Silky Vegan Carrot Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Soak Time: 0 minutes
Total Time: 45 minutes
Servings: 4

A vibrant, ultra-smooth Vegan Carrot Soup that leans on humble pantry staples—carrots, onion, garlic—and finishes with coconut milk for body and a squeeze of citrus for lift. Toasted spices add warmth, while a quick carrot-top or herb gremolata delivers fresh, bright contrast without dairy.

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, smashed
  • 1½ lb carrots, peeled and cut into coins
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground turmeric (optional)
  • Pinch red pepper flakes (optional)
  • 4 cups vegetable broth, low sodium
  • 1 (13.5 oz) can full-fat coconut milk (well-shaken)
  • 1–2 tsp maple syrup (to balance)
  • 1–2 tsp apple cider vinegar or lemon juice, to taste
  • ¾–1 tsp kosher salt, plus more to taste
  • Black pepper, to tastevegan carrot soup, dairy-free soup, carrot coconut soup, creamy vegan soup, plant-based, weeknight dinner, healthy comfort food, gluten-free, carrot recipes, coconut milk, vegetable broth, cumin, coriander, turmeric, lemon zest, parsley, carrot tops, gremolata, olive oil, maple syrup, onion, garlic, immersion blender, meal prep, freezer-friendly, low sodium, anti-inflammatory spices, beta-carotene, vitamin A, silky texture, blended soup, budget friendly, one pot, quick recipe, fall soup, winter warmers, easy vegan recipe, nourishing, bright flavors, citrus finish, roasted chickpeas, tahini swirl, sourdough pairing, toasted seeds, ginger option, kids friendly, lunch prep, dinner idea, minimal ingredients, pantry staples, stovetop, cozy bowl

Optional Gremolata (highly recommended)

  • ¼ cup finely chopped carrot tops or flat-leaf parsley
  • 1 small garlic clove, grated
  • Zest of ½ lemon
  • 1 tbsp olive oil
  • Pinch salt

Instructions

  • Warm olive oil in a heavy pot over medium heat. Add onion with a pinch of salt; cook, stirring, until translucent and sweet, 5–7 minutes. Add garlic; cook 30 seconds.
  • Stir in carrots, cumin, coriander, turmeric, and pepper flakes. Toast 60–90 seconds until fragrant.
  • Pour in broth, bring to a boil, then reduce to a lively simmer. Cook uncovered until carrots are very tender, 15–18 minutes.
  • Blend until silky smooth (carefully): either with an immersion blender in the pot, or transfer to a standing blender in batches with the vent open and a towel over the lid.
  • Return to low heat. Stir in coconut milk, 1 tsp maple syrup, and ¾ tsp salt. Warm gently 2–3 minutes (do not boil). Balance with vinegar or lemon juice; adjust salt, pepper, and sweetness to taste.
  • For the gremolata, mix carrot tops/parsley, garlic, lemon zest, olive oil, and a pinch of salt.
  • Ladle soup into bowls. Swirl a spoonful of coconut milk, drizzle olive oil, and finish with gremolata.

Tips & Swaps

  • For extra depth, add 1 tbsp grated fresh ginger with the spices.
  • Creamier texture: simmer 5 minutes longer after blending to thicken naturally.
  • Lighter version: use light coconut milk or ½ can; add more broth to thin.
  • Protein boost: top with roasted chickpeas or swirl in tahini.
  • Make-ahead/leftovers: keeps 4 days refrigerated; freezes well up to 2 months. Rewarm gently; whisk if slightly separated.

Serving Ideas

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Carrot and coriander soup with freshly chopped coriander in a brown rustic bowl next to three whole carrots.

  • Pair with toasted sourdough rubbed with cut garlic.
  • Add cooked grains (quinoa, farro) to bowls for a heartier meal.
  • Finish with toasted seeds (pumpkin, sesame) for crunch.

pasta e fagioli tag words removed per your last correction—this one is all about Vegan Carrot Soup.

 

 

 

 

 

 

 

 

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