Best 4 The Best Vegan Carrot Soup Ever Recipes

Indulge in the delectable flavors of our top-rated vegan carrot soup, a culinary masterpiece that tantalizes taste buds and nourishes the body. This creamy and comforting soup is a symphony of fresh carrots, aromatic spices, and a hint of sweetness, all perfectly blended to create a velvety texture and a burst of flavors. With its vibrant orange hue and garnished with fresh herbs, this soup is not only visually appealing but also packed with essential vitamins and minerals, making it a guilt-free indulgence. Discover the delightful simplicity of our classic vegan carrot soup recipe, along with variations that cater to different dietary preferences and add exciting twists to the classic. From a creamy coconut carrot soup with a touch of exotic flair to a hearty lentil carrot soup that offers a boost of protein, our collection of recipes has something for every palate. Dive into the world of carrot soups and experience the culinary magic that awaits.

Here are our top 4 tried and tested recipes!

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

Jan's Carrot Soup - Vegan and Dairy-Free image

Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter.

Provided by What's for dinner, mom?

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 12

Ingredients

3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
¼ cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika

Steps:

Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 135 calories, Carbohydrate 30.7 g, Fat 0.7 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 676.4 mg, Sugar 12.9 g

VEGAN CARROT-TOP VEGETABLE SOUP

Vegan Carrot-Top Vegetable Soup image

A great soup during the harvest season. My daughter devoured this soup!

Provided by Tamara A

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons coconut oil
2 cups chopped carrots
3 stalks celery with leaves, chopped
1 white onion, sliced
3 cloves garlic, minced
3 whole star anise pods
6 ⅓ cups vegetable broth
½ cup stemmed and chopped carrot tops
¼ cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1 pinch salt and ground black pepper to taste

Steps:

Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 20.4 g, Fat 8 g, Fiber 4.9 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 848.6 mg, Sugar 10.2 g

VEGAN CARROT SOUP

Vegan Carrot Soup image

Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon canola oil
4 cups vegetable broth
1 pound carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

THE BEST VEGAN CARROT SOUP EVER

The Best Vegan Carrot Soup Ever image

This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!

Provided by Hrdlicka

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup vegan butter, cubed
3 cups vegetable broth
1 large potato, peeled and cubed
2 ½ cups peeled and sliced carrots
1 cup chopped onion
1 stalk celery, chopped
1 teaspoon grated fresh ginger
½ cup coconut cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.6 g, Fat 22.3 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 816.4 mg, Sugar 8.5 g

Tips:

Choose fresh, organic carrots for the best flavor and nutritional value.
Use a high-quality vegetable broth or stock for a rich, flavorful soup.
Don't overcrowd the pot when cooking the carrots. This will help them cook evenly.
Season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of Greek yogurt for extra flavor.
Serve the soup hot, garnished with fresh herbs, croutons, or roasted carrots.

Conclusion:

This vegan carrot soup is a delicious, healthy, and easy-to-make dish that is perfect for a quick and easy meal. It is packed with nutrients and can be enjoyed by people of all ages. With its creamy texture and sweet flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and satisfying meal, give this vegan carrot soup a try. You won't be disappointed!