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A bowl of creamy orange Vegan Carrot Soup topped with pumpkin seeds, a swirl of cream, and ground pepper, with carrot sticks and herbs in the background.

Vegan Carrot Soup

Vegan Carrot Soup is one of those recipes I come back to all fall and winter long because it's warming, deeply spiced, and comforting in every single bite. Deep roasted sweetness from the caramelized carrots and onion, bold warm spices, and rich creamy coconut milk blended into something silky-smooth with a stunning deep orange color that looks as good as it tastes. I make it for weeknight dinners, holiday starters, and meal prep because it stores perfectly and reheats beautifully. Store in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: 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
  • Coconut milk drizzle
  • Pumpkin seeds
  • Freshly ground black pepper
US Customary - Metric

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

Here are a few things I've learned from making this soup that make a real difference.
  • 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

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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