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white and blue ceramic bowl filled with carrot and potato soup topped with pine nuts and black pepper

Carrot and potato soup

A warming frugal recipe for carrot and potato soup that’s suitable for vegans.
Course Soup
Cuisine British, International, Vegan
Keyword carrot and potato soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 153kcal


  • 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


  • 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.


*If using a jug blender allow the soup to cool first and take care when opening the lid.


Calories: 153kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 595mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5495IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 2mg