Carrot Soup

Carrot Soup, Easy Vegan Carrot Soup Recipe » Dassana's Veg RecipesSkip to contentHome » Recipes » Soup Recipes This carrot soup is a creamy, thick and flavorful soup you’ll want to make again and again. This easy one-pot recipe is vegan, and is easy to customize to your tastes. Try my foolproof carrot soup recipe with step-by-step photos and video for a healthy, hearty dish that’s ready in just 30 minutes. About This Carrot Soup Soup recipes are excellent for making comforting, filling and flavorful dishes with seasonal veggies. Many are easy to prepare by just adding ingredients to a large pot and simmering. They can be customized or elevated however you like – and are often simple to make vegetarian, dairy-free, and gluten-free. This one-pot easy carrot soup recipe is naturally vegan and GF-friendly (if you don’t add the bread croutons) and is one of my favorite comfort food dishes to enjoy in any season. It’s light with the fresh and slightly sweet flavor of the orange carrots, but also has lots of boldness from a great combination of sauteed onions, garlic, and warm cumin. Similar to my Carrot Ginger Soup, this simple and vegan carrot soup is so rich and creamy that each spoonful is like a perfect hug. The silky consistency is achieved by blending the cooked carrots into a thick puree, so there’s no need for any dairy or plant-based dairy substitutes. I prefer to make this vibrant soup with fresh carrots in one pot on the stovetop. This method is very easy and takes only about 30 minutes! However, it can also easily be made in an instant pot. See recipe card notes below for complete steps. Step-by-Step Guide How to make Creamy Carrot Soup Cooking Aromatics and Carrots 1. Firstly, heat 1 tablespoon sunflower or olive oil in a large thick-bottomed pan. Add ½ cup chopped onions and ½ teaspoon chopped garlic. 2. Sauté on a low to medium-low heat until the onions soften. 3. Add 2.25 cups chopped carrots and 2 tablespoons chopped celery. I have used orange carrots. But you can also use red carrots. 4. Sprinkle in ½ teaspoon cumin seeds and ½ teaspoon salt or according to taste. 5. Mix well as you continue cooking. 6. Pour in 2.5 cups Vegetable Stock or water. The addition of vegetable stock will make it more flavorful. I have used homemade vegetable stock in the recipe. 7. Mix and stir again. 8. Keep the heat to medium-low so that the stock stays at a gentle simmer. Cover the pot with a lid and cook until the carrots become tender, stirring occasionally. 9. If the stock or water seems to be cooking off too quickly, add a splash more of the liquid. You might need up to ¼ or ½ cup of extra hot water or hot vegetable stock added. 10. Check a few pieces of carrots with a fork or knife. The fork or knife should be able to easily slide through the carrots. 11. After the carrots are cooked, turn off the heat. There will be some liquid in the mixture which is needed to blend the soup. Let the carrots cool a bit. Blending Carrots 12. Add the entire mixture with the liquids to a blender or grinder. You can even use an immersion blender to blend the carrots. 13. Blend to a smooth puree. While blending, add ¼ to ½ cup water or stock (at room temperature) depending on the thickness you prefer in the soup. 14. Transfer the puree back to the cooking pot. Making Carrot Soup 15. Turn the heat on to medium-low and bring the carrot soup to a simmer. Again, if it looks a bit too thick you can add a splash or two more of your preferred liquid – water or vegetable stock. 16. Once the soup becomes hot, season with ¼ to ½ teaspoon freshly crushed black pepper and 1 to 2 teaspoons of chopped parsley. Mix well and turn off the heat. 17. An optional ingredient you can add at this point is ¼ teaspoon lemon juice. This adds a lovely slightly sour taste to the soup. 18. Serve the creamy carrot soup in bowls or mugs. Garnish with more freshly chopped parsley and/or bread croutons. To make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). Then chop into cubes and use immediately, or transfer to a sealed container and keep at room temperature for a day or so. FAQs Can carrot soup be made with water instead of vegetable stock? The vegetable stock – homemade stock in particular – adds wonderful flavor to the soup. However, you certainly can use plain water for this recipe if you prefer. What other ways can I garnish carrot soup? Instead of parsley you can garnish with chopped cilantro (coriander) or fresh basil. How long will homemade carrot soup keep well? Store cooled soup in an airtight container and keep in the fridge for up to a day

Carrot Soup

This carrot soup is a creamy, thick and flavorful soup you’ll want to make again and again. This easy one-pot recipe is vegan, and is easy to customize to your tastes. Try my foolproof carrot soup recipe with step-by-step photos and video for a healthy, hearty dish that’s ready in just 30 minutes.

carrot soup served in two cream ceramic bowls on a black round board. topped with croutons and parsley.

