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Home » Vegan Soups

Potato and Carrot Soup

Published: May 21, 2024 · Modified: Sep 3, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

121 shares
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Potato and carrot soup is a simple, cozy bowl of flavor that’s both vegan and easy to make. With just four ingredients, including potatoes, carrots, and vegetable stock, it’s straightforward yet incredibly satisfying. The vegetables simmer together to create a warm, comforting soup with minimal prep and maximum flavor. Perfect for any day you’re craving something hearty and uncomplicated!

two grey bowl with yellow potato soup and and a female hand holding a spoonful
Warm and filling low fat potato and carrot soup

Ingredients Highlight

vegetable stock in a jug, a carrot, potato and onion on a white bench

The complete list of ingredients with measurements, can be found in the full recipe card below.

This simple recipe is a great example of how wholesome eating is achieved by using everyday fresh produce such as Potatoes, carrots and onions are the main ingredients of this plant-based soup.

The best type of potatoes for a creamy texture without cream is either Russet potatoes, Yukon potatoes, or your preferred waxy or all-rounder potatoes. You could even add some (not replace) sweet potatoes to this creamy soup, or make this pumpkin and sweet potato soup recipe next.

Vegetable stock or vegetable broth - use your preferred low-fat brand or a homemade version. If you are trying to avoid oil, be sure to check the contents when purchasing stock. Stock cubes can be used, just follow the instructions for water to cube ratio.

I don’t recommend skipping the vegetable stock and using water and salt as an alternative. As there are minimal ingredients, the stock is needed to ensure this isn’t boring.

Optional Ingredients

The above four ingredients are the minimum, I love to however add the following to boost the flavor.

Nutritional yeast adds a cheezy flavoring. This can generally be found at any supermarket or buy nutritional yeast here .

Dijon mustard adds depth, tanginess and sharpness. A little of this goes a long way.

Janelle's Tips

This easy soup can be made chunky. Chop up all the vegetables to be uniform in size so that they cook evenly. Skip blending and leave it as is.

If you don't have an immersion blender (stick blender), you can use a regular blender. Allow the pot of hot soup to cool for at least five minutes (never blend boiling food as this may be dangerous). Then, place the contents into a blender, leave the pour spout open use a folded kitchen towel to cover the spout, and blend until the desired thick texture is achieved.

Need to save time? Chop your potatoes and vegetables a few hours ahead of time. Place the potatoes into a covered bowl of water in the fridge, and keep them separate from the carrots and onions. 

Storage

Allow the soup to completely cool down to room temperature and store it in an airtight container in the fridge for up to five days. Reheat the required portions by stirring in a small saucepan over medium heat until it has started to bubble, then transfer to a bowl to serve.

Sometimes, when reheating (this depends on the type of potato used) you may need to thin the consistency a little by adding either additional vegetable stock, or water, or dairy-free milk, as it may thicken up. Do this a few spoonfuls at a time, depending on the reheat portion size.

a black saucepan with thick yellow soup in it

Serving Suggestions

I love enjoying this low-fat creamy carrot potato soup topped with fresh parsley with a side of either baked or steamed vegetables or a simple side salad such as croatian cabbage salad. 

My family also loves to enjoy this with some freshly baked crusty bread like these vegan bread rolls or damper bread.

two bowls filled with soup and a couple of bread rolls on the side

More Soup Recipes

Try this low-fat ancient grain soup of vegetables and freekeh, this is a proper hearty and warm bowl of soup.

My easy vegan butternut squash soup with coconut milk or this pumpkin carrot soup are always a great way to warm up.

For a little bit of spice this vegan cauliflower soup is perfect for you.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

two grey bowl with yellow potato soup and spoons in them

Potato and Carrot Soup

Potato and carrot soup that is simple, low fat and vegan. The veggies are simmered in vegetable stock, creating a wholesome comforting soup using only a base of 4 ingredients.
Print Pin Rate Save Recipe Saved Recipe
Course: dinner, lunch, Side Dish
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Author: Janelle Hama

Ingredients

  • 1 kilograms Potatoes peeled and chopped
  • 1½ large Carrots peeled and chopped
  • 1 large Onion peeled and chopped
  • 8 cups Vegetable broth no oil

Optional

  • ½ teaspoon Dijon mustard
  • ⅓ cup Nutritional yeast
  • ½ teaspoon Cracked black pepper
Metric - US Customary
Prevent your screen from going dark

Instructions

  • Over high heat, in a non-stick large pot, add 2 tablespoons of vegetable stock and onions. Sweat until translucent. Add chopped carrots and cook until softened, then add the chopped potatoes and remaining vegetable stock. Bring to a boil, then turn the stovetop down to medium-low heat.  (optional - stir through black pepper and dijon mustard). Simmer for 15 minutes, the potatoes and carrots should be very soft.
    a red ladel in a black pot of potato soup
  • Turn the heat off. (Stir through nutritional yeast). Puree soup using an immersion blender, and blend until a smooth rich texture is achieved. Garnish as desired and serve warm.
    a stick blender in a pot blending yellowsoup

Video


Notes

Adjust consistency by adding an additional cup of vegetable/stock broth.
If you enjoyed this delicious soup, next time you might also like this one made with potatoes and leek
 
This recipe was originally released in April 2022, the copy has since been updated.

Nutrition

Calories: 257kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1922mg | Potassium: 1271mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5519IU | Vitamin C: 54mg | Calcium: 49mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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121 shares

Reader Interactions

Comments

    4.99 from 70 votes (64 ratings without comment)

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    Recipe Rating




  1. Sep

    October 18, 2023 at 2:00 am

    5 stars
    Very delicious ! Thank you for this nice receipt witch is for everyone the best taste in our family ! Your website have great photos and a nice description for you receipt ! Thank you for all, can you make a veggie soup next?

    Reply
  2. Lucas

    July 22, 2022 at 9:54 am

    5 stars
    I can't believe this 4 ingredients soup is so tasty! I'm obsessed! It's now one of my favourite soups.

    Reply
  3. Nadeen

    July 17, 2022 at 9:09 am

    5 stars
    what a creamy potato soup. thanks for this recipe - everyone really enjoyed it especially since it was raining here.

    Reply
  4. Nat

    June 10, 2022 at 6:10 pm

    5 stars
    Great dinner recipe for a working mom. Quick and delicious, thanks!

    Reply
  5. Ava

    May 29, 2022 at 10:29 am

    5 stars
    love how delicious this soup turned out! so so good and easy!

    Reply
  6. Quinton

    May 17, 2022 at 1:24 pm

    5 stars
    I love that it requires minimal ingredients only! the recipe was easy to follow and delicious.

    Reply

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Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

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