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Vegan Carrot Potato Soup

Vegan carrot potato soup made creamy and completely smooth with an immersion blender, simmered until carrots and potatoes are tender. Finished with coconut milk, lemon juice, and warm spices for a rich orange-gold bowl with pepitas and chives.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots peeled and roughly chopped
Yukon gold potatoes
  • 2 lb Yukon gold potatoes peeled and cubed
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Coconut milk
  • 1 can (13.5 oz) coconut milk
Vegetable broth
  • 4 cup vegetable broth
Olive oil
  • 2 tbsp olive oil
Fresh ginger
  • 1 tbsp fresh ginger grated
Turmeric
  • 1 tsp turmeric
Cumin
  • 1 tsp cumin
Smoked paprika
  • 0.5 tsp smoked paprika
Cayenne
  • 0.25 tsp cayenne
Lemon juice
  • 1 lemon juice of 1
Salt and pepper
  • 1 salt and pepper to taste
Pepitas
  • 1 pepitas for garnish
Chives
  • 1 fresh chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft. Visual cue: the onion should look translucent and smell sweet.
  2. Add the garlic and fresh ginger, then cook for 1-2 minutes until fragrant. Visual cue: bubbling at the edges and a noticeable aroma.
  3. Stir in the turmeric, cumin, smoked paprika, and cayenne, then cook for 1 minute. Visual cue: the spices darken slightly and become aromatic.
Simmer until tender
  1. Add the carrots, Yukon gold potatoes, coconut milk, and vegetable broth, then bring to a boil. Visual cue: large active bubbles across the surface.
  2. Reduce to a simmer and cook for 25-30 minutes until the carrots and potatoes are completely tender. Visual cue: a fork slides in easily with no resistance.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, then stir in the lemon juice. Visual cue: the soup turns glossy and uniformly orange-gold.
  2. Season with salt and pepper to taste, then garnish with pepitas and fresh chives. Visual cue: green chive flecks and toasted pepitas on top.

Notes

For the smoothest texture, blend directly in the pot until no carrot or potato bits remain, then adjust salt and pepper after adding lemon. Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove until steaming. Freezing is yes—cool completely first, freeze up to 2 months, and reheat while stirring; the texture may loosen slightly. If you want a lighter option, swap half the coconut milk for more vegetable broth.