If you’ve ever found yourself staring at a bag of carrots and a couple of lonely potatoes, wondering what on earth to cook for dinner—this Carrot Potato Soup might just save the day. It’s creamy, cozy, and made with simple pantry staples (no fancy chef skills required, I promise!).
As a mom of three, I know the magic of a recipe that’s both wholesome and quick. This one has become a regular in my kitchen whenever I need a nourishing meal that everyone will actually eat without complaints. Bonus: it’s vegan, but you’d never guess from how rich and satisfying it tastes.
Table of Contents
Why You’ll Love This Carrot Potato Soup
- It’s creamy without heavy cream (thank you, cashews!).
- Budget-friendly ingredients you probably already have on hand.
- Ready in under 45 minutes—perfect for weeknights.
- It freezes beautifully for make-ahead lunches.
- Even picky eaters usually ask for seconds (at least in my house!).
What Does Carrot Potato Soup Taste Like?
Imagine the sweetness of carrots blending with the earthy comfort of potatoes, then tied together with a hint of garlic and thyme. Add in a silky cashew cream, and you’ve got yourself a velvety soup that feels indulgent but is secretly healthy. Think of it as a warm hug in a bowl.
Ingredients You’ll Need for Carrot Potato Soup
When it comes to this Carrot Potato Soup, the beauty is in its simplicity. You don’t need anything fancy—just everyday veggies, a splash of broth, and a little creamy magic from cashews. Here’s the full lineup, with details on why each ingredient matters:
- Olive oil (2 tablespoons): The base of flavor. A quick sauté in olive oil softens the onion, carrots, and celery, giving this soup its comforting aroma right from the start.
- Yellow onion (1 medium, diced): Onions are the unsung heroes of soups. They add depth and sweetness, especially when sautéed until golden.
- Carrots (3 large, peeled and chopped): The star of the show! Carrots bring natural sweetness, vibrant color, and loads of beta-carotene (hello, immune support). If you love carrot-forward recipes, you might also enjoy my Moroccan Spiced Chickpea and Carrot Couscous Salad.
- Celery (3 ribs, chopped): Classic soup base material. It balances the carrots’ sweetness with a subtle, earthy flavor.
- Garlic (3 cloves, minced): Because no cozy soup is complete without a garlicky note.
- Dried thyme (½ teaspoon): A touch of thyme brings out that herby, homey taste.
- Russet potatoes (2 medium, about 12 oz, peeled and cubed): Potatoes are what give this soup its creamy body without any dairy. Their starch helps thicken the broth naturally. For another potato-packed favorite, check out my Mushroom Potato Soup.
- Vegetable broth (4 cups): The liquid gold that ties it all together. Go for a good-quality broth since it makes a big difference in flavor.
- Bay leaf (1): A small leaf that works quietly in the background, infusing subtle depth. Just don’t forget to take it out before blending!
- Cashews (½ cup, soaked for 4 hours): These little gems are the secret to that luxuriously creamy texture. If you’re short on time, you can quick-soak them by boiling for 15 minutes. Cashews are a go-to in vegan cooking and work beautifully in creamy soups like this one.
- Lemon juice (1 teaspoon): A squeeze of brightness at the end. It lifts all the flavors so your soup doesn’t taste flat.
- Salt and pepper: Adjust to taste. A pinch of salt makes all the other flavors pop, while freshly cracked pepper gives just the right amount of warmth.
Every ingredient in this Carrot Potato Soup has a job to do—whether it’s adding sweetness, creaminess, or that cozy depth we all crave when it’s soup season.
Step-by-Step Instructions for Carrot Potato Soup
This Carrot Potato Soup is one of those recipes where the process is just as comforting as the final spoonful. Put on your favorite cozy playlist, grab your Dutch oven, and let’s make it together step by step.
Step 1: Sauté the Aromatics
Start by heating 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Once the oil shimmers, toss in the diced yellow onion, chopped carrots, and celery. Stir occasionally and let them cook for about 6 minutes, until the onions turn soft and translucent.
👉 This step is where the foundation of flavor begins. If you’ve ever made my Chicken Tortellini Soup, you’ll know how important this gentle sauté is—it makes your kitchen smell amazing before the soup even hits the table.
Step 2: Add Garlic, Thyme, and Potatoes
Next, stir in the minced garlic, dried thyme, and cubed russet potatoes. Let everything mingle in the pot for about 2 minutes. The garlic should become fragrant (not burnt!), and the potatoes will start absorbing those herby flavors.
