This Potato Carrot Soup is the ultimate comfort food that is SO creamy, easy and quick to make using budget-friendly ingredients. Perfect for dinner on a cold night.
You know those days when it's rainy and cold outside, and you only want to stay on your sofa with a blanket and eat a delicious and comforting hot soup?
Well, this Potato Carrot Soup is made for those days with basic ingredients like potatoes, carrots, onions, garlic and dairy-free cream; it's SO easy to whip up anytime.
And if you like a creamy soup, then you'll also love my Creamy Vegan Roasted Tomato Soup or my Butternut Squash and Carrot Soup recipe.
Go and check them out, and tell me what you think!
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This Potato Carrot Soup is creamy, delicious and satisfying. It is also vegan, naturally gluten-free, and tastes even better the next day.
To make this recipe, you'll only need a few budget-friendly ingredients and will be ready in under 1 hour. An absolute winner recipe.
Serve it as an appetizer, side dish, or a comforting main course.
why you will love this potato carrot soup
- vegan and naturally gluten-free
- budget-friendly
- quick and easy to make
- family-friendly
- perfect for cold nights
- made with basic ingredients
Ingredients you'll need
Here's what you'll need to make this creamy potato carrot soup recipe!
- Vegan butter - I've made this recipe with vegan butter to add more creaminess to the soup. If you don't like cooking with butter, simply make it with oil.
- Onion and garlic - There's no recipe without the aromatics.
- Potatoes - The star of the show. One of our main ingredients.
- Carrots - They give extra colour and taste to our soup.
- Vegetable broth - For extra flavours.
- Dairy-free cream - For extra creaminess. Use coconut milk if you have none.
- Bay leaves and parsley
- Salt and pepper to taste
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Creamy Potato Carrot Soup
- Firstly, heat the butter in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent and fragrant. Then add garlic and cook for another few minutes.
- Stir in potatoes and carrots, salt and pepper.
- Add broth ( don't add too much; it should just cover the vegetables. You can always add more later if needed ) and the bay leaves, and cook until the vegetables are soft, about 20 minutes.
- Once the potatoes are cooked, remove the bay leaf and the pot from the heat and blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Then return the blended soup to the pot over low heat.
- At this time, the soup is already creamy, but I love to add some dairy-free cream for extra creaminess. Cook it for a few minutes.
- Lastly, taste the soup and adjust the seasoning with salt and pepper according to your preference. Add nutritional yeast for the cheesy flavour.
Serve it with fresh parsley and crusty bread, or red chilli flakes for extra heat.
This dish is so versatile that you can even serve it with my cheesy garlic bread.
I hope you will love it as much as I do!
Substitutions & Variations
- Creamy Texture: Instead of dairy-free cream, use coconut milk. Cashew cream is also a great option for added richness.
- Chunky Soup: If you don't like it fully blended and prefer a chunkier texture, blend it for a few seconds only. Or don't blend it at all. It will still be delicious.
- Protein Boost: Add protein to the soup by stirring in beans like cannellini beans or chickpeas. This will make the soup more filling and nutritious.
- Toppings: Get creative with toppings! Sprinkle crispy tofu croutons, vegan bacon bits, or dairy-free cheese shreds on the soup for added flavour and texture.
- Spice It Up: Add red pepper flakes to the soup for a spicy kick. Drizzle hot sauce or chilli oil on top for extra heat before serving.
- Cheesy Flavour: Add nutritional yeast for the cheesy flavour, or sprinkle some vegan cheese at the end of the soup.
how to store potato carrot soup
If you have any leftover creamy soup, you can store it in the fridge in an airtight container for 3-4 days. Ensure you let the soup cool down before putting it in the fridge. It can be stored in the freezer for 2-3 months.
More easy appetizer recipes:
One-Pot Vegan Lentil Soup Recipe
Puff Pastry Pinwheels with Mushrooms and Vegan Cheese
Vegan Cheesy Asparagus Tart with Puff Pastry
Easy Stuffed Mushrooms with Vegan Cream Cheese and Jalapeños
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Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below.
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Potato Carrot Soup
- Total Time: 40 minutes
- Diet: Vegan
Description
This Potato Carrot Soup is the ultimate comfort food that is SO creamy, easy and quick to make using budget-friendly ingredients. Perfect for dinner on a cold night.
Ingredients
- 900 g potatoes
- 250 g carrots
- 1 big tablespoon butter
- 1 onion
- 4 cloves garlic
- 800-1000 ml vegetable broth
- 2 bay leaves
- 125 ml dairy-free cream
- salt and pepper to taste
Instructions
- First, heat the butter in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent and fragrant. Then add garlic and cook for another few minutes.
- Stir in potatoes and carrots, salt and pepper.
- Add broth ( don't add too much; it should just cover the vegetables. You can always add more later if needed ) and the bay leaves, and cook until the vegetables are soft, about 20 minutes.
- Once the potatoes are cooked, remove the bay leaf and the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Refrain from blending it thoroughly if you like it chunkier.
- Return the blended soup to the pot over low heat.
- At this time, the soup is already creamy, but I love to add some dairy-free cream for extra creaminess. Cook it for a few minutes.
- Taste the soup and adjust the seasoning with salt and pepper according to your preference. Add nutritional yeast for the cheesy flavour.
Notes
Add nutritional yeast for the cheesy flavour, or sprinkle some vegan cheese at the end of the soup.
The soup will thicken as it cools down.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Side dish
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