Vegan Carrot Soup Recipe -
Vegan Carrot Soup Recipe
  • READY IN 30 mins

Vegan Carrot Soup

Recipe by  

"Delicious carrot soup with a hint of curry!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
  2. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
  3. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2004

Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup.

Most Helpful Critical Review
Oct 19, 2007

This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced, but it fit just right. I recommend following it with a small green salad, as the soup left a starchy sensation in my mouth. If you use fresh ingrediants, and follow the recipe, you will be pleased with this sublty flavored and filling dish.


38 Ratings

Feb 27, 2007

this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like reds or something, but russets? i can't imagine using more than one. instead of broth i just use water, and enough water to cover all the vegetables (thus making a broth) and when everything is tender, then puree. i have had a couple variations, using ginger, adding cinnamon, incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family.

Oct 21, 2007

This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!!

Mar 04, 2009

Excellent soup! I did it with water instead of vegetable stock and added a little more curry and ginger, and used just one large potato. Thanks for the recipe!

Sep 08, 2009

After reading the suggestions from other reviewers, I used only 1 large potato, and I doubled the veggie broth. The carrots took a lot longer to get tender too, but that's a judgment call. The results? Absolutely delicious! It's a bit spicy - I don't know if it's the ginger or the curry - but in a good way. Delicious vegan meal with some nice home style bread!

Apr 24, 2008

It looks like baby food but it is delicious and easy to make. The second time I made it, I added an additional 2 cups of water so that it has a thinner quality that is more like a soup and less like pureed carrots.

Dec 17, 2007

I used sweet potatoes and no ginger. Tastes heavenly!


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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