Some days just need a bowl of soup that hugs you back. This Carrot Potato Soup takes me straight to chilly Sunday afternoons at grandma’sradio humming, socks mismatched, carrots simmering on the stove. Lately, this nostalgic cozy dish is making quiet waves onlinebecause simple always wins.
This isn’t one of those fussy soup recipes with 18 spices and a footnote. It’s carrots, potatoes, onion, a little thyme magicthings you probably already have. Kinda like a vegetarian potato soup recipe snuck off a handwritten card. Full details in the blog!
I grew up in a house where soups started with a deep inhaleveggies sliding into hot broth, windows fogged up. Now I test every version ‘til it’s foolproof, and this one? It’s hearty, smooth, and vegan without trying too hard. I tested it. You’ll love the secret!
Why You’ll Love This Carrot Potato Soup
Nostalgic vibes: This recipe feels straight out of grandma’s kitchenwarm, hearty, and filled with simple ingredients.
Beginner-friendly: No fancy tools or complicated steps here. You’ll just chop, simmer, and blend. That’s it!
Family-tested: This vegan carrot potato soup is creamy and satisfyingperfect for picky eaters or veggie lovers alike.
Make ahead: It reheats like a dream, so you can prep it for your weeknight dinners or cozy lunches.
Ingredients & Substitutions
Here’s everything you’ll need for this Carrot Potato Soup Recipe. Most of these are pantry staples, but I’ve included a few easy swaps just in case:
Ingredient
Purpose
Possible Swap
3 large carrots
Adds sweetness and color
Sweet potatoes or butternut squash (similar sweetness)
2 medium russet potatoes
Creates creaminess
Yukon gold potatoes (slightly buttery texture)
1 medium yellow onion
Flavor base
Shallots or white onion
1/2 cup cashews
Vegan creaminess
Coconut cream or unsweetened almond milk
4 cups vegetable broth
Savory base
Water with bouillon powder or cubes
Pro Tip: Forgot to soak the cashews? No problemjust use the quick-soak method shared below in the instructions!
How to Make Carrot Potato Soup Step-by-Step
Let’s keep this simple and stress-free! Here’s how to make this comforting soup:
Sauté the veggies: Heat olive oil in a large pot. Add onion, carrots, and celery, cooking for 6 minutes while stirring. The kitchen will smell amazing already!
Add the aromatics: Toss in garlic, thyme, and potatoes. Stir for another 2 minutes to release the flavors.
Simmer the soup: Pour in the veggie broth and add a bay leaf. Bring everything to a boil, then reduce heat to low. Let it simmer for about 20 minutes until the veggies are fork-tender.
Make the cashew cream: While the soup simmers, blend soaked cashews with water until smooth. Set aside.
Blend & finish: Remove the bay leaf. Scoop out one cup of the soup and blend it with the cashew cream and a splash of lemon juice for brightness. Stir this back into the soup for a creamy finish. Season with salt and pepper.
This simple process is unfussy but delivers maximum flavor in under an hour!
Timing Breakdown
Step
Time Needed
Chopping and prepping
15 minutes
Sautéing vegetables
6–8 minutes
Simmering
20 minutes
Blending and finishing
5 minutes
Total
45 minutes
Storage & Reheating Tips
This Potato Soup With Veggies keeps and reheats like a charmperfect for meal prep or leftovers. Here’s how to store it:
Storage Option
Timeframe
Notes
Refrigerator
Up to 4 days
Store in an airtight container and reheat on the stovetop or microwave.
Freezer
Up to 3 months
Freeze in portions to make reheating easier. Thaw overnight in the fridge.
Reheating Tip: If the soup thickens after storing, add a splash of vegetable broth or water while reheating to adjust the consistency.
Variations & Tweaks
Spiced up: Add a pinch of paprika or chili flakes if you like a little kick.
Extra veggies: Toss in some spinach, kale, or even frozen peas during the last 5 minutes of simmering for more greens.
Herby finish: Sprinkle freshly chopped parsley or chives on top for a bright pop of flavor.
Feel free to make this veggie soup vegan creation your own with these small tweaks!
Expert Insight: The Science Behind Carrot Potato Soup
Carrot potato soup combines the natural sweetness of carrots with the creamy texture of potatoes, creating a balanced flavor and mouthfeel. The starch in potatoes helps thicken the soup, while carrots contribute important antioxidants like beta-carotene, making this dish both comforting and nutritious.
