This delicious vegan carrot soup is simply the best you’ll ever make. It’s rich, creamy, easy to make and it freezes beautifully too.
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 is a bit of a ‘surprise’ ingredient and that is: peanut butter.
It’s not an ingredient that you would usually think of as going in a carrot soup, but oh my word, it takes it to the next level of delicious.
And if you love carrot soup, 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.
Ingredients For This Vegan Carrot Soup Recipe:
Ingredient Notes
- Thai red curry paste – creates a wonderful flavor in this soup and doesn’t make the soup overly spicy. Check for vegan friendliness as not all brands are vegan.
- 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.
- Peanut butter – is optional but 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 prefer to. This soup is delicious either way!
- Coconut milk – should be full fat, unsweetened, canned coconut milk for the best flavor and richness in this soup. You can also use canned coconut cream (unsweetened) for an even richer soup. Or use vegan heavy cream instead.
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 olive oil and chopped onion to a pot on medium heat and sauté until the onions are softened.
- Add crushed garlic and Thai red curry paste and sauté briefly to toast the spices.
- Add sliced carrots and toss them up with the onions.
- Add vegetable stock and bring to the boil. Turn down the heat, cover the pot and let it simmer until the carrots are soft and cooked. About 25 minutes.
- Add the peanut butter and stir in until well mixed. Remove the soup from the heat and blend with an immersion blender until smooth.
- Add coconut milk and stir it in.
- Add salt and pepper to taste.
- Serve in bowls topped with fresh chopped cilantro and crushed peanuts.
Blending The Soup
An immersion blender (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 let your soup cool a bit first and then add it to your blender jug in stages, blend until smooth and when it’s all done, return it to the pot.
Serving Suggestions
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. If you’re in the mood to bake up a loaf yourself then try our vegan focaccia, whole wheat bread or vegan beer bread.
Storing and Freezing
Keep leftovers stored in the fridge and enjoy them the next day and over the next 3-4 days. It reheats beautifully and the flavors are even better the next day, so this is also a great make ahead option.
It is also freezer friendly for up to 3 months and it freezes extremely well. Just let it cool completely before you freeze it.
More Vegan Soup Recipes
- Vegan Chicken Noodle Soup
- Vegan Celery Soup
- Thai Sweet Potato Soup
- Thai Butternut Squash Soup
- Vegan Lentil Soup
- Vegan Broccoli Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Carrot Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Cloves Garlic Crushed
- 1 Tablespoon Thai Red Curry Paste
- 2 ½ Pounds Carrots (1.1kg) Sliced
- 4 cups Vegetable Stock (960ml)
- ⅓ cup Creamy Peanut Butter (83g)
- 1 cup Canned Coconut Milk (240ml) Full Fat, Unsweetened
- Salt and Pepper To taste
Serving:
- Fresh Cilantro Chopped
- Peanuts Crushed
Instructions
- Add olive oil and chopped onion to a pot on medium heat and sauté until the onions are softened.
- Add crushed garlic and Thai red curry paste and sauté briefly to toast the spices.
- Add sliced carrots and toss them up with the onions.
- Add vegetable stock and bring to the boil. Turn down the heat, cover the pot and let it simmer until the carrots are soft and cooked. About 25 minutes.
- Now add in the peanut butter and stir in until well mixed. Remove the soup from the heat and blend with an immersion blender until smooth.
- Add coconut milk and stir it in.
- Add salt and pepper to taste.
- Serve in bowls topped with fresh chopped cilantro and crushed peanuts.
Notes
- Thai red curry paste – creates a wonderful flavor in this soup and doesn’t make the soup overly spicy. Check for vegan friendliness as not all brands are vegan.
- 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. 2 ½ pounds of carrots is around 12 large carrots.
- Peanut butter – is optional but 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 prefer, this soup is delicious either way.
- Coconut milk – should be full fat, unsweetened, canned coconut milk for the best flavor and richness in this soup. You can also use canned coconut cream (unsweetened) for an even richer soup. Or use vegan heavy cream instead.
- Immersion blender: An immersion blender (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 let your soup cool a bit first and then add it to your blender jug in stages, blend until smooth and when it’s all done, return it to the pot.
- Storing: Keep leftovers stored in the fridge and enjoy them the next day and over the next 3-4 days. It reheats beautifully and the flavors are even better the next day, so this is also a great make ahead option.
- Freezing: It is also freezer friendly for up to 3 months and it freezes extremely well. Just let it cool completely before you freeze it.
- This recipe was first published in June 2017. It has been updated with new photos and a slightly improved method.
Good soup, and easy to make. I substituted the red Thai curry paste with yellow curry powder. The flaw I see in the recipe is the fact that 2 1/2 pounds of carrots is double the amount that you need. It’s only 4 cups of veggie broth, so it doesn’t work to have 2 1/2 pounds of carrots. I kept checking the recipe to see if I made a mistake and bought too many carrots. Other than that it’s really good carrot soup.
Hi Cynthia. Thanks for sharing and for your review. The amounts in the recipe is correct. Carrots contain a lot of water by itself which gets released when cooked, thus we only added 4 cups of veggie broth to counter act with the fact. Feel free to look at the instruction photos in the blog.
Before the PB everything tasted amazing, but once the PB was added it took over the entire soup. I’m not sure if I did something wrong, but next time I’ll leave the pb out or maybe do 1/8th of a cup!
Sorry to hear that Amanda. The PB is optional, so if you prefer it without, you can leave it out next time. Thanks for sharing and for your review!
Soo good I love making it!
Awesome! Thanks for your review Batool!
Perfect soup.
A local farmer gave me 20 lbs of carrots. I made many quarts of this soup and froze it. This soup is amazing!!! Silky smooth, absolutely delicious. I think the peanut butter and coconut milk are a must. I doubled the red curry paste. That’s just me! A perfect bowl of soup!
So happy you loved it Bonnie! Thanks for the great review!
This is absolutely delicious. Actually I didn’t have the coconut milk or the peanut butter. So I just whipped silken tofu and added. It came out good, but I believe coconut milk would have given a nice creamy taste and nice smell.
So glad you enjoyed it, I think you will absolutely LOVE it with the coconut milk and peanut butter next time. 🙂