Vegan Carrot Potato Soup

Name: Vegan Carrot Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: International
Ingredients: 2 cups carrots, chopped; 2 cups potatoes, diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp cumin; 1/2 tsp paprika

Author: Tessa

Published: September 26, 2025

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Nothing warms you up quite like a bowl of my Vegan Carrot Potato Soup—it’s been my go-to comfort food for years, especially on those chilly evenings when I need something hearty yet simple. Packed with carrots, potatoes, and cozy spices, it’s the kind of meal that feels nourishing without any fuss. Plus, it’s naturally vegan, gluten-free, and ready in about 30 minutes! I love how the sweetness of the carrots balances the earthy potatoes, and the cumin and paprika give it just the right kick. Trust me, one spoonful and you’ll be hooked. Let’s get cooking!

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Ingredients for Vegan Carrot Potato Soup

Here’s everything you’ll need to make this cozy, flavorful soup—all simple, fresh ingredients that come together in the most delicious way. I’ve made this soup so many times that I can practically recite the list from memory!

2 cups carrots, chopped – No need to peel them if they’re organic, just give them a good scrub. The smaller the chop, the quicker they’ll soften.
2 cups potatoes, diced – I love Yukon Golds for their creaminess, but russets work too. Just don’t go too tiny or they’ll turn mushy.
1 onion, chopped – Yellow or white onions are perfect here. Red onions can be a bit strong, but hey, use what you’ve got!
3 cloves garlic, minced – Fresh is best, but in a pinch, ½ tsp garlic powder will do.
4 cups vegetable broth – Homemade is ideal, but store-bought works great. Just check the salt content if you’re watching sodium.
1 tbsp olive oil – For sautéing. Coconut oil works too if you want a hint of sweetness.
1 tsp salt – Start with this and adjust to taste later. The broth might already have some.
½ tsp black pepper – Freshly cracked if you have it—it makes a difference!
1 tsp cumin – This is my secret weapon. It adds such a warm, earthy depth.
½ tsp paprika – Smoked paprika would be amazing here if you’ve got it.

That’s it! Simple, right? Now let’s turn these humble ingredients into something magical.

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How to Make Vegan Carrot Potato Soup

This soup couldn’t be easier—just a few simple steps, and you’ll have a pot of golden, velvety goodness. I’ve made this so often, my Dutch Dutch oven practically knows what to do on its own! Here’s how it all comes together:

Sauté the Aromatics

First, grab your favorite heavy-bottomed pot (I swear by my trusty Dutch oven for this) and warm up the olive oil over medium heat. Toss in those chopped onions—you’ll hear that satisfying sizzle! Stir them around for about 3 minutes until they turn translucent and smell sweet. Now add the minced garlic. Don’t walk away! Garlic burns fast, so just 30 seconds to a minute is all you need—you’ll know it’s ready when the whole kitchen smells incredible.

Cook the Vegetables

Time for the stars of the show! Dump in your chopped carrots and potatoes, giving everything a good stir to coat the veggies in that fragrant onion-garlic mix. Pour in the vegetable broth—it should just cover the vegetables. If not, add a splash of water. Crank the heat up to high until it boils (about 5 minutes), then immediately reduce to a gentle simmer. Cover with a lid slightly ajar and let it bubble away for 20 minutes. Peek once to stir, and test a carrot piece—it should be fork-tender but not mushy.

Season and Blend

Now for the fun part! Stir in the salt, pepper, cumin, and paprika. Here’s where you taste and adjust—maybe it needs another pinch of salt or a dash of cayenne for heat? For texture, you’ve got options: use an immersion blender right in the pot for silky smoothness (my personal favorite), or carefully transfer half to a stand blender if you like it chunkier. Hot liquid warning! If using a blender, vent the lid and cover with a towel to avoid soup explosions. Serve piping hot—maybe with a swirl of coconut milk or a handful of crusty bread for dipping!

