Vegan Carrot Soup
Add Preferred SourceVegan Carrot Soup is the kind of bowl that makes people stop mid-bite and ask what’s in it. Roasted carrots, caramelized onion, and sweet roasted garlic blended with creamy coconut milk and warm spices into a velvety soup with a gorgeous deep orange color and layers of flavor that just keep getting better with every spoonful.
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I make this for cold weather weeknights, holiday starters, and meal prep Sundays because it is warming, naturally creamy, and one of those good soups everyone absolutely loves from the very first bowl. It is perfect for making ahead since the flavor deepens beautifully overnight. Store in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Carrot Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this vegan carrot soup recipe is easier than it looks, and most of the hands-off time is spent while the oven does its thing.
Preheat and Prep
Preheat your oven to 400°F (200°C). Use a good rimmed baking sheet here, so the vegetables roast evenly without sliding around. I like using this rimmed baking sheet for jobs like this because it distributes heat evenly and withstands high temperatures without warping.
Spread the carrots and quartered onion out in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle on the curry powder, smoked paprika, herbs de Provence, garlic powder, cumin, salt, and pepper.
Toss everything to coat well. If you want to swap the olive oil for melted coconut oil, it works beautifully here and adds a subtle extra layer of flavor. You can also tuck in a few slices of fresh ginger with the carrots before roasting if you want a little warmth and brightness in the final soup.
Wrap the Garlic
Place the halved head of garlic on a piece of foil, drizzle with olive oil, and wrap it in a sealed pouch. Tuck it right onto the same baking sheet with the carrots and onion so everything roasts together.
Roast Until Fork-Tender
Roast everything for 50 minutes until the carrots are completely fork-tender and starting to caramelize around the edges. Your kitchen is going to smell incredible.
A fork or a simple paring knife is the natural, believable tool for checking if roasted carrots are tender.
Blend Until Smooth
Let the vegetables cool slightly, then transfer the carrots and onion to a blender or a food processor. I always use a high-powered blender for soups like this because it gives the texture a silky finish rather than a grainy one, but an immersion blender works too if you blend directly in the pot.
Just make sure to vent the lid and place a towel over the top when blending hot liquids. Squeeze the roasted garlic cloves out of their skins and add them directly to the blender.
Add the vegetable broth and water, then blend until completely smooth. You can swap the vegetable broth for vegetable stock if that’s what you have on hand, since both work equally well here.
If you prefer a thinner soup, just add a splash more broth or water until you reach your desired consistency.
Stir In Coconut Milk and Heat Through
Transfer the blended soup to a large pot if it isn’t already in one. A good, stainless steel stockpot holds heat evenly, making finishing the soup a breeze.
Stir in the full-fat coconut milk, reserving a few tablespoons if you want to drizzle some on top for garnish. If you want an even richer, creamier result, coconut cream is a great swap for the coconut milk. Heat through over medium heat, then taste and adjust the seasoning with salt and pepper as needed.
A squeeze of fresh lemon juice stirred in at this stage brightens everything up and balances the richness of the coconut really well. I grab this citrus squeezer, which makes it easy to get every drop of juice without the seeds ending up in your soup.
Serve
Ladle the soup into bowls and garnish with a drizzle of coconut milk, a handful of pumpkin seeds, and a few cracks of freshly ground black pepper. A sprinkle of chopped fresh parsley adds a nice pop of color and freshness on top, and a pinch of red pepper flakes is a great addition if you like a little heat; freshly ground pepper makes a noticeable difference.
If you’re bringing this soup to a potluck or any gathering, reheat it fully at home first, then transfer it to a vacuum-insulated food jar like this one. It stays hot for several hours that way, so no reheating is needed on the other end. Pack the garnishes separately in small containers and add them right before serving so everything looks fresh.
Equipment
Ingredients
- 3 pounds carrots cut into 3-inch pieces
- 1 medium yellow onion quartered
- 1 whole head garlic halved crosswise
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1½ teaspoons herbs de Provence
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 cup water
- 1 cup full-fat coconut milk reserve a few tablespoons for garnish if desired
- Coconut milk drizzle
- Pumpkin seeds
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Spread carrots and onion on a baking sheet in a single layer.3 pounds carrots, 1 medium yellow onion
- Place halved garlic on foil, drizzle with olive oil, and wrap into a sealed pouch.1 whole head garlic, 3 tablespoons olive oil
- Drizzle vegetables with olive oil and sprinkle with curry powder, smoked paprika, herbs de Provence, garlic powder, cumin, salt, and pepper, then toss to coat.1 tablespoon curry powder, 1 teaspoon smoked paprika, 1½ teaspoons herbs de Provence, ½ teaspoon garlic powder, ½ teaspoon ground cumin, Salt and black pepper
- Roast for 50 minutes until carrots are fork-tender.
- Let vegetables cool slightly, then transfer carrots and onions to a blender.
- Squeeze roasted garlic from skins into the blender.
- Add vegetable broth and water, then blend until completely smooth.4 cups vegetable broth, 1 cup water
- Transfer to a pot if needed, stir in coconut milk, heat through, and adjust seasoning.1 cup full-fat coconut milk
- Serve garnished with coconut milk, pumpkin seeds, and black pepper.Coconut milk drizzle, Pumpkin seeds, Freshly ground black pepper
Notes
- Don’t crowd the baking sheet: Spreading the carrots and onion in a single layer is what gets you caramelization. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll lose that deep, sweet flavor.
- Seal the garlic pouch tightly: Make sure the foil is wrapped snugly around the garlic so the steam stays inside and the cloves turn soft and spreadable rather than drying out in the oven.
- Blend in batches if needed: If your blender isn’t large enough to hold everything at once, blend in two batches. Never fill a blender more than halfway with hot liquid, and always vent the lid to avoid pressure buildup.
- Coconut milk tip: Full-fat coconut milk is worth it here. Light coconut milk makes the soup thinner and less rich. Shake the can well before opening to fully combine the cream and liquid, then stir it in.
- Taste before serving: The spice blend is well-balanced, but curry powder brands vary in intensity. Taste after blending, then again after adding the coconut milk, and adjust the salt and pepper as needed.
- Flash-freeze for easy portions: If you’re freezing individual servings, pour the cooled soup into a silicone freezer tray or an ice cube tray first, then freeze solid before transferring the portions to a freezer bag. It makes thawing exactly the right amount much simpler.
Nutrition
How to Store Leftovers
Let the creamy carrot soup cool completely before storing, then transfer it to an airtight container and refrigerate for up to 4 days. I like using glass meal prep containers for soups because they don’t stain or absorb odors.
It reheats well on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring in between. For longer storage, pour the cooled soup into freezer-safe containers, leaving a little room at the top for expansion, and freeze for up to 3 months.
Thaw overnight in the fridge before reheating. The texture holds up beautifully after freezing since the coconut milk blends back in smoothly when stirred during reheating.
What to Serve With Vegan Carrot Soup
A thick slice of crusty bread is the most natural pairing here, whether it’s a sourdough boule, a seeded whole grain loaf, or even homemade flatbread. Something you can tear and drag through the bottom of the bowl makes the whole experience feel complete. Warm naan would also work beautifully alongside the curry notes in the soup.
For a more filling meal, serve it alongside a simple green salad with a lemony tahini dressing, or pair it with a grain bowl loaded with roasted chickpeas and fresh herbs. The smoky, spiced flavors in the soup complement the earthy, bright sides really well.
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