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Vegan Carrot Soup

Yukon Gold potatoes—instead of cream—make a 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, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


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

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.
  • 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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