why make this recipe
Creamy Vegan Carrot Potato Soup is an excellent choice for anyone looking for a warm, comforting meal. This soup is not only rich and creamy but also packed with nutrients. Carrots and potatoes provide vitamins and minerals, while coconut milk gives it a delightful creaminess without dairy. It’s an easy recipe that comes together quickly and can be enjoyed by everyone, including those who follow a plant-based diet.
how to make Creamy Vegan Carrot Potato Soup
Ingredients:
- 4 large carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add carrots and potatoes to the pot, stirring well.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in coconut milk, and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
how to serve Creamy Vegan Carrot Potato Soup
Serve the Creamy Vegan Carrot Potato Soup hot in bowls. You can top each bowl with fresh herbs like parsley or cilantro to add a splash of color and flavor. This soup pairs well with crusty bread or a side salad for a complete meal.
how to store Creamy Vegan Carrot Potato Soup
To store this soup, allow it to cool completely. Then, transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it in a freezer-safe container. It will last for up to 3 months in the freezer. Just remember to let it thaw overnight in the refrigerator before reheating.
tips to make Creamy Vegan Carrot Potato Soup
- For a spicier flavor, you can add a pinch of red pepper flakes or a dash of hot sauce.
- Feel free to mix in other vegetables, such as celery or bell peppers, for added nutrition and flavor.
- Make sure the vegetables are chopped evenly to ensure they cook at the same rate.
variation
You can make the soup more flavorful by adding spices like cumin, ginger, or turmeric. If you want a bit more texture, consider adding cooked lentils or chickpeas before blending.
FAQs
Can I use other types of milk instead of coconut milk?
Yes, you can use almond milk, soy milk, or oat milk if you prefer. However, coconut milk gives the soup a unique creaminess.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just be sure to check labels if you are using store-bought vegetable broth.
How can I make this soup thicker?
If you’d like a thicker soup, you can blend a portion of the soup and leave some chunks or add a small amount of cornstarch mixed with water before blending.
Creamy Vegan Carrot Potato Soup
Ingredients
Main Ingredients
- 4 large carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk Can substitute with almond, soy, or oat milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional) Suggestions include parsley or cilantro
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onions and minced garlic, and sauté until translucent.
- Stir in the chopped carrots and diced potatoes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in coconut milk, and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
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