There’s something about a silky, orange-gold bowl of soup on a chilly day that makes everything feel warmer. This Creamy Vegan Carrot Potato Soup is exactly that kind of recipe. It’s simple, nourishing, and somehow still tastes like something you’d get from a cozy café. The best part? It uses everyday ingredients you probably already have, and the creaminess comes from blended cashews—not a drop of dairy.
If you’re looking for a fall-friendly soup that feels comforting but still light and wholesome, this one is worth bookmarking. It’s quick enough for a weeknight dinner, yet special enough to serve when friends stop by.
Why This Soup Always Turns Out Amazing
Naturally creamy—without dairy.
Soaked cashews blend into the smoothest “cream,” giving the soup a velvety finish that surprises everyone.
Packed with good stuff.
Carrots, potatoes, celery, and onion… nothing fancy, just real ingredients doing what they do best.
Budget-friendly and foolproof.
Most of this lives in your pantry already, and the steps are easy for any skill level.
Perfect for fall and winter.
This soup warms you up from the inside out, especially when you pair it with crusty bread.
Flexible and customizable.
You can brighten it, spice it up, or bulk it out—whatever your mood calls for.
What You’ll Need
Essential Tools
- A large Dutch oven or stockpot
- A blender (for the cashew cream + silky texture)
- Knife + cutting board
Key Ingredients
- Carrots: The star of the show—naturally sweet and perfect for blending.
- Russet potatoes: Give body and thickness.
- Onion, celery & garlic: The classic flavor foundation.
- Vegetable broth: Use a flavorful one; it makes a difference.
- Cashews: Soaked and blended to create the creaminess.
- Thyme & bay leaf: A little goes a long way for depth.
- Olive oil, salt, pepper, lemon juice: The basics that round everything out.
How to Make Creamy Vegan Carrot Potato Soup
Before You Begin
Wash and dry all produce thoroughly. Prepare your pot, blender, and utensils. Preheat and prepare your cookware as needed. Cooking results and prep times may vary depending on your stove, pot size, and ingredient moisture.
1. Sauté the aromatics
Warm olive oil in your pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–7 minutes. Stir in garlic and thyme and cook for another 1 minute.
2. Add potatoes and broth
Add potatoes, vegetable broth, and the bay leaf. Bring to a gentle boil, then lower heat and simmer 18–22 minutes, or until the vegetables are fully tender.
3. Blend the cashew cream
Blend soaked cashews with ½ cup water until completely smooth, forming a thick cream.
4. Blend part of the soup (with safety caution)
Carefully transfer 1 cup of the hot soup into a blender. Vent the lid slightly and drape a towel over it. Blend on low until smooth. Hot liquids expand, so blend slowly and in small batches.
5. Combine and adjust consistency
Pour the blended soup and cashew cream back into the pot. Stir until smooth. If the soup is too thick, add a splash of broth or water until it reaches your preferred consistency.
6. Season and serve
Season with salt, pepper, and lemon juice to taste. Serve warm with toppings as desired.
Doneness & Safety Notes
- Vegetables are done when they pierce easily with a fork.
- Consistency can vary based on potato and carrot size; adjust liquid as needed.
- Blend in batches and vent lids to avoid pressure buildup.
Serving Ideas & Toppings
Make this soup your own with toppings like:
- Fresh parsley, cilantro, or chives
- Toasted pumpkin or sunflower seeds
- A swirl of vegan sour cream
- Crispy chickpeas
- A sprinkle of smoked paprika
Serve with:
- Crusty sourdough
- Garlic toast
- Vegan grilled cheese
- A simple garden salad
How to Store, Freeze & Reheat
Refrigerate:
Keeps well for up to 4 days in an airtight container.
Freeze:
Freezes beautifully for up to 3 months. Leave some space in your container for expansion.
Reheat:
Warm on the stovetop over medium heat, stirring occasionally. If it thickens in the fridge, add a splash of water or broth.
Tips for the Best Texture & Flavor
- Don’t rush the sauté. This step builds flavor.
- Use russet potatoes for the creamiest finish.
- Blend in batches if your blender is small—hot liquids expand.
- Blend hot soup in batches and vent the lid slightly to avoid pressure buildup.
- Season as you go. Vegetables soak up salt.
- Lemon juice is key. Just a touch brightens everything.
Variations (Easy Ways to Change the Flavor)
- Spicy: Add cayenne, curry powder, or chili flakes.
- Extra veggies: Toss in sweet potato, parsnips, leeks, or spinach.
- More protein: Add white beans or chickpeas.
- Smoky: Stir in smoked paprika or a splash of liquid smoke.
- Chunky: Blend half the soup and leave the rest as is.
Common Mistakes to Avoid
Using bland broth — the soup depends on it.
Skipping the cashew soak — they won’t blend smooth.
Overcooking the veggies — they turn watery and dull.
Under-seasoning — don’t be shy with salt and pepper.
Blending too much hot soup at once — dangerous and messy.
FAQ
Is this soup gluten-free?
Yes, naturally!
Can I use a different potato?
Yukon Gold works if you want a slightly less creamy texture.
Do I have to use cashews?
Cashews give the best creaminess, but sunflower seeds can work in a pinch.
Can I prep it ahead?
Absolutely. The flavor gets even better by the next day
Conclusion
This Creamy Vegan Carrot Potato Soup is one of those recipes that quietly becomes a staple. It’s cozy, nourishing, and surprisingly simple—perfect for cold evenings, lazy Sundays, or whenever you need something warm and comforting without needing to fuss over the stove.
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Carrot Potato Soup Recipe Card
Author: Isaac Blogger
Course: Soup, Main Dish
Cuisine: American, Vegan
Method: Stovetop
Category: Vegan Dinner, Fall Recipes
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 2 medium russet potatoes (about 12 oz), peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- ½ cup raw cashews, soaked
- ½ cup water (for blending cashews)
- 1 tsp lemon juice
- ½ tsp dried thyme (optional)
- Salt and black pepper, to taste
Before You Begin:
Wash and dry produce. Prepare cookware and blender. Cooking times and results may vary depending on equipment.
Creamy Vegan Carrot Potato Soup
Instructions
- Heat olive oil over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened. Stir in garlic and thyme for 1 minute.
- Add potatoes, broth, and bay leaf. Bring to a boil, then reduce heat and simmer 18–22 minutes, until vegetables are tender.
- Blend soaked cashews with ½ cup water until smooth to make cashew cream.
- Carefully blend 1 cup of hot soup with lemon juice. Vent the lid slightly and blend slowly to avoid splattering.
- Stir the blended mixture and cashew cream back into the pot. Adjust thickness with extra broth if needed.
- Season with salt and pepper. Simmer 1–2 minutes and serve warm.
Notes
- For extra creaminess, blend a larger portion of the soup.
- For a chunkier texture, blend only half the soup or mash some potatoes with a fork.
- Add cayenne, smoked paprika, curry powder, or red pepper flakes for a spicier version.
- Freezes well for up to 3 months.
- Blend hot soup in batches and vent the lid slightly to avoid pressure buildup.
Nutrition (Per Serving – 4 servings) approximately
- Calories: 238
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 5g
- Protein: 6g
- Sodium: ~620mg (varies by broth)
Nutrition values are estimates and may vary based on ingredients used.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Recipe Description
This Creamy Vegan Carrot Potato Soup is rich, silky, and naturally dairy-free thanks to blended cashews. Made with carrots, potatoes, onion, garlic, and simple seasonings, it’s the perfect cozy fall soup that’s healthy, budget-friendly, and easy enough for any weeknight.
