Creamy Vegan Carrot Soup (1 Pot!)

Close-up shot of a bowl of creamy vegan carrot soup with red pepper flakes

Transfer over, butternut squash! Carrots are again and able to be the brand new SOUPer star on this creamy vegan carrot soup. It’s wealthy due to coconut milk and subtly spicy from purple pepper flakes, making it tremendous warming and ideal for the transition from winter to spring!

The very best half? It’s made in 1 pot with simply 10 elements you could have round proper now. Allow us to present you the way it’s completed!

Carrots, celery, garlic, onion, thyme, red pepper flakes, coconut milk, flaky salt, vegetable broth, and olive oil

Tips on how to Make Carrot Soup

Like all good soup (okay, there are some exceptions!), this creamy carrot soup begins with a flavorful base of onion, celery, and garlic alongside the carrots.

Sautéing onions, carrots, celery, and garlic with dried thyme and red pepper flakes

Then we add dried thyme, salt, and vegetable broth for taste, and purple pepper flakes for a contact of warmth. We stored the seasonings refined to let the carrots actually shine!

Pouring coconut milk into a pot of soup

Then it’s time to make this soup CREAMY! Coconut milk supplies richness and sufficient liquid to mix right into a thick but velvety easy texture.

Ladle in a pot of creamy carrot soup

We hope you LOVE this carrot soup! It’s:

Subtly spicy
Naturally candy
& SO scrumptious!

We adore it topped with crispy chickpeas and croutons or served with toasted entire grain or gluten-free bread. It additionally pairs nicely with our Garlicky Sautéed Greens, Crispy Baked Pesto Tofu, or Lemon & Herb Roasted Rooster Thighs.

Extra Straightforward Carrot Recipes

Should you do this recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Large pot and bowls of creamy carrot soup next to slices of toasted bread

Prep Time 10 minutes

Cook dinner Time 30 minutes

Whole Time 40 minutes

Servings 6 (Servings)

Course Aspect, Soup

Delicacies Gluten-Free (non-obligatory), Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

  • 1 Tbsp olive oil (if oil-free, sub water and add extra as wanted)
  • 2 kilos carrots, peeled and lower into 1/2-inch items (2 kilos carrots yield ~ 6 cups)
  • 1 medium onion, diced (1 medium onion yields ~2 cups or 320 g)
  • 3 stalks celery, lower into 1/2-inch items (3 stalks yield ~1 ½ cups or 150 g)
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp dried thyme
  • 1/2 tsp purple pepper flakes (plus extra to style)
  • 3 cups vegetable broth (or store-bought)
  • 1 (14-oz.) can full-fat coconut milk (or sub gentle coconut milk for much less richness)
  • Warmth the olive oil in a big pot over medium warmth. As soon as scorching, add the carrots, onion, and celery to the pot. Cook dinner over medium warmth, stirring sometimes, till the onions are translucent and the carrots are beginning to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme, and purple pepper flakes. Cook dinner for an additional 1-2 minutes, till aromatic.

  • Add the broth and convey the soup to a simmer. As soon as simmering, cowl the pot and scale back warmth to low. Simmer for 15-20 minutes, stirring sometimes, till the carrots are tremendous tender.

  • Flip off the warmth and stir within the coconut milk.

  • Utilizing an immersion blender, mix the soup till tremendous easy. Alternatively, let the soup cool for a couple of minutes, then mix it in a conventional blender.
  • Season to style with extra salt and/or purple pepper flakes. Serve heat with crusty bread and/or crispy chickpeas (each non-obligatory)!

  • Retailer leftover soup within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat within the microwave or on the stovetop till heat.

*Vitamin data is a tough estimate calculated with out non-obligatory elements.

Serving: 1 serving Energy: 219 Carbohydrates: 20.8 g Protein: 2.7 g Fats: 14.3 g Saturated Fats: 11.1 g Polyunsaturated Fats: 0.4 g Monounsaturated Fats: 1.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 793 mg Potassium: 673 mg Fiber: 5.4 g Sugar: 10.1 g Vitamin A: 4230 IU Vitamin C: 11 mg Calcium: 80 mg Iron: 1.4 mg