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Vegan Carrot Potato Soup

Vegan carrot potato soup is simmered until the vegetables are fork-tender, then blended smooth for a creamy texture without dairy. Oat milk and lemon juice stirred in at the end add a mellow, bright finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 lb carrots peeled and sliced
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 5 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp fine salt
  • 0.5 tsp black pepper
  • 0.5 cup unsweetened oat milk
  • 1 tbsp lemon juice

Equipment

  • 1 immersion blender

Method
 

  1. Heat the olive oil in a 5-quart pot over medium heat, then add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the carrots, potatoes, vegetable broth, thyme, bay leaf, salt, and pepper.
  4. Bring the soup to a boil over high heat.
  5. Reduce the heat to medium-low, cover, and simmer for 20–25 minutes, until the carrots and potatoes are very tender when pierced with a fork.
  6. Remove and discard the bay leaf.
  7. Blend the soup with an immersion blender until smooth.
  8. Stir in the oat milk and lemon juice, and warm over medium-low heat for 2–3 minutes, without boiling, before serving.

Notes

For the smoothest texture, blend thoroughly after the vegetables are very tender. Refrigerate leftovers for up to 4 days; freeze yes, though the texture may change slightly after thawing. Unsweetened almond milk can replace the oat milk.