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Vegan Carrot Potato Soup

Vegan carrot potato soup made with carrots and Yukon gold potatoes simmered until tender, then blended smooth for a creamy, golden-orange finish. Finished with coconut milk and a bright lemon swirl, 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
Potatoes
  • 2 lb Yukon gold potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
Coconut base
  • 1 can (13.5 oz) coconut milk
Broth
  • 4 cup vegetable broth
Oil
  • 2 tbsp olive oil
Spices
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Finishing
  • 1 lemon juice of 1 lemon
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 pepitas for garnish
  • 1 chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft, stirring as needed so it doesn’t brown.
  2. Add the garlic and grated ginger, cooking for 1-2 minutes until fragrant, then stir constantly for even browning.
Build the flavor
  1. Stir in the turmeric, cumin, smoked paprika, and cayenne, cooking for 1 minute to toast the spices and bloom their aroma.
Simmer until tender
  1. Add the chopped carrots, cubed potatoes, coconut milk, and vegetable broth, then bring the mixture to a boil.
  2. Simmer for 25-30 minutes until the carrots and potatoes are completely tender, skimming foam if needed and stirring occasionally.
Blend and finish
  1. Blend completely smooth with an immersion blender, then stir in the lemon juice.
  2. Season with salt and pepper to taste, then garnish with pepitas and chives before serving.

Notes

For the smoothest texture, blend while the soup is hot and keep the blender head fully submerged to avoid splashes. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freeze up to 2 months for best flavor and texture—thaw overnight in the fridge and reheat slowly. For a nut-free option, keep the coconut milk as written; if you prefer less richness, use light coconut milk.