Vegan Carrot Potato Soup: Creamy, Cozy, and Dairy-Free

I wasn’t trying to impress anyone—it was just one of those chilly, gray afternoons when all I wanted was a bowl of something warm, creamy, and comforting. I threw together some carrots, potatoes, and pantry staples, and boom—this vegan carrot potato soup was born. It’s creamy (without cream), cozy, and tastes like a hug in a bowl.

Ingredients & Substitutions

Here’s everything you’ll need for this comforting vegan carrot potato soup:

• 2 tablespoons olive oil – or use vegan butter for extra richness
• 1 medium yellow onion, diced – white onion works too
• 3 large carrots, peeled and chopped – baby carrots also work (~1 cup)
• 3 celery ribs, chopped – optional, but adds nice depth
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme – or use fresh if you have it
• 2 medium russet potatoes (~12 oz), peeled and cut into ½-inch chunks – Yukon golds work too
• 4 cups vegetable broth – “not-chicken” vegan broth brings great flavor
• 1 bay leaf – optional, but adds a subtle herbal layer
• 1/2 cup cashews, soaked (see tips below)
• 1 teaspoon lemon juice – or sub with white wine vinegar
• Salt & pepper, to taste

Substitution Tips:

• Cashew cream makes it lush and silky, but coconut milk or oat cream can step in.
• No celery? Just skip it. It’s nice, but not essential.
• Don’t sub sweet potatoes—they’ll change the texture and make it too sweet.
• Allergic to cashews? Blended white beans work in a pinch, though the texture will differ.

Cashew Soaking Methods:

• Traditional: Soak 4–5 hours or overnight.
• Quick soak: Cover with boiling water, let sit 10–15 mins, then blend.

How to Make Vegan Carrot Potato Soup

Step 1: Prep the Vegetables

Chop your onion, carrots, celery (if using), garlic, and potatoes. Keep the pieces uniform—about ½-inch chunks—so they cook evenly.

Step 2: Sauté for Flavor

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6 minutes until softened and fragrant.

Toss in the garlic, thyme, and chopped potatoes. Stir for 2 more minutes to release their flavors.

Step 3: Simmer Until Tender

Pour in the vegetable broth and drop in the bay leaf. Bring everything to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes. You’ll know it’s ready when the veggies are fork-tender.

Remove the bay leaf before blending.

Step 4: Blend to Creamy Perfection

Let the soup cool slightly (for safety). Then, using a countertop blender, blend 1 cup of the soup with the soaked cashews and lemon juice until silky smooth.

Blending Tips:

• Use a vented lid or cover the blender with a towel—hot liquids expand!
• Never use a bullet-style blender with hot soup.

Step 5: Add Creaminess & Finish

Stir the blended cashew mixture back into the pot. Give it a good mix until everything’s creamy and dreamy. Taste, then season with salt and pepper. Add more broth if you like it thinner.

Serving Ideas & Pairings

This soup is hearty enough to stand alone, but even better with:

• A thick slice of crusty sourdough bread (hello, Wildgrain!)
• A simple green salad with lemon vinaigrette
• Roasted veggies or seasoned tofu for a full meal
• Top with fresh parsley, toasted pumpkin seeds, or a swirl of coconut cream for flair

For more ideas, check out these vegan-friendly low-carb meals packed with vegetables.

Storage & Reheating Tips

Got leftovers? Lucky you. This soup keeps beautifully:

• Fridge: Store in a sealed container for up to 4–5 days.
• Freezer: Yes, you can freeze it! Let it cool, then portion into airtight containers or freezer bags. Freeze up to 2 months.
• Reheat: Warm gently on the stovetop or microwave, stirring occasionally.

Pro tip: The flavor deepens after a day. It’s even better the next time around.

FAQ – Vegan Carrot Potato Soup

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More Vegan Soup Recipes

Still hungry? Here are more cozy bowls to warm you up:

• Our healthy soup recipes to keep you warm feature everything from creamy mushroom to spicy chili.
• Try these easy low-carb dinner recipes for cozy nights—many are vegan-friendly and veggie-packed!