Creamy Vegan Carrot Potato Soup

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Created on September 12th, 2025 at 05:56 pm

Cozy comfort with a veggie twist

This vegan carrot potato soup recipe is everything you crave in a bowl: warm, creamy, and nourishing — without the dairy. Perfect for busy weeknights or meal-prep Sundays, this hearty soup brings together the classic coziness of potato soup with the added sweetness of carrots and earthy celery. A swirl of cashew cream makes it luxuriously smooth while keeping it 100% plant-based. 🥕🥔 Whether you’re cooking for the family or meal prepping for yourself, this easy recipe is ready in under an hour and tastes even better the next day. It’s healthy, budget-friendly, and the ultimate veggie-packed comfort food.

Creamy dairy-free carrot potato soup with cashew cream

🌟 Why You’ll Love This Recipe

This vegan carrot potato soup isn’t just tasty — it’s versatile, filling, and easy to customize. With its creamy cashew base, you’ll get all the indulgent texture of traditional potato soup without the dairy. The carrots add a natural sweetness, while celery and garlic deepen the flavor, making every spoonful comforting and satisfying. Perfect for weeknight dinners, this soup also reheats beautifully for quick lunches. Because it uses pantry staples like potatoes, carrots, and broth, you won’t need to buy anything fancy. Plus, it’s flexible: swap cashew cream with coconut milk or omit for a lighter version. Simple ingredients, minimal cleanup, and warm cozy vibes — a true weeknight win.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8 cups (about 4–6 bowls)

📝 Ingredients

2 tablespoons olive oil (or vegan butter)
1 medium yellow onion, diced
3 large carrots, peeled and chopped
3 celery ribs, chopped
3 garlic cloves, minced
½ teaspoon dried thyme
2 medium russet potatoes (about 12 oz), peeled & cubed into ½” chunks
4 cups vegetable broth
1 bay leaf (optional)
½ cup cashews, soaked (see note for quick soak)
1 teaspoon lemon juice (or splash of white wine vinegar)
Salt & pepper, to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large soup pot or Dutch oven
Blender (stand blender recommended)
Measuring cups & spoons
Sharp knife & cutting board
Wooden spoon or spatula

👩‍🍳 Step-by-Step Instructions

Sauté veggies – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 minutes, stirring occasionally, until softened. 🥕
Add aromatics – Stir in garlic, thyme, and potatoes. Cook 2 minutes until fragrant.
Simmer the base – Pour in vegetable broth and drop in the bay leaf. Bring to a boil, then reduce heat and simmer 20 minutes, or until vegetables are tender. Remove bay leaf.
Make cashew cream – While soup simmers, blend soaked cashews with ½ cup water until completely smooth. (Use the quick-soak method if short on time!)
Blend for creaminess – Add 1 cup of hot soup to the blender with cashew cream and lemon juice. Blend until silky smooth.
Finish soup – Stir blended mixture back into the pot. Taste, then season generously with salt & pepper.
Serve & enjoy – Ladle into bowls, top with fresh herbs or crunchy croutons, and enjoy warm. 😍

💡 Pro Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave.
Freezer-friendly: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Substitutions: Swap cashew cream with coconut milk for a nut-free version.
Serving ideas: Pair with crusty sourdough bread, a fresh green salad, or roasted veggies for a complete meal.

📊 Nutrition (per serving – 1 bowl)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	270	7g	32g	12g	5g	7g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.