as it heats.
  2. Reduce to a simmer and cook for 25-30 minutes until the carrots and potatoes are completely tender. You should be able to pierce pieces easily with a fork.
  3. Blend completely smooth with an immersion blender, then stir in the lemon juice. Stop when the soup looks silky and uniform with no visible chunks.
Season and serve
  1. Season with salt and pepper to taste. Add gradually and taste until the flavors pop.
  2. Ladle into bowls and garnish with pepitas and chives. Finish with a small sprinkle on top for color and crunch.

Notes

Pro tip: blend in batches only if needed—an immersion blender works best when the pot isn’t too full, creating a super smooth texture. Store leftovers in the fridge up to 4 days in an airtight container; reheat gently on the stovetop. Freezing is yes for up to 3 months, but thaw and reheat with a splash of broth if it thickens. For a lower-fat option, use light coconut milk (or reduce coconut milk to 1/2 can and add extra broth) to keep it creamy.