Vegan Carrot Soup

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Sep. 12, 2023
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
Vegan Carrot Soup Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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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