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.

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

1. Vegan Chicken Noodle Soup
2. Vegan Celery Soup
3. Thai Sweet Potato Soup
4. Thai Butternut Squash Soup
5. Vegan Lentil Soup
6. Vegan Broccoli Soup

Did you make this recipe? Be sure to leave a comment and rating below!