Vegan Carrot Potato Soup

$To make a tasty Vegan Carrot Potato Soup, gather these simple ingredients: - 4 large carrots, peeled and chopped - 2 medium potatoes, peeled and diced - 1 onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich and hearty soup. The carrots and potatoes provide sweetness and depth. The onion and garlic offer a nice base flavor. Cumin and coriander add warmth and spice. Using vegetable broth enhances the flavor without any animal products. Fresh parsley brightens the dish and adds a pop of color. Feel free to adjust the amounts based on your taste. You can add more garlic for a stronger flavor or use different herbs for variety. The key is to balance the flavors and make the soup your own. {{ingredient_image_1}} Sautéing the onion and garlic Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about five minutes. You want the onion to turn soft and clear. Then, add the minced garlic and cook for another minute. This will make your kitchen smell amazing. Adding carrots and potatoes Next, toss in the chopped carrots and diced potatoes. Mix everything well. This step adds color and flavor to your soup. Toasting spices Now, sprinkle the ground cumin and ground coriander over the veggies. Stir for one to two minutes. Toasting the spices brings out their rich flavors, making your soup even tastier. Simmering the soup Pour in the vegetable broth, making sure all the veggies are covered. Bring the soup to a boil. Once it boils, reduce the heat and let it simmer. Cover the pot and cook for about 20 to 25 minutes. The vegetables should become tender during this time. Blending for smoothness After the veggies are soft, use an immersion blender to puree the soup until it is smooth. If you do not have one, carefully transfer the soup in batches to a regular blender. Blend until creamy and velvety. Adjusting seasoning Return the pureed soup to the pot. Taste it and add salt and pepper as needed. If it feels too thick, you can add more vegetable broth or water. Heat it through for another five minutes, stirring occasionally. Enjoy your delicious vegan carrot potato soup! To boost the taste of your vegan carrot potato soup, consider adding spices. Ground cumin and ground coriander bring warmth and depth. You can also try smoked paprika for a lovely smoky flavor. Fresh herbs like thyme or dill can add a fresh touch. For a kick, a pinch of red pepper flakes works well too. For garnishing, fresh parsley is a must. It adds a nice color and flavor. Another great option is a drizzle of olive oil on top. You can even sprinkle some roasted seeds for crunch. These simple touches make your soup more appealing and tasty. Using an immersion blender is my favorite for this soup. It allows you to blend right in the pot. This saves time and fewer dishes to clean. If you don’t have one, a regular blender works too. Just blend in small batches to avoid spills. For the perfect consistency, start with the right amount of broth. If the soup is too thick, add more broth or water. Blend until you reach a smooth texture. This soup should be creamy, not chunky. Adjust it to your liking for a great meal. Pro Tips Use Fresh Ingredients: The flavor of your soup will greatly improve with fresh, high-quality carrots and potatoes. Look for vibrant colors and firm textures. Adjust the Spice Level: Feel free to add more spices or a pinch of cayenne pepper if you prefer a spicier soup. This can add an extra dimension of flavor. Garnish Thoughtfully: Fresh herbs like parsley or cilantro not only enhance the flavor but also add a pop of color to your presentation. Consider adding a squeeze of lemon for brightness. Texture Preference: If you like your soup chunky, reserve some diced carrots and potatoes before blending. Add them back in after pureeing for added texture. {{image_2}} You can switch up the veggies in this soup. Sweet potatoes add a nice sweetness. Parsnips bring a unique flavor too. Both work well with the spices. If you have other veggies, like squash or turnips, feel free to try them. Changing the broth can also change the taste. Use mushroom broth for a deeper flavor. You can even use a homemade broth for a fresh touch. Just make sure it’s vegan-friendly. To make the soup creamier, try adding coconut cream or cashew cream. These dairy alternatives blend well and add richness. You can also use soy or almond milk for a lighter touch. Want some heat? Add chili powder or hot sauce to spice it up. Start with a small amount and adjust to your taste. This way, you control how spicy your soup becomes. To keep your vegan carrot potato soup fresh, store leftovers in an airtight container. Allow the soup to cool before sealing. Place the container in the fridge. It will stay good for about 4-5 days. When ready to eat, give it a good stir. You may need to add a splash of broth or water to thin it out. Freezing this soup is easy and great for meal prep. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last in the freezer for up to 3 months. When you want to enjoy it, thaw overnight in the fridge. Reheat on the stove over low heat, stirring often. If it's too thick, add a bit more vegetable broth or water to reach your desired consistency. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better after a day. Just store it in the fridge. Reheat it on the stove before serving. How long does the soup last in the fridge? This soup lasts about five days in the fridge. Store it in an airtight container. Always check for signs of spoilage before eating. Is this soup gluten-free? Yes, this soup is gluten-free. The ingredients used, like vegetables and broth, do not contain gluten. It is safe for those with gluten intolerance. Can I use fresh herbs instead of dried? Absolutely! Fresh herbs can add a bright flavor. If using fresh parsley, add it at the end for the best taste. Use about three times more fresh herbs than dried. This blog post shared a simple soup recipe that is healthy and tasty. I covered the key ingredients, step-by-step instructions, and helpful tips. You can personalize it with your favorite veggies or spices. Storage details help keep your soup fresh and flavorful. This soup is a go-to meal that you can enjoy anytime. It's easy to make and packed with nutrients. I hope you feel inspired to try it, share it, and enjoy it with friends and family.$

A hearty and flavorful vegan soup made with carrots, potatoes, and aromatic spices.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegan

Servings 4

Calories 150 kcal

Ingredients

4 large carrots, peeled and chopped
2 medium potatoes, peeled and diced
1 unit onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Add the carrots and potatoes to the pot, mixing well to combine.
Sprinkle with ground cumin and ground coriander, and stir for 1-2 minutes to toast the spices.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat to a simmer.
Cover and let simmer for about 20-25 minutes, or until the vegetables are tender.
Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.
Return the pureed soup to the pot, and season with salt and pepper to taste. If the soup is too thick, add more vegetable broth or water to achieve your desired consistency.
Let it heat through for another 5 minutes, stirring occasionally.

Notes

Serve the soup in warm bowls, garnished with a sprinkle of fresh parsley and a drizzle of olive oil for an appealing finish.

Keyword carrot, potato, soup, vegan