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How I Finally Nailed My Cozy Carrot Potato Soup
After several attempts that ended in either too-thick or too-bland batches, I finally found the sweet spot for this carrot potato soup. It took a lot of tasting and tweaking, but this recipe now feels like a warm hug on a chilly eveningsimple, smooth, and just right for family dinners.
FAQs ( Carrot Potato Soup )
How to make carrot potato soup from scratch?
Making carrot potato soup from scratch is surprisingly simple and rewarding! Start by sauteing diced onions in oil, then add chopped carrots and potatoes with vegetable or chicken broth. Simmer for 20-25 minutes until vegetables are tender, then blend until smooth for a creamy texture. Season with salt, pepper, and herbs like thyme or rosemary to taste.
Is carrot potato soup healthy and nutritious?
Absolutely! This vegan carrot potato soup is packed with vitamins, minerals, and fiber from the fresh vegetables. Carrots provide beta-carotene and vitamin A for eye health, while potatoes offer potassium and vitamin C. It’s naturally low in calories, dairy-free, and makes an excellent choice for those following plant-based diets.
Can I make this soup recipe with carrots ahead of time?
Yes, carrot potato soup is perfect for meal prep and actually tastes even better the next day! Store it in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, you may need to add a little broth or water since it tends to thicken as it sits. Just warm it gently on the stovetop, stirring occasionally.
What vegetables can I add to potato soup with veggies?
You can easily customize this vegetarian potato soup recipe by adding celery, leeks, parsnips, or sweet potatoes for extra flavor and nutrition. Bell peppers, corn, and peas work wonderfully too, while herbs like fresh dill, parsley, or chives make great garnishes. Just adjust cooking times based on how firm or soft your added vegetables are.
How do I make carrot potato soup creamy without dairy?
The natural starches from potatoes create a wonderfully creamy texture when blended, making this veggie soup vegan without any dairy needed! For extra richness, try adding a splash of coconut milk, cashew cream, or even a tablespoon of tahini. An immersion blender works perfectly to achieve that smooth, restaurant-quality consistency right in the pot.
Cozy Up with This Carrot Potato Soup
Carrot Potato Soup is your new go-to for simple, comforting homemade goodness in about 45 minutes. Creamy, naturally sweet, and easy enough for any kitchen adventureyou’ll love how it warms up your weeknight dinners with zero fuss.
Try adding a pinch of smoked paprika or toss in some greens near the end for a fresh twist. Leftovers? Store in airtight containers and reheat gently with a splash of brothit’s a lifesaver on busy days (a trick I picked up from my own kitchen chaos!).
Got your own favorite tweaks or a sweet family soup memory? Share your photos or stories below! This Carrot Potato Soup Recipe feels like a hug you’ll wanna pass aroundso bundle up, ladle it out, and savor every spoonful.
This creamy vegan carrot potato soup is incredibly delicious and surprisingly simple to make. Enjoy this veggie packed soup for a healthy twist on a classic comfort food recipe.
Ingredients
Scale
2 tablespoons olive oil
1 medium yellow onion diced
3 large carrots peeled and chopped
3 celery ribs chopped
3 garlic cloves minced
1/2 teaspoon dried thyme
2 medium russet potatoes (about 12oz) peeled and cut into 1/2 chunks
4 cups vegetable broth
1 bay leaf
1/2 cup cashews soaked for 4 hours (see note for quick-soak method)
1 teaspoon lemon juice
Salt and pepper
Instructions
In a large dutch oven or pot, add the olive oil, onion, carrots, and celery and cook over medium heat for 6 minutes, stirring occasionally.
Add the garlic, thyme, and potatoes and continue to cook for 2 minutes.
Add the vegetable broth and bay leaf and bring to a boil.
Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Remove the bay leaf.
While the soup is simmering, prepare the cashew cream.
Blend 1/2 cup of soaked cashews with 1/2 cup of water. Blend until completely smooth.
Once the vegetables in the soup have softened, add one cup of soup to the blender, add the lemon juice and continue to blend until smooth.
Stir the cashew and soup mixture back into the pot. Season with salt and pepper to taste.
Notes
To quick-soak the cashews, bring one cup of water to a boil then add the cashews
Cover and let sit for 10 minutes
Drain the cashews, then add them to the blender with 1/2 cup of water
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
