Potato carrot soup is a comforting bowl of warmth that transforms simple vegetables into a creamy, satisfying meal. I started making this vegetarian potato soup on chilly autumn evenings, and it quickly became my go-to recipe when I wanted something nutritious without spending hours in the kitchen. This vegan carrot potato soup brings together the earthy sweetness of carrots with the hearty texture of potatoes. The result is a creamy carrot potato soup that feels indulgent but is actually packed with vegetables and wholesome ingredients.
What makes this potato soup with veggies special is how it achieves that rich, velvety texture without any dairy. Whether you follow a plant-based diet or simply want a healthier potato soup option, this recipe delivers on both taste and nutrition. The best part? This simple potato soup comes together in under an hour with ingredients you likely already have. No fancy techniques or hard-to-find items required.
Table of Contents
Ingredients for Your Creamy Carrot Potato Soup
Main Vegetables
• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 3 large carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 medium russet potatoes (about 12 ounces), peeled and cut into half-inch chunks
Aromatics and Seasonings
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1 bay leaf
• 1 teaspoon lemon juice
• Salt and pepper to taste
Liquid Base
• 4 cups vegetable broth (use a flavorful variety)
For Creaminess
• 1/2 cup raw cashews, soaked
• 1/2 cup water for blending
Why These Ingredients Work
Russet potatoes create the perfect starchy base for this healthy potato soup. Their texture breaks down beautifully when cooked, contributing to that creamy consistency.
Carrots add natural sweetness and a gorgeous golden color to your potato carrot soup recipe. They also provide vitamin A and fiber.
Celery brings a savory depth that balances the sweetness of the carrots. This veggie soup vegan staple adds complexity without overpowering other flavors.
Cashews are the secret to making this meatless potato soup creamy without dairy. When blended, they create a silky texture that rivals heavy cream.
Substitution Options
Oil alternatives: Use butter if you are not strictly vegan. Both work equally well in this potato vegetable soup.
Onion flexibility: Yellow or white onions work perfectly in vegetarian potato soup recipes.
Carrot variations: Baby carrots work too. Use about 1 cup of chopped baby carrots for this carrot and potato soup.
No cashews? Substitute with 1/2 cup of coconut milk for a different vegan option, or use heavy cream for a non-vegan version.
Celery-free option: While celery adds flavor, you can omit it if needed. Your potato soup with carrots and celery will still taste great with just the other vegetables.
Instructions: How to Make Carrot Potato Soup
Step 1: Sauté the Vegetables (10 minutes)
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, and celery. Cook for 6 minutes, stirring occasionally. The vegetables should soften and the onion should turn translucent.
This initial sauté builds the flavor foundation for your creamy potato and carrot soup.
Step 2: Add Aromatics (2 minutes)
Stir in the minced garlic, dried thyme, and potato chunks. Cook for 2 more minutes. The garlic should become fragrant but not browned.
Step 3: Simmer the Soup (20 minutes)
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to low. Let it simmer for 20 minutes until all vegetables are tender when pierced with a fork.
Remove and discard the bay leaf before moving to the next step.
Step 4: Prepare the Cashew Cream
While your soup simmers, prepare the cashew cream that makes this carrot soup recipe easy and dairy-free.
Quick-soak method: Boil 1 cup of water. Pour over cashews in a heat-safe bowl. Cover with a plate and let sit for 10 to 15 minutes. Drain the cashews.
Traditional method: Soak cashews in 1 cup of water for 4 to 5 hours or overnight.
Add drained cashews and 1/2 cup fresh water to a blender. Blend on high until completely smooth with no graininess.
Step 5: Blend for Creaminess
Transfer 1 cup of the hot soup to your blender with the cashew cream. Add the lemon juice. Blend until silky smooth.
Safety tip: Let the soup cool slightly before transferring to avoid burns. Use the vent in your blender lid to allow steam to escape. Cover the vent with a folded kitchen towel to prevent splatters.
Step 6: Combine and Season
Pour the blended mixture back into the pot. Stir well to combine. The soup will transform into a gorgeous, creamy texture.
Taste and season with salt and pepper. Start with 1/2 teaspoon of salt and adjust based on your broth’s saltiness.
Pro Tips and Variations for the Best Potato Soup
Expert Techniques
Use starchy potatoes: Russet potatoes are essential for the right texture in this carrot and potatoes recipe. Waxy potatoes like red or Yukon Gold will not break down the same way.
Don’t skip the lemon juice: This small addition brightens all the flavors and balances the richness. You can substitute with a splash of white wine vinegar.
Invest in a good blender: A high-powered blender creates the smoothest cashew cream. If using a standard blender, soak cashews for the full 4 hours.
Layer your flavors: The sauté step is crucial. Do not rush it. Those 6 minutes of cooking vegetables develop deep, savory notes.
Delicious Variations
Roasted carrot and potato soup: For deeper flavor, roast your carrots and potatoes at 400°F for 20 minutes before adding to the pot. This creates caramelization that adds complexity.
