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Creamy Vegan Carrot Potato Soup

A quick and satisfying one-pot creamy vegan soup made with carrots, potatoes, and coconut milk, perfect for family-friendly meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups carrots, chopped
  • 2 cups potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft.
  2. Toss in the chopped carrots and potatoes, stirring for about 5 minutes until they’re a bit tender.
  3. Pour in the vegetable broth and bring to a boil. Then, reduce the heat and simmer until the veggies are tender, about 20 minutes.
  4. Stir in the coconut milk, then grab an immersion blender to puree the soup until smooth. Need a thinner texture? Add more vegetable broth!
  5. Season your soup with salt and pepper to taste.
  6. Serve hot, garnished with fresh herbs if you’re feeling fancy.

Notes

Store leftovers in the fridge for about 4-5 days, or freeze for up to 3 months. Reheat gently with a splash of broth.