Name: Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 200 grams asparagus; 1½ cups baby potatoes, chopped; 4 young carrots, sliced (1½ cups); 1 handful carrot greens, optional; 1 cup green peas, fresh or frozen; 1 small onion, chopped; 1 clove garlic, minced; 1 Tbsp ghee, butter, or olive oil; 6 cups broth, chicken or vegetable; ½ cup heavy cream; Salt and black pepper, to taste

Jump to Recipe· 4.4 from 4 reviews

I absolutely love sharing this Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe because it feels like a warm hug in a bowl. From the tender asparagus tips to the hearty potatoes and sweet carrots, every spoonful is comforting and vibrant. It’s my go-to whenever I want something nourishing yet light, and the creamy broth ties it all together beautifully without feeling heavy. This recipe is such a great example of simple ingredients coming together to create something truly special and satisfying.

Why You’ll Love This Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe

For me, the standout flavor of this soup is its fresh and delicate balance of sweetness from the carrots and peas paired with the earthy bite of asparagus. The potatoes add just the right amount of creaminess and body, making each spoonful velvety and rich, especially after the addition of that luscious splash of cream. I find the subtle garlic and onion base perfectly complements the vibrant vegetables without overpowering them, creating a harmonious and deeply comforting experience.

What I really appreciate about this Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe is how incredibly straightforward it is to make. You can have it ready in about 40 minutes with just one pot and simple prep. It’s ideal for busy weeknights when I crave something homemade without fuss, or when I want a light but filling lunch that feels nourishing. Plus, it’s naturally gluten-free and packed with nutrients, so it suits a variety of diets and occasions easily.

Ingredients You’ll Need

A large black pot with white inside holds cooked, sliced carrots and small pieces of translucent onion spread unevenly across the bottom. A long wooden spoon rests inside the pot, angled from the bottom right, touching the vegetables. The pot sits on a white marbled surface with a wooden handle extending to the right. The carrots have a bright orange color and slightly soft texture, while the onions are light brown and glossy. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential to building the soup’s depth of flavor, texture, and cheerful color palette. Each item plays a unique role, from the sweetness of young carrots to the creaminess that potatoes provide, all brought together with the cream and broth.

200 grams asparagus: Choose fresh, firm asparagus for the best texture and bright flavor; the tips especially add a lovely bite.
1½ cups baby potatoes, chopped: Baby potatoes cook quickly and give the soup its delightful creaminess without overpowering the other veggies.
4 young carrots, sliced (1½ cups): These add natural sweetness and vibrant orange color that brightens the bowl.
1 handful carrot greens, optional: If you have them on hand, they add a subtle herbaceous note and color variance.
1 cup green peas, fresh or frozen: Peas bring a pop of sweetness and extra green goodness to the soup.
1 small onion, chopped: The foundational savory base for the broth’s depth of flavor.
1 clove garlic, minced: Adds a subtle aromatic warmth without overwhelming the vegetables.
1 Tbsp ghee, butter, or olive oil: For sautéing the aromatics and imparting a rich, buttery base flavor.
6 cups broth, chicken or vegetable: The heart of the soup’s liquid; I usually go for vegetable broth to keep it vegetarian.
½ cup heavy cream: This is the secret to making the soup silky, smooth, and indulgently creamy.
Salt and black pepper, to taste: Essential seasoning to enhance all the natural flavors.

Directions

Step 1: In a large soup pot, heat 1 tablespoon of ghee, butter, or olive oil over medium heat. Add the chopped onion, sliced carrots, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and the carrots start to soften. This step builds the aromatic foundation for the soup.

Step 2: Add the chopped baby potatoes and pour in the 6 cups of broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 10 to 15 minutes, or until the potatoes are tender and easily pierced with a fork. This ensures the potatoes infuse the broth with their comforting starch.

Step 3: While the potatoes are cooking, trim the asparagus by snapping off the woody ends. Cut the stalks into bite-sized pieces but keep the tender tips whole to add visual appeal and texture.

Step 4: Once the potatoes are tender, stir in the chopped asparagus stalks, green peas, and optional carrot greens if you have them. Simmer for an additional 3 minutes to cook the asparagus just until tender but still vibrant green.

Step 5: Pour in the half cup of heavy cream and bring the soup back to a gentle boil. As soon as you see bubbling, turn off the heat. The cream will add richness and a silky texture without overpowering the fresh vegetables.

Step 6: Season the soup generously with salt and black pepper to taste. Give it a good stir, then ladle into bowls and serve hot with your favorite crusty bread or a fresh salad.

Servings and Timing

This soup recipe yields about 6 generous servings, perfect for sharing with family or meal prepping for the week. The prep time is around 15 minutes, with a cook time of roughly 25 minutes, making the total time about 40 minutes. There’s no need for resting or cooling time before serving, so you can enjoy it piping hot shortly after cooking.

