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 (Lentil Rice Soup, 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.
- 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.
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