I like this soup because it’s hearty yet light, with carrots bringing natural sweetness and potatoes adding creaminess. The spices give it depth, while the optional cream or coconut milk makes it extra smooth. It’s also incredibly versatile—I can keep it vegan, make it spicier, or even add protein for a fuller meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon ground ginger 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon turmeric powder 1/4 teaspoon red pepper flakes (optional) 1 pound carrots, peeled and chopped 1 pound potatoes, peeled and chopped (Yukon Gold or Russet work well) 6 cups vegetable broth (or chicken broth for a richer flavor) 1 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1/4 cup heavy cream or coconut milk (optional, for creaminess) Fresh parsley or cilantro, chopped (for garnish) Lemon wedges (for serving, optional)
Directions
I heat olive oil in a large pot over medium heat, then sauté onion for 5–7 minutes until softened.
I add garlic, ginger, cumin, coriander, turmeric, and red pepper flakes (if using), cooking for 1 minute until fragrant.
I stir in carrots and potatoes, coating them with the spices. I pour in the broth, add salt and pepper, then bring it to a boil. I reduce heat, cover, and simmer for 20–25 minutes until the vegetables are tender.
Using an immersion blender, I puree the soup until smooth. If using a regular blender, I work in batches and blend carefully.
I stir in cream or coconut milk (if using) and adjust the seasoning.
I ladle the soup into bowls, garnish with parsley or cilantro, and serve with lemon wedges if desired.
Servings and Timing
This recipe makes 6–8 servings. It takes about 20 minutes to prep, 35 minutes to cook, and about 55 minutes total.
Variations
I sometimes roast the carrots and potatoes before adding them to the pot for a deeper, caramelized flavor. For more spice, I increase the red pepper flakes or add cayenne. To boost protein, I stir in chickpeas, lentils, or shredded chicken. I also like swapping in parsnips or sweet potatoes for a twist.
Storage/Reheating
I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I warm the soup gently on the stovetop, adding a splash of broth if it thickens too much. It also freezes well for up to 2 months.
FAQs
Can I make this soup vegan?
Yes, I use vegetable broth and coconut milk instead of cream for a fully vegan version.
Do I need to peel the carrots and potatoes?
I usually peel them for a smoother texture, but leaving the skins on works too for extra nutrients.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a different sweetness and pair well with the spices.
How can I make it spicier?
I add extra red pepper flakes, cayenne, or even a splash of hot sauce.
Can I add protein to this soup?
Yes, I like adding chickpeas, lentils, or shredded chicken to make it heartier.
Do I have to use an immersion blender?
No, I can use a regular blender in batches—just be careful with the hot liquid.
Can I roast the vegetables first?
Yes, roasting gives the soup a deeper, caramelized flavor.
Can I freeze this soup?
Yes, it freezes well for up to 2 months. I thaw overnight before reheating.
What toppings go well with this soup?
I like fresh herbs, a swirl of cream or coconut milk, crunchy croutons, or a drizzle of olive oil.
Can I make it ahead of time?
Yes, I often make it a day ahead—the flavors deepen after resting overnight.
Conclusion
This carrot potato soup is one of my favorite simple, nourishing recipes. I love how the carrots and potatoes blend into a creamy base, and the spices add warmth without overpowering. Whether I make it vegan, spicy, or packed with extra protein, it always turns out comforting and delicious.
Carrot Potato Soup is a creamy, spiced vegetable soup made with carrots, potatoes, and warm seasonings. Nourishing and comforting, it’s easy to adapt for vegan, vegetarian, or protein-rich variations, making it perfect for cozy meals any time of year.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon red pepper flakes (optional)
1 pound carrots, peeled and chopped
1 pound potatoes, peeled and chopped (Yukon Gold or Russet)
6 cups vegetable broth (or chicken broth)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 cup heavy cream or coconut milk (optional)
Fresh parsley or cilantro, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion for 5–7 minutes until softened.
Add garlic, ginger, cumin, coriander, turmeric, and red pepper flakes (if using). Cook 1 minute until fragrant.
Stir in carrots and potatoes, coating them in spices.
Pour in broth, season with salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer 20–25 minutes until vegetables are tender.
Blend with an immersion blender until smooth (or use a regular blender in batches).
Stir in cream or coconut milk if desired. Adjust seasoning to taste.
Ladle into bowls, garnish with fresh herbs, and serve with lemon wedges.
Notes
Roast carrots and potatoes first for deeper flavor.
Make vegan by using vegetable broth and coconut milk.
Boost protein by adding chickpeas, lentils, or shredded chicken.
Use parsnips or sweet potatoes for variation.
Soup thickens as it sits—add broth when reheating if needed.
