Air Fryer Vegan Carrot Soup
Add Preferred SourceI love making Air Fryer Vegan Carrot Soup because the air fryer builds so much flavor without heating up the whole kitchen. The carrots, onion, and garlic roast in the air fryer until deeply tender and caramelized, then blend with coconut milk and warm spices into a silky, velvety, beautifully golden soup. Pure comfort in every spoonful.
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It’s the kind of soup I make through fall and winter and on any cold night when I want something warm and deeply nourishing without turning on the stove. It’s perfect for meal prep since it reheats beautifully and the flavors deepen overnight. Store in an airtight container 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 Air Fryer 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.
This is one of those healthy soup recipes that comes together with simple, minimal ingredients and delivers a deeply comforting bowl every single time. It’s a hassle-free, gluten-free, easy meal that proves you don’t need much fuss to put a flavorful, quick meal on the table.
Preheat Your Air Fryer
Preheat the air fryer to 375°F (190°C), so it’s fully heated and ready when your vegetables go in.
Season the Carrots and Onion
Peel the carrots before cutting if preferred, then place the carrots and onion in a large bowl. A large glass mixing bowl makes this step easy without making a mess.
Drizzle with olive oil, then toss with the curry powder, smoked paprika, herbs de Provence, garlic powder, ground cumin, salt, and black pepper until everything is evenly coated for maximum rich flavor.
Air Fry the Vegetables
Transfer the seasoned vegetables to the air fryer basket in a single layer, working in batches if needed. I like using this air fryer with a wide basket because it gives me plenty of room to get perfectly roasted carrots.
Place the halved garlic on a small piece of foil, drizzle lightly with olive oil, wrap it into a sealed pouch, and place it in the basket with the vegetables. Air fry for 20 to 25 minutes, shaking halfway through, until the carrots are fork-tender and lightly caramelized.
Blend Until Silky Smooth
Let the vegetables cool slightly, then transfer the carrots and onion to a blender. I always use a high-powered blender, which makes it effortlessly silky.
Pour the contents into the blender jar, squeeze the roasted garlic cloves out of their skins directly into the jar, then add the vegetable stock and water. If you’d like a warming kick, this is a great point to add a thumb of fresh ginger before you puree.
Blend for 3 to 5 minutes until completely smooth, or use an immersion blender directly in the pot if preferred.
Stir In the Coconut Milk
Pour the blended soup into a pot if needed, stir in the full-fat coconut milk, and heat gently over low to medium heat until warmed through. Remember to reserve a few tablespoons of coconut milk if you’d like to garnish. Adjust the seasoning with salt and pepper to taste.
Serve and Garnish
Ladle the soup into bowls and finish with a drizzle of coconut milk, a sprinkle of pumpkin seeds, and a crack of freshly ground black pepper. Serve immediately while hot and enjoy!
If you’re transporting this soup, let it cool completely before transferring it to a leak-proof insulated thermos or airtight container. A vacuum-insulated food jar keeps it hot for hours without reheating. Pack the coconut milk, drizzle, and pumpkin seeds separately and add them right before serving.
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
For Garnish:
- Coconut milk drizzle
- Pumpkin seeds
- Freshly ground black pepper
Instructions
- Preheat the air fryer to 375°F (190°C).
- Place carrots and onion in a large bowl, drizzle with olive oil, and toss with curry powder, smoked paprika, herbs de Provence, garlic powder, cumin, salt, and black pepper until evenly coated.3 pounds carrots, 1 medium yellow onion, 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
- Transfer the seasoned vegetables to the air fryer basket in a single layer (work in batches if needed).
- Place the halved garlic on a small piece of foil, drizzle lightly with olive oil, wrap into a sealed pouch, and place it in the basket with the vegetables.1 whole head garlic, 3 tablespoons olive oil
- Air fry for 20–25 minutes, shaking halfway through, until carrots are fork-tender and lightly caramelized.
- Let vegetables cool slightly, then transfer carrots and onion to a high-speed blender.
- Squeeze the roasted garlic from its skins into the blender.
- Add vegetable broth and water, then blend for 3–5 minutes until completely smooth.1 cup water, 4 cups vegetable broth
- Pour the soup into a pot if needed, stir in the coconut milk, and heat gently until warmed through.1 cup full-fat coconut milk
- Adjust seasoning with salt and pepper, then garnish with a drizzle of coconut milk, pumpkin seeds, and freshly ground black pepper before serving.Coconut milk drizzle, Pumpkin seeds, Freshly ground black pepper
Notes
- Work in batches if needed: Don’t overcrowd the air fryer basket. Spreading the carrots and onions in a single layer helps them caramelize rather than steam.
- Seal the garlic packet tightly: Make sure the foil pouch is fully sealed before placing it in the basket. This traps the steam and heat inside, giving you soft, sweet, spreadable roasted garlic every time.
- Shake halfway through: At the halfway mark, give the basket a good shake to flip the carrots and promote even browning on all sides.
- Blend long enough: Blending for the full 3 to 5 minutes is worth it. The longer you blend, the smoother and silkier the final texture will be.
- Stir in coconut milk on low heat, or off heat if using a slow cooker: Avoid boiling the soup after adding the coconut milk. Gentle heat keeps the coconut milk from separating and preserves that creamy, smooth consistency.
- Freeze in portions: Let the soup cool completely, then ladle it into individual freezer containers before freezing. Portioning before freezing means you can thaw exactly what you need without defrosting the whole batch.
Nutrition
How to Store Leftovers
Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through.
For longer storage, pour cooled soup into freezer-safe containers, leaving a little headspace for expansion, and freeze for up to 3 months. Portioning into individual freezer-safe containers makes it easy to thaw only what you need. Thaw overnight in the fridge and reheat gently on the stovetop or microwave until warmed through.
What to Serve With Air Fryer Vegan Carrot Soup
A thick slice of crusty bread is the most natural pairing here, perfect for dipping into that silky, spiced broth. Warm naan or a hearty sourdough loaf both work beautifully, and a simple side salad with a lemon vinaigrette keeps the meal light and fresh.
For something more filling, serve the soup alongside a grain bowl with roasted chickpeas, or pair it with a toasted pita and hummus for a satisfying plant-based spread. It also pairs nicely with a warm lentil or grain-based side dish if you want to round out the meal.
More Easy Recipes for You to Try at Home
Here are a few more vegan air fryer recipes I keep coming back to.
