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    Home Ā» Appetizers Ā» Vegan Carrot Soup

    Vegan Carrot Soup

    Published: Apr 28, 2020 Modified: Apr 28, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    2.9Kshares
    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!

    Vegan carrot soup in white bowls.

    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. Our vegan cabbage soup is also totally divine! 

    Vegan carrot soup topped with peanuts and chopped cilantro in white bowls.

    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 sautĆ© until the onions are softened. Then add in some red curry paste and sautĆ© 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.

    Step by step process photo collage of making vegan carrot soup

    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. 

    Vegan carrot soup in square white bowls.

    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. 

    Vegan carrot soup topped with chopped cilantro and peanuts in white bowls.

    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 topped with peanuts and chopped cilantro in a white bowl with a spoon.

    Print
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    Vegan Carrot Soup


    ★★★★★

    4.8 from 10 reviews

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


    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)

    Instructions

    1. Add the chopped onion and crushed garlic to a pot with the coconut oil and sautƩ until the onions are softened. Then add the red curry paste and sautƩ 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.

    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

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    2.9Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Coconut Pancakes
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    Reader Interactions

    Comments

    1. AvatarSharon says

      February 17, 2021 at 2:23 am

      OMG yum šŸ˜‹
      Ate it before we could get a photo 🤣
      Delicious.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 17, 2021 at 10:25 am

        Yay! Thanks Sharon!

        Reply
    2. AvatarJudy says

      December 08, 2020 at 5:52 am

      This tastes like pumpkin soup….and I freaking love pumpkin soup!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 08, 2020 at 10:52 am

        Hahaha brilliant! So glad you enjoyed it!

        Reply
    3. AvatarMichelle C. says

      October 22, 2020 at 6:07 pm

      Just realized that I’m out of peanut butter. Do you think tahini would work instead?

      Reply
      • Alison AndrewsAlison Andrews says

        October 23, 2020 at 8:54 am

        Hi Michelle, it might work great, but I’m not sure. You can also just leave it out.

        Reply
    4. AvatarMadeleine says

      August 22, 2020 at 2:14 pm

      This is the best soup I have ever cooked or eaten! I didn’t have Red Curry Paste so I used paprika and chilli and curry powder instead and it was delicious. I just hope I can recreate it again.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        August 25, 2020 at 1:05 pm

        So glad you loved it! Thanks so much for sharing Madeleine!

        Reply
    5. AvatarAprile says

      May 11, 2020 at 9:31 pm

      Absolutely delicious! I didn’t have chili paste, so I used ground chili and ground smoked paprika. I also caramelised the carrots with the onion, before adding the liquid. I added walnut pieces at the end of cooking. Next time I will add more liquid to make it more ‘soupy’ and less of a thick puree. It really is a quick, easy, very classy recipe. Great for guests!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        May 12, 2020 at 9:15 am

        So glad you enjoyed it! Thanks Aprile!

        Reply
    6. AvatarAnna says

      May 04, 2020 at 1:20 pm

      I didn’t have coconut milk so used coconut cream so even creamier and totally delicious for these cooler days

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        May 05, 2020 at 11:41 am

        Wonderful! Thanks Anna!

        Reply
    7. AvatarDennis says

      January 26, 2020 at 10:15 pm

      I cut my carrots length wise, before chopping, to keep the wheels from rolling.

      Reply
      • Alison AndrewsAlison Andrews says

        January 27, 2020 at 10:05 am

        Smart! šŸ™‚

        Reply
    8. AvatarLola says

      February 04, 2019 at 1:06 pm

      One of the tastiest soups I’ve ever made – thanks!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 04, 2019 at 3:37 pm

        Wonderful! So happy to hear that, thanks so much Lola. šŸ™‚

        Reply
    9. AvatarMari Mander says

      January 15, 2019 at 1:13 pm

      Wow! This is an exceptionally tasty soup and we really will try it again. Very much agree even better the day after, thank you!

      Reply
    10. AvatarNorma Bell says

      December 25, 2018 at 1:25 pm

      Made this soup for Christmas and trebbled the quantity. Delicious. Can you tell me if this soup can be frozen.

      ★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 27, 2018 at 11:21 am

        Yes, it can be frozen. šŸ™‚

        Reply
    11. AvatarLola says

      December 09, 2018 at 7:12 pm

      I made this as my first time soup it was unbelievable. It was good, creamy and tasty. Next time I think I will try with maybe just milk as the coconut milk/peanut came out too strong for me. But overall it was exactly as described.

      Thanks

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 10, 2018 at 6:37 pm

        Thanks so much for sharing Lola! šŸ™‚

        Reply
    12. AvatarDawn Leonard says

      August 27, 2018 at 11:47 am

      Absolutely delicious. Great recipe and so easy. A regular from now on.

      ★★★★★

      Reply
    13. AvatarKristiana Georgieva Georgieva says

      June 30, 2018 at 7:17 pm

      This looks gorgeous! I’m making this soup for dinner.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        July 01, 2018 at 9:24 am

        Awesome! Hope you love it, it’s so delicious! šŸ™‚

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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