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.
Absolutely incredible!
Thanks Debbie!
So easy and delicious.
Thanks Steve!
Just the right time to make this delicious and wholesome soup. Absolutely yummy!
So glad you enjoyed it Anna!
OMG yum! Ate it before we could get a photo. Delicious.
Yay! Thanks Sharon!
This tastes like pumpkin soup….and I freaking love pumpkin soup!
Hahaha brilliant! So glad you enjoyed it!
Just realized that I’m out of peanut butter. Do you think tahini would work instead?
Hi Michelle, it might work great, but I’m not sure. You can also just leave it out.
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.
So glad you loved it! Thanks so much for sharing Madeleine!
Absolutely delicious! I didn’t have chili paste, so I used ground chili and ground smoked paprika. I added walnut pieces at the end of cooking. It really is a quick, easy, very classy recipe. Great for guests!
So glad you enjoyed it! Thanks Aprile!
I didn’t have coconut milk so used coconut cream so even creamier and totally delicious for these cooler days
Wonderful! Thanks Anna!
One of the tastiest soups I’ve ever made – thanks!
Wonderful! So happy to hear that, thanks so much Lola. 🙂
Wow! This is an exceptionally tasty soup and we really will try it again. Very much agree even better the day after, thank you!
Made this soup for Christmas and trebbled the quantity. Delicious. Can you tell me if this soup can be frozen.
Yes, it can be frozen. 🙂
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
Thanks so much for sharing Lola! 🙂
Absolutely delicious. Great recipe and so easy. A regular from now on.
This looks gorgeous! I’m making this soup for dinner.
Awesome! Hope you love it, it’s so delicious! 🙂