That color stopped me mid-scroll. Creamy, comforting, and vibrantly pink — one pot, minimal effort, maximum color.
The moment I saw Timothy Pakron of Mississippi Vegan post this soup, I knew I had to make it. That pink hue is impossible to ignore.
Timothy holds a special place in my heart — he was the first person to teach me how to use a DSLR camera during a food photography retreat on the Big Island of Hawaii in March 2017. That weekend changed the course of my creative work.
Why this Recipe Works
- Bright, interesting flavor. Creamy cashews, sweet earthy beets, savory seasonings and a touch of vinegar turn plain potato soup into something memorable.
- Simple preparation. Most of the work is cooking the potatoes; the soup blends into a silky bowl with minimal cleanup.
- Striking color. Raw beets give the soup its cheerful pink tone, transforming traditional potato soup into a visual treat.
- Fresh garnishes add contrast. Creamy avocado, peppery radish and bright dill contribute texture, freshness and visual appeal.
The result is an effortless, flavorful vegan soup. Each spoonful is rich, layered, and joyful.
How to Make this Soup
Simply combine the soup ingredients in a pot, cook until the potatoes are tender, cool slightly, then blend until smooth. Add beet pieces to the blender a little at a time until you reach your preferred pink intensity. Finish with garnishes and serve.
Cooks Tips
- Buy organic when possible.
- Avoid over-blending. Blending too long can create a gluey texture; blend until smooth and stop.
- Add beets gradually. Blend one piece at a time until the color and flavor are right.
- Storage. The soup keeps in the refrigerator for up to five days.
- Garnishes are flexible. Swap or omit toppings to suit your preferences.
If you love colorful soups, try my cauliflower and beet soup recipes for more vibrant bowls.
Vegan Pink Potato Soup
10 mins
25 mins
Appetizer, Dinner, Lunch, Soup
Californian
4
Daniela Gerson
Ingredients
- 6 cups spring water
- 2 tablespoons rice vinegar
- 3 cups russet potatoes, peeled & chopped
- 1 cup raw cashews
- 5 cloves garlic
- 1 tablespoon sea salt
- 2 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 large bay leaves
- 1 small beet, raw, peeled and chopped
- 1 large avocado, cut into chunks (for garnish)
- 1 bunch fresh dill (for garnish)
- 1 radish (for garnish)
- Flaky sea salt and black pepper to taste
Instructions
- Combine water, rice vinegar, potatoes, cashews, garlic, sea salt, nutritional yeast, onion powder, garlic powder and bay leaves in a large pot. Bring to a boil and simmer until potatoes are tender. Remove from heat and let cool for about 20 minutes.
- Remove bay leaves. Transfer the mixture to a high-speed blender and add one piece of raw beet. Blend until smooth, then add more beet pieces and blend again until you reach the desired pink color.
- Serve immediately or return to the stovetop to keep warm. The soup is excellent for make-ahead meals—cover and simmer on low.
- Garnish with watermelon radish slices, avocado chunks, chopped dill, a sprinkle of flaky sea salt and freshly cracked black pepper.
Notes
- Buy organic produce when possible.
- Don’t over-blend to avoid a gluey texture.
- Add beet pieces gradually to control color and flavor.
- Store the soup in the fridge for up to five days.
- Garnishes can be swapped or omitted—make it your own.
Want More Potato Recipes?
Looking for more potato recipes, especially colorful varieties like purple potatoes and sweet potatoes? Here are a few favorites:
- No-Mayo Potato Salad — a bright, herbaceous salad tossed in a smoky paprika vinaigrette.
- Crispy Smashed Potatoes — boiled, smashed and roasted until ultra-crispy.
- Hasselback Potato Gratin — creamy gratin meets crispy hasselback for a textural mash-up.
- Greek Potatoes — braised in a lemony-garlic broth and roasted until golden.
- Giant Potato Latke — baked until golden and crispy with a tender center.
- Oven Baked Sweet Potato Fries — extremely crispy fries served with spicy chipotle aioli.
- Purple Sweet Potato Pie — a vibrant twist on Southern sweet potato pie with gingersnap crust and pecan streusel.
- Purple Sweet Potato Cheesecake — a dramatic purple cheesecake with pecan-graham crust.
If you make this soup, I’d love to hear how it turned out — leave a comment and tag me on Instagram @danielagerson so I can see your bowl.
There are plenty more seasonal recipes and colorful produce guides waiting for you on the site. Let’s make waves in the kitchen.
