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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 Vegan Zucchini Soup, 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 you 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
I added thyme and a pinch of allspice to round out the flavors, thyme particularly ‘French Thyme’, is a very popular culinary herb used in our Jamaican cooking.
It 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 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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Categories
- Categories: Gluten-Free, Vegan
- Course: Soup
- Cuisine: American
Nutrition
(Per portion)- Energy: 304 kcal / 1271 kJ
- Fat: 19 g
- Protein: 8 g
- Carbs: 28 g
Cook Time
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- For: 4 servings
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, or water
- 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.
Never knew that thyme have medicinal benefits. Thanks for sharing
I see you deleted my post. Too bad. I can’t help I’m allergic to nightshades and coconut. Very disappointed you did that.
This soup is great! I had to make two substitutions only due to allergies: turnips for the potatoes (it does change the flavor as turnips have their own taste) and almond milk for the coconut milk. I used a yellow zucchini squash and yellow carrots. Next time I might substitute cauliflower as it has a milder flavor. That aside, it is delicious!
Delicious! Another homerun recipe from Michelle Blackwood! 6 thumbs up from our family of 3! Didn’t have zucchini, but did have mushrooms. Otherwise, followed the recipe. YUM!! Thank you for posting!
Doreen, I’m so happy you enjoyed the recipe, thank you very much for sharing your adjustments with us. I really appreciate it.
It was quick and easy to make. I use sweet potatoes instead of white and I added corn a fresh blend of hot red peppers and fresh seasoning ( celery, cilantro, parsley, onions, bell peppers, and seasoning peppers). No salt and black peppers. It was healthy and nutritious . I enjoyed and shared the recipe. to good to keep to myself.
Carol, I’m so happy you enjoyed it. I love your adjustments, thank you for sharing the recipe, sharing is caring. Please keep sending everyone to my website, I love the support.
Absolutely Delicious!! I made a couple of minor adjustments as follows: I added 1/2 jalapeño seeded, 1/4 tsp red pepper flakes, and a whole can of coconut milk, and no water.
Lynn, I’m so happy you enjoyed it. Thank you for sharing your adjustments.
Is this soup okay to freeze!?
Yes you can freeze it Ken.
Thank you for thus recipe! I purchased leeks for the first time and didn’t have a clue on what to do with it. I didn’t have coriander and I added diced Chile pepper. Super yummy!
Shonaray, I’m so excited you enjoyed it. Thank you for sharing your feedback.
this soup is amazing. i used chicken broth instead of vegetable broth and garam masala instead of coriander. worked out perfectly :)
This is my favorite soup! I make it at least once a week. Thank you!
Leslie, that’s awesome, I’m so happy you enjoy it. Thank you for sharing your feedback.
I was craving soup today and made this recipe. The only ingredient I didn’t have was the coriander. Absolutely delicious! This one is a keeper. Thanks so much.
Anita, I’m so happy you enjoyed it. Thank you for sharing your feedback.
I used more of each ingredient, used home made vegetable broth and added elephant foot yam. I also used an immersion blender for 2 cups and the soup was delightful, thanks!
Made this today, I didn’t have coriander so I added dried Cilantro and Dill, then I puréed it….Yum
🙏🏻Michelle B
Feeling better already 😋
Thank you for trying it Magdalena, I’m so happy you are feeling better, I love your substitution. Be careful when you eat away from home now.
Loved this recipe! Used a whole can of coconut milk and added quinoa for protein. Added 2 tablespoons of curry powder. It is fabulous 👍
Ashley, I’m so happy you enjoyed it, thank you so much for sharing your feedback.
Trying this for the first time tonight, also using leeks for the first time. I admit a video (even without sound) would have been helpful, along with notes on how to prepare a leek. Turned out well enough, though I may also blend part of it to see the difference.
Thank you for your feedback, doing more videos is on my bucket list.
Absolutely delicious…love the coconut milk will be using this more often in wintertime.
I’m so happy you enjoyed it Sherri, thank you for sharing your feedback
I just made this soup and it’s delicious and tastes so healthy. I added the juice of a whole lime and a little bit of freshly grated ginger and it was divine. The lime juice really made the flavors fresh and bright. I hope my family likes it as much as I do! Thanks!
Bobbi, I’m so happy you enjoyed it and I love how you added lime and ginger, sounds yummy. I hope your family enjoys it too. Thank you for sharing your feedback.
I have made this soup and it is delicious. I made some tweaks. I didn’t have zucchini so I deseeded a jalapeno for something green and some kick. I am using heavy whipping cream/half and half added at the end even though I have coconut milk in my pantry because I am trying to use up my cream. I also added some baby corns. I have to say I like it. Very different flavor but good!
Thank you Julie, I’m happy you liked my version.
Just served this soup to my family; we all appreciated the mix of veggies and well balanced flavours. Great on a genuine autumn day like today.
Dan I’m happy you and your family enjoyed it, thank you for leaving your feedback.
I loved this and so did my kids! I tripled the recipe to make a big batch and then added chopped chicken to some portions to take for lunches. Great start to school year!
Mary, I’m happy it turned out great and your children loved it. Thank you for leaving your feedback.
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!