Vegan Carrot Soup

Without a doubt, carrots are versatile, yet under-rated vegetables. When I was little, I used to eat carrots raw by the dozens, and my mom told me I would turn orange if I ate too many. Since then, I learned to transform carrots into many dishes, including this creamy vegan soup. 

Not only do carrots bring substance and sweetness to salads, but they are an incredible base for soups. 

OTHER INGREDIENTS USED IN VEGAN CARROT SOUP

Even though carrots are the base for vegan carrot soup, a lot of other ingredients are used to make the soup savory and delicious. 

Red onion, for example, is perfect for carrot soup because of its sweetness. Although strong-smelling, red onions are sweet, red onion enhances the sweetness of the carrots. 

Another ingredient, red bell pepper, is said to be the sweetest and juiciest of all bell peppers. Again, this particular pepper was chosen to complement the carrot base.

Even though celery appears to be flavorless, it provides flavors and feelings of umami and brings depth to a recipe. Celery, therefore, roasted with the other vegetables, heightens the flavors of the other vegetables in the casserole dish. 

Raw cashews, however, are roasted with the vegetables in order to give it a nutty, buttery flavor naturally. 

Furthermore, the combination of soy sauce and dijon, mixed with herbs and spices, flavors and roasts into all the vegetables. 

ROASTING VEGETABLES FOR VEGAN CARROT SOUP

In order to try something a little different, I chose to roast my vegetables, cashews, and other ingredients in a casserole dish. Roasting vegetables with the cashews and other ingredients allows the flavors to meld together in the oven instead of the soup pot. 

Since I planned ahead, I coarsely chopped all the vegetables and added raw cashews. When I was ready to make my soup, I combined all the ingredients in a bowl and tossed with dijon mustard, soy sauce, and the added herbs and spices. 

Once combined, I returned everything to the casserole dish and roasted for 45 minutes.

As soon as the vegetables are done roasting, I simply remove the cover and allow it to cool. As a result, the vegetables are ready to be blended for the vegan carrot soup recipe. 

NUT-FREE ALTERNATIVE FOR VEGAN CARROT SOUP

If you are allergic to nuts or prefer a different option, baking potatoes can be used in place of cashews. Potatoes, like cashews, when blended create a creamy alternative to using nuts. 

Additionally, potatoes can be roasted in the same casserole dish, similar to the cashews. For that reason, potatoes are the perfect alternative to using cashews in the vegan carrot soup recipe. 

HELPFUL TIPS FOR SAVING TIME WHILE COOKING

As I suggested earlier, all the vegetables can be coarsely chopped a few days before making the soup.

Not only will this save you time, but it makes it easy to create a variety of recipes that have the same ingredients at one time. 

For example, if I am making vegan carrot soup, and I am also making Skinny Vegan Rainbow Salad or Vegan Meatloaf, I need carrots for all three recipes. 

To speed up the chopping process, I use my Kitchen Aid Food Processor. I also love my Pro Vegetable Chopper, which allows me to cut all my vegetables the same size. 

Another trick is to use a high-speed blender that works well for soups, sauces, and anything else you need to blend quickly. For example, I love my Nutri-bullet blender, and my Nutri-bullet was half the price of a Vitamix.

Actually, I returned my Vitamix and bought my Nutri-bullet , years ago after struggling to get homemade peanut butter out of the blade of the Vitamix. 

Don't have a high-speed blender? No worries; just use a food processor, and process in small batches. 

BLENDING AND SERVING VEGAN CARROT SOUP 

After the vegetables are roasted and cooled, it is time to make the soup. To make it easier, you can blend one cup of roasted vegetables with one cup of vegetable broth at a time. 

It's important, though, to make sure you get a smooth texture after each blending cycle.  Of course, you can blend the soup all at once, if you have a large blender. 

Next, you return the vegan carrot soup to a soup pot and heat through until you are ready to serve. 

Then, garnish with fresh carrot shreds and parsley and dill. 

If you love soup, as much as I love soup, check out some of my favorite soup recipes below: 

• Potato Leek Soup
• Chickpea Soup
• Vegan Crockpot Split Pea Soup
• Hungarian Mushroom Soup
• Very Veggie and Bean Soup
• Crockpot Spicy Coconut Potato and Corn Soup
• Fennel Tomato Soup
• Cauliflower Bisque Soup with Paprika and Chives
• Vegan Minestrone Soup No Oil Rachel Ray Copy Cat
• Vegan Clam Chowder Oh My!
• Vegan Italian Wedding Soup

Yield: 6 servings

Vegan Carrot Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 25 minutes

Vegan carrot soup is a melody of savory roasted vegetables and cashews for a melt-in your mouth creamy soup.

Print

Ingredients

• 3 cups carrots, (about 6 carrots) peeled and coarsely chopped
• 3 cloves garlic, minced
• 1 cup celery, chopped
• 1 small red onion (about 1/2 cup) chopped
• 1 cup raw cashews
• 1 red bell pepper, chopped
• 2 Tablespoons Soy sauce (or Tamari)
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons fresh dill, chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 6 cups organic vegetable broth 

Garnish

• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1 carrot shredded

Instructions

1. Pre-heat oven to 400 degrees
2. Chop all vegetables (ingredients 1-6) and put in a large bowl with cashews
3. In a small bowl or measuring cup, add dijon mustard, soy (tamari), dill and seasonings.
4. Whisk together and pour over raw vegetables
5. Stir dijon/soy mixture into the vegetables
6. Then, pour the coated vegetables into a casserole pan, and cover.
7. DO NOT ADD VEGETABLE BROTH.
8. Bake (roast) for 1 hour.
9. Remove from the oven, and remove the cover.
10. Let cool completely.
11. Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time.
12. Blend until smooth.
13. Transfer to a soup pot, and add the additional 2 cups of vegetable broth.
14. Heat on medium-low until hot and ready to serve.
15. Garnish with grated carrots, parsley, and dill.

Notes

NUT-FREE OPTION?

• Allergic to nuts? Use 2 baking potatoes instead of cashews for the same creamy results. Just add a teaspoon of nutmeg to the roasting ingredients.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  KitchenAid KFP0918CU Easy Store Food Processor, 9 Cup, Contour Silver
• 
  Imagine Organic Low-Sodium Vegetable Broth, 32 oz.
• 
  San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  CorningWare French White Round and Oval Ceramic Bakeware, 12-Piece

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 157Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 1080mgCarbohydrates 13gFiber 2gSugar 4gProtein 6g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me