Vegan Carrot Soup

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When life gives you carrots, make vegan carrot soup! This vegan carrot soup recipe is a melody of savory roasted vegetables and cashews for a melt-in-your-mouth creamy carrot soup.

Without a doubt, carrots are versatile yet underrated 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 have learned to transform carrots into many dishes, including this creamy vegan carrot soup. This vegan carrot soup recipe is roasted before it is blended into a fabulous soup.

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Carrot Soup Ingredients
Carrot Soup Ingredient Substitutions
How to Make Vegan Carrot Soup
Blending and Serving the Soup
Recipe FAQs
Tips
The Best Vegan Soup Recipes
📖 Recipe
💬 Reviews

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

Carrot Soup Ingredients

Celery, carrots, red bell peppers, red onion, and cashews in a casserole dish for roasting.

Carrots: Thanks to the number of essential vitamins, minerals, and antioxidants packed into each carrot, many experts have elevated this humble veggie to “superfood” status.
Garlic: I always suggest using fresh garlic cloves whenever possible.
Celery: Celery creates an aromatic foundation for many Western soups and sauces. What is this? Celery's natural saltiness and slight bitterness add depth of flavor to mirepoix. Some people even include celery root in the mix to add to the intensity and earthiness of the dish
Red Onion: 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 carrots.
Raw Cashews: Raw cashews are roasted with vegetables to give them a nutty, buttery flavor naturally.
Red Bell Pepper: Red bell peppers are sweet and provide beautiful deep color to the vegan carrot soup recipe.
Soy Sauce: Soy sauce gives the soup an umami flavor and enhances the other ingredients in the soup.
Dijon Mustard: Dijon mustard provides a sharp and tangy contrast to the sweetness of the carrots and bell peppers and gives the soup a rich taste.
Fresh Dill: Dill has a grassy taste with a hint of licorice. It's my favorite herb.
Sea Salt: Sea salt enhances the soup's ingredients.
Black Pepper: I prefer fresh ground black pepper for the best flavor.
Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so much.
Fresh Parsley: Fresh parsley gives the soup a fresh taste and a great garnish.

Carrot Soup Ingredient Substitutions

Use any root vegetables if carrots aren't available.
One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
Often, people replace fennel with celery in recipes. However, remember, fennel tastes like black licorice. Although the licorice flavor dulls when cooked, it still has a licorice taste.
Try yellow or white onion instead of red onion in the soup.
If you are allergic to nuts or prefer a different option, try replacing the cashews with baking potatoes. Potatoes, like cashews, when blended, create a creamy alternative to using nuts. Instead, roast the potatoes in the same casserole dish, similar to the cashews.
Baby bell peppers are similar to red peppers in flavor and color.
Instead of soy sauce, use Tamari or liquid aminos for a gluten-free option. Miso paste is also an option instead of soy sauce.
For a lower sodium option, use low low-sodium soy sauce.
Stone-ground mustard is similar to dijon mustard.
Yondu is an alternative to using vegetable broth.
If you donut like parsley, add more dill as a garnish.

How to Make Vegan Carrot Soup

Coarsely chopped raw carrots in a food processor bowl.

First, chop all the vegetables coarsely using a food processor or a vegetable chopper.

When I was ready to make my soup, I combined all the ingredients in a bowl and tossed them with dijon mustard, soy sauce, and the added herbs and spices.

Chopped carrots, celery, red pepper, garlic, red onion, and sauce in a bowl on the counter.

I roasted my vegetables, cashews, and other ingredients in a casserole dish. Roasting vegetables with cashews and other ingredients allows the flavors to meld together in the oven instead of in the soup pot.

Next, return all the ingredients to the casserole dish and roast for 45 minutes.

Carrot soup ingredients are mixed together in a casserole dish on the counter.

After roasting the vegetables, remove the cover and allow the mixture to cool. Once completely cooled, blend the vegetables in a high-speed blender.

Roasted carrot soup ingredients removed from the oven.

Blending and Serving the Soup

Roasted cashews and vegetables blended with vegetable broth and returned to a pan for reheating.

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.

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

Vegan carrot soup recipe in a bowl garnished with carrots and dill on the counter.

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

Recipe FAQs

Why is my carrot soup grainy?

A common mistake is not to run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup has been fully blended, it can also be strained through a fine mesh strainer to ensure any skin or tough fibers are removed.

Should you leave the skins on for carrot soup?

If you are making a rustic dish, leaving the peel on could enhance the look and experience of the dish. If you are using the carrots for stock, broth, or sauce that will require straining in the end, this is another instance in which it may be better to leave the peel on,

Why is my carrot soup bitter?

Some varieties are naturally high in terpenoids, which makes the carrots taste bitter. Because terpenoids develop earlier than sugars, a carrot harvested too young might taste bitter. So if you're growing them yourself, wait a little longer before harvesting them.

Tips

As I suggested earlier, chop all the vegetables coarsely a few days before making the soup.
Not only will this save you time, but it will also 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 making vegan rainbow salad or vegan meatloaf, I need carrots for all three recipes.
I use my Kitchenaid Food Processor to speed up the chopping process. 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.
Don't have a high-speed blender? No worries; use a food processor and process in small batches.

Try this wonderful roasted vegan carrot soup. The flavors are incredible!

The Best Vegan Soup Recipes

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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! 🙂