Potato and Carrot Soup

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!

Ingredients Highlight

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.

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.

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.

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.