Why You’ll Love This Vegan Carrot Potato Soup

Honestly, this soup checks all the boxes—it’s the kind of recipe you’ll keep coming back to because it just works. Here’s why it’s become a staple in my kitchen (and probably will in yours too!):

Nutrient-packed comfort food: Carrots bring that natural sweetness and a boost of vitamin A, while potatoes keep it hearty and satisfying. No guilt here—just wholesome goodness.
Weeknight lifesaver: From chopping to serving, it’s done in 35 minutes flat. Even my busiest days have room for this one-pot wonder.
Kind to your wallet: Potatoes and carrots are some of the cheapest produce around, and the spices are pantry staples. Fancy soup without the fancy price tag!
Endlessly adaptable: Swap sweet potatoes for carrots, add a can of white beans for protein, or throw in a handful of spinach at the end. It’s forgiving like that.
Meal prep superstar: Tastes even better the next day, and it freezes like a dream. I always double the batch—because future me deserves cozy lunches too.

Seriously, whether you’re vegan, gluten-free, or just hungry, this soup’s got your back. It’s the culinary equivalent of a warm hug!

Tips for the Best Vegan Carrot Potato Soup

After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to knock-your-socks-off amazing. Here are my tried-and-true secrets for the absolute best results every time—because even the simplest recipes deserve a little extra love!

Roast your veggies for deeper flavor: If you’ve got an extra 10 minutes, toss those chopped carrots and potatoes with a drizzle of olive oil and roast at 400°F until they start caramelizing at the edges. It adds this incredible richness that’ll make your soup taste like it simmered all day.
Don’t rush the sauté: Let those onions cook low and slow until they’re almost golden—about 5-7 minutes—before adding garlic. That extra time builds a flavor base that makes all the difference. (I may or may not have burned a batch once by being impatient…lesson learned!)
Spice it your way: Love heat? Add a pinch of cayenne with the paprika. Prefer smoky notes? Try a dash of chipotle powder. The cumin is non-negotiable for me, but everything else is fair game for tweaking.
Garnish like a pro: A swirl of coconut yogurt, a handful of toasted pepitas, or even some fresh dill or parsley makes it feel restaurant-worthy. My personal favorite? A squeeze of lemon juice at the end—it brightens everything up!
Texture matters: If blending, leave a few spoonfuls of chunky veggies aside to stir back in at the end. That contrast of creamy and hearty is just *chef’s kiss*.
Salt in stages: Start with half the salt in the broth, then adjust after blending. Potatoes absorb salt differently as they cook, and you can always add more—but you can’t take it out!

Remember, recipes are just guidelines—make it yours! The first time I made this, I forgot the paprika entirely and it was still delicious. (Though I won’t make that mistake again!)

Ingredient Substitutions

Listen, I get it—sometimes you’re staring into your fridge or pantry thinking, “I don’t have half these ingredients!” No stress. This soup is ridiculously forgiving, and I’ve tried just about every swap imaginable. Here’s how to tweak it based on what you’ve got (or what you’re avoiding):

Out of carrots? Sweet potatoes are my favorite swap—they add even more natural sweetness and a gorgeous orange hue. Just chop them slightly smaller since they cook faster. Butternut squash works too in a pinch!
Potato alternatives: Not a fan of regular potatoes? Try cauliflower florets for a lighter version (though it’ll be less creamy). For extra richness, a peeled russet potato blended in makes it velvety without dairy.
No vegetable broth? Water with a tablespoon of soy sauce or miso paste adds umami depth. Or, if you’re not strictly vegan, chicken broth works too (though then it’s not vegan, obviously).
Oil-free option: Skip the olive oil and sauté with a splash of broth or water instead. You’ll need to stir more to prevent sticking, but it totally works.
Creamier texture: Stir in a can of coconut milk (full-fat for luxury, light for subtlety) after blending. Or, for nut-free creaminess, soaked cashews blended with a bit of water make an incredible rich finish.
Spice swaps: No cumin? Curry powder brings a different but delicious vibe. Out of paprika? A dash of turmeric adds color and earthiness (just use half the amount—it’s potent!).
Allergen notes: For gluten-free, ensure your broth is certified GF. Nut-free? Skip cashew cream and use coconut milk or silken tofu blended smooth instead. Soy-free? Use coconut aminos instead of soy sauce if doctoring up water for broth.

The beauty of this soup? It’s a choose-your-own-adventure recipe. My sister once made it with parsnips instead of carrots and swore it was her best batch yet. (I still think carrots win, but hey—to each their own!)

Storing and Reheating

One of the best things about this soup? It actually gets better after sitting in the fridge overnight—the flavors meld into something even more magical. Here’s how to keep it tasting fresh and delicious, whether you’re saving leftovers or stashing some for a rainy day.

