• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
www.chickpeaandherb.com
  • Vegan Recipes
    • Breakfast
    • Appetizers & Party Food
    • Artisan Bread
    • Meals
    • Side Dishes
    • Drinks
    • Desserts
    • Sauces, Jams, & Dressings
    • Recipe Roundups
  • Sustainability
  • Vegan Guide
    • Vegan Restaurant Guide
    • Vegan 101
  • Floral Preservation
  • FAQ
  • About
  • Contact

Creamy Vegan Spiced Carrot Soup

January 11, 2021 by Lauren Waterman 8 Comments

This flavorful soup has been on repeat in our house since I first made it. It’s so creamy and has addictively layered flavors that always leave me debating if I need a second (or third) bowl. It’s the perfect weeknight meal because it’s loaded with veggies, is kid approved, pairs with any protein, and is so easy to make.

This meal:

instant pot carrot soup
  • is gluten free

  • is vegan/plant – based

  • is ready in under 30 minutes

  • makes great left overs

  • is easy to meal prep for lunch the next day

To make this meal you will need:

  • carrots

  • onion

  • squash (butternut or crooked neck work best)

  • scallions

  • cauliflower

  • cloves garlic

  • coconut milk, nondairy milk, and water

  • chili powder, garlic powder, smoked paprika

  • onion powder, cinnamon , nutmeg

  • 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.

carrots for carrot soupbutternut+squashbutternut squash for soup 1First, wash and peel carrots and then cut into 1-2″ chunks. Then slice a red onion in half and remove the skin. It’s way easier to peel the skin back if the onion is cut first. You can throw both the onion and carrot into the pressure cooker at this point. (I used my Ninja Foodie, but you can do an Instant Pot or any standard pressure cooker really.)

Next, cut a butternut squash in half, and use a spoon to scoop out the seeds. You can opt to peel the skin off of the butternut squash with a peeler or knife. The skin is safe to eat; I often leave it on when I roast small, diced pieces, but sometimes in a soup, little pieces can miss the blender’s blades and create a bit of unwanted texture.

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.squashcauliflowerinstant pot carrot soupChop the white roots off scallions. There’s no need to dice the rest of the scallion since they’re so thin. Remove green leaves from cauliflower if there are any and then break the white head into small to medium size pieces. Next you can peel garlic cloves and add to a pressure cooker along with scallions, and cauliflower.

At this point, pour nondairy milk into a measuring cup and add to the pressure cooker. For this recipe I used oat milk, but you can use soy, almond milk, rice milk, etc. Now, add in the can of coconut milk and water.instant pot carrot soup with coconut milkinstant pot carrot soupSprinkle 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, let the steam out carefully. 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.instant pot carrot soupSubstitutions:
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.instant pot carrot soupIf you don’t have a pressure cooker, simply place all ingredients into a pot with a cup of extra water, and boil stovetop for about half an hour. Use your immersion blender to puree when all of the veggies are tender enough to cut with a fork.

Applications and Storage:

Serve hot with seared tofu, seitan, vegan sausages. Serve for a family dinner, or treat as meal prep and take a lidded container to work throughout the week. This should stay good in the fridge for about a week. If put into glass containers filled 3/4 full, it will stay good in the freezer for 2 months.

Recommendations:

If you are a new vegan or are curious about plant based lifestyle: Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions and check out posts related to vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you on your journey!

As always, if you make this vegan carrot soup recipe, tag me on Facebook or Instagram, and let me know how it goes! You can also check out my Pinterest page for more easy weeknight dinner inspiration.

Yield

6

Author

Lauren Waterman, Chickpea & Herb

Prep time

15 Min

Cook time

12 Min

Total time

27 Min

Print

Creamy Vegan Spiced Carrot Soup

A bold and flavorful soup loaded with veggies that’s on the table in 30 minutes.

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

  1. Peel carrots and cut into 1-2″ chunks.
  2. Slice a red onion in half and remove the skin.
  3. Peel the skin off of a butternut squash with a peeler or knife. Cut into chunks about 1-2″ in size.
  4. Chop the white roots off scallions.
  5. Remove green leaves from cauliflower and break the white head into small to medium size pieces.
  6. Peel garlic cloves and add to a pressure cooker along with carrots, onion, squash, scallions, and cauliflower.
  7. 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.
  8. Sprinkle garlic powder, chili powder, smoked paprika, onion powder, cinnamon, and nutmeg into the pressure cooker.
  9. Close the lid and pressure cook on high for 12 minutes.
  10. 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.
  11. To serve, top with optional garnishes of plant based yogurt, smoked paprika, and pumpkin seeds.
Did you make this recipe?
Tag @recipea #recipea
Created using The Recipes Generator

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:

  • Crispy Lemon Herb Potatoes

Desserts:

  • Easy Blueberry Banana Scones

  • Lemon Curd Cupcakes

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!

    • 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

instant pot carrot soupChickpea and Herb On Instagram

Filed Under: Instant Pot, Meals, One Pot Tagged With: carrot soup, meatless monday, soup, weeknight dinner

Previous Post: « Mediterranean Vegan Ground Beef Lettuce Cups
Next Post: Everything You Need to Know About Tofu, the Vegan Super Protein: What is It, How to Cook It, Is It Safe? »

Reader Interactions

Comments

  1. jenna | the urben life

    January 11, 2021 at 6:14 pm

    Looks so creamy!! I’ve gotta try a crooked neck squash. Does it taste similar to a butternut squash?

    Reply
    • Lauren Waterman

      January 12, 2021 at 2:50 pm

      Yes they are very similar! They’re great for soups, roasting, and even baking!

      Reply
  2. Holly | This Wife Cooks

    January 11, 2021 at 9:02 pm

    Oh my goodness! What a lovely soup! I love the combination of spices! 🙂

    Reply
  3. Sue Lau

    January 11, 2021 at 10:24 pm

    I am so loving that spicy pepita sprinkle on top! And the rest looks VERY creamy.

    Reply
  4. Messy Vegan Baker

    January 12, 2021 at 1:51 am

    This sounds like a hug in a mug or bowl! haha

    Reply
  5. Dorothy R.

    January 12, 2021 at 2:05 am

    I love everything about this soup! It looks perfectly creamy and delicious! Love the additional crunch you added!

    Reply
  6. tania|mykitchenstories

    January 12, 2021 at 11:40 am

    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!

    Reply
  7. Lisa Kerhin

    January 13, 2021 at 3:26 pm

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

  • Air Fryer
  • Appetizers & Party Food
  • Artisan Bread
  • Breakfast
  • Desserts
  • Drinks
  • Instant Pot
  • Meals
  • One Pot
  • Recipe Roundups
  • Sauces, Jams, & Dressings
  • Side Dishes
  • Sustainability
  • Vegan 101
  • Week Night Meals

Copyright © 2021 www.chickpeaandherb.com on the Foodie Pro Theme