About This Carrot Soup

Soup recipes are excellent for making comforting, filling and flavorful dishes with seasonal veggies. Many are easy to prepare by just adding ingredients to a large pot and simmering. They can be customized or elevated however you like – and are often simple to make vegetarian, dairy-free, and gluten-free.

This one-pot easy carrot soup recipe is naturally vegan and GF-friendly (if you don’t add the bread croutons) and is one of my favorite comfort food dishes to enjoy in any season. It’s light with the fresh and slightly sweet flavor of the orange carrots, but also has lots of boldness from a great combination of sauteed onions, garlic, and warm cumin.

Similar to my Carrot Ginger Soup, this simple and vegan carrot soup is so rich and creamy that each spoonful is like a perfect hug. The silky consistency is achieved by blending the cooked carrots into a thick puree, so there’s no need for any dairy or plant-based dairy substitutes.

I prefer to make this vibrant soup with fresh carrots in one pot on the stovetop. This method is very easy and takes only about 30 minutes! However, it can also easily be made in an instant pot. See recipe card notes below for complete steps.

carrot soup served in bowls

Step-by-Step Guide

How to make Creamy Carrot Soup

Cooking Aromatics and Carrots

1. Firstly, heat 1 tablespoon sunflower or olive oil in a large thick-bottomed pan. Add ½ cup chopped onions and ½ teaspoon chopped garlic.

adding onions and garlic to hot oil in a pot

2. Sauté on a low to medium-low heat until the onions soften.

sautéing onions and garlic

3. Add 2.25 cups chopped carrots and 2 tablespoons chopped celery. I have used orange carrots. But you can also use red carrots.

added chopped carrots and celery

4. Sprinkle in ½ teaspoon cumin seeds and ½ teaspoon salt or according to taste.

added cumin seeds and salt

5. Mix well as you continue cooking.

mixing everything

6. Pour in 2.5 cups Vegetable Stock or water. The addition of vegetable stock will make it more flavorful. I have used homemade vegetable stock in the recipe.

pouring vegetable stock

7. Mix and stir again.

stirring all the contents of the carrot soup

8. Keep the heat to medium-low so that the stock stays at a gentle simmer. Cover the pot with a lid and cook until the carrots become tender, stirring occasionally.

pot covered with lid and carrot soup mixture being simmered

9. If the stock or water seems to be cooking off too quickly, add a splash more of the liquid. You might need up to ¼ or ½ cup of extra hot water or hot vegetable stock added.

checking carrot soup mixture while simmering

10. Check a few pieces of carrots with a fork or knife. The fork or knife should be able to easily slide through the carrots.

testing doneness of a cooked carrot cube

11. After the carrots are cooked, turn off the heat. There will be some liquid in the mixture which is needed to blend the soup. Let the carrots cool a bit.

carrot soup mixture with some liquids in it

Blending Carrots

12. Add the entire mixture with the liquids to a blender or grinder. You can even use an immersion blender to blend the carrots.

entire carrot soup mixture added in a blender

13. Blend to a smooth puree. While blending, add ¼ to ½ cup water or stock (at room temperature) depending on the thickness you prefer in the soup.

blended to a smooth puree

14. Transfer the puree back to the cooking pot.

poured blended carrot soup puree in the pan or pot

Making Carrot Soup

15. Turn the heat on to medium-low and bring the carrot soup to a simmer. Again, if it looks a bit too thick you can add a splash or two more of your preferred liquid – water or vegetable stock.

simmering carrot soup on stove-top till it becomes hot

16. Once the soup becomes hot, season with ¼ to ½ teaspoon freshly crushed black pepper and 1 to 2 teaspoons of chopped parsley. Mix well and turn off the heat.

added crushed black pepper and chopped parsley

17. An optional ingredient you can add at this point is ¼ teaspoon lemon juice. This adds a lovely slightly sour taste to the soup.

adding lemon juice to juice

18. Serve the creamy carrot soup in bowls or mugs. Garnish with more freshly chopped parsley and/or bread croutons.

To make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). Then chop into cubes and use immediately, or transfer to a sealed container and keep at room temperature for a day or so.

carrot soup served in bowls

FAQs

Can carrot soup be made with water instead of vegetable stock?

The vegetable stock – homemade stock in particular – adds wonderful flavor to the soup. However, you certainly can use plain water for this recipe if you prefer.

What other ways can I garnish carrot soup?

Instead of parsley you can garnish with chopped cilantro (coriander) or fresh basil.

How long will homemade carrot soup keep well?

Store cooled soup in an airtight container and keep in the fridge for up to a day. Reheat in the microwave or on the stovetop. If the soup thickens up too much, add a bit of water as you reheat.

What type of carrots I can use?

You can use any carrot variety like red carrots or orange carrots. Just ensure to buy the carrots that are fresh, tender and juicy. They should not be hard, dense or fibrous.

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