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

Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from winter to spring!

The best part? It’s made in 1 pot with just 10 ingredients you may have around right now. Let us show you how it’s done!

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

How to Make Carrot Soup

Like any good soup (okay, there are some exceptions!), this creamy carrot soup starts 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 flavor, and red pepper flakes for a touch of heat. We kept the seasonings subtle to let the carrots really shine!

Pouring coconut milk into a pot of soup

Then it’s time to make this soup CREAMY! Coconut milk provides richness and enough liquid to blend into a thick yet velvety smooth texture.

Ladle in a pot of creamy carrot soup

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

Creamy
Savory
Subtly spicy
Naturally sweet
Warming
& SO delicious!

We love it topped with crispy chickpeas and croutons or served with toasted whole grain or gluten-free bread. It also pairs well with our Garlicky Sautéed Greens, Crispy Baked Pesto Tofu, or Lemon & Herb Roasted Chicken Thighs.

More Easy Carrot Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

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

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 (Servings)

Course Side, Soup

Cuisine Gluten-Free (optional), Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 1 Tbsp olive oil (if oil-free, sub water and add more as needed)
  • 2 pounds carrots, peeled and cut into 1/2-inch pieces (2 pounds carrots yield ~ 6 cups)
  • 1 medium onion, diced (1 medium onion yields ~2 cups or 320 g)
  • 3 stalks celery, cut into 1/2-inch pieces (3 stalks yield ~1 ½ cups or 150 g)
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes (plus more to taste)
  • 3 cups vegetable broth (or store-bought)
  • 1 (14-oz.) can full-fat coconut milk (or sub light coconut milk for less richness)
  • Heat the olive oil in a large pot over medium heat. Once hot, add the carrots, onion, and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and the carrots are starting to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme, and red pepper flakes. Cook for another 1-2 minutes, until fragrant.

  • Add the broth and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the carrots are super tender.

  • Turn off the heat and stir in the coconut milk.

  • Using an immersion blender, blend the soup until super smooth. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender.
  • Season to taste with more salt and/or red pepper flakes. Serve warm with crusty bread and/or crispy chickpeas (both optional)!

  • Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 serving Calories: 219 Carbohydrates: 20.8 g Protein: 2.7 g Fat: 14.3 g Saturated Fat: 11.1 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g 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





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