Vegan Roasted Carrot Soup

A delicious Vegan Roasted Carrot Soup made with roasted carrots and blended with vegetable stock into a creamy soup. Try this easy recipe!

Alright, darlings, gather ’round because I’ve got the perfect soup recipe for you! This vegan roasted carrot soup is like a warm hug on a chilly day, and let me tell you, it’s positively divine.

Now, picture this: sweet, caramelized carrots, roasted to perfection with just a hint of olive oil, and then simmered together with sautéed shallots and garlic until they’re bursting with flavor. Add in a touch of cumin, coriander, and turmeric for that extra zing, and you’ve got yourself a bowl of pure comfort.

And here’s the best part: this soup is not only delicious but also super healthy! Carrots are packed with vitamins and antioxidants that are good for growing bodies, and with all those vibrant colors, it’s like a rainbow on your plate.

Now, I know what you’re thinking, “I don’t like vegetables!” But trust me, with this soup, you won’t even know you’re eating your veggies. It’s creamy, dreamy, and oh-so-satisfying, perfect for even the pickiest of eaters.

So, next time you’re looking for a cozy meal that’ll warm you up from the inside out, whip up a batch of this vegan roasted carrot soup. It’s comfort food at its finest, and I guarantee the whole family will be asking for seconds!

Vegan Roasted Carrot Soup Ingredients

Alright, let’s dive into the ingredients to make this delicious Vegan Roasted Carrot Soup recipe. You will need:

Carrots: these are the star ingredient of this soup, providing a sweet and earthy flavor profile. They also contribute to the vibrant orange color of the soup. Rich in vitamins, minerals, and antioxidants, carrots add nutritional value to the dish. You can easily use carrots that are a little over their prime.

Shallots: they offer a milder and sweeter flavor compared to onions, enhancing the overall taste of the soup. They also provide aromatic complexity, complementing the sweetness of the roasted carrots.

Garlic: it adds depth and complexity to the soup with its pungent and savory flavor. It balances the sweetness of the carrots and shallots while infusing the soup with its distinctive aroma.

Olive Oil: it is used to coat the carrots, shallots, and garlic before roasting. It helps to caramelize the vegetables, enhancing their natural sweetness and adding richness to the soup. Additionally, olive oil provides healthy fats that contribute to the creamy texture of the soup.

Salt and Pepper: these are essential for seasoning the soup and bringing out the flavors of the ingredients. They add depth and balance to the dish, ensuring that it is well-seasoned and flavorful.

Cumin: lends a warm and earthy flavor to the soup, complementing the sweetness of the carrots and adding complexity to the overall taste profile. It also pairs well with the other spices used in the recipe.

Coriander Powder: adds a citrusy and slightly floral note to the soup, enhancing its aroma and flavor. 

Turmeric: it not only provides a vibrant yellow color to the soup but also offers subtle warmth and earthiness. It adds depth to the flavor profile and provides potential health benefits due to its anti-inflammatory properties.

Vegetable Stock: it serves as the liquid base of the soup, adding moisture and depth of flavor. It enhances the savory notes of the dish while providing a rich and satisfying broth.

Optionally, you can also use some vegan sour cream and fresh herbs as a topping before serving to balance the sweetness of the roasted carrots.

How to make Vegan Roasted Carrot Soup

Now that you have gathered your ingredients, let’s dive straight into the recipe instructions.

Preheat the oven and prepare the carrots:
Start the recipe by preheating your oven to 200°C / 390°F and line a baking tray with parchment paper. Preheating ensures that the oven reaches the desired temperature before you start cooking, which helps the carrots cook evenly.

Peel the carrots and cut them into uniform chunks, approximately 2 cm / 1 inch in size. Cutting the carrots into similar-sized pieces ensures that they cook at the same rate, resulting in evenly roasted carrots.

Roast the carrots:
Place the prepared carrots on the lined baking tray. Drizzle them with olive oil, season with salt and pepper, and toss gently to coat the carrots evenly with the oil and seasonings. Use your hands or a spatula to ensure that the carrots are well-coated.

