Description
This Vegan Carrot Potato Soup is a creamy and comforting dish perfect for warming up on a chilly day. Made with wholesome ingredients like carrots, potatoes, and coconut milk, it features fragrant spices such as cumin and coriander for a flavorful twist. The soup is blended smooth for a velvety texture and garnished with fresh parsley for freshness. It’s a nourishing, plant-based recipe that is easy to prepare and deliciously satisfying.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
Liquids
- 2 tablespoons of olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
Spices and Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic: Add the minced garlic and sauté for an additional minute until fragrant.
- Cook vegetables: Stir in the sliced carrots and diced potatoes, cooking for about 5 minutes to let them slightly soften.
- Simmer soup: Pour in the vegetable broth, ensuring vegetables are covered. Bring to a boil, reduce heat to simmer, cover, and cook for about 20 minutes until carrots and potatoes are tender.
- Blend soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, puree, then return to pot.
- Season and simmer: Stir in coconut milk, ground cumin, and ground coriander. Bring back to a gentle simmer and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- You can adjust the thickness of the soup by adding more or less vegetable broth according to preference.
- For an extra kick, add a pinch of cayenne pepper or chili flakes when adding spices.
- If you don’t have an immersion blender, blending in batches with a countertop blender works well but be careful with hot liquids.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