How to Serve This Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe

A white bowl filled with creamy soup sits on a white plate; the soup has layers of bright orange carrot slices, pale yellow potato chunks, light green peas, and darker green asparagus pieces, with fresh green herbs sprinkled on top. To the right of the bowl, a silver spoon with a wooden handle rests partially on the plate, and a thick slice of brown crusty bread is placed next to it. The background has a white marbled texture with a beige striped cloth underneath the plate, and some bread slices and raw asparagus are partially visible in the upper left and right corners. photo taken with an iphone --ar 4:5 --v 7

I always like to serve this soup warm to fully enjoy its creamy texture and fresh flavors, though it’s enjoyable at room temperature on milder days too. Pairing it with a crusty baguette or a slice of sourdough bread is my favorite way to add a satisfying crunch. The bread soaks up the flavorful broth wonderfully, making each bite a delight.

For a finishing touch, I love sprinkling a little fresh chopped parsley or chives on top, which brightens the presentation and adds a pop of fresh herbal notes. A dollop of sour cream or a swirl of crème fraîche also adds a lovely tangy contrast that complements the creaminess in the soup beautifully.

This soup pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light, floral herbal tea if you prefer non-alcoholic options. It’s an absolute winner for casual family dinners, weekend lunches, or even a starter for holiday meals when you want something comforting yet elegant. Because of its versatility, it’s a soup I come back to again and again.

Variations

One way I’ve mixed things up with this soup is by swapping the heavy cream for coconut milk if I want a dairy-free, vegan version. It adds a subtle coconut flavor that’s surprisingly delicious with the asparagus and carrots. To keep it vegan, I always use vegetable broth and olive oil instead of ghee or butter.

If you want to amp up the flavor, I sometimes add a pinch of smoked paprika or a dash of nutmeg, which adds a lovely warmth without changing the fresh veggie character. For added texture, lightly toasted pine nuts or sunflower seeds sprinkled on top bring a satisfying crunch and nutty note.

Another cooking method I adore is to roast the asparagus and carrots before adding them to the broth. It adds a subtle caramelized sweetness and depth that makes this soup feel a bit more complex and cozy — perfect for chilly evenings. However, the quick stovetop method is perfect for an easy weeknight meal when time is short.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight glass containers to keep the flavors fresh and prevent any fridge odors from sneaking in. It will keep beautifully for about 4 to 5 days when refrigerated properly. I recommend letting the soup cool to room temperature before sealing it and popping it in the fridge.

Freezing

You can absolutely freeze this soup for longer storage. I find it best to freeze in individual or family-sized portions using freezer-safe containers or heavy-duty bags. Make sure the soup is completely cooled before freezing. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

To reheat, I prefer gently warming the soup in a pot over low to medium heat, stirring occasionally until it’s heated through. This method preserves the creamy texture and prevents the dairy from curdling. Microwaving works too, but I recommend stirring halfway through to avoid hot spots. Avoid boiling the soup vigorously on reheating, as that can alter the smooth texture.

FAQs

Can I make this soup vegan?

Yes, you can easily make the Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe vegan by substituting the heavy cream with coconut milk or any plant-based cream. Also, use vegetable broth and olive oil or vegan butter instead of ghee to keep it fully plant-based.

Is this soup gluten-free?

Absolutely! This soup is naturally gluten-free since it contains no wheat or gluten products. Just double-check your broth ingredients to ensure they are gluten-free if you’re particularly sensitive or have celiac disease.

Can I use frozen vegetables for this soup?

Yes, frozen peas and asparagus work well if fresh aren’t available. Just add them in during the last few minutes of cooking to avoid overcooking. Frozen vegetables can be a convenient option and still maintain good flavor and texture.

How thick or chunky is this soup?

This is a delightfully chunky soup. The potatoes break down slightly to thicken the broth naturally, but you still get nice pieces of asparagus, carrots, and peas for texture. If you prefer it smoother, you can blend part or all of the soup before adding the cream.

Can I prepare this soup ahead of time?

Definitely! You can prepare the soup a day ahead, refrigerate it, and reheat gently before serving. The flavors actually deepen after resting, making it even tastier. Just add the cream fresh when reheating to keep the texture perfect.

Conclusion

I genuinely hope you give this Creamy Vegetarian Asparagus Soup with Potatoes and Carrots Recipe a try soon. It’s one of those recipes I return to when I want something nourishing, delicious, and effortlessly comforting. You’ll love how the fresh vegetables and creamy broth come together so perfectly, and I’m sure it will quickly become a favorite in your kitchen too. Enjoy every cozy, flavorful spoonful!