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A bowl of creamy Air Fryer Vegan Carrot Soup topped with a swirl of cream and pumpkin seeds, with fresh carrot sticks and herbs in the background.

Air Fryer Vegan Carrot Soup

Air Fryer Vegan Carrot Soup is my go-to when I want something warming, nourishing, and deeply flavorful without spending hours in the kitchen. Roasting the carrots, onion, and a whole head of garlic in the air fryer first brings out a deep caramelized sweetness that transforms the whole soup, and blended with full-fat coconut milk, curry powder, smoked paprika, and herbes de Provence the result is incredibly silky, rich, and warmly spiced. It's naturally gluten-free, easy to make ahead, and tastes like it took all day. I love making it for fall weeknight dinners, meal prep, and cozy gatherings since it makes a generous batch and reheats perfectly.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Air Fryer, Soup
Cuisine: American
Keyword: Air Fryer Vegan Carrot Soup
Servings: 6
Calories: 251kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are a few tips to help you get the best results every time you make this soup.
  • 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

Calories: 251kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 792mg | Potassium: 868mg | Fiber: 7g | Sugar: 13g | Vitamin A: 38408IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 3mg
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