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Vegan Carrot Soup – a light and delicate, garden fresh soup that’s perfect for spring and summer.
Soup in the summer? Yes, of course!
You know me, I eat soup all year long. And you should too!
It’s a easy way to get a lot of nutrients (we’ll talk about those in a minute). And it’s super easy – basically just dump the ingredients in a pot and simmer.
However, the textures and flavors of summer soups are definitely different than those I usually enjoy in the winter, like my Lentil Rice Soup, and Stuffed Pepper Soup.
Summer soups are lighter, fresher and more delicate. I think you will LOVE this Vegan Carrot Soup, either as a light lunch or as a starter for dinner.
Packed with Nutrition
Carrots are easily found all year round, so this soup could be enjoyed at anytime, but if you can find locally grown carrots in the summer, they will be fresher and more flavorful.
Any carrots you can get your hands on will be incredibly high in vitamin A. You’ll also find vitamin K, fiber, potassium, vitamin C, B vitamins, folate, vitamin E…and the list goes on…in these slender orange beauties.
In addition to the carrots in this dairy free soup, you’ll also find red bell peppers, parsley, garlic, and onion – all with their own amazing health benefits.
Quick and Easy
I realize no one wants to be standing over a hot stove in the summer months, so I’ve got good news for you! This Vegan Carrot Soup takes only 30 minutes and the majority of that time is hands off! And with only 6 ingredients, prep time is minimal.
You can bulk it up if you wish with some croutons or crunchy roasted chickpeas or even add some orzo. I LOVE it topped with roasted broccoli. Use less vegetable broth to make it thicker and it would even work great as a sauce for pasta.
Vegan Carrot Soup
If you’re eating this as a meal, it will feed about 3-4. As part of a larger meal, it will feed about 6.
I hope you’ll try this delicate summer soup. When you do, please come back here and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag me @veggie_inspired #veggieinspired so I’m sure to see it.
Enjoy!
- 1 onion (diced)
- 2 garlic cloves (minced)
- 3 carrots (chopped)
- 2 red peppers (chopped)
- 1/4 cup parsley (chopped)
- 2 1/2 cups vegetable broth
- salt/pepper to taste
- splash of balsamic vinegar for serving (optional)
- In a medium pot, heat 1-2 tbsp of water (or broth) and add the onion and garlic. Sauté for 4-5 minutes until softened.
- Add the carrots, peppers, parsley, vegetable broth and salt/pepper. Bring to a boil, then turn the heat down to medium low, and simmer for about 20 minutes*, until the carrots are soft.
- Using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender, purée and return to the pot. A blender will make a smoother soup than the immersion blender, but I prefer the little bits of texture that remain.
- Serve hot with a drizzle of balsamic, if using.
The smaller you chop your vegetables, the less time it will take for them to cook through. I still suggest letting the soup simmer for at least 20 minutes to let the flavors blend. However, if your vegetables are cut larger, you may need to let them simmer even longer. Check for tenderness at 20 minutes and cook longer if needed.
You might also like:
Roasted Carrot White Bean Spread
Check out more Healthy Soup Recipes.
Tasha says
09/05/2017 at 2:33 pmI am a terrible cook but for some reason this came out perfectly! I know what I’ll be eating the next few months! Thanks for the great recipe!
Jenn S. says
09/05/2017 at 2:51 pmHaHa! I love this comment. So glad to hear you loved it. Maybe you’re a better cook than you’re giving yourself credit for. 🙂 Enjoy!
Tohar says
07/13/2017 at 4:01 pmThank you!
Jenn S. says
07/13/2017 at 4:07 pmYou are welcome! Glad you liked it! 🙂
Vegan Heaven says
06/18/2016 at 1:49 pmSoup in the summer is totally okay! 🙂 It has been raining here for weeks, so your carrot soup would be perfect!
Jenn S. says
06/19/2016 at 8:28 amTotally! I’m glad you agree. 🙂 Thanks, Sina!
Alisa Fleming says
06/17/2016 at 11:15 amOoh, I’ve never added red pepper to carrot soup – I bet that just really amps up the flavor and sweetness – mmm!
