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Creamy Vegan Carrot Soup (Toddler & Kid-Approved)

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By · Published (Updated Aug 30, 2026)
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This vibrant Vegan Carrot Soup is sunshine in a bowl! It's quick and easy to make, naturally sweet, mild in flavor, and blended until irresistibly creamy. It's the kind of veggie-packed recipe that kids happily dive into spoon-first, and parents feel great about serving.

Three bowls of creamy vegan carrot soup with swirls of cream on top, each with a spoon. The bowls are on a white marble surface next to a small white pitcher and a textured white napkin.

This time of year, easy soups are one of my favorite ways to get more vegetables onto the table. My kids may not always get excited about a plate of whole vegetables, but blend those same veggies into a colorful, creamy soup and suddenly everyone wants a bowl!

Carrot soup is always a family favorite because of its bright color and naturally sweet, kid-friendly flavor. Even picky little eaters tend to love it. In fact, the first time I served it to my toddler, she asked, "Mommy, can you please make this every day?" A veggie-packed meal the kids actually request? I'll take that win!\

Carrots, vine tomatoes, garlic, shallot, cashews, a small bowl of salt, water, oil, cream, and honey are arranged on a marble countertop—the perfect ingredients for preparing a vibrant vegan carrot soup.
Chopped onions cooking in olive oil with salt in a large cream-colored pot on a marble countertop, forming the flavorful base for a vegan carrot soup. A small glass bowl of olive oil is visible at the top of the image.
Chopped onions sautéing in a white pot on a marble countertop, with a small glass container of oil nearby—an inviting start to preparing a hearty vegan carrot soup.
Chopped onions and garlic are sautéing in oil in a white pot, creating a flavorful base for vegan carrot soup, while liquid is being poured in, likely for cooking. A small bowl of oil sits nearby on the marble countertop.
Chopped carrots, tomatoes, onions, and garlic cloves are simmering in a large white pot filled with water on a marble countertop, coming together to create a flavorful vegan carrot soup.
A blender filled with a chunky orange and red liquid mixture, including visible pieces of vegetables for a hearty vegan carrot soup, sits on a white countertop ready to be blended.
Bright orange mango smoothie blending in a glass blender on a marble countertop, with visible chunks of mango around the edges—reminiscent of the vibrant color found in vegan carrot soup.

Health Benefits of Carrot Soup

Carrots may be best known for supporting eye health, but they have so much more to offer. They're a great source of fiber and beta-carotene, which the body converts into vitamin A to help support healthy vision, skin, and immune function. That makes them a wonderful vegetable for growing kids and for the adults at the table, too!

The cashews give this soup its rich, creamy texture while also adding plant-based protein and healthy fats. Have extra carrots in the fridge? Use them to make my viral carrot ribbon salad next!

Three white bowls filled with creamy vegan carrot soup sit on a marble surface, each with a metal spoon. A white napkin is partially visible in the lower right corner.

How to Make Vegan Soups Creamy

If you want a thicker, creamier texture you could add a splash of my Easy Homemade Vegan Heavy Cream. I always have a batch of this in the refrigerator because it's so versatile and I use it all the time! It looks really nice when serving this dish to have a bit of cream drizzled in the soup.

A bowl of creamy orange-colored vegan carrot soup with a swirl of cream on top. A spoon rests in the bowl, and fresh herbs are visible at the bottom of the image.

What to Serve with Vegan Carrot Soup

I love to serve a creamy soup like this one alongside a hearty salad, like my Vegan Fall Harvest Salad. You could top the soup with my Crispy Lentils for a little bit of crunch (and a protein-boost) or dip my Easy Almond Flour Crackers in it.

This carrot soup recipe is vegan, dairy-free, soy-free, gluten-free, refined sugar-free and totally kid-friendly. If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram or Facebook so I can see your creations!

More Kid-Friendly Soup Recipes

All my soup recipes can be found here.

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Three bowls of creamy vegan carrot soup with swirls of cream on top, each with a spoon. The bowls are on a white marble surface next to a small white pitcher and a textured white napkin.

Creamy Vegan Carrot Soup (Kid-Approved)

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  • Author: Elaine Gordon
  • Total Time: 30
  • Yield: 6 1x
  • Diet: Dairy-Free, Gluten-Free, Vegan
Print Recipe

Description

This vibrant Vegan Carrot Soup is sunshine in a bowl! It's quick and easy to make, naturally sweet, mild in flavor, and blended until irresistibly creamy. It's the kind of veggie-packed recipe that kids happily dive into spoon-first-and parents feel great about serving.

Ingredients

Units Scale
  • 2 tablespoons avocado oil
  • 1 large shallot, diced
  • 1.5 teaspoons salt
  • 3 large cloves garlic, minced
  • 5 cups filtered water
  • 1 pound carrots, ends trimmed, peeled, chopped
  • 4 campari tomatoes, chopped
  • ¼ cup raw cashews (see notes for nut-free options)
  • 1 tablespoon maple syrup
  • Garnish with a drizzle of dairy-free heavy cream if desired

Instructions

  1. In a large pot or Dutch oven, add the avocado oil, shallots and salt. Cook over medium heat, stirring often, until the shallots are soft and translucent, about 5 minutes. Add the garlic during the final minute of cooking.
  2. Add the water, carrots, tomatoes, cashews and maple syrup. Cover and bring to a boil. Reduce the heat and simmer until the carrots are soft, about 20 minutes.
  3. Allow the soup to cool slightly. Working in two batches, transfer the soup to a high-speed blender and purée using the soup setting until smooth and creamy. Taste and add more salt if desired. Add more water as needed to reach your desired consistency. Keep in mind that the soup will thicken slightly when stored in the refrigerator.
  4. Ladle the soup into bowls and garnish with a drizzle of homemade vegan heavy cream.
  5. Allow leftovers to cool completely to room temperature before transferring to an airtight container for storage. If freezing, leave 1-inch of space at the top of the container to allow for expansion.

Equipment

Notes

If you are nut-free you can substitute with cooked white beans. 

  • Prep Time: 5
  • Cook Time: 25
  • Category: Soup
  • Method: Blender and Stovetop
  • Cuisine: American

Reader Interactions

Comments

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  1. St says

    Curious why it has to be slivered almonds vs sliced.
    Thanks!

    Reply

    • Elaine Gordon says

      Good question. For flavor and texture. The sliced almonds have almond skin still on them which provides a different flavor and texture then if you used the blanched slivered almonds. The blanched slivered almonds basically have no flavor - slightly sweet but not as nutty tasting. They blend up perfectly smooth and creamy too. It is a great vegan heavy cream substitute

      Reply