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Vegan Carrot Potato Soup

Vegan carrot potato soup with a silky, completely smooth blend and coconut milk richness. Simmered until carrots and potatoes are tender, then finished with lemon for bright flavor and topped with pepitas and chives.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots peeled and roughly chopped
Yukon gold potatoes
  • 2 lb Yukon gold potatoes peeled and cubed
onion
  • 1 onion diced
garlic
  • 4 clove garlic minced
coconut milk
  • 1 can (13.5 oz) coconut milk
vegetable broth
  • 4 cup vegetable broth
olive oil
  • 2 tbsp olive oil
fresh ginger
  • 1 tbsp fresh ginger grated
turmeric
  • 1 tsp turmeric
cumin
  • 1 tsp cumin
smoked paprika
  • 0.5 tsp smoked paprika
cayenne
  • 0.25 tsp cayenne
lemon juice
  • 1 lemon juice of 1
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
pepitas
  • 0.5 cup pepitas for garnish
fresh chives
  • 2 tbsp fresh chives for garnish

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion for 5 minutes until soft and translucent.
  2. Add garlic and ginger and cook for 1-2 minutes until fragrant, stirring so they don’t brown.
  3. Stir in turmeric, cumin, smoked paprika, and cayenne and cook for 1 minute until the spices look slightly toasted and fragrant.
Simmer and blend
  1. Add carrots, potatoes, coconut milk, and broth, then bring the mixture to a boil over high heat.
  2. Reduce to a simmer and cook for 25-30 minutes until carrots and potatoes are completely tender when pierced.
  3. Blend completely smooth with an immersion blender, then stir in lemon juice for a bright finish.
Season and serve
  1. Season with salt and pepper to taste, adjusting gradually until the flavor pops.
  2. Ladle into bowls and garnish with pepitas and fresh chives.

Notes

For the smoothest texture, blend while the soup is hot and stop once it looks completely uniform (no visible chunks). Refrigerate in an airtight container for up to 4 days; reheat gently on the stove, adding a splash of broth or water if needed. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge, then reheat and stir well. For a lighter option, use lite coconut milk or replace half the coconut milk with extra vegetable broth.