This soup is pure comfort in a bowl.
It’s warm, creamy (without any dairy!), and full of earthy, simple flavors.
I’ve made this recipe more times than I can count, especially on chilly evenings or when I just need something easy and cozy.
It’s the kind of recipe that makes your house smell amazing while it simmers away on the stove.
Whether you’re vegan or just looking for a light, healthy dinner, this soup delivers.
Plus, it’s made with everyday ingredients you probably already have.
What You’ll Need
1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon lemon juice (fresh is best)
Why I Love This Recipe
There’s a reason this soup is always on rotation in my kitchen. It’s hearty without being heavy, and it’s just so easy to make. I started making it during one of those “use what you have” kind of weeks — and now it’s one of my most-loved go-to meals.
- You only need one pot
- Super affordable ingredients
- Easy to double for meal prep
- Feels fancy but takes no effort
- Soothing and satisfying
Servings and Cook Time
Servings: 4
Total Time: 35 minutes
Macros Information (Per Serving)
- Calories: ~185
- Carbs: 34g
- Protein: 4g
- Fat: 4.5g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Potatoes and carrots are starchy vegetables, and when cooked down and blended, their starch helps create a naturally creamy texture — no cream needed. The cumin and paprika add depth, while the lemon juice brightens up the whole dish at the end, balancing the richness.
Common Mistakes
- Not cutting veggies evenly: Uneven pieces won’t cook at the same speed, which can lead to some mushy and some undercooked bites.
- Skipping the spices: Cumin and paprika add so much flavor — don’t leave them out.
- Blending too early: Let everything simmer until carrots and potatoes are super tender before blending.
- Forgetting the lemon: That little splash at the end makes a huge difference!
What to Serve With
- Crusty bread or garlic toast
- A simple green salad with vinaigrette
- Chickpea salad sandwich
- Roasted chickpeas for crunch on top
- A grilled vegan cheese sandwich
FAQ
Can I freeze this soup?
Yes! Let it cool completely, then freeze in containers for up to 2 months.
Can I use sweet potatoes instead?
Absolutely. It’ll be sweeter, but delicious.
Do I have to blend it?
Nope. You can leave it chunky if you like a more rustic texture.
Can I use a regular blender?
Yes — just be careful with hot liquids. Let it cool a few minutes, and blend in batches.
Tools You’ll Need
- Large pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Blender or immersion blender
Substitutions and Variations
- No cumin? Use coriander or leave it out.
- Add more protein: Toss in some cooked lentils before blending.
- Spicy kick: Add a pinch of cayenne or red chili flakes.
- Creamier version: Add a splash of canned coconut milk at the end.
Make Ahead Tips
- Chop the onion, garlic, carrots, and potatoes the day before and store in airtight containers in the fridge.
- You can fully cook the soup ahead, then just reheat and blend when ready to eat.
- Freezes well for quick future meals.
How to Make Vegan Carrot Potato Soup
Step 1: Sauté the aromatics
Add 1 tablespoon olive oil to a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for 3-4 minutes until the onion is soft and translucent.
Step 2: Add the spices
Add 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ½ teaspoon dried thyme. Stir and cook for another minute until fragrant.
Step 3: Add the vegetables
Add 4 peeled and chopped carrots and 3 peeled and diced potatoes. Stir to coat with the spices and aromatics.
Step 4: Pour in liquids
Pour in 4 cups vegetable broth and 1 cup water. Stir everything together. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots and potatoes are fork-tender.
Step 5: Blend the soup
Turn off the heat. Use an immersion blender (or carefully transfer to a blender in batches) and blend until smooth and creamy.
Step 6: Finish and serve
Stir in 1 tablespoon lemon juice, then taste and adjust salt and pepper. Ladle into bowls and serve hot.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Freeze in portions for up to 2 months
- Reheat gently on the stove or microwave, adding a splash of water if too thick
Wrap-Up
This Vegan Carrot Potato Soup is a go-to recipe when you want something nourishing and simple. It’s flavorful, filling, and easy to make with pantry basics. I’d love to hear how yours turns out — drop a comment if you try it or have any questions!