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Vegan creamy carrot soup recipe

Vegan creamy carrot soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup

Carrots, celery, potato, coconut cream and curry powder are pureed together to make this delicious soup that's a great vegan option.

1 person made this

IngredientsServes: 4

  • 4 tablespoons vegan butter, cubed
  • 700ml vegetable stock
  • 1 large potato, peeled and cubed
  • 300g peeled and sliced carrots
  • 160g chopped onion
  • 1 stalk celery, chopped
  • 1 teaspoon grated fresh ginger
  • 120ml coconut cream
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

MethodPrep:30min ›Cook:40min ›Extra time:15min › Ready in:1hr25min

  1. Heat vegan butter in a large pot over medium heat until melted. Add vegetable stock, potato, carrots, onion, celery and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
  2. Puree soup in batches in a food processor or high-speed blender until smooth.
  3. Return soup to the pot; stir in coconut cream. Season with curry powder, salt and pepper. Cook over low heat until soup is heated through, about 10 minutes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by Grandma Bea

I made this soup last night for today, knowing that most soups and stews taste better the next day. The taste test was great! I used organic carrots of 5 different colors purchased at Costco. I plan to make this again very soon. It is so healthful as well as beautiful, delicious and satisfying.-23 Jan 2018


Creamy Vegan Carrot Soup

With just 4 simple ingredients you could be tucking into a bowl of this sweet & fragrantly warming, velvety smooth Vegan Carrot Soup. It's like a surprise burst of warm winter sunshine in a bowl.

The first signs of Spring are beginning to appear but with a chill still in the air and the heaven's opening at every given opportunity I am still enjoying lots of soothing comfort food.

Simple soups are a lunch staple for me and I cook up a pot weekly to reheat as I need throughout the week. This fragrant Creamy Carrot Soup is a regular in my lunch rotation. Although it takes a little time to roast the carrot, onion and ginger for this soup it is all hands off time and once they are soft and roasted to perfection the next steps couldn't be simpler. Transfer the vegetables to a blender, add the coconut milk and blitz until silky smooth. Pour into a pan, add some water and seasoning and warm through gently. It's as simple as that.

The finished soup is thick and velvety with earthy sweetness from the carrots, spicy warmth from the ginger and rich creaminess from the coconut milk. Just looking at those vibrant orange hues warms you up. It's like a surprise burst of warm winter sunshine in a bowl.

I love to serve this Creamy Carrot Soup drizzled with good extra virgin olive oil (I love this one. It is expensive but as a finishing oil a little goes a long way) and a scattering of crunchy golden croutons. (To see how I make my croutons check out my Creamy Leek & Potato Soup recipe). Roasted pumpkin seeds are also great with it, as is a big slice (or two) of fresh crusty bread!

For more great vegan soup recipes check out these great options:

And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!


Recipe Summary

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled carrots, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 2 tablespoons curry powder
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: chopped roasted pistachios

Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Add carrots, then onion saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

Reduce heat to low and add butter, sugar and garlic continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Add curry powder continue to saute until fragrant, 30 seconds to 1 minute longer.

Add broth bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Return to pan (or a soup pot) add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


Recipe Tips

Red Curry Paste: Check for vegan friendliness as not all brands are vegan. This creates a wonderful flavor in this soup and it’s highly recommended that you don’t leave it out.

The Carrots: You don’t need to peel the carrots first unless you want to. A quick wash and cutting off the ends is usually sufficient. Then just chop them up roughly. The smaller the pieces the quicker the cook time, but a rough chop is also totally fine for your carrots.

Coconut milk: We used full fat unsweetened canned coconut milk and this is what will give you the best flavor and richness in this soup.

Peanut butter: This really tastes wonderful in this soup. It’s not overpowering at all but it really adds a wonderful depth of flavor. You can of course leave it out if you have any issues with nuts.

Immersion blend: An immersion (handheld) blender is so convenient for soups as you can just blend them up right in the pot. However if you don’t have one then add the soup to your blender jug in stages and blend until smooth and then return it all to the pot.


How to Make Carrot Ginger Soup

Add some chopped onion, crushed garlic and minced ginger to a pot with some olive oil and sauté until the onions are softened.