Jenn S. says
06/19/2016 at 8:27 amIt’s a really great combo! Thanks, Alisa!
The Vegan 8 says
06/17/2016 at 11:00 amI LOVE soups so much and this one looks so good Jenn! Carrots are one of my favorite veggies and pureeed into a soup with red bell peppers just sounds like heaven. The color is just gorgeous too!
Jenn S. says
06/19/2016 at 8:26 amThanks, Brandi!
Nayna Kanabar says
06/16/2016 at 4:53 pmThe vegan carrot soup looks great I love the natural colour of it. Perfect for lunch with some lovely crusty bread.
Jenn S. says
06/17/2016 at 8:08 amThank you, Nayna! And a side of crusty bread is never a bad choice! 🙂
Sophia | Veggies Don't Bite says
06/16/2016 at 3:28 pmWhat a fun take on soup! Summer is definitely not normal soup season for us but throwing in something light and fresh like this sounds delicious.
Jenn S. says
06/17/2016 at 8:07 amThanks, Sophia!
PJ says
06/16/2016 at 9:43 amThis soup looks delish! I can’t wait to try it. I love soup and I love healthy eating. Thanks so much for this recipe.
Jenn S. says
06/16/2016 at 10:05 amThanks, PJ. I hope you love it!
Hauke Fox says
06/16/2016 at 7:23 amWoah!! This soup looks like the perfect appetizer. Plus it’s quick and straight forward to make. I recently started buying more carrots and got “under pressure” using them up. I’ll give this one a try 🙂
Jenn S. says
06/16/2016 at 10:04 amThanks, Hauke! It’s perfect as a starter and, yes, very easy! I hope you love it!
Kate Ford says
06/16/2016 at 5:19 amThis looks wonderful – so quick and easy, but really tasty. Love the addition of peppers and they make the colour really deep too.
Jenn S. says
06/16/2016 at 5:31 amThank you, Kate! I love how the color turned out too! We eat with our eyes first. 🙂
Mel | avirtualvegan.com says
06/15/2016 at 11:40 pmWhat a lovely looking soup! I love the idea of topping it with crispy roasted chickpeas and yes, I eat soup all year round too.
Jenn S. says
06/16/2016 at 5:30 amI love a little texture in my foods, so yeah, those crispy chickpeas would be great on there! Thanks, Mel!
Becky Striepe says
06/15/2016 at 3:15 pmThis looks so simple and satisfying!
Jenn S. says
06/15/2016 at 4:56 pmVery simple! I’ve been doubling the recipe lately because I love it so much. Thanks, Becky!
Aimee / Wallflower Kitchen says
06/15/2016 at 1:24 pmOne of my favourite flavour soups! Love that you added red pepper – bet the flavour is amazing! And that colour <3
Jenn S. says
06/15/2016 at 4:54 pmThank you, Aimee! It did turn out to be such a pretty color!
choclette says
06/15/2016 at 10:48 amHehehe, I read this as carrot cake and got a bit of a shock when I saw the pictures. I’m with you, soup all year long. Love it and your carrot soup sounds delicious.
Linda says
06/15/2016 at 9:46 amI’d totally eat this chilled, the perfect summer soup. Thanks, Jenn!
Jenn S. says
06/15/2016 at 10:47 amYes, this would be perfect chilled too! Thanks, Linda!
Strength and Sunshine says
06/14/2016 at 6:21 amThere’s never a bad time to have carrots in any form! Or orange…it’s good for getting a natural tan when you go in the sun after consuming!
Jenn S. says
06/14/2016 at 8:17 amI agree! They are so good! Thanks, Rebecca!
Vivian | stayaliveandcooking says
06/14/2016 at 4:20 amFirst of all, I completely agree with soup in the summer. It’ll always be good! However, I have made so many different soups but have yet to try carrot soup… Sounds delicious!
Jenn S. says
06/14/2016 at 8:16 amYay for soup all year long! You’ll have to try it, Vivian and report back! It’s so naturally sweet and delicate. Just perfect for warmer temps. Thanks!