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
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- 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
- 1/4 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
- 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.
- 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.
- 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.
- Ladle the soup into bowls and garnish with a drizzle of homemade vegan heavy cream.
- 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
Buy Now → 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