I just whipped up a ridiculously creamy Carrot Chowder Soup that’s so rich and addictive you might actually prefer it to the real thing.

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I’m obsessed with this creamy carrot potato soup because it actually tastes like real food, not mashed sadness. I love how the carrots carry the whole thing, and I always add a splash of full fat coconut milk for that sneaky richness.

It’s my favorite Veggie Soup Vegan move when I want something honest, filling, and zero fuss. Soup Recipes With Carrots don’t usually make me this excited, but this one does.

But I’m lazy about presentation. I eat it out of a chipped bowl, four napkins nearby, and tell anyone who listens they need to try it right now.

Ingredients

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Basically, carrots bring natural sweetness and cozy orange color.
Potatoes add creaminess and make the soup feel hearty.
Plus, onion gives savory depth and little chunky texture.
Garlic adds sharp, toasty warmth that you’ll recognize instantly.
Ginger gives a zingy warmth and keeps it interesting.
Oil helps saute and adds a smooth mouthfeel without being heavy.
Vegetable broth keeps it light while layering savory base notes.
Coconut or oat milk makes it silky and slightly richer.
Bay leaf gives subtle background herbal whisper, nothing overpowering.
Thyme adds gentle earthiness, like a warm herb hug.
Cumin adds a warm, slightly smoky spice element.
Paprika brings color and mild smoky or sweet tones.
Salt pulls all flavors together so everything tastes like itself.
Pepper adds bite and wakes up the other flavors.
Acid brightens the whole bowl and wakes your palate.
Maple syrup tames acidity with a soft, cozy sweetness.
Parsley or cilantro freshens and gives a pretty green finish.

Ingredient Quantities

1 lb (about 4 to 5) carrots, peeled and roughly chopped

1 lb (about 2 large) russet or Yukon Gold potatoes, peeled and cubed

1 medium yellow onion, chopped (not too small, it’s okay if it’s a bit chunky)

3 garlic cloves, smashed or minced

1 inch piece fresh ginger, peeled and thinly sliced or grated (optional but I usually add it)

2 tbsp olive oil or other neutral oil

4 cups (1 liter) low sodium vegetable broth

1 cup full fat coconut milk or unsweetened oat milk for a lighter version

1 bay leaf

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1/2 tsp ground cumin

1/2 tsp smoked paprika or regular paprika

1 to 1 1/2 tsp fine sea salt, adjust to taste

1/2 tsp freshly ground black pepper

1 tbsp lemon juice or apple cider vinegar, to brighten the soup

1 tsp maple syrup or agave (optional, balances acidity)

Fresh parsley or cilantro, about 2 tbsp chopped for garnish

How to Make this

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1. Prep everything: peel and roughly chop 1 lb carrots, peel and cube 1 lb potatoes, chop 1 medium yellow onion, smash or mince 3 garlic cloves, peel and thinly slice or grate 1 inch ginger if using. Measure out spices and liquids so you dont have to stop cooking.

2. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cook until soft and just starting to brown, about 6 to 8 minutes. Dont rush this step, it gives the soup depth.

3. Add the garlic and ginger and cook another 1 minute until fragrant. Stir constantly so nothing burns.

4. Stir in 1/2 tsp ground cumin, 1/2 tsp smoked or regular paprika, and 1 to 1 1/2 tsp fine sea salt plus 1/2 tsp black pepper. Toast the spices for 30 seconds so they bloom.

5. Add the carrots and potatoes to the pot, pour in 4 cups (1 liter) low sodium vegetable broth, drop in 1 bay leaf and add 1 tsp dried thyme or 1 tbsp fresh thyme leaves. Bring to a boil, then lower heat and simmer gently, covered, until the vegetables are very tender, about 20 to 25 minutes.

6. Remove the bay leaf. Use an immersion blender to puree the soup until mostly smooth but leave a little texture if you like it more rustic. If you dont have an immersion blender carefully transfer batches to a countertop blender, fill only halfway and hold the lid with a towel.

