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creamy potato and carrot soup in a white bowl

Potato Carrot Soup

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  • Author: Kristy @ Plant N' Spice
  • Total Time: 40 minutes
  • Diet: Vegan


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.


Units Scale
  • 900 g potatoes
  • 250 g carrots
  • 1 big tbsp butter
  • 1 onion
  • 4 cloves garlic
  • 800-1000 ml vegetable broth
  • 2 bay leaves
  • 125 ml dairy-free cream
  • salt and pepper to taste


  1. 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. 
  2. Stir in potatoes and carrots, salt and pepper. 
  3. 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. 
  4. 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. 
  5. Return the blended soup to the pot over low heat.
  6. 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.
  7. Taste the soup and adjust the seasoning with salt and pepper according to your preference. Add nutritional yeast for the cheesy flavour. 


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