Veggie Inspired

healthy plant based recipes for the whole family

Vegan Carrot Soup (dairy free, gluten free)

33 Comments

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Print Recipe Jump to Recipe

Vegan Carrot Soup – a light and delicate, garden fresh soup that’s perfect for spring and summer.

Vegan Carrot Soup in a white bowl topped with a sprig of parsley and dotted with drops of balsamic vinegar.

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.

Vegan Carrot Soup in a white bowl in front of a pot of carrot soup with a metal soup ladle in it. Three metal spoons lie to the left of the bowl.

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.

Ladle scooping out Vegan Carrot Soup from a metal pot.

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 in a white bowl stacked in another empty white bowl. Fresh sprig of parsley on top.

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!

5 from 6 votes
Print
Vegan Carrot Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Vegan Carrot Soup - a light and delicate, garden fresh soup that's perfect for spring and summer.
Course: Appetizer, Soup
Cuisine: dairy free, egg free, gluten free, soy free, sugar free, vegan
Keyword: carrot soup vegan, creamy carrot soup, healthy carrot recipes
Servings: 4 servings
Calories: 44 kcal
Author: Jenn S.
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with a drizzle of balsamic, if using.
Recipe Notes

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.

 

 

Nutrition Facts
Vegan Carrot Soup
Amount Per Serving
Calories 44
% Daily Value*
Sodium 511mg 21%
Potassium 293mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 1g 2%
Vitamin A 203%
Vitamin C 139%
Calcium 4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.


You might also like:

Velvety Green Vegetable Soup

Roasted Carrot White Bean Spread

Spicy Summer Corn Soup

Check out more Healthy Soup Recipes.

 

 

 

 

Comments

  1. Tasha says

    I 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!

    Reply

    • Jenn S. says

      HaHa! 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!

      Reply

  5. The Vegan 8 says

    I 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!

    Reply

  8. PJ says

    This soup looks delish! I can’t wait to try it. I love soup and I love healthy eating. Thanks so much for this recipe.

    Reply

  9. Hauke Fox says

    Woah!! 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 🙂

    Reply

    • Jenn S. says

      I love a little texture in my foods, so yeah, those crispy chickpeas would be great on there! Thanks, Mel!

      Reply

    • Jenn S. says

      Very simple! I’ve been doubling the recipe lately because I love it so much. Thanks, Becky!

      Reply

  14. choclette says

    Hehehe, 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.

    Reply

    • Jenn S. says

      Yay 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!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

Read more...

Let’s Stay Connected!

AMAZON AFFILIATE DISCLOSURE

Jenn Sebestyen/Veggie Inspired is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT NOTICE

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content.