Fridge storage: Let the soup cool completely (about 30-45 minutes—I’m impatient, so I sometimes set the pot in an ice bath to speed things up). Transfer it to an airtight container, and it’ll keep beautifully for 3-4 days. Pro tip: write the date on the lid with masking tape—because “Is this still good?” is a question I ask myself way too often.

Reheating stovetop: My preferred method! Pour the soup into a pot and warm it over medium-low heat, stirring occasionally. If it’s thickened up (thanks, potatoes!), just add a splash of broth or water to loosen it. Takes about 5-7 minutes, and you’ll swear it’s freshly made.

Microwave hack: For single servings, microwave in a microwave-safe bowl covered with a damp paper towel (stops splatters!). Heat in 1-minute bursts, stirring between each, until piping hot—usually 2-3 minutes total. Watch out for those sneaky steam burns when removing the towel!

Freezing like a pro: This soup freezes incredibly well for up to 3 months. Skip the dairy-based garnishes if freezing, and leave a little space at the top of your container—liquids expand as they freeze. I freeze mine in 2-cup portions for easy grab-and-go meals. Thaw overnight in the fridge, then reheat as usual. If you’re in a hurry, you can even reheat straight from frozen—just add extra liquid and stir frequently as it warms.

Bonus tip: Frozen soup makes the best “emergency meal” ice cubes! Pour cooled soup into an ice cube tray, freeze solid, then pop the cubes into a freezer bag. Later, you can grab a few cubes, microwave, and—voilà—instant single serving. (Genius, right? I can’t take credit—my grandma taught me this one.)

Nutritional Information

Okay, let’s talk numbers—but don’t worry, this soup is as kind to your body as it is to your taste buds! Important note: These are estimates based on the exact ingredients I use, so your totals might vary slightly depending on your veggie sizes or broth brand. But here’s the scoop per hearty 1½-cup serving:

Calories: ~180 – Perfect for when you want something satisfying without feeling weighed down.
Fiber: 6g – Thanks to all those carrots and potatoes, it’ll keep you full and happy.
Protein: 4g – Not bad for a veggie soup! Add a scoop of white beans if you want more.
Sugar: 6g (all natural from the veggies—no added sugar here!).
Fat: 4g – Mostly from that tablespoon of heart-healthy olive oil.

Other perks? It’s naturally cholesterol-free, low in saturated fat, and packed with vitamin A (over 200% of your daily need from those gorgeous carrots!). The sodium will depend on your broth—mine clocks in around 800mg per serving with regular veggie broth, but you can cut that in half by using low-sodium.

Honestly, I don’t obsess over numbers—I just know this soup makes me feel nourished and energized. But if you’re tracking macros or have dietary needs, hopefully this gives you a helpful starting point. Now go enjoy that second bowl guilt-free!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this soup—some from friends, some from my own kitchen experiments gone rogue! Here are the answers to the ones that pop up most often. (And yes, I may have learned a few of these the hard way!)

“Can I freeze this soup?” Absolutely! It freezes like a dream—just cool it completely first. I freeze it in portions for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen with a splash of broth. Pro tip: Skip the coconut milk garnish before freezing—add it fresh when reheating.
“How can I make it spicier?” Oh, I love this question! Add a pinch of cayenne with the other spices, or stir in some harissa paste at the end. My favorite trick? Top each bowl with a drizzle of chili crisp—it adds heat and crunch. Just taste as you go—you can always add more!
“My soup turned out too thick. Help!” No worries—potatoes can be sneaky like that! Just whisk in warm broth or water a little at a time until it’s your perfect consistency. Next time, you might use a bit more broth or chop the veggies smaller so they absorb less liquid.
“Can I make this in an Instant Pot?” You bet! Sauté the onions/garlic right in the pot, then add everything else. Pressure cook on high for 8 minutes, quick release, then blend. It’s even faster, though I’ll admit I still love the slow-simmered stovetop version best.
“Is this soup kid-friendly?” My picky nephew devours it! For hesitant little eaters, blend it super smooth—sometimes the texture is the hurdle. You can also go light on the spices at first and let them add extra toppings (cheese, croutons) to make it fun. Sneaky mom win!

Still got questions? Drop them in the comments—I love hearing how you make this soup your own. (And who knows? Your tweak might just become my new favorite version!)