Creamy, Comforting, and Packed With Veggie Goodness
This vegan carrot potato soup brings together tender potatoes, sweet carrots, and aromatic herbs for a velvety bowl that warms you from the inside out. It’s the kind of cozy recipe that fills your kitchen with a gentle, comforting aroma — perfect for chilly evenings, easy weeknight dinners, or soothing lunches. The blend of vegetables creates a naturally creamy texture without any dairy, while cashews add extra richness for a silky finish. Simple ingredients, nourishing flavors, and beginner-friendly steps make this soup a delicious go-to for anyone craving wholesome comfort in a bowl.
PrintVegan Carrot Potato Soup
Creamy vegan carrot potato soup made with tender vegetables and cashew cream.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4 carrots, sliced
3 potatoes, cubed
1 celery stalk
4 cups vegetable broth
1 cup water
1/2 cup soaked cashews
1/2 tsp turmeric
1 tsp thyme
1/2 tsp smoked paprika
Salt and pepper
Parsley for garnish
Instructions
1. Sauté onion 2 minutes.
2. Add garlic 1 minute.
3. Add carrots, potatoes, and celery; cook 3 minutes.
4. Pour broth and water; simmer 15 minutes.
5. Blend cashews with broth.
6. Add cashew cream and spices.
7. Simmer 2 minutes and season.
8. Serve with parsley.
Notes
Store 3 days or freeze 2 months.
Add lemon for brightness.
Serve with bread or salad.
Preparation Time
Preparation: 10 minutes
Cooking: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
1 celery stalk, chopped
4 cups vegetable broth
1 cup water
½ cup raw cashews (soaked 15 minutes in hot water)
½ tsp turmeric
1 tsp dried thyme
½ tsp smoked paprika
Salt and black pepper to taste
2 tbsp chopped parsley (for garnish)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pot
Ladle
Sharp knife
Cutting board
Measuring cups and spoons
Blender (for creamy texture)
Spatula or wooden spoon
Preparation Steps (Beginner-Friendly)
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 2 minutes until soft and fragrant.
- Stir in the garlic and cook for 1 minute until aromatic.
- Add the sliced carrots, potatoes, and celery. Cook for 3 minutes, stirring occasionally as the vegetables begin to soften. 🥕
- Pour in the vegetable broth and water. Bring to a boil, then reduce to a simmer for 15 minutes until the carrots and potatoes turn tender.
- While the soup simmers, drain the soaked cashews. Blend them with ½ cup of the hot broth until creamy and smooth.
- Add the cashew cream, turmeric, thyme, and smoked paprika to the pot. Stir and simmer for 2 minutes.
- Taste and season with salt and black pepper. The soup should be velvety and slightly thick. ✨
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Chef’s Tips
Store leftovers in the fridge for up to 3 days or freeze for 2 months.
Add a squeeze of lemon for brightness before serving.
Stir in cooked rice or quinoa to make it heartier.
Serve with warm bread or a light green salad.
Nutrition Information
Serving: 1
Calories: 290 kcal
Protein: 7 g
Carbs: 36 g
Fat: 13 g
Fiber: 5 g
Sugar: 6 g