• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cook Veggielicious

  • HOME
  • RECIPES
    • Breakfast and brunch
    • Light meals and savoury snacks
      • Salads
      • Soups
    • Main meals
      • Curries
    • Side dishes
    • Sweet treats
    • Veg Box SOS
  • About
  • Subscribe
  • SEASONAL VEG GUIDES
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • SUBSCRIBE
  • SEASONAL VEG GUIDES
×

Home » Recipes » Veg Box SOS

Carrot and potato soup

Jump to Recipe Print Recipe
bowl of carrot and potato soup topped with pine nuts
bowl of carrot and potato soup topped with pine nuts

Frugal, filling and nutritious, this carrot and potato soup is a quick and easy vegan soup. Delicious served with crusty bread.

bowl of carrot and potato soup topped with pine nuts

There's something soothing and satisfying about a warm bowl of soup at lunch time.

I love making different soups that use lots of vegetables - it's a great way to use them up and means you're getting plenty of nutrients in one meal.

This carrot and potato soup is very frugal - carrots, onions and potatoes are some of the cheapest vegetables you can buy.

It's a great one to make when the cupboards are almost bare and is very forgiving if your veggies are past their best.

bowl of carrot and potato soup topped with pine nuts

What to serve with this soup

While you can eat this soup on it's own I like to eat it with one of the following to make it more filling:

  • freshly baked soda bread
  • crusty bread
  • toasted sourdough
  • rice cakes
  • crackers.

You could also add some toasted seeds or pine nuts to your soup and/or a drizzle of vegan cream.

bowl of carrot and potato soup topped with pine nuts

Ingredients in carrot and potato soup

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

Olive oil
For cooking your soup

Onion
The base for your soup. Adds lots of flavour.

Carrots
Packed full of vitamin A and fibre (source: British Carrots) carrots are nutritious, cheap and readily available year-round.

Garlic
Adds a delicious flavour to your soup.

Dried oregano, ground cumin, ground coriander
A spoonful of dried herbs and spices boosts the flavour.

White potatoes
Makes the soup creamier and more filling. Potatoes are also a source of potassium. and vitamin B1. (source: Love Potatoes)

Vegetable stock 
For the best flavour use homemade vegetable stock but if you don't have time a stock cube or stock made from bouillon powder is fine.

Salt and black pepper
Season your soup to taste at the end of the cooking time - remember that your stock may have contained salt already.

Equipment

You will need a jug blender or hand held blender to make your carrot and potato soup perfectly smooth.

bowl of carrot and potato soup topped with pine nuts

Can this be made in advance?

Yes. This soup keeps well. Allow to cool after cooking and store in an airtight container in the fridge for up to three days.

Is carrot and potato soup freezable?

Absolutely. In fact this is a brilliant recipe to double up and freeze for the future.

Allow to cool completely before transferring to a freezer box or bag. Label with the recipe name and the date.

Defrost overnight in the fridge or in a saucepan with a dash of hot water added, stirring often.

More vegetable soup recipes

Here are some more of my vegetable soup recipes that you might like:

  • Watercress soup
  • Potato and fennel soup
  • Leek and parsnip soup
  • Curried Brussels sprouts soup
  • Spiced carrot soup
  • Butternut squash soup
  • Jerusalem artichoke and celeriac soup
  • Spinach and split pea soup

How to make potato and carrot soup

If you have made this recipe and loved it please consider leaving a comment and rating below.

Please do not reproduce this recipe without permission.

bowl of carrot and potato soup topped with pine nuts

Carrot and potato soup


A warming frugal recipe for carrot and potato soup that’s suitable for vegans.
4.28 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine British, International, Vegan
Servings 4
Calories 153 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 white onion peeled and diced
  • 2 large carrots peeled and chopped
  • 2 cloves garlic crushed
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 medium white potatoes peeled and chopped
  • 750 ml vegetable stock
  • Salt and black pepper

Instructions
 

  • Heat a tablespoon of olive oil in a large saucepan.
  • Add the chopped onion and the carrots. Give everything a good stir then reduce the heat to low and cover your pan with a lid.
  • Cook the vegetables for 15-20 minutes until soft, stirring occasionally.
  • When soft add the garlic, stir well and cook for a further minute.
  • Add a teaspoon of oregano, a teaspoon of ground cumin and a teaspoon of ground coriander. Stir well, then add your chopped potatoes and 750ml vegetable stock.
  • Bring to the boil, then lower the heat and cook gently under the potatoes are soft. 

  • If preferred you can eat this soup unblended. Alternatively allow your soup to cool then blend until smooth using a jug blender* or hand held stick blender.
  • Reheat your soup and season to taste with salt and black pepper.

Notes

  1. If using a jug blender allow the soup to cool first and take care when opening the lid as hot steam can build up.

  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 153kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 780mgPotassium: 595mgFiber: 4gSugar: 5gVitamin A: 5495IUVitamin C: 25mgCalcium: 48mgIron: 2mg
Keyword carrot and potato soup
Tried this recipe?Let us know how it was!

Pin carrot and potato soup for later

bowl of carrot and potato soup topped with pine nuts

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.

FREE GUIDE TO ESSENTIAL VEGAN INGREDIENTS

Subscribe to get recipes and news straight to your inbox plus get my FREE guide to essential vegan ingredients.

This post may contain affiliate links. Read my full disclosure for more information.

« Easy celeriac remoulade
Roasted cauliflower salad with pomegranate and dukkah »
  • Share
  • Tweet

Reader Interactions

Comments

  1. joan-marie

    January 06, 2022 at 7:01 am

    4 stars
    l added caraway and wine, and ended up using an immersion blender, and added cream snd some pats of butter while it was boiling.

    Reply
    • Cook Veggielicious

      January 06, 2022 at 9:35 am

      Sounds delicious

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Cook Veggielicious

Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

Learn more about me.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe and get my free essential vegan ingredients ebook

Essential vegan ingredients ebook

Categories

  • Breakfast and brunch
  • Curries
  • Dips
  • Light meals and savoury snacks
  • Main meals
  • Salads
  • Seasonal vegetable guides
  • Side dishes
  • Soups
  • Sweet treats
  • Veg Box SOS
  • Vegan life

Footer

Disclosure and privacy policy

Contact me

Copyright © 2023 Cook Veggielicious on the Foodie Pro Theme