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The Best Vegan Carrot Soup Ever

Rated as 5 out of 5 Stars

"This is a vegan spin on a Bavarian carrot soup. It is very delicious and I have even seen it made with other vegetables, like beets, as the star of the dish. Try it