Vegan Carrot Potato Soup

Vegan carrot potato soup that’s creamy, comforting, and packed with flavor. Perfect soup recipes with carrots for cozy weeknight dinners.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last October, during a particularly chilly evening in Vermont, I found myself staring into my nearly empty fridge after a long day of apple picking.

However, three lonely carrots and a couple of forgotten potatoes sparked something magical. That night, I created what would become my family’s most requested vegan carrot potato soup.

I’ve tested this recipe fifteen times—yes, fifteen! Once, I accidentally oversalted the entire batch and had to start over at 9 PM. Another time, I forgot the bay leaf and wondered why something was missing. Through each trial, I discovered the secret to achieving that perfect creamy texture without any dairy.

This isn’t just another potato soup with veggies. Furthermore, it’s a warm hug in a bowl that transforms simple ingredients into something extraordinary. Whether you’re a longtime vegan or simply looking for healthier soup recipes with carrots, this recipe will surprise you with its rich, satisfying depth.

What Makes This Vegan Carrot Potato Soup Special

After years of perfecting plant-based comfort food, I’ve learned that the best vegan soups rely on technique, not just ingredients. This carrot potato soup achieves its luxurious creaminess through a clever combination of pureed vegetables and cashew cream.

The magic happens in layers. First, we build a flavor base with the holy trinity of onion, carrots, and celery. Then, we add aromatic thyme and garlic to create depth. Finally, the cashew cream provides that silky finish that makes this soup irresistible.

Ingredients Table for Vegan Carrot Potato Soup

Shopping Tips for US Grocery Stores

When shopping for this vegan carrot potato soup, look for firm, bright orange carrots without soft spots. Moreover, choose russet potatoes for their high starch content, which creates natural thickening. You’ll find raw cashews in the baking aisle or health food section of most American supermarkets.

For the best results, select vegetable broth with no more than 600mg sodium per cup. Additionally, fresh thyme works beautifully if you have it—use 1 1/2 teaspoons instead of dried.

Smart Substitutions

Can’t find cashews? Substitute with 1/4 cup of coconut cream for richness. For those avoiding nuts entirely, blend 2 tablespoons of tahini with 1/4 cup warm water instead.

If russet potatoes aren’t available, Yukon Gold works well too. However, avoid waxy potatoes like red potatoes, as they won’t create the same creamy texture when blended.

Essential Equipment and Preparation

You’ll need a large Dutch oven or heavy-bottomed pot for even heat distribution. Additionally, a high-speed blender is crucial for creating smooth cashew cream. Don’t have a high-powered blender? Soak your cashews overnight for easier blending.

Step-by-Step Instructions

Step 1: Build Your Flavor Base

Heat olive oil in your Dutch oven over medium heat. Add diced onion, chopped carrots, and celery. Cook for 6 minutes, stirring occasionally. The vegetables should soften and become fragrant—this is your flavor foundation.

Step 2: Add Aromatics

Stir in minced garlic, thyme, and cubed potatoes. Cook for 2 minutes until the garlic becomes fragrant. This step prevents the garlic from burning while building complex flavors.

Step 3: Simmer to Perfection

Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low. Simmer for 20 minutes until vegetables are fork-tender. Remember to remove the bay leaf before blending!

Step 4: Create Cashew Cream

While the soup simmers, blend soaked cashews with 1/2 cup water until completely smooth. This creates the creamy base that makes this soup so luxurious.

Step 5: Blend for Creaminess

Remove one cup of soup and add it to your blender with the cashew cream and lemon juice. Blend until smooth. The lemon juice brightens the entire dish.

Step 6: Combine and Season

Stir the blended mixture back into the pot. Season with salt and pepper to taste. The soup should be creamy but not thick enough to coat a spoon.

Step 7: Final Touches

Taste and adjust seasoning. The soup should be well-balanced with earthy sweetness from the carrots and richness from the cashews.

Pro Tips for Success

Here’s my biggest mistake—and how to avoid it: I once added the cashew cream directly to the hot soup without tempering it first. The result? Curdled, grainy soup that looked terrible. Always blend a cup of hot soup with your cashew cream before adding it back to the pot.

