Cozy Vegan Carrot Potato Soup (Creamy, Comforting & Easy)

There’s something so deeply satisfying about a bowl of creamy soup — especially one that’s healthy, hearty, and full of vegetables. This vegan carrot potato soup brings all the cozy vibes of a traditional potato soup but with an extra dose of nutrients from carrots and celery. It’s thick, velvety, and full of flavor — the perfect comfort food made lighter and plant-based.

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If you’ve been craving something warm and nourishing, this soup is about to become your new go-to. It’s incredibly easy to make, requires simple ingredients, and tastes like it simmered for hours — even though it’s ready in less than an hour.

Why You’ll Love This Carrot Potato Soup

• Simple Ingredients: Everything in this recipe can be found in your kitchen or local grocery store.
• Naturally Creamy: Cashew cream adds richness without any dairy.
• Vegan & Gluten-Free: Wholesome, plant-based, and full of nutrients.
• Comforting Yet Light: Creamy enough to feel indulgent but packed with vegetables to keep it balanced.
• Freezer-Friendly: Perfect for meal prep or storing leftovers for busy days.

Ingredients & Substitutions

Here’s what you’ll need to make this delicious creamy carrot potato soup:

• Olive oil: You can use olive oil or vegan butter for sautéing the vegetables. Both work well.
• Onion: Yellow onion adds depth of flavor, but white onion is a fine substitute.
• Carrots: The star of the show! Traditional large carrots work best, but baby carrots can be used too (about 1 cup chopped).
• Celery: Adds a savory flavor base and extra nutrients. You can skip it if you don’t have any on hand.
• Garlic: Don’t hold back — fresh garlic gives the soup a warm, aromatic kick.
• Potatoes: Russet potatoes are ideal for a creamy texture thanks to their starchiness.
• Seasonings: Dried thyme and a bay leaf bring a classic herbal note, while a splash of lemon juice brightens everything up.
• Broth: Use a rich vegetable broth. A “not-chicken” style vegan broth works beautifully for that traditional comfort flavor.
• Cashew cream: The secret to a luxuriously smooth finish. You can swap this for coconut milk, evaporated milk, or heavy cream if you’re not vegan.

How to Make Cashew Cream

Cashew cream gives this soup its signature silky texture. You can make it the traditional way or try the quick-soak method if you’re short on time.

Traditional Method:

1. Soak ½ cup raw cashews in 1 cup of water for 4–6 hours or overnight.
2. Drain, rinse, and blend with ½ cup of fresh water until smooth and creamy.

Quick Method:

1. Place cashews in a heatproof bowl and cover with 1 cup of boiling water.
2. Cover the bowl with a plate and let soak for 15 minutes.
3. Drain and blend with ½ cup water until velvety smooth.

💡 Tip: If you don’t have a high-powered blender, soak your cashews longer for the creamiest result.

How to Make Carrot Potato Soup

This easy vegan soup comes together in just a few steps:

1. Sauté the vegetables:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally until softened.
2. Add the aromatics:
   Stir in garlic and thyme, and cook for another 2 minutes to release their flavors.
3. Add potatoes and broth:
   Add the diced potatoes, bay leaf, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes — or until the vegetables are fork-tender.
4. Make it creamy:
   Once the vegetables are soft, remove the bay leaf. Add 1 cup of the soup to your blender with the cashew cream and lemon juice. Blend until completely smooth, then stir it back into the pot.
5. Season & serve:
   Add salt and pepper to taste. If you like a smoother soup, you can blend more of it; if you prefer some texture, leave part of it chunky. Serve warm and enjoy!

How to Blend Hot Soup Safely

Blending hot soup can be tricky, so take these precautions:

• Cool slightly before blending: Never pour boiling soup directly into a blender.
• Let steam escape: Keep the lid slightly vented and cover with a towel to prevent splashes.
• Avoid bullet blenders: These are airtight and can cause hot soup to explode. Use a stand blender or immersion blender instead.

Frequently Asked Questions

Can I use sweet potatoes instead of russets?
Not ideal — sweet potatoes have a different texture and flavor, and won’t make the soup as creamy.

Can I replace cashews with another nut?
No, other nuts like almonds or peanuts don’t blend as smoothly. If you need a nut-free version, use full-fat coconut milk instead.

Can I use an immersion blender?
Yes, but for the creamiest cashew texture, a high-speed blender works best.

How should I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

Can I freeze it?
Absolutely! This soup freezes beautifully. Let it cool completely, transfer to freezer-safe containers, and store for up to 3 months.

What should I serve it with?
It’s perfect with crusty bread, garlic toast, or a crisp green salad. It also pairs beautifully with roasted vegetables for a complete meal.

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