Arrange the carrots in a single layer on the baking tray, making sure they are not overcrowded. This allows the heat to circulate evenly around each carrot, promoting even cooking and caramelization.

Place the baking tray in the preheated oven and roast the carrots for about 20-25 minutes or until they are fork-tender and lightly charred. Keep an eye on the carrots towards the end of the cooking time to prevent them from burning.

Prepare the soup base:
While the carrots are roasting, heat a tablespoon of olive oil in a pot over medium heat. Using the same pot that you will use to make the soup saves time and reduces the number of dishes to wash.
Add the sliced shallots to the pot and sauté them until they are softened and translucent. Stirring occasionally helps to prevent the shallots from sticking to the bottom of the pot and ensures even cooking.

Once the shallots are cooked, add the minced garlic to the pot and sauté for another minute until fragrant.

Carefully transfer the roasted carrots from the baking tray to the pot with the shallots and garlic. Use a spatula to scrape any caramelized bits from the baking tray into the pot, as they add flavor to the soup.

Season and simmer the soup:
Season the carrot mixture in the pot with ground cumin, coriander powder, and turmeric. Stir the spices into the mixture until they are evenly distributed, coating the carrots and shallots.

Pour in the vegetable stock, ensuring that it covers the carrots and shallots, then bring the soup to a simmer over medium heat. Once it reaches a simmer, reduce the heat to low to maintain a gentle simmer.

Blend the soup:
Once the carrots are tender and the flavors have melded, remove the soup from the heat. Use a stick blender to blend the soup until smooth and creamy. Blending the soup directly in the pot saves time and reduces cleanup. Alternatively, place the soup in your high-speed blender and blend away.

Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste preferences. If the soup is too thick, you can thin it out with a splash of water or additional vegetable stock until you reach your desired consistency.

Serving suggestions

To serve the soup, ladle it while hot into serving bowls. Garnish each bowl with a dollop of vegan sour cream for added creaminess and tanginess. You can also garnish with fresh herbs, such as parsley or chives, for added flavor and visual appeal.

Serve the vegan roasted carrot soup immediately while it is still hot. Enjoy it as a comforting and nutritious meal on its own or paired with crusty bread or a side salad for a complete and satisfying dish.

Hot a fulfilling meal, pair the soup with a classic grilled cheese sandwich for a comforting and satisfying meal. The gooey cheese and crispy bread complement the creamy texture of the soup.

Storage tips

Here are some storage tips to keep your vegan roasted carrot soup fresh and flavorful:

Refrigeration:
Allow the soup to cool completely before storing. Transfer the cooled soup to an airtight container or airtight soup storage bags. Place the container in the refrigerator and store it for up to 3-4 days.

Freezing:
If you want to store the soup for a longer period, consider freezing it. Once the soup has cooled, ladle it into freezer-safe containers, leaving some space at the top to allow for expansion. Alternatively, you can pour the soup into resealable freezer bags, remove excess air, and lay them flat in the freezer for space-efficient storage. Frozen carrot soup can typically last for up to 3 months in the freezer.

Thawing:
When ready to enjoy, transfer the frozen soup to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw the soup more quickly by placing the sealed container in a bowl of cold water. Once thawed, reheat the soup using your preferred method.

Reheating:
Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave using a microwave-safe dish, stirring halfway through the heating process to ensure even warming.

After reheating, you may notice that the soup has thickened slightly. If desired, you can adjust the consistency by adding a splash of vegetable broth or water until reaching the desired thickness.

By following these storage tips, you can preserve the quality and flavor of your roasted carrot soup for future enjoyment. 

More similar recipes:

Vegan Barley and Lentil Soup

Vegan Italian Pastina Soup

Vegan Chickpea and Rice Soup

Vegan Risotto Primavera

This recipe is sponsored by Hofer Slovenija.