Additionally, don’t skip soaking the cashews. For a quick-soak method, cover cashews with boiling water and let sit for 30 minutes. This ensures silky-smooth results every time.

Creative Variations and Serving Ideas

Regional Twists

Transform this carrot potato soup into a Southwest-style version by adding cumin, smoked paprika, and diced jalapeños. For a Mediterranean variation, include fresh herbs like rosemary and oregano with a drizzle of good olive oil.

Dietary Adaptations

Make this soup oil-free by sautéing vegetables in vegetable broth instead of olive oil. For lower-carb options, replace one potato with cauliflower florets. The soup maintains its creamy texture while reducing carbohydrates.

Holiday Variations

During Thanksgiving, add roasted butternut squash for extra autumn flavor. For Christmas dinner, garnish with fresh cranberries and toasted pumpkin seeds. These additions make ordinary soup recipes with carrots feel festive and special.

Storage and Make-Ahead Instructions

This vegan carrot potato soup actually tastes better the next day as flavors meld together. When reheating, add a splash of vegetable broth if needed to restore the perfect consistency.

Perfect Pairings for Vegan Carrot Potato Soup

Serve alongside crusty sourdough bread or homemade cornbread for dipping. Furthermore, this soup pairs beautifully with a simple green salad dressed with lemon vinaigrette. For heartier meals, try it with loaded potato soup variations for comparison.

Frequently Asked Questions

The Perfect Comfort Food Conclusion

This vegan carrot potato soup proves that plant-based comfort food can be just as satisfying as traditional versions. Each spoonful delivers creamy richness and warming spices that make cold evenings feel cozy.

Remember that October night in Vermont when I discovered this recipe? Now it’s become our Sunday tradition. My kids actually request this soup over chicken noodle, and my mother-in-law asked for the recipe three times before I finally wrote it down.

Serve this alongside some Greek lemon chicken soup for variety at your next dinner party. Or pair it with creamy Italian sausage soup for guests who prefer heartier options.

Try this recipe tonight and tag us on social media with your results. Did you add any creative variations? We’d love to see your unique twists on this comforting bowl of goodness.

Vegan Carrot Potato Soup

Creamy, comforting vegan carrot potato soup that transforms simple ingredients into a luxurious bowl of warmth. This plant-based comfort food achieves rich creaminess through pureed vegetables and cashew cream, perfect for cozy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking Time 4 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 8 cups

Calories 180 kcal

Equipment

• Large Dutch oven
• High-speed blender
• Cutting board
• Sharp knife

Ingredients

  

Base Vegetables

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 large carrots peeled and chopped
• 3 ribs celery chopped
• 3 cloves garlic minced
• ½ teaspoon dried thyme
• 2 medium russet potatoes about 12oz, peeled and cut into 1/2 inch chunks

Broth and Seasonings

• 4 cups vegetable broth
• 1 leaf bay leaf
• ½ cup cashews soaked for 4 hours
• 1 teaspoon lemon juice
• to taste salt and pepper

Instructions

 

• In a large dutch oven or pot, add the olive oil, onion, carrots, and celery and cook over medium heat for 6 minutes, stirring occasionally.
• Add the garlic, thyme, and potatoes and continue to cook for 2 minutes.
• Add the vegetable broth and bay leaf and bring to a boil.
• Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
• While the soup is simmering, prepare the cashew cream. Blend 1/2 cup of soaked cashews with 1/2 cup of water. Blend until completely smooth.
• Once the vegetables in the soup have softened, add one cup of soup to the blender, add the lemon juice and continue to blend until smooth.
• Stir the cashew and soup mixture back into the pot. Season with salt and pepper to taste.

Notes

For quick-soak method, cover cashews with boiling water and let sit for 30 minutes. Always blend a cup of hot soup with your cashew cream before adding it back to the pot to prevent curdling. This soup tastes better the next day as flavors meld together. Store in refrigerator for 4-5 days or freeze for up to 3 months.

Keyword Carrot Soup, comfort food, Plant-Based, potato soup, Vegan