Description
A creamy and comforting Vegan Carrot Potato Soup made with fresh vegetables, aromatic spices, and coconut milk. This hearty soup is blended to a smooth texture and garnished with fresh parsley, perfect for a healthy, satisfying meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Vegetables
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
Liquids & Spices
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, creating a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and continue to sauté for another minute until fragrant, enhancing the aroma and flavor.
- Cook Vegetables: Add the sliced carrots and diced potatoes. Cook for about 5 minutes, allowing them to slightly soften and mingle with the sautéed aromatics.
- Simmer Soup: Pour in the vegetable broth, ensuring all vegetables are covered. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until carrots and potatoes are tender.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, and return to the pot.
- Season and Enrich: Stir in the coconut milk, ground cumin, and ground coriander. Bring the soup back to a gentle simmer, then season with salt and pepper to taste for balanced flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- For a thinner soup, add more vegetable broth or water as needed.
- Use full-fat coconut milk for a richer texture or light coconut milk for fewer calories.
- Adjust seasoning to taste, adding additional spices like smoked paprika or turmeric for variation.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Ensure blending is done carefully to avoid hot liquid splashing.
