Vegan Carrot Soup

This vegan carrot soup is made with coconut milk and red curry paste for a mildly spicy, rich and creamy soup. Easy and delicious!

This vegan carrot soup is so unbelievably good I almost don’t know the right words to describe it!

It’s spicy, it’s creamy, it’s rich, it’s wonderfully satisfying, and all this in an easy to make, super simple recipe.

There’s one ingredient in this soup that surprised me and it was inspired by Pinch of Yum.

The rest of the ingredients are the usual things I would use in a soup, like vegetable stock, coconut milk, onion, garlic, spices, but the ingredient they added was peanut butter.

Peanut butter! It’s not something I would have instantly thought of when I thought of carrot soup, but oh my word, this does take it to the next level of delicious.

So peanut butter in a carrot soup is now a thing in my house. 

It’s not a huge amount that’s used, just a 1/3 cup. So the flavor is subtle, but it’s definitely there, and it adds a wonderful richness to an already deliciously rich carrot soup.

And if you love carrot soups, then our vegan carrot ginger soup is also going to be right up your street so check that out too. 

How To Make Vegan Carrot Soup

Full instructions and measurements can be found in the recipe card at the bottom of the post. This is just a summary of the process. 

• Add some chopped red onion and crushed garlic to a pot with some coconut oil and sauté until the onions are softened. Then add in some red curry paste and sauté with the onions.
• Add vegetable stock, coconut milk and chopped carrots. Bring to the boil and then turn down the heat, cover and simmer until the carrots are soft and cooked (about 25-30 minutes).
• Now add in some peanut butter and stir in until well mixed. Remove the soup from the heat and blend with an immersion blender until smooth.
• Add salt and pepper to taste.
• Serve with crushed peanuts and chopped cilantro.

Recipe Tips

Red Curry Paste: Check for vegan friendliness as not all brands are vegan. This creates a wonderful flavor in this soup and it’s highly recommended that you don’t leave it out. 

The Carrots: You don’t need to peel the carrots first unless you want to. A quick wash and cutting off the ends is usually sufficient. Then just chop them up roughly. The smaller the pieces the quicker the cook time, but a rough chop is also totally fine for your carrots. 

Coconut milk: We used full fat unsweetened canned coconut milk and this is what will give you the best flavor and richness in this soup. 

Peanut butter: This really tastes wonderful in this soup. It’s not overpowering at all but it really adds a wonderful depth of flavor. You can of course leave it out if you have any issues with nuts. 

Immersion blend: An immersion (handheld) blender is so convenient for soups as you can just blend them up right in the pot. However if you don’t have one then add the soup to your blender jug in stages and blend until smooth and then return it all to the pot. 

Serving:

Some fresh chopped cilantro and a sprinkle of crushed peanuts over the top of this soup is simply fantastic. Of course some crusty bread on the side for dipping is also a great idea. 

This recipe serves 4 for a very generous portion and 6-8 for a smaller appetizer. 

Storing and Freezing

Keep leftovers in the fridge and enjoy them the next day and over the next 3-4 days. It is also freezer friendly if you’d like to freeze it. Just let it cool completely before you freeze it. 

More Vegan Soup Recipes

1. Vegan Potato Soup
2. Vegan Split Pea Soup
3. Vegan Tomato Soup
4. Vegan Zucchini Soup
5. Vegan Asparagus Soup
6. Vegan Pea Soup

Vegan Carrot Soup

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★★★★★

4.7 from 7 reviews

• Author: Alison Andrews
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 4
• Diet: Vegan

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Description

This vegan carrot soup is made with coconut milk and red curry paste for a mildly spicy, rich and creamy soup. Easy and delicious!

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Ingredients

• 1 Medium Red Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 Tbsp Coconut Oil
• 2 tsp Red Curry Paste
• 12 Large Carrots (chopped)*
• 1 14oz (400ml) Can Coconut Milk
• 3 cups (720ml) Vegetable Stock
• 1/3 cup (83g) Peanut Butter
• Salt and Pepper to taste
• Crushed peanuts and chopped cilantro for serving (optional)

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Instructions

1. Add the chopped onion and crushed garlic to a pot with the coconut oil and sauté until the onions are softened. Then add the red curry paste and sauté together.
2. Add in the vegetable stock, coconut milk and chopped carrots. Bring to the boil and then turn down the heat, cover and simmer until the carrots are soft and cooked (about 25-30 minutes).
3. Add the peanut butter and stir it in until well mixed. Then remove the soup from the heat and using an immersion blender blend until smooth. If you don’t have an immersion blender, then add the soup to your blender jug in stages and blend until smooth.
4. Add salt and pepper to taste.
5. Serve with crushed peanuts and chopped cilantro.

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Notes

*12 large carrots is around 2 and 1/2 pounds of carrots (1.1kg).

*The coconut milk must be full fat unsweetened canned coconut milk.

*Nutritional information is a rough estimate of 1 serve (of 4) without additional toppings. However this is a large serving. If serving as an appetizer only, then this recipe will serve 6-8.

*Adapted from Pinch of Yum.

*This recipe was first published in June 2017

• Category: Appetizer, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Serve (of 4)
• Calories: 452
• Sugar: 17.3g
• Sodium: 765mg
• Fat: 32.3g
• Saturated Fat: 20.2g
• Carbohydrates: 36.1g
• Fiber: 8.4g
• Protein: 9.2g

Keywords: vegan carrot soup