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Here in Ohio, the ground outside is covered with about 4 inches of snow, and we are expecting more. So this Vegan Potato and Vegetable Soup is perfect for these cold winter months.
My Other favorite winter soups are my Jamaican Pumpkin Soup and Instant Pot Split Pea Soup.
Ingredients To Prepare Vegan Potato, Leek, Carrot Soup
- Onion
- Garlic
- Leeks
- Potatoes
- Carrot
- Zucchini
- Thyme
- Coconut Milk
- Vegetable Broth
- Coriander
- Turmeric
- Cumin
- Salt
How To Make Vegan Potato, Leek, Carrot Soup
Saute onion, garlic, and leek. Add potato, carrot, zucchini, and thyme.
I added vegetable broth and coconut milk to give the soup a creamy mildly sweet flavor. A touch of turmeric, coriander, and cumin blend well for this flavorful soup.
Cook for 20 minutes, season salt and pepper to taste.
Make sure to wash the leeks very well, they are usually embedded with dirt or sand. Use only the white and light green part of the leeks, save the green tougher ends for making homemade vegetable broth.
Use an immersion blender to make a creamy version of this soup. Back home in Jamaica, we rarely prepared blended soups.
Substitute coconut milk with unsweetened soymilk.
My Favorite Culinary Herb - Thyme
Thyme and a pinch of allspice are added to round out the flavors. Thyme, particularly 'French Thyme', is a very popular culinary herb used in our Jamaican cooking.
Thyme is not only delicious in soups, but also in sauces, marinades, and stuffing. Here is a Jamaican style Pumpkin Soup that really captures the flavors of Jamaican food.
Thyme is not only a popular culinary herb, but it is steadily gaining popularity as a medicinal herb as well. It is a member of the mint family, with a distinct strong fragrance.
It is a perennial herb, so I always grow two or three plants in my garden. I still go out during the winter, in between snow, to get a sprig or two for cooking.
Thyme leaves are found to have antibacterial, antiseptic and anti-fungal properties. It has even been used to treat acne, sore throat, gingivitis, coughs, and bronchitis.
Other Delicious Soups
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Nutrition
- Energy:
- 304 kcal / 1271 kJ
- Fat:
- 19 g
- Protein:
- 8 g
- Carbs:
- 28 g
Cooking Time
- Preparation:
- 20 min
- Cooking:
- 30 min
- Ready in:
- 50 min
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks leeks, white and light green parts only
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 small zucchini, chopped
- 1 teaspoon dried thyme
- 1 cup coconut milk
- 3 cup vegetable broth
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Salt to taste
Instructions
- Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
- Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
- Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.
Notes
Hi Michelle, just made this soup, so delicious and healthy.
Thank you Liz for your feedback. I’m so happy you enjoyed it
I usually don’t comment on stuff but oh man! The flavours in this were amazing! Turned out great!
Jennifer bless your heart, thank you for taking the time to leave a comment. I’m so happy you enjoy the flavor!
I am feeling under the weather today and would love to make this. However, should I use canned coconut milk or carton? Thank you and I can’t wait to try this!
Leslie, please get well soon, so sorry to hear that you are not feeling your best. I used canned coconut milk. I hope you enjoy!
Hi Michelle,
Glad I stumbled upon this site. No, I am not a vegan but I love fruit and vegetables. This potato, leek and carrot soup is so interestimg. I will try it in the new year. Happy New Year to you and yours.
Hi!
Do you use whole coriander and cumin seeds or grounded?
Anu, definitely grounded, hope you enjoy!
Made this for dinner last night. It was really yummy! I did not have a zucchini. Next time I’ll make sure to have one! The only thing though is that in the recipe the word “celery” is where “leeks” should have been. So my soup had leeks and celery! LOL! I really like your recipes, Michelle! Your Vegan White Bean soup is a favorite of mine and my husband. I make it often! I’m not the best cook, but I can follow a recipe. I really enjoy the spices and seasonings you use in your cooking and the addition of coconut milk in some of your dishes. Thank you!
Thank you very much Melody, I’m so happy you tried it and enjoyed it, even with my mistake. I love your feedback it motivates me. Happy holidays to you and your family!