7. Stir in 1 cup full fat coconut milk or unsweetened oat milk for a lighter version, then add 1 tbsp lemon juice or apple cider vinegar and 1 tsp maple syrup or agave if using. Warm through for a few minutes but dont boil hard after adding the coconut milk.

8. Taste and adjust seasoning with more salt, pepper, lemon or maple syrup as needed. If soup is too thick, thin with a little extra vegetable broth or water until you get the consistency you want.

9. Serve hot topped with about 2 tbsp chopped fresh parsley or cilantro. Leftovers keep well in the fridge for 3 to 4 days and freeze nicely. Reheat gently on the stove and add a splash of water or milk if it thickens.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for sautéing and simmering
2. Sharp chef’s knife (a little dull knives = slow disaster, trust me)
3. Sturdy cutting board (plastic or wood)
4. Vegetable peeler for carrots and potatoes
5. Measuring cups and spoons for the broth, spices and coconut milk
6. Wooden spoon or heatproof spatula for stirring so nothing sticks
7. Immersion blender to puree the soup (or a countertop blender, work in small batches)
8. Ladle and bowls for serving, plus a small spoon for tasting and adjusting seasoning

FAQ

Q: Can I make this soup without coconut milk and still get it creamy?

Yes. Use unsweetened oat milk, cashew cream, or blend more of the cooked veggies with a little extra broth. For extra silkiness, soak 1/4 cup raw cashews in hot water for 15 minutes then blend in. If you don’t have nuts, a splash of non dairy creamer works too.

Q: My soup tastes a bit flat, how do I fix it?

Add the lemon juice or apple cider vinegar a little at a time, then taste. A pinch more salt or a teaspoon of maple syrup can balance things. Freshly ground black pepper also wakes flavors up.

Q: Can I make this in a slow cooker or Instant Pot?

Yes. Slow cooker: sauté onions and garlic first, then add everything and cook on low 4 to 6 hours. Instant Pot: sauté on Sauté mode, add everything and cook on High pressure 8 minutes, then quick release. Blend after cooking.

Q: How do I blend hot soup safely?

Use an immersion blender right in the pot, that’s easiest. If using a regular blender, cool slightly, fill the jar no more than half full, remove the little center cap, cover with a towel and pulse slowly to release steam. Hot soup can pop out if you’re not careful.

Q: Will the potatoes make the soup gluey or starchy?

Russets can get starchy and thicken the soup more. Yukon Golds are creamier and smoother. If it gets too thick, just thin with a splash of broth or plant milk. Blending longer can make it smoother but also thicker, so adjust liquid as you go.

Q: How long does it keep and can I freeze it?

Keeps 4 to 5 days in the fridge. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in a bit of broth or milk if it’s separated or too thick.

Vegan Carrot Potato Soup Recipe Substitutions and Variations

Carrots → Sweet potatoes or butternut squash: use the same weight, they give similar sweetness and body, maybe cook a bit longer if large chunks.
Russet/Yukon potatoes → Cauliflower florets or sweet potato: cauliflower gives a lighter, lower-carb soup while sweet potato keeps it creamy and sweet; use about 1 lb chopped.
Full fat coconut milk → Cashew cream or unsweetened soy milk: cashew cream gives the richest texture, soy milk is a neutral lighter swap, same volume.
Dried thyme → Dried rosemary or oregano: rosemary is woodier so use a bit less, oregano gives a more Mediterranean note; swap 1 tsp for 1 tsp dried or 1 tbsp fresh.

Pro Tips

1) Roast half the carrots and potatoes at 425 F until golden before adding them to the pot, it amps up sweetness and gives the soup more depth than boiling alone. Just don’t forget to roughly chop them first so they cook evenly.

2) When sautéing the onion, go low and slow until it’s really caramelized, not just soft; that little extra browning is the backbone of flavor and you’ll notice the difference even after blending.

3) If you want a silkier mouthfeel, pass the blended soup through a fine mesh sieve or use a high speed blender and blend longer. If you prefer texture, only puree part of it so you get creamy plus a few chunkier bites.

