Vegan Creamy Carrot Soup

5 from 2 reviews

Lately I have really been craving carrots. I don't know if that means I am deficient in something or what, but I have been adding them to all of my recipes. They are currently in season so eating a lot of them this time of year certainly is not a bad thing. This vegan creamy carrot soup is a delicious way to eat carrots.

This recipe is vegan, gluten free and nut free. The dairy free creaminess comes courtesy of coconut milk. If you are worried about the recipe tasting like coconuts - don't be. All of the spices and aromatics cover up the taste of coconut perfectly. Coconut milk also adds lots of healthy fats to this recipe. Carrots pack this recipe full of vitamin A which will make your skin glow. Rosemary adds the best seasonal flavor to this soup.

This vegan creamy carrot soup is a very easy and healthy recipe. All you have to do is add all of your ingredients to a pan and roast. Then you blend up all of your soup ingredients in a blender and you have your dinner ready. This makes for minimal cleanup. This recipe would also be a great vegan holiday recipe.

I hope you try this vegan creamy carrot soup, it is a delicious soup recipe. If you do try this recipe, please leave me a rating and review on this blog post. Also, tag me on Instagram so I can repost you.

How to store this recipe:

This soup can be stored in your fridge in a covered container for up to 4 days. Simply reheat the leftovers on your stove or in your microwave.

More soup recipes to try:




This makes 2-3 servings of soup

  • 6 medium carrots - cut into 1/2 inch thick diagonal slices
  • 1 onion - peeled, and cut in half with ends cut off
  • 1 bulb garlic - top cut off
  • 1 cup coconut milk (from a can)
  • 1 cup vegetable broth
  • ~2 tbsp fresh rosemary leaves (from 2 sprigs Rosemary) - could sub 1 tbsp dried
  • juice from 1/2 lemon
  • 1 tbsp miso paste (can sub 1/2 tbsp soy sauce, miso is prefered)
  • 1 tsp salt (adjust to your preference)
  • 1 tsp black pepper
  • 1 tsp italian seasoning blend
  • 1/2 tsp paprika


  1. Preheat oven to 400 degrees farenheight.
  2. Add carrots, onion and garlic to a lined baking dish. Lightly coat carrots in oil and salt and pepper. Roast for 45-50 minutes or until carrots are tender. I removed my garlic after 40 minutes.
  3. Removed garlic from bulb and add it to a blender along with all of the other ingredients. Blend until smooth.
  4. Divide out soup and serve with your favorite toppings and sides.