This vegan carrot soup is creamy, comforting, and made with simple everyday ingredients. It's an easy carrot soup recipe you can make any day of the week. It comes together in about 30 minutes, making it a great option for a quick lunch or an easy weeknight dinner. The carrots add a natural sweetness, while the garlic, onion, and cumin bring plenty of flavor, and everything cooks in one pot with minimal effort.
This recipe couldn't be easier to make. You just sauté the garlic and onion, add the rest of the ingredients, let everything simmer, and blend until smooth. I like to keep it simple so the natural sweetness of the carrots really stands out. I've tested it with different plant milks, and full-fat coconut milk gives the creamiest result. While many carrot soup recipes use butter, cream, or even chicken broth, this version is completely plant-based.
It's perfect for a light lunch or dinner, especially when you want something warm, simple, and satisfying. You can serve it on its own or with some crusty bread, a sandwich, or a fresh salad on the side. If you want to switch things up, you can add spices like ginger or curry powder for a different flavor. It's also great for meal prep, since it keeps well in the fridge for several days and reheats beautifully whenever you need a quick and easy meal.
If you're looking for more easy vegetable soups, try my Vegan Pumpkin Soup, Vegan Butternut Squash Soup, and Vegan Tomato Soup. They're all simple to make, made with everyday ingredients, and come together without much effort. Just like this carrot soup, they're cozy, flavorful, and perfect when you want something comforting but still light enough for everyday meals.
Why You'll Love This Vegan Carrot Soup
Here are a few reasons why you'll love this recipe:
- Simple ingredients: Made with everyday ingredients like carrots, onion, garlic, and vegetable broth that you can easily find anywhere.
- Naturally creamy: The carrots and coconut milk create a smooth, creamy texture without any dairy.
- Dairy-free: Made without butter or cream, but still rich and satisfying.
- Easy to make: Everything cooks in one pot with very little prep, making it perfect for busy days.
- Light but satisfying: Comforting and flavorful without feeling heavy, ideal for lunch or dinner.
Vegan Carrot Soup Ingredients
- Olive oil: I usually use extra virgin olive oil, but any oil you have on hand will work.
- Garlic: Fresh garlic is best, but you can use about ⅛ teaspoon of garlic powder per clove if needed.
- Onion: Yellow or white onion both work great.
- Carrots: The star of this carrot soup recipe. Regular carrots are perfect, no need for anything fancy.
- Coconut milk: Use full-fat for a creamier soup. You can also use light coconut milk, but the soup will be less rich and creamy. If you prefer, you can swap it for any unsweetened non-dairy milk, but it won't be as rich.
- Vegetable broth: Adds more flavor than water, but you can use water if that's what you have.
- Salt: Adjust to taste depending on your broth.
- Black pepper: Adds a little warmth and depth.
- Ground cumin: Totally optional, but it gives a nice subtle flavor.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Carrot Soup
- Heat the oil in a pot over medium heat, then cook the onion and garlic for about 3-5 minutes, until softened and fragrant.
- Add the rest of the ingredients, bring everything to a boil, then cover and let it simmer for 15-20 minutes, or until the carrots are tender.
- Blend until smooth using an immersion blender or a regular blender.
- Serve warm with your favorite toppings.
Tips for the Best Vegan Carrot Soup
- Cut evenly: Cut the carrots into similar-sized pieces so they cook evenly.
- Use full-fat coconut milk: It makes the soup much creamier and richer.
- Adjust the texture: Add more broth if you prefer a thinner soup, or use less for a thicker one.
- Blend well: Blend until smooth for the best texture. I prefer using a regular blender for a super creamy result, but an immersion blender works well if you like it a bit more rustic.
- Season at the end: Taste and adjust the salt after blending, especially if your broth is salty.
Serving Suggestions
This soup is great on its own, but it's often served with something on the side to make it more filling. It pairs really well with a sandwich like my Vegan Grilled Cheese, or with some crusty bread like my Vegan Bread, which is perfect for dipping.
You can also serve it with a simple salad, like a green salad or my Vegan Caesar Salad, to add something fresh on the side. For toppings, a dollop of Vegan Sour Cream or a drizzle of Coconut Milk works really well, along with a little olive oil, some black pepper, or fresh herbs on top.
If you want to make it more filling, you can add a source of protein on the side. Options like Air Fryer Tofu, Crispy Baked Tofu, or Crispy Fried Tofu work really well and are easy to make. They pair nicely with the soup and help turn it into a more complete and satisfying meal.
How to Store and Reheat Leftovers
- Fridge: Store the soup in an airtight container in the fridge for up to 3-4 days.
- Freezer: Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep well for up to 2-3 months.
- Reheat: Warm it in a saucepan over low heat, stirring occasionally, until heated through. If it's too thick, just add a splash of vegetable broth or water. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.
Frequently Asked Questions
Yes, you can roast the carrots instead of cooking them in the pot. Preheat the oven to 400ºF (200ºC), chop the carrots, and spread them on a baking sheet. Drizzle with a little oil, add a pinch of salt, and toss to coat. Roast for about 25-30 minutes, or until tender and slightly caramelized.
In this case, cook the onion and garlic in the pot as usual, then add the roasted carrots, broth, coconut milk, and the rest of the ingredients. Bring everything to a boil and simmer for about 5-10 minutes, just to let the flavors come together, then blend and serve.
Not necessarily. If your carrots are clean and in good shape, you can just wash them well and skip peeling. Peeling is a good idea if the skin looks tough or slightly bitter.
To make it thicker, use less liquid or let it simmer uncovered for a few extra minutes. To make it thinner, just add more vegetable broth or water until you reach your desired consistency.
You can use any unsweetened non-dairy milk, like soy milk, oat milk, or almond milk. Soy milk is one of the best options because it's creamier and more neutral, while oat milk also works well and adds a slight sweetness. Almond milk is a lighter option, so the soup won't be as rich, but it still works just fine.
Yes, this soup is great for making ahead. The flavors develop even more over time, so it often tastes even better the next day. Just store it in the fridge and reheat when ready to serve.
More Vegan Soup Recipes
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Vegan Carrot Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 pounds carrots, peeled and chopped
- 1 (14-ounce) can full-fat coconut milk
- 3 cups vegetable broth, or water
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for about 3-5 minutes, until softened.
- Add the carrots, coconut milk, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the carrots are tender.
- Blend until smooth using an immersion blender directly in the pot, or carefully transfer the soup to a regular blender.
- Serve warm with your favorite toppings.
Notes
- Store in an airtight container in the fridge for up to 3-4 days.
- Let the soup cool completely before storing or freezing.
- Freeze in a freezer-safe container or bag for up to 2-3 months.
- Thaw in the fridge overnight or use the microwave if you're short on time.
- Reheat on the stovetop over low heat, stirring occasionally, until heated through.
- Add a splash of vegetable broth or water if it gets too thick after storing.
- You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.