Add greens: Stir in 2 cups of fresh spinach or kale during the last 5 minutes of cooking for extra nutrients.
Spice it up: Add 1/4 teaspoon of cayenne pepper or red pepper flakes for a warming kick.
Herb variations: Try fresh rosemary instead of thyme, or add fresh parsley at the end for a creamy carrot soup with parsley twist.
Smoky version: Add 1/2 teaspoon of smoked paprika with the garlic for a subtle smoky flavor.
Protein boost: Top with crispy chickpeas or white beans for added protein in your veggie soup vegan bowl.
Storage and Reheating
Store leftover potato soup healthy portions in airtight containers in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened.
You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions for Your Potato Soup Vegetarian Meal
Perfect Pairings
Crusty bread: Serve your simple potato soup with warm sourdough or French bread for dipping. The contrast of crusty exterior and soft interior is perfect for soaking up every drop.
Green salad: A fresh, crisp salad with a tangy vinaigrette balances the creaminess beautifully. Try arugula with lemon dressing or a classic mixed green salad.
Grilled cheese: Make it a comfort food feast by pairing with a golden grilled cheese sandwich. The combination never gets old.
Roasted vegetables: Serve alongside roasted Brussels sprouts, broccoli, or asparagus for additional vegetable variety.
Topping Ideas
Transform your bowl from simple to spectacular with these toppings:
• Fresh herbs like parsley, chives, or dill
• Cracked black pepper and a drizzle of good olive oil
• Toasted pumpkin seeds or sunflower seeds for crunch
• A dollop of vegan sour cream or plain yogurt
• Crispy croutons made from day-old bread
• Nutritional yeast for a cheesy, nutty flavor
• Red pepper flakes for heat lovers
Meal Prep Strategy
This vegetarian potato soup recipe is perfect for meal prep. Make a double batch on Sunday and enjoy easy lunches all week.
Portion into individual containers with your favorite toppings packed separately. Reheat at work or school for a satisfying, homemade meal.
Conclusion
This potato carrot soup recipe proves that healthy eating does not have to be complicated or bland. With just a handful of vegetables and simple techniques, you can create a restaurant-quality soup in your own kitchen.
The beauty of this creamy carrot soup lies in its versatility. Make it exactly as written, or use the variations to suit your taste preferences and what you have on hand.
Whether you are looking for meatless Monday inspiration, a cozy weekend meal, or a nutritious lunch option, this potato soup with veggies delivers every time.
The combination of sweet carrots, hearty potatoes, and creamy cashew base creates comfort in a bowl that also happens to be good for you. That is the kind of recipe worth keeping in your regular rotation.
Try this recipe tonight and discover why simple, vegetable-forward soups never go out of style.
FAQs About Potato Carrot Soup
Can I use sweet potatoes instead of regular potatoes?
Sweet potatoes have a different texture and will not create the same creamy, starchy base. Stick with russet potatoes for the best results in this recipe.
What if I don’t have cashews?
You can use full-fat coconut milk (1/2 cup) for a vegan option, or substitute with heavy cream or evaporated milk if you eat dairy. The flavor will be slightly different but still delicious.
Can I make this soup without a blender?
Yes, but the texture will be chunkier rather than creamy. You can use a potato masher to break down some of the vegetables for a thicker consistency, creating more of a rustic potato vegetable soup.
How do I make this soup in an Instant Pot?
Use the sauté function for steps 1 and 2. Add broth and potatoes, seal the lid, and cook on high pressure for 8 minutes. Quick release, then blend the cashew cream with 1 cup of soup as directed.
Can I use other nuts besides cashews?
Cashews have a unique buttery quality that other nuts lack. Almonds or peanuts will not create the same creamy texture. Stick with cashews or use one of the dairy alternatives mentioned above.
Why is my soup too thick?
Soups naturally thicken as they cool and during storage. Simply add more vegetable broth, a quarter cup at a time, until you reach your desired consistency when reheating.
Can I add other vegetables?
Absolutely! Parsnips, turnips, or extra celery work well. Avoid watery vegetables like zucchini, as they can make the soup too thin.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just check that your vegetable broth is certified gluten-free if you have celiac disease or severe gluten sensitivity.
How many servings does this recipe make?
This recipe yields about 8 cups of soup, which serves 4 to 6 people depending on portion size.
Can I double this recipe?
Yes! This soup doubles beautifully. Use a large stockpot to accommodate the increased volume. The cooking times remain the same.
Creamy Potato Carrot Soup
Ingredients
Soup Base
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups potatoes peeled and diced
- 2 cups carrots peeled and sliced
- 4 cups vegetable broth or chicken broth
Finishing Touches
- 1 cup milk or cream for extra creaminess
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add diced potatoes, sliced carrots, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the vegetables are tender.
- Remove the pot from heat and carefully blend the soup using an immersion blender or a regular blender until smooth and creamy.
- Return the soup to the pot and stir in milk or cream. Season with salt and pepper. Heat gently without boiling.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 580mg
Total Carbohydrates: 23g
Dietary Fiber: 3g
Sugars: 4g
Protein: 5g
