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Vegan carrot soup in a black bowl with fresh chopped cilantro and crushed peanuts.
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4.89 from 18 votes

Vegan Carrot Soup

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 316kcal


  • 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)
  • cup Creamy Peanut Butter (83g)
  • 1 cup Canned Coconut Milk (240ml) Full Fat, Unsweetened
  • Salt and Pepper To taste


  • Fresh Cilantro Chopped
  • Peanuts Crushed


  • 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.


  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. 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.
  7. 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. 
  8. This recipe was first published in June 2017. It has been updated with new photos and a slightly improved method. 


Serving: 1Serve | Calories: 316kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 826mg | Potassium: 822mg | Fiber: 7g | Sugar: 14g | Vitamin A: 32302IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 2mg