TIP: You can also use finely chopped or grated fresh ginger. I like minced ginger because I can buy it already prepared but either way is fine. We used quite a lot of ginger (3 Tablespoons), so there’s no mistaking it! If you prefer a more subtle flavor, you can use 2 Tablespoons and see how you go with that.

Then add in sliced carrots and toss up with the onions, and then add vegetable stock, orange juice, a little lemon juice and coconut milk.

TIP: Any orange juice is fine to use. I used a store-bought orange juice in a carton, I didn’t squeeze fresh oranges, though you can do that if you want to! You can also omit the orange juice if you like and replace it with extra vegetable stock.

Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.

Remove from the heat and blend with an immersion blender until smooth. Add salt and pepper to taste.


Table of Contents

  • Clever Carrot Recipes
    • Carrot Cake Pancakes
    • Roasted Carrot White Bean Spread
    • Roasted Rainbow Carrots with Maple and Dill
    • Sesame Bok Choy and Carrot Salad
    • Healthy Pumpkin Carrot Muffins
    • Red Panda Carrot Soup
    • Carrot and Avocado Gazpacho
    • Creamy Carrot Mac with Walnut Herb “Parmesan”
    • Moroccan Carrot Salad
    • Carrot and Lemon Baked Falafel Salad Bowl with Lemon and Tahini Dressing
    • Easy Savory Carrot Balls
    • Carrot-Lentil Cakes with Garlic-Herb Tahini Sauce
    • No-Bake Carrot Cake Bites
    • Mixed Flour Carrot Bread
    • Daikon and Carrot Salad
    • Crispy Carrot Patties
    • Carrot Beetroot Cake with Buttercream Frosting
    • Carrot Passionfruit Muffins
    • Carrot Cake
    • Bbq Pulled Carrot Tacos
    • Carrot Dogs
    • Carrot Coconut Soup
    • Tropical Carrot Cake
    • Spicy Roasted Carrot and Eggplant Salad with Puy Lentils and Preserved Lemon
    • Carrot Cake Donuts with Gingerbread Flavor
    • Roasted Carrot and Garlic Hummus Dip
    • Oven Roasted Tri-Colored Carrots with Toasted Pumpkin Seeds, Pomegranate, and Garlic Tahini Yogurt
    • Carrot Cake Smoothie with Sweet Lemon Cashew Cream
    • Carrot, Ginger and Orange Soup
    • Carrot Cupcakes
    • Lemon Carrot Muffins
    • Oven-Baked Curry Carrot Fries
    • Glazed Carrots
    • Super Moist Carrot Cake
    • Roasted Carrot Fry’s
    • Apple Cider Glazed Carrots
    • Carrot Oatmeal Breakfast Patties
    • Carrot Lox
    • Curry-Glazed Carrot Tofu Tacos
    • Carrot Coconut Muffins
    • Roasted Carrot White Bean Hummus
    • Moroccan Carrot Salad with Oranges
    • Carrot Cake Muesli
    • Carrot Cake and Zucchini Bread Oatmeal
    • Roasted Heirloom Carrots with Black Pepper Pasta
    • Maple Roasted Carrots with Cranberries
    • Apple, Beet, Carrot and Kale Salad
    • Spicy Carrot Lox and Avocado Sushi
    • Carrot Cake Granola
    • Carrot Cake Scones

    Frequently Asked Questions

    Fennel is similar to onion. You need to start by removing the top leafy, green section and the bottom roots. Next, remove the outer layer from the bulb to reveal the white flesh of the bulb underneath.

    Once the outer layer is removed, slice the fennel bulb in half lengthwise. Take each half and slice them both in half lengthwise again.

    Turn the fennel bulb onto its outside layer. Towards the bottom, you should see a hard white area. Cut the hard part away and then thinly slice the quarter of the fennel ball lengthwise.

    The cashew cream adds a tasty, creaminess to the soup. If you prefer to not add it or are allergic to cashews, you can skip this step.

    Yes, you can make this soup in advance for an easy lunch or to bring to a get together the next day. If you are making it for a lunch, I recommend placing it in individual containers for easy grab options in the morning.


    • 2 pounds carrots
    • 2 tablespoons butter
    • 1 large yellow onion (chopped)
    • 4 cups chicken stock or vegetable broth
    • 1/2 cup heavy cream
    • Dash fine sea salt
    • Dash freshly ground black pepper

    Scrub and chop carrots. In a large pot over medium-high heat. Melt the butter. Add the onions and cook, stirring, until the onions are soft, about 3 minutes.

    Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.

    Whirl soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot. Stir in cream and heat over low until hot. Season to taste with salt and pepper.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


    Vegan Garam Masala Carrot Soup

    As you can imagine, one of my favorite parts of wedding planning was organizing and deciding on our menu.

    Since I rarely cook for a large crowd, it was so much fun to test different dishes and hors d’oeuvres, and decide on a well-rounded menu that everyone would love and enjoy. (*Or, at the very least, that we hoped would.)

    One of my absolute favorites was a curried carrot bisque served in shot glasses. It was delicate, warmly spiced, and creamy, yet the carrots shone through. Sadly, I didn’t get to enjoy any of it on said wedding day. I was too terrified I would spill carrot soup onto my dress —> a very likely scenario given my level of clumsiness.

    But I have been meaning to recreate some version of it for this space to share with you! This vegan garam masala carrot soup is my only little twist. The addition of full-fat coconut milk (*the soup is dairy-free!) makes this carrot soup insanely creamy and smooth.

    This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), paleo, dairy-free. The works. It is the little carrot soup that could.

    The absolute best part? Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! Let me explain…

    You might be wondering exactly how this is possible.

    Since the soup itself contains very few ingredients (many of which you might have on hand already, making this soup ideal for last-minute dinners), the star ingredients, carrots and yellow onions, are roasted in the oven until tender, caramelized, and concentrated in flavor.

    The vegetables are tossed with garam masala, a pinch of cayenne pepper, coconut oil, and salt.

    It is perfect for those nights when you crave homemade soup, but simply don’t want feel like standing over the stove. The oven does all the work for you.

    OH! And it gets even better. You simply place the coconut milk in your blender, add boiling water (I use my electric kettle, but you could easily just heat water in your microwave for a few minutes), a squeeze of fresh lime juice, and add all of those delicious, shrunken roasted vegetables.

    Puree until smooth. Serve hot straight from the blender. It’s that simple, really. As someone who loves to make soup on a fairly regular basis, it is one of my favorites.

    If you’re not familiar with garam masala, it is an Indian spice blend that usually contains peppercorns, cinnamon, nutmeg, mace, cloves, bay leaf, and cumin.

    It is one of my favorite ground spices, because it is warm, spiced, yet delicate. It doesn’t overpower ingredients very easily and pairs extremely well with so many vegetables. This acorn squash and sweet potato soup soup also uses garam masala, and is great for fall or winter.

    I highly recommend investing in a little bottle of garam masala, because you’ll end up turning to it time and time again in the kitchen – but you can make your own from scratch!

    Every brand you buy will vary a bit in ratios of spices, but this basic recipe is a great starting point. Whatever is easier for you and works with what you have on hand!

    *If you do not have garam masala and want to make this soup in a pinch, you can substitute with a medium spiced curry powder (again, curry powders vary a lot in spice and heat level, so I would reduce the quantity by a half teaspoon and add more later, if you feel it does not have enough depth of flavor!).

    Lastly, if you’re wondering if you can substitute light coconut milk for this recipe – the answer is yes! I’ve made it with both full-fat and light coconut milk, and enjoy both versions. But I absolutely prefer the full-fat version. It makes just a small bowlful much more substantial and filling.

    OH! Oh. And I’ve decided microgreens are the new savory sprinkle. They make everything better. #garnishlikeaboss


    Vegan Carrot Ginger Soup FAQs

    How to store carrot ginger soup?

    You can store this soup in the refrigerator for up to 4 days. Just store it in an airtight container in the fridge.

    When you're ready to eat it, you can eat the soup chilled or heat it up on the stove—or even in the microwave.

    Does carrot soup freeze?

    This soup is freezer friendly. Place soup in a proper freezer container, making sure to leave room at the top. The soup will expand a bit as it freezes, so you need to leave some room for expansion at the top of your container. Then freeze soup for up to 2 months.

    When you are ready to eat, thaw frozen soup overnight in the fridge or warm it up from frozen in the microwave or on the stovetop.

    Can I use mini carrots?

    If you have some mini organic carrots, go ahead and swap them out with the full size carrots. I recommend organic as they are pure carrots. Non-organic mini carrots are soaked in a chemical mixture which alters the flavor of the carrots a bit.