Step 3: Simmer the Vegetables
Pour in 4 cups of vegetable broth, drop in the bay leaf, and bring the soup to a gentle boil. Once it bubbles, reduce the heat to low and let it simmer for 20 minutes.
During this time, the carrots and potatoes soften beautifully, becoming tender enough to blend later. Don’t rush this step—slow simmering helps the flavors deepen, just like in my Pumpkin Wild Rice Soup.
Step 4: Prepare the Cashew Cream
While your vegetables are simmering away, it’s time to whip up the cashew cream. In a blender, combine the ½ cup of soaked cashews with ½ cup of water. Blend until completely smooth and velvety.
👉 This little mixture is what makes the soup so creamy without a drop of dairy. It’s the same trick I use in my Vegan Pumpkin Pasta to keep things luscious yet wholesome.
Step 5: Blend for Creaminess
Once the vegetables are tender, carefully remove the bay leaf. Scoop about 1 cup of the soup into your blender and add the lemon juice. Blend until silky smooth. Then stir this mixture back into the pot along with your cashew cream.
At this point, your kitchen will smell heavenly—sweet carrots, earthy potatoes, and that subtle thyme all coming together.
Step 6: Season and Serve
Finally, taste the soup and add salt and pepper until it’s just right for you. Ladle the Carrot Potato Soup into bowls, sprinkle with fresh herbs if you like, and serve with a slice of crusty bread.
👉 Tip: Pair it with a simple salad like my Roasted Beet and Sweet Potato Salad for a nourishing, colorful meal.
Optional Step 7: Make It Chunky or Silky
Here’s where you can personalize your soup:
- Chunky lovers: Only blend half the soup, leaving tender carrot and potato pieces floating.
- Silky smooth fans: Blend the whole pot for a velvety texture.
Tips and Tricks for Perfect Carrot Potato Soup
- Short on time? Quick-soak cashews by boiling them for 15 minutes.
- Want it chunkier? Blend only half the soup and keep some veggie pieces whole.
- Extra flavor boost: Add a pinch of smoked paprika for a cozy, smoky vibe.
- Storage tip: This soup tastes even better the next day, so don’t be shy about doubling the batch.
Storage for Carrot Potato Soup
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze in portion-sized jars or bags for up to 3 months. Thaw overnight in the fridge, then reheat gently.
FAQs
Can I skip the cashews?
Yes! Swap in ½ cup of coconut milk for creaminess.
What’s the best potato to use?
Russet potatoes give the soup a smooth, fluffy texture. Yukon Golds also work well.
Can I make this in an Instant Pot?
Absolutely—just sauté in the pot, add broth, and cook on high pressure for 10 minutes.
Conclusion
This Carrot Potato Soup is proof that simple ingredients can create something truly comforting. Whether you’re looking for a healthy weeknight dinner, a meal-prep lunch, or a family favorite to put on repeat, this recipe fits the bill.
So grab those carrots and potatoes sitting in your kitchen—tonight, they’re becoming the star of your table. And when you try it, let me know how your family liked it!
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Carrot Potato Soup – The Best Creamy Comfort Recipe (Easy & Vegan)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy vegan carrot potato soup is packed with vegetables and blended cashew cream for a rich, comforting texture—perfect for a healthy twist on classic comfort food.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, peeled and chopped
3 celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 medium russet potatoes (about 12 oz), peeled and cut into 1/2-inch chunks
4 cups vegetable broth
1 bay leaf
1/2 cup cashews, soaked for 4 hours
1/2 cup water (for blending with cashews)
1 teaspoon lemon juice
Salt and pepper, to taste
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat.
2. Add diced onion, chopped carrots, and celery. Cook for 6 minutes, stirring occasionally.
3. Stir in garlic, dried thyme, and diced potatoes. Cook for 2 more minutes.
4. Pour in vegetable broth and add the bay leaf. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender. Remove the bay leaf.
6. Meanwhile, blend soaked cashews with 1/2 cup water until completely smooth to create cashew cream.
7. Add 1 cup of the cooked soup mixture to the blender with the cashew cream and lemon juice. Blend until smooth.
8. Return the blended mixture to the soup pot and stir well to combine.
9. Season with salt and pepper to taste. Heat through and serve warm.
Notes
To quick-soak cashews, pour boiling water over them and let sit for 15–20 minutes.
For a thinner soup, add extra vegetable broth during blending.
This recipe freezes well—let cool completely before storing in airtight containers.
Great served with crusty bread or a light salad.
