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Vegan Carrot Potato Soup

Vegan carrot potato soup simmers carrots and Yukon Gold potatoes in vegetable broth, then blends smooth with creamy coconut milk. A little lemon juice brightens the finished soup.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 1 lb carrots peeled and cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1/2-inch pieces
  • 6 cup vegetable broth
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup coconut milk canned, full-fat
  • 1 tbsp fresh lemon juice

Equipment

  • 1 5- to 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat, then add the onion and celery and cook for 5 minutes, stirring occasionally, until softened.
  2. Stir in the carrots and garlic and cook for 1 minute, then add the potatoes, vegetable broth, thyme, bay leaf, salt, and pepper.
  3. Bring the soup to a boil, reduce the heat to maintain a gentle simmer, cover, and cook for 20 to 25 minutes, until the potatoes and carrots are very tender when pierced with a fork.
  4. Remove and discard the bay leaf, then blend the soup with an immersion blender until smooth.
  5. Stir in the coconut milk and lemon juice and cook over low heat for 2 to 3 minutes, until heated through.

Notes

For the smoothest texture, blend until no potato or carrot pieces remain. Refrigerate leftovers for up to 4 days; freezer-friendly. For a coconut allergy, replace the coconut milk with unsweetened oat cream.