4) Finish with acid and fat in small increments. Add the lemon or vinegar a teaspoon at a time and taste, and same with the coconut milk. Too much acid or fat can flatten flavors, but the right little bit brightens everything up.

Vegan Carrot Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just whipped up a ridiculously creamy Carrot Chowder Soup that's so rich and addictive you might actually prefer it to the real thing.

Servings

servings

Calories

341

kcal

Equipment: 1. Large heavy pot (6 to 8 quart) for sautéing and simmering
2. Sharp chef’s knife (a little dull knives = slow disaster, trust me)
3. Sturdy cutting board (plastic or wood)
4. Vegetable peeler for carrots and potatoes
5. Measuring cups and spoons for the broth, spices and coconut milk
6. Wooden spoon or heatproof spatula for stirring so nothing sticks
7. Immersion blender to puree the soup (or a countertop blender, work in small batches)
8. Ladle and bowls for serving, plus a small spoon for tasting and adjusting seasoning

Ingredients

1 lb (about 4 to 5) carrots, peeled and roughly chopped
1 lb (about 2 large) russet or Yukon Gold potatoes, peeled and cubed
1 medium yellow onion, chopped (not too small, it's okay if it's a bit chunky)
3 garlic cloves, smashed or minced
1 inch piece fresh ginger, peeled and thinly sliced or grated (optional but I usually add it)
2 tbsp olive oil or other neutral oil
4 cups (1 liter) low sodium vegetable broth
1 cup full fat coconut milk or unsweetened oat milk for a lighter version
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh thyme leaves
1/2 tsp ground cumin
1/2 tsp smoked paprika or regular paprika
1 to 1 1/2 tsp fine sea salt, adjust to taste
1/2 tsp freshly ground black pepper
1 tbsp lemon juice or apple cider vinegar, to brighten the soup
1 tsp maple syrup or agave (optional, balances acidity)
Fresh parsley or cilantro, about 2 tbsp chopped for garnish

Directions

Prep everything: peel and roughly chop 1 lb carrots, peel and cube 1 lb potatoes, chop 1 medium yellow onion, smash or mince 3 garlic cloves, peel and thinly slice or grate 1 inch ginger if using. Measure out spices and liquids so you dont have to stop cooking.
Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cook until soft and just starting to brown, about 6 to 8 minutes. Dont rush this step, it gives the soup depth.
Add the garlic and ginger and cook another 1 minute until fragrant. Stir constantly so nothing burns.
Stir in 1/2 tsp ground cumin, 1/2 tsp smoked or regular paprika, and 1 to 1 1/2 tsp fine sea salt plus 1/2 tsp black pepper. Toast the spices for 30 seconds so they bloom.
Add the carrots and potatoes to the pot, pour in 4 cups (1 liter) low sodium vegetable broth, drop in 1 bay leaf and add 1 tsp dried thyme or 1 tbsp fresh thyme leaves. Bring to a boil, then lower heat and simmer gently, covered, until the vegetables are very tender, about 20 to 25 minutes.
Remove the bay leaf. Use an immersion blender to puree the soup until mostly smooth but leave a little texture if you like it more rustic. If you dont have an immersion blender carefully transfer batches to a countertop blender, fill only halfway and hold the lid with a towel.
Stir in 1 cup full fat coconut milk or unsweetened oat milk for a lighter version, then add 1 tbsp lemon juice or apple cider vinegar and 1 tsp maple syrup or agave if using. Warm through for a few minutes but dont boil hard after adding the coconut milk.
Taste and adjust seasoning with more salt, pepper, lemon or maple syrup as needed. If soup is too thick, thin with a little extra vegetable broth or water until you get the consistency you want.
Serve hot topped with about 2 tbsp chopped fresh parsley or cilantro. Leftovers keep well in the fridge for 3 to 4 days and freeze nicely. Reheat gently on the stove and add a splash of water or milk if it thickens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.