With just 4 simple ingredients you could be tucking into a bowl of this sweet & fragrantly warming, velvety smooth Vegan Carrot Soup. It's like a surprise burst of warm winter sunshine in a bowl.
The first signs of Spring are beginning to appear but with a chill still in the air and the heaven's opening at every given opportunity I am still enjoying lots of soothing comfort food.
Simple soups are a lunch staple for me and I cook up a pot weekly to reheat as I need throughout the week. This fragrant Creamy Carrot Soup is a regular in my lunch rotation. Although it takes a little time to roast the carrot, onion and ginger for this soup it is all hands off time and once they are soft and roasted to perfection the next steps couldn't be simpler. Transfer the vegetables to a blender, add the coconut milk and blitz until silky smooth. Pour into a pan, add some water and seasoning and warm through gently. It's as simple as that.
The finished soup is thick and velvety with earthy sweetness from the carrots, spicy warmth from the ginger and rich creaminess from the coconut milk. Just looking at those vibrant orange hues warms you up. It's like a surprise burst of warm winter sunshine in a bowl.
I love to serve this Creamy Carrot Soup drizzled with good extra virgin olive oil (I love this one. It is expensive but as a finishing oil a little goes a long way) and a scattering of crunchy golden vegan croutons. Roasted pumpkin seeds are also great with it, as is a big slice (or two) of fresh crusty bread!
For more great vegan soup recipes check out these great options:
- Vegan Potato Soup
- Vegan Pea Soup
- Vegan Vegetable Soup
- Easy Tomato Basil Soup
- Instant Pot Tomato Soup
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Creamy Vegan Carrot Soup
Author:
Ingredients
- 10 large carrots
- 1 medium onion
- 3-4 inch long fresh ginger root
- 1 tablespoon oil (coconut oil or any other mild tasting oil suitable for roasting) - see recipe notes for oil-free option
- 400mls / 1 can coconut milk
- About 960mls / 4 cups water
- salt & pepper , to taste
INSTRUCTIONS
- Preheat oven to 400°F
- Peel the carrots. Chop into large (about an inch long) chunks.
- Peel and chop the onion into chunks about the same size as the carrot
- Cut the ginger into 2 to 3 pieces. Don't worry about peeling it.
- Place all the vegetables (including the ginger) into a shallow oven proof pan, coat with oil and cook until tender. Mine took about 50 minutes. Check them by prodding with a fork.
- Remove the vegetables from the oven.
- Now blend the vegetables with the coconut milk and enough of the water to get the blender moving well.
- You will probably need to do this in 2 or 3 batches. You'll be pouring it all into a saucepan after to warm through, so it doesn't matter if you use all coconut milk in one batch and all water in the next.
- Once everything is smooth and creamy pour it into a large saucepan pan, add more of the water to thin as necessary and get the texture you like, then season to taste. I used 3 teaspoons of salt and 1 teaspoon of pepper but everyone's tastes vary so add as much or as little as you need.
- Warm through gently in the pan then serve.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Donna says
Can you give the carrot amount in pounds please?
Melanie McDonald says
Just use 10 large carrots as per the recipe. There is no weight because you don't have to be particularly precise with this recipe. If they vary in size a little it really doesn't matter. Hope that helps!
Kay says
Loved this recipe. I froze a bunch of carrots and then used them for this. Works really well.
B says
Why do you list this as oil free?
A Virtual Vegan says
Because it has an oil-free option. See the recipe notes.