Creamy Vegan Carrot Potato Soup
A warm and comforting soup that is rich and creamy, packed with nutrients from carrots and potatoes.
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
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 or frozen in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.