• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soups, Stews, and Chilis

    Vegan Carrot Soup

    Published: Jun 14, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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

    Jump to Recipe Print Recipe
    recipe image for Pinterest

    This Vegan Carrot Soup is 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 the winter soups I enjoy, 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.

    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.

    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.

    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.

    More vegan carrot recipes

    • Roasted Carrot Navy Bean Hummus
    • Carrot Pineapple Salad
    • Oven Roasted Rainbow Carrots
    • Vegan Carrot Muffins
    • Carrot Cake Pancakes
    • Vegan Carrot Cake

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    White bowl of orange carrot soup garnished with a sprig of parsley.

    Vegan Carrot Soup

    This Vegan Carrot Soup is a light and delicate, garden fresh soup that's perfect for spring and summer.
    5 from 11 votes
    Print Rate
    Course: Soups, Stews, and Chilis
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 44kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 sweet onion diced
    • 2 cloves garlic minced
    • 3 carrots peeled and chopped
    • 2 red peppers seeded and chopped
    • ¼ cup parsley chopped
    • 2 ½ cups low-sodium vegetable broth
    • salt/pepper to taste
    • splash balsamic vinegar for serving, optional

    Instructions

    • In a medium pot, heat 1-2 tablespoon(s) of water (or broth) and add the onion and garlic. Sauté for 4 to 5 minutes, until soft and translucent.
    • 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 the soup 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.

    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

    Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 511mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10150IU | Vitamin C: 114.7mg | Calcium: 40mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    « Smoky Millet Pinto Bean Patties
    Cucumber Bites »
    1.1K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. lorna camp says

      June 17, 2022 at 1:22 pm

      Best carrot soup I’ve ever made . Thank you 😊
      East , quick & healthy . What’s not to love ?!5 stars

      Reply
      • Jenn Sebestyen says

        June 17, 2022 at 3:42 pm

        Thank you, Lorna. I’m so happy to hear that!

        Reply
    2. Ginger says

      February 16, 2021 at 10:48 pm

      This was great! I’m not much of a cook, but this was easy, and surprisingly filling. I also added some red pepper flakes for an extra kick of spicy! The smaller you cut the veggies the shorter the cooking time. Thanks for sharing and making our dinner night complete!5 stars

      Reply
      • Jenn Sebestyen says

        February 17, 2021 at 8:46 am

        I’m so happy you loved it, Ginger! Adding some red pepper flakes sounds like a great idea! Thank you for your feedback!

        Reply
    3. Lyn says

      September 10, 2020 at 10:34 am

      Good soup. I didn’t have all the ingredients so used what I hade it was still delicious.

      Reply
      • Jenn Sebestyen says

        September 10, 2020 at 11:50 am

        I’m so glad it worked out and you enjoyed it. Thank you, Lyn!

        Reply
    4. Rebecca Kimmons says

      November 04, 2019 at 11:16 pm

      It’s November, and I happen to have an abundance of carrots. More carrots than one normally has on hand. What to do? Carrot soup! So I started this soup at, like, 5:30 p.m., but I’m working in an unfamiliar kitchen, one that is not well designed in the first place, and not ideally equipped. So at 8:30 p.m. I was finally delivering the soup, served with olive bread. It is very good. I’m thinking maybe a little ginger in it would be good, or maybe a dollop of lemon juice? My three hungry companions said they like it very much. Good thing. I doubled the recipe. 🙂

      BTW, the stars won’t stay lighted, so the five-star rating I would give it doesn’t seem to be sticking.5 stars

      Reply
      • Jenn Sebestyen says

        November 04, 2019 at 11:20 pm

        Thank you so much, Rebecca! Glad everyone is enjoying the soup. I think ginger would be a great addition. Thanks for letting me know about the stars…I will look into that!

        Reply
    5. Tasha says

      September 05, 2017 at 2:33 pm

      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!5 stars

      Reply
      • Jenn S. says

        September 05, 2017 at 2:51 pm

        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
    6. Tohar says

      July 13, 2017 at 4:01 pm

      Thank you!5 stars

      Reply
      • Jenn S. says

        July 13, 2017 at 4:07 pm

        You are welcome! Glad you liked it! 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is 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.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Breakfast & Brunch

    • Vegan Shakshuka
    • No-Bake Peanut Butter Oatmeal Bars
    • Pineapple Spinach Smoothie
    • Vegan Avocado Toast

    Top Rated

    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies
    • Vegan Oatmeal Chocolate Chip Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2022 Veggie Inspired, LLC

    1059 shares