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- 4 large carrots, peeled and chopped - 2 medium potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh parsley, for garnish When I cook, I love to use fresh ingredients. Each one adds its own flavor. For this vegan carrot potato soup, you need four large carrots. These will give the soup a sweet and earthy taste. Next, grab two medium potatoes. They add creaminess and body to the soup. A medium onion adds depth to the flavor. It becomes soft and sweet when sautéed. You can also use garlic to enhance the aroma. Just two cloves will do, minced well. They bring a nice kick. Don’t forget about the broth! Four cups of vegetable broth make it warm and comforting. Ground cumin and coriander add a lovely spice blend to the mix. Just one teaspoon of each will brighten the soup. You’ll need one tablespoon of olive oil for sautéing. Salt and pepper round out the flavors. Lastly, fresh parsley makes for a beautiful garnish. It adds a pop of color and freshness. Each ingredient plays a vital role in making this soup simple and flavorful. {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium onion, chopped finely. Sauté for about 5 minutes until soft. - Stir in 2 cloves of minced garlic and cook for another minute. - Add 4 large carrots, peeled and chopped into bite-sized pieces. - Mix in 2 medium potatoes, peeled and diced into cubes. Stir well to combine. - Sprinkle 1 teaspoon of ground cumin and 1 teaspoon of ground coriander over the vegetables. - Toast the spices by stirring for 1-2 minutes. This brings out their flavors. - Pour in 4 cups of vegetable broth. Make sure all veggies are submerged. - Increase the heat to bring the pot to a boil. Then, reduce to a gentle simmer. - Cover the pot and let it simmer for 20-25 minutes, until the carrots and potatoes are tender. - Use an immersion blender to puree the soup until smooth. - If you don’t have one, let the soup cool. Then blend it in batches. - Return the soup to the pot. Season with salt and freshly ground black pepper. - If the soup is too thick, stir in more broth or water to adjust the consistency. - Heat through for another 5 minutes, stirring occasionally to prevent sticking. To boost the flavor of your soup, consider adding these spices: - Ginger: A small piece can add warmth. - Turmeric: This gives a lovely color and health benefits. - Smoked Paprika: Adds depth and a touch of smokiness. To make your soup creamier, try one of these methods: - Coconut Milk: Stir in a can for a rich taste. - Cashews: Soak them, blend, and mix for a creamy texture. Using an immersion blender offers many benefits: - Easy Cleanup: Blend right in the pot without any mess. - Quick Blending: You can control the texture easily. For even cooking, follow these tips: - Cut Vegetables Evenly: This helps them cook at the same rate. - Stir Often: This prevents sticking and burning. If you need alternatives for broth, consider: - Water with Seasoning: Use herbs or spices for flavor. - Mushroom Broth: Adds a hearty taste. For oil-free cooking, try these options: - Vegetable Broth: Use it to sauté instead of oil. - Water: A little can help cook the onions without fat. Pro Tips Use Fresh Ingredients: Fresh carrots and potatoes will enhance the flavor and texture of the soup, making it more vibrant and delicious. Adjusting Consistency: If the soup is too thick for your preference, gradually add more vegetable broth or water until you reach your desired consistency. Spice Variations: Feel free to experiment with other spices such as smoked paprika or turmeric for an added depth of flavor and color. Garnishing: For a gourmet touch, garnish the soup with toasted seeds or nuts in addition to parsley, adding both texture and nutritional value. {{image_4}} You can easily make this soup gluten-free. Just check the vegetable broth label to ensure it is gluten-free. Most brands are safe, but it’s always good to verify. All the other ingredients in this recipe, like carrots and potatoes, are naturally gluten-free. If you want to skip the oil, no problem! You can sauté the onions in water or vegetable broth. Start by adding a small amount of liquid to your pot, and let it heat. Stir often to keep the onions from sticking. Once they are soft and translucent, you can add garlic and proceed with the recipe. Want to boost the nutrition? You can add leafy greens like spinach or kale. Just chop them up and toss them in during the last few minutes of cooking. They will wilt nicely and add great flavor and color to your soup. Other veggies like zucchini or bell peppers work well too! To store leftovers, cool the soup first. Then, transfer it to an airtight container. Place it in the fridge. The soup stays fresh for up to five days. When you're ready to eat, check for any off smells or changes in color. Freezing soup is simple. Let it cool completely before freezing. Use freezer-safe containers or bags. Leave some space at the top as the soup expands. It can last up to three months in the freezer. Label the containers with the date. This helps you keep track of freshness. Reheat the soup gently to keep it tasty. You can use a saucepan over low heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also use a microwave. Heat in short bursts, stirring in between to warm it evenly. Enjoy your warm, flavorful soup! You can store vegan carrot potato soup in the fridge for about 5 days. Make sure to use an airtight container to keep it fresh. If you want to keep it longer, freezing is a great option! Yes, you can make this soup in advance. It tastes even better the next day as the flavors develop. Just let it cool, then store it in the fridge. Reheat it gently when you are ready to enjoy. Absolutely! You can cook this soup in a slow cooker. Just add all the ingredients and set it on low for 6-8 hours. It will be ready when the veggies are soft and full of flavor. This soup is packed with nutrients. Carrots provide beta-carotene, which is great for your eyes. Potatoes are a good source of vitamin C and potassium. The spices add flavor without extra calories. Overall, it's a healthy, filling meal! This vegan carrot and potato soup is easy to make and delicious. You learned about the key ingredients, step-by-step cooking, and helpful tips. You discovered how to store leftovers and even variations to try. The soup is healthy and packed with flavor. It’s perfect for any meal or occasion. With the right techniques, you can impress anyone with this dish. I hope you enjoy making it as much as I do!

Vegan Carrot Potato Soup

A hearty and comforting soup made with carrots and potatoes, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 large carrots, peeled and chopped into bite-sized pieces
  • 2 medium potatoes, peeled and diced into cubes
  • 1 medium onion, chopped finely
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil
  • to taste salt and freshly ground black pepper
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot, pour in the olive oil and heat it over medium heat until shimmering. Add the chopped onion to the pot and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and soft.
  • Add the minced garlic to the pot and continue to sauté for an additional minute. Stir frequently to avoid burning and to allow the garlic to release its aromatic flavor.
  • Incorporate the chopped carrots and diced potatoes into the pot, ensuring they are evenly distributed with the onion and garlic mixture. Stir well to combine all the ingredients.
  • Sprinkle the ground cumin and ground coriander over the vegetable medley. Stir everything together for 1-2 minutes, allowing the spices to toast and enhance their flavors.
  • Carefully pour in the vegetable broth, making sure that all the vegetables are fully submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to a gentle simmer.
  • Cover the pot with a lid and let it simmer for approximately 20-25 minutes, or until the carrots and potatoes are tender when pierced with a fork.
  • Once the vegetables are thoroughly cooked, use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, let the soup cool slightly and transfer it in batches to a countertop blender; then blend until velvety.
  • Return the pureed soup to the pot and season with salt and freshly ground black pepper to suit your taste. If you find the soup is too thick for your liking, stir in more vegetable broth or water until the desired consistency is reached.
  • Allow the soup to heat through for another 5 minutes, stirring occasionally to prevent any sticking to the bottom of the pot.

Notes

Serve the soup in warm bowls, topped with fresh parsley and a drizzle of olive oil. Croutons can be added for texture.
Keyword carrots, potatoes, soup, vegan