These creamy vegan carrot soup is a delightful way to enjoy a bowlful of comfort. Packed with vibrant carrots, savory seasonings, and rich coconut milk, this dish is pure heaven for those chilly nights. You’ll whip up this cozy meal in just one pot, making cleanup a breeze, and you can serve a family of four with ease!
Picture this: it’s a brisk evening, and the gentle sound of rain patters against your window. You’ve had a long day and all you crave is something warm and nourishing. That’s where this Creamy Vegan Carrot Soup comes in, filling your kitchen with a wonderful aroma and warming your heart with every spoonful. This recipe is not only healthy and delicious; it’s also simple enough for anyone to try. No fancy equipment is needed , just one pot and a quick blend!
Why This Hearty Dish Deserves a Spot on Your Table
Nothing says “comfort food” quite like a big bowl of soup, especially when it’s made with wholesome ingredients. This recipe is perfect for family gatherings, a quick lunch, or a cozy dinner solo. Plus, the combination of carrots and coconut milk is not only savory but bursts with flavor. Did I mention it only takes about 30 minutes to make?
How to Make Creamy Vegan Carrot Soup
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Creamy Vegan Carrot Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful and nourishing soup made with vibrant carrots, coconut milk, and savory seasonings perfect for chilly nights.
Ingredients
- 1 Tbsp olive oil (or water, if oil-free)
- 2 pounds carrots, peeled and cut into 1/2-inch pieces (roughly 6 cups)
- 1 medium onion, diced (about 2 cups or 320 g)
- 3 stalks celery, cut into 1/2-inch pieces (around 1 ½ cups or 150 g)
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (plus more to taste)
- 3 cups vegetable broth
- 1 (14-oz.) can full-fat coconut milk (or light coconut milk for a lighter version)
- Optional: Crusty bread & crispy baked chickpeas for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, onion, and celery, cooking for about 7 minutes until the onions are translucent.
- Mix in the minced garlic, sea salt, dried thyme, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring it to a simmer. Cover and reduce the heat to low, letting it simmer for 15-20 minutes until the carrots are tender.
- Turn off the heat and stir in the coconut milk. Use an immersion blender to blend until smooth, or transfer to a traditional blender in batches.
- Season the soup with more salt and red pepper flakes to taste and serve warm with crusty bread and crispy chickpeas if desired.
Notes
Adjust seasoning to preference and use fresh ingredients for best flavor. Store leftovers in the refrigerator for 3-4 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Ingredients:
- 1 Tbsp olive oil (or water, if oil-free)
- 2 pounds carrots, peeled and cut into 1/2-inch pieces (roughly 6 cups)
- 1 medium onion, diced (about 2 cups or 320 g)
- 3 stalks celery, cut into 1/2-inch pieces (around 1 ½ cups or 150 g)
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (plus more to taste)
- 3 cups vegetable broth (store-bought is fine)
- 1 (14-oz.) can full-fat coconut milk (or light coconut milk for a lighter version)
- Optional: Crusty bread & crispy baked chickpeas for serving
Directions:
Sauté the veggies: Heat the olive oil in a large pot over medium heat. Once hot, add the carrots, onion, and celery. Cook for about 7 minutes, stirring until the onions become translucent and the carrots start to soften.
Add flavor: Mix in the minced garlic, sea salt, dried thyme, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
Simmer the soup: Pour in the vegetable broth and bring it to a simmer. Cover the pot and reduce the heat to low, letting it simmer for 15-20 minutes, or until the carrots are melt-in-your-mouth tender.
Blend it up: Turn off the heat and stir in the coconut milk. Use an immersion blender to create a super-smooth texture. If you don’t have one, you can transfer the soup in batches to a traditional blender.
Final touches: Season the soup with more salt and red pepper flakes to suit your taste. Serve warm with crusty bread and crispy baked chickpeas if desired.
Serving Suggestions for this Velvety Delight
Enjoy this Creamy Vegan Carrot Soup straight from the pot, ladled into bowls, and topped with a sprinkle of red pepper flakes for an extra kick. Pair it with crusty bread for dipping or a side of crispy chickpeas for added crunch. It’s a meal that’s as comforting as a warm hug on a chilly day!
Storing Leftovers: Keep the Goodness Going
Got leftovers? This soup keeps well! Store it in the refrigerator for up to 3-4 days or freeze it for up to a month. When you’re ready to enjoy again, a quick microwave or stovetop reheat brings back the cozy goodness.
Tips for Perfecting Your Soup
- Adjust seasoning: Feel free to tweak the salt and spice levels according to your preference.
- Blend to preference: Some like it extra smooth, while others prefer a little texture. Blend according to how you enjoy it!
- Use fresh ingredients: Fresh veggies bring out the best flavors. Give yourself the best foundation for a delicious soup.
Variations to Tantalize Your Taste Buds
Want to mix things up? You can add other veggies like sweet potatoes or bell peppers for different flavors. A squeeze of lime just before serving can add a refreshing twist!
FAQs
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together.Is it gluten-free?
Yes, this soup is naturally gluten-free, making it perfect for those with dietary restrictions.What can I use instead of coconut milk?
If you want a lighter soup, feel free to use light coconut milk or unsweetened almond milk.
This Creamy Vegan Carrot Soup is bound to become a cherished recipe in your collection , both delicious and nourishing, it’s a delight for anyone at the table!