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Vegan Carrot Soup

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

Yukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work too. —Taste of Home Test Kitchen


Test Kitchen tips
  • Most people think they need to peel carrots before using them, but you don't! Save yourself the extra step and just give them a good scrub, as you would any other fresh produce.
    • Test Kitchen Approved

    Vegan Carrot Soup

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    Yield: 6 servings
    Prep: 10 min
    Cook: 20 min
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    Ingredients

    • 1 medium onion, chopped
    • 2 celery ribs, chopped
    • 1 tablespoon canola oil
    • 4 cups vegetable broth
    • 1 pound carrots, sliced
    • 2 large Yukon Gold potatoes, peeled and cubed
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • Fresh cilantro leaves, optional
    Text Ingredients

    Directions

    1. In a large saucepan, saute onion and celery in oil until tender. Add broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly.
    2. Transfer to a blender; cover and process until smooth. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

    Nutrition Facts

    1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 710mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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