To get MAX out of your veggie cream soup, do NOT boil your veggies in water!
Instead, boil them in the same creamy liquid that you would later use to blend them in.
Be it cream, coconut milk, full-fat milk, or whatever you prefer. I felt like making it vegan and used coconut milk and extra virgin coconut oil for the flavor to pop even more.🥥
It’s a pretty forgiving recipe; use whatever veggies you like, and don’t be too hooked up on the quantities, but make sure one of them is a starchy one like a potato. Here’s what I used:
- carrot
- potato
- sweet red bell pepper
- garlic & shallot
- raw coconut oil & coconut milk
- nutritional yeast (our family favorite ingredient!)
- curry powder or turmeric
- chili powder
- pink himalaya salt
- chives & chia seeds to garnish
This is a truly comforting soup, warming you up and keeping you healthy in the wintertime!❄️
Creamy mashed potatoes usually start with water — but professional chefs know a better way.
Years ago, I discovered a chef-level technique that completely transforms mashed potatoes and other starchy veggies: cooking the potatoes directly in milk, cream, or a vegan substitute (such as rich coconut milk) instead of boiling them in water. Traditionally, potatoes, carrots, and other root vegetables are simmered until tender, drained, and then mashed with warm milk and butter in order to make a purée. But according to culinary insiders, professionals skip the water entirely — they gently cook the potatoes in milk, then mash everything together, adding butter for an ultra-rich, velvety texture. The last step can also be skipped, especially if you make this recipe here, because it’s very hearty and filling anyway, because of the coconut oil and milk that are used in the recipe.
Inspired by this method, I decided to adapt it into a fully vegan cream soup recipe, based on potatoes and carrots. I skipped dairy altogether, added extra vegetables, and used creamy coconut milk instead. The result? Incredibly smooth, deeply flavorful mashed potatoes that feel indulgent without any butter or cream. If possible, choose organic ingredients — simple techniques like this let high-quality produce truly shine.
Here’s your new favorite creamy plant-based soup:
Creamy Vegetable Soup (secret technique!)
3
servings526
9
grams34
grams54
grams10
grams45
minutesCreamy Vegetable Soup made extra rich using a secret chef technique — no cream, no butter, just pure flavor. The strategy of cooking everything in the same liquid that you will later use as one of the soup ingredients (milk, cream, coconut milk, etc.) will also guarantee the full benefit from all the vitamins that otherwise would be discarded along with the cooking water!
Prevent your screen from going dark
Ingredients
4 small potatoes, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
400 ml (1 can) regular coconut milk
1 teaspoon pink Himalaya salt
1 medium sweet bell pepper, sliced (no need to remove seeds)
1 medium shallot, sliced
1 medium garlic glove, chopped
1 teaspoon curry powder
0,5 teaspoon chili powder
1 tablespoon extra virgin coconut oil
3 tablespoons chopped chives for garnishing (optional)
3 teaspoons chia seeds for garnishing, extra nutritional value and crunch (optional)
Instructions
- Prepare the carrots.
Peel the carrots and slice them into thick rounds. Peel the potatoes and cut them into slightly larger pieces than the carrot slices so they cook evenly. - Heat the coconut milk.
Pour the coconut milk into a large pot and bring it just to a boil. Reduce the heat to a gentle simmer. - Cook the vegetables.
Season the coconut milk with salt and add the carrots, and about 5 minutes later, the potatoes.
Add them to the pot, cover with a lid, and cook over low heat until tender. - Sauté the aromatics.
While the vegetables cook, peel and slice the onion and chop the garlic. Place into a shallow pan along with both of the spices. Sauté them in coconut oil until soft and lightly golden. Set aside. - Season and blend.
Add the sautéed onion and garlic, turmeric, and chili (if using).
Carefully blend the soup directly in the pot using an immersion blender or transfer in batches to a blender. Blend just until creamy — avoid over-blending, as potatoes can become gluey. - Taste and adjust.
Season with additional salt if needed - Serve.
Garnish with chives and chia seeds just before serving. Stir them into the soup if desired and allow them to swell slightly before eating. I, on the other hand, prefer them on the soup surface for an additional texture.
Recipe Video
Notes
- Fat profile: This soup is rich by design, but the creaminess comes from plant-based fats, not dairy.
- Make it your own: Add a pinch of chili flakes or fresh ginger for heat, or swap curry powder for turmeric to get a punchier and slightly more bitter spice profile.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring well.
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