Carrot Soup Recipe

Creamy Carrot Soup Recipe

Deliciously creamy, yet dairy free, fat free, curried carrot soup
Deliciously creamy, yet dairy free, fat free, curried carrot soup

Carrot Soup Recipe (Creamy, Dairy Free, 100% Vegan)

I love good soup when the weather becomes chilly, and root vegetables are especially tasty and suitable for nice and creamy creations.

There are many variations of this delicious carrot soup. What I've tried recently, though, was the best one to-date. It was a deliciously creamy (yet dairy-free and cholesterol-free - so very heart friendly!), and super, super tasty. The secret? Keep reading and you'll find out shortly....;-)

...So...The Secret to Delicious Soup Is...

So here are the secrets to this soup ;-):

1. Adding freshly made carrot juice made a big difference - although an extra step (and cleanup), adds nice depth to this simple carrot soup recipe.

2. Cashew (or almond) cream (or non-dairy milk) adds more creaminess to the texture.

3. Adding ginger or orange peel adds another layer of interesting taste - try it out!

4. Warning: My 9-year old didn't appreciate the spicy kick from the ginger, so skip it and use less curry mix for a milder soup.

5. Adding some sweetener makes the soup more appealing for children.

6. Skipping all animal ingredients, makes this soup 100% vegan and makes you into a compassionate cook!

Cook Time

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: 4


1 large yellow onion, chopped

2 cloves garlic, minced

3-4 carrots, chopped

2 teaspoons of yellow curry powder or garam masala powder

4 cups water or vegetable stock

1 tablespoon of agave, maple syrup or brown sugar (optional)

2-3 carrots, juiced (about one cup)

1 tablespoon flour (use gluten free, such as spelt or rice for gluten free soup)

1 handful of raw cashews or almonds

salt and pepper to taste


In a large saucepan, saute onions and garlic with a bit of water for about 4-5 minutes. Add spices, carrots, and flour and saute for 2-3 more minutes, but don't let the carrots brown.

Add water and bring to boil. Reduce heat and simmer for about 20 minutes, until carrots are tender.

In a blender, blend cashews with one cup of water on high until very smooth. Add carrot juice and cashew cream to the soup and blend.

Blend the soup and season to taste with salt and pepper.



* Add 1 small sweet potato, and reduce the carrots to 2.

* Substitute cashews/almonds with or a cup non-dairy milk (for example, use almond or soy)

* Add a teaspoon of minced ginger for a spicy kick.

* Add 3 large strips of zest from an orange for an interesting variation.

* Garnish with roasted pumpkin seeds or pine nuts.

This soup is very simple and inexpensive, and yet it's tasty and elegant enough to impress even the pickiest of guests (and hopefully, even picky eating children). Enjoy!

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Comments 6 comments

teaches12345 profile image

teaches12345 3 years ago

I was just looking for a good recipe for carrot soup yesterday. I have several carrots in the fridge and need to use them this week. Thank you for sharing this wonderful recipe idea.

Peggy W profile image

Peggy W 3 years ago from Houston, Texas

Wow! This sounds delicious! Am going to pin this for easy access in the near future. Thanks for sharing your recipe + the variations.

Ceres Schwarz profile image

Ceres Schwarz 3 years ago

This recipe for carrot soup looks delicious. The images look lovely and really help to show how yummy and tasty the carrot soup could be.

Joanna Verdan profile image

Joanna Verdan 3 years ago from New Jersey Author

Thank you for all your comments - let me know how you liked it!

ChitrangadaSharan profile image

ChitrangadaSharan 3 years ago from New Delhi, India

This looks so delicious and tempting!

I am sure going to try this as per your instructions. Lovely and helpful pictures!

Thanks for sharing!

Thanks for the 'Follow'!

thumbi7 profile image

thumbi7 3 years ago from India

Soup looks delicious

It is easy to prepare.

I will try this

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