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8 Ingredient Vegan Chunky Potato and Carrot Soup (Gluten-Free)

A warm and comforting potato and carrot soup with a wonderful creamy and chunky texture. Healthy, easy, and delicious.
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Course: Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 -8
Calories:
Author: Linda & Alex

Ingredients

  • 2 large carrots - peeled and cut into 3 inch pieces
  • 4 large potatoes – peeled and quartered
  • 1 vidalia onion – peeled and diced
  • 1 tablespoon vegan butter
  • 1 tablespoon of Italian seasonings
  • Salt to taste
  • Ground black pepper to taste
  • 2 to 3 cups of almond milk or until you get the desired consistency

Instructions

  • Bring two large pots of water to a boil.
  • Add the carrots to one pot, cover, and reduce the heat to simmer. Simmer for approximately 15 to 20 minutes or until the carrot is easily pierced with a fork.
  • Add the onion to the second pot of boiling water. Peel and quarter the potatoes and add them to the pot with the onions. Reduce the heat to simmer and simmer for approximately 20 minutes or until the potatoes are easily pierced with a fork.
  • When the carrots and potatoes are soft drain the water in both pots and transfer the carrots to the pot with the potatoes and onions. Mash the carrots, potatoes, and onion with a potato masher until the mixture is mostly mashed but there are still chunks of carrots and potatoes. Add the milk (add one cup at a time until you get the consistency that you like), vegan butter, Italian seasonings, salt and pepper and heat on medium low until the soup begins to boil. Remove from the heat and serve.
  • Enjoy!
  • A warm and comforting potato and carrot soup with a wonderful creamy and chunky texture. Healthy, easy, and delicious.
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