Vegan Creamy Carrot Soup

Vegan Creamy Carrot Soup

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-5 1x
  • Category: Soup, Entree, Main Dish, Side Dish
  • Method: Stove-top
  • Cuisine: Vegan, Gluten Free


Get your daily dose of vitamin A with a bowl of this vegan creamy carrot soup loaded with warming winter flavors like cinnamon, nutmeg, and ginger.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 1/2 lbs carrots, peeled and sliced in 1/3″ coins
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 1 quart vegetable broth
  • 34 cloves garlic, minced
  • 1 inch peeled ginger root, grated (or 1/2 teaspoon dried ginger)
  • 1 (13.5 oz) can full fat coconut milk
  • Salt and Ground Black Pepper to taste


  1. In a large stock pot, add the olive oil and onion. Saute for 3-5 minutes or until onion is tender and translucent.
  2. Stir in the carrots, garam masala, and turmeric. Cook another 3-5 minutes.
  3. Stir in the broth, garlic, and ginger. Bring to a simmer and cover. Cook for 18-20 minutes or until carrots slices are fork tender.
  4. Transfer to a blender (or use an immersion blender) to puree until smooth. Return to the pot and stir in the coconut milk, salt, and pepper. Bring to a simmer for another 1-2 minutes then turn off the heat and serve.


Recipe adapted from this garam masala carrot soup recipe from A Beautiful Plate.