This meal:
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is gluten free
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is vegan/plant – based
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is ready in under 30 minutes
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makes great left overs
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is easy to meal prep for lunch the next day
To make this meal you will need:
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carrots
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onion
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squash (butternut or crooked neck work best)
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scallions
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cauliflower
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cloves garlic
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coconut milk, nondairy milk, and water
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chili powder, garlic powder, smoked paprika
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onion powder, cinnamon , nutmeg
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salt and pepper
How To Make Vegan Spiced Carrot Soup:
Soups like this are super easy to make because you can always swap ingredients for what you have on hand. Check out my substitutions below for ideas if you don’t have some of these ingredients.
Cut into chunks about 1-2″ in size. Side note: unless you have a tiny squash, you will likely have leftovers. I cut my squash in half, then used a julienne peeler to make squash noodles for a different dish, and finally used the remainder for this soup.
Coconut milk adds a slight tang that makes this soup light and flavorful. If you don’t have coconut milk though, you can just sub a cup of any nondairy milk you have handy. You can use any squash such as butternut, crooked neck, acorn, etc. If that’s not available, sweet potatoes are a great swap. For toppings, toasted quinoa, peanuts, croutons, all add a nice crunch. Vegan yogurt, a drizzle of coconut milk also work. If you don’t have smoked paprika, you can use traditional paprika plus a teaspoon of chili powder.
6
Lauren Waterman, Chickpea & Herb
15 Min
12 Min
27 Min
Creamy Vegan Spiced Carrot Soup
Ingredients
- 3 jumbo carrots (2 cups)
- 1 red onion
- 2 cups squash (butternut or crooked neck)
- 4 scallions
- 1 head cauliflower
- 3/4 cup nondairy milk
- 4 cups water
- 1 can coconut milk
- 10 cloves garlic + 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Peel carrots and cut into 1-2″ chunks.
- Slice a red onion in half and remove the skin.
- Peel the skin off of a butternut squash with a peeler or knife. Cut into chunks about 1-2″ in size.
- Chop the white roots off scallions.
- Remove green leaves from cauliflower and break the white head into small to medium size pieces.
- Peel garlic cloves and add to a pressure cooker along with carrots, onion, squash, scallions, and cauliflower.
- Pour nondairy milk (such as oat milk or almond milk) into a measuring cup and add to the pressure cooker along with canned coconut milk and water.
- Sprinkle garlic powder, chili powder, smoked paprika, onion powder, cinnamon, and nutmeg into the pressure cooker.
- Close the lid and pressure cook on high for 12 minutes.
- When this is done pressure cooking, use an immersion blender to puree. You can transfer to a food processor or blender if you don’t have a hand blender.
- To serve, top with optional garnishes of plant based yogurt, smoked paprika, and pumpkin seeds.
If you liked this recipe, you might also enjoy some of my other favorite quick dessert and appetizer recipes to match! See some of my favorite recommendations below:
Appetizers:
Desserts:
Bonus – a bunch of my foodie friends and I collaborated to come up with a host of yummy vegan dishes to help inspire you through Veganuary. Check out some of the easy plant based dishes below.
Vegan Recipes for #Veganuary!
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- Vegan BLT’s with Tempeh Bacon by The Baking Fairy
- 7 Spice Shiitake Mushroom Soup by PlantCrush
- Breakfast Cookies by Cook with 5 Kids
- Cranberry Coffee Cake by This Wife Cooks
- Creamy Vegan Spiced Carrot Soup by Chickpea & Herb
- Easy Vegan Mac & Cheese with Broccoli by Simple And Savory
- Favorite Pumpkin Quinoa Waffles with Pecans by Melissa Traub
- Hara Bara Kebab by FoodTrails25
- Instant Pot Dal Soup by Palatable Pastime
- Raspberry Chocolate Chip Baked Oatmeal Muffins by Return to the Kitchen
- Roasted Banana Almond Butter Breakfast Cookies by Shockingly Delicious
- Sweet Potato Patties by Flavours Treat
- Tofu Benedict with Hemp Hollandaise by Upbeet Kitchen
- Vegan Chickpea Shawarma in the Air Fryer by Kate’s Recipe Box
- Vegan Chocolate Ice Cream Sandwiches by My Kitchen Stories
- Vegan Cinnamon Rolls (Tangzhong Method) by The Urben Life
- Vegan Lemon Poppyseed Muffins by Messy Vegan Baker
- White Bean Dip with Homemade Pita Chips by Blogghetti
Looks so creamy!! I’ve gotta try a crooked neck squash. Does it taste similar to a butternut squash?
Yes they are very similar! They’re great for soups, roasting, and even baking!
Oh my goodness! What a lovely soup! I love the combination of spices! 🙂
I am so loving that spicy pepita sprinkle on top! And the rest looks VERY creamy.
This sounds like a hug in a mug or bowl! haha
I love everything about this soup! It looks perfectly creamy and delicious! Love the additional crunch you added!
Well I love soup so much and this one and all of your recipes look amazing. My favourite thing is to add crunchy sprinkles too!
Oh my gosh! I want to devour this bowl of carrot soup. I love creamy soups like this and don’t make them near enough. I am getting carrots and squash in my next Misfit box so this will be made.