Best Vegan Carrot Soup Recipes

VEGAN ROASTED RED PEPPER AND CARROT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
• Roast in the preheated oven until tender, about 30 minutes.
• Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
• Blend soup with an immersion blender.
• Add apple cider vinegar to pureed soup. Serve with hot sauce.

VEGAN CARROT SOUP

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)

Steps:

• Chop sweet potato and onions to small pieces.
• Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
• Pour vegetable stock into slow-cooker.
• Cook in slow-cooker on high for 8 hours (until veggies are soft).
• Add salt to taste.
• Blend with immersion blender.
• Pour in coconut milk while blending.

THE BEST VEGAN CARROT SOUP EVER

Steps:

• Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, 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.
• Puree soup in batches in a food processor or high-speed blender until smooth.
• Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

VEGAN CARROT-BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
• Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
• Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

VEGAN CARROT-TOP VEGETABLE SOUP

Steps:

• Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
• Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

VEGAN CABBAGE, CARROT AND POTATO SOUP

Steps:

• Place all ingredients in a large soup pot. Bring to a boil.
• Reduce heat and allow to simmer for about 35 minutes.
• Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.

CARROT AND ALMOND SOUP (VEGAN)

Steps:

• Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
• Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
• Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
• Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
• Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

SLOW COOKER VEGAN GINGER-CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onion, and cook, covered, until onion starts to brown, 5 to 7 minutes. Add ginger and garlic; saute until garlic starts to brown, 1 to 2 minutes.
• Add carrots, curry powder, cumin, turmeric, salt, pepper, and bay leaf. Increase heat to high and cook until carrots begin to soften and spices become fragrant, 3 to 5 minutes. Add vegetable stock to deglaze the pot. Lower heat and simmer until carrots start to caramelize, about 5 minutes. Transfer the mixture to a slow cooker and add the juice and peel of the mandarin orange.
• Cover and cook on Low until carrots are soft enough to be smashed with a fork, about 8 hours. Remove orange peel and bay leaf. Puree soup with an immersion blender until completely smooth.

CREAMY THAI CARROT SOUP (VEGAN)

Steps:

• *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
• In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
• Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
• Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
• Serve mint leaves on side. Yields about 1 cup per serving.

GREEN BEAN AND CARROT SOUP (VEGAN, GLUTEN-FREE)

Steps:

• Heat oil in a medium pan and sauté onion until translucent.
• Add carrots and green beans and sauté a little longer.
• Add vegetable stock and cook until the vegetables are tender.
• Purée the soup using a hand blender or blender.
• Add almond milk, salt and herb and adjust the taste.
• Transfer the soup to soup dishes and top with parsley flakes (optional).
• Infuse love and serve.

INSTANT POT® SPICY VEGAN CARROT SOUP

Steps:

• Combine carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh cilantro.

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

Steps:

• Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
• Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
• Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

VEGAN CARROT CURRY SOUP

Steps:

• Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
• Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
• Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

VEGETARIAN (OR VEGAN) CREAM OF CARROT SOUP

Steps:

• Wash, trim and chop carrots, celery and onion. Place in soup pot with the butter. Cook on Medium- low heat about 20 minutes or until vegetables start to develop color and onion is clear.
• Add water, bullion, lentils, reserved celery tops (chopped) and parsley. Bring to a boil, cover and simmer on medium heat for 15-20 minutes.
• Add Instant rice and simmer for another 10-15 minutes.
• Use an immersion blender and blend until smooth. If you don't have one you can blend in a regular blender then return to the soup pot.
• Add milk (you can add more or less if you feel the soup is to thick or if you think 1 cup may thin it too much) and salt/ pepper if desired.
• Heat on low until just heated through. We skip this step because by now my family is hungry and eager for dinner, lol. We like how the milk cools it down enough to be able to eat it right away anyway.
• Serve with bread (if desired) and enjoy!

VEGAN CARROT SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
• Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
• Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.