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Baked Potato Soup is hearty, creamy, easy and this recipe is a little different.
5 from 12 votes

Carrots and Baked Potato Soup

Baked Potato Soup is hearty, creamy, easy, plant-based and carrots are added for just a hint of sweetness.
Course Main Dish
Cuisine Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 445kcal


  • ½ cup non dairy butter
  • ½ cup onion - diced
  • ½ cup all-purpose flour
  • 6 cups non dairy milk
  • 1 cup vegetable broth/stock
  • ¾ teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 7 cups russet potatoes - about 5 large
  • 1 ½ cups carrots - about 4, chopped


  • Scrub the potatoes clean and poke them with a knife so that steam can escape while they are baking.
  • Place in the oven and bake at 400°F for 1 hour, or until you can easily pierce the potato with a fork.
  • Remove and let set so they can cool for handling.
  • While the potatoes are baking -
  • In a medium saucepan cover the carrots with water.
  • Bring to a boil and simmer over medium heat for 20 minutes.
  • Drain.
  • Peel and cube the potatoes into large bite size chunks.
  • In a stock pot, melt the non dairy butter over medium heat.
  • Add the onion and saute for 10 minutes.
  • Stir in flour until well combined and cook for about 2 minutes. Watch closely.
  • Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium.
  • If you would like the soup a little thinner then you can add more vegetable broth, ¼ cup at a time.
  • Add the paprika, thyme, salt, and pepper. Stir in.
  • Gently stir in potatoes and carrots.
  • Heat through so that the vegetables get hot, about 10 minutes.
  • Serve hot.
  • Sprinkle a little pepper on top, if you like.



You can't freeze this soup but it will keep in the fridge for 3 days.
To reheat the leftovers -
place in a saucepan and heat through.
You can add a little vegetable broth if is has thickened. Don't add it until the soup is hot because the thickness can be deceiving when the soup is cool.


Serving: 1Serving | Calories: 445kcal | Carbohydrates: 53g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Sodium: 686mg | Potassium: 1237mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7375IU | Vitamin C: 14mg | Calcium: 342mg | Iron: 3.4mg