Description
Vegan Carrot Potato Soup is a nourishing and heartwarming dish that combines the natural sweetness of carrots with the creamy texture of Yukon Gold potatoes. Infused with aromatic spices and rich coconut milk, this soup is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or cozy weekends. Enjoy this vibrant bowl of goodness that warms both body and soul.
Ingredients
Scale
- 4 cups diced carrots (about 4 medium)
- 3 cups diced Yukon Gold potatoes (about 3 medium)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tbsp olive oil
Instructions
- Prep Your Veggies: Peel and chop carrots and potatoes into bite-sized pieces. Dice the onion and mince the garlic.
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic for an additional minute.
- Add Veggies: Stir in chopped carrots and potatoes, mixing well.
- Pour in Broth: Add enough vegetable broth to cover the vegetables completely (about 4 cups). Bring to a simmer.
- Blend for Creaminess: Once veggies are tender (15-20 minutes), blend until smooth using an immersion blender or regular blender.
- Finish with Coconut Milk: Return soup to low heat, stir in coconut milk and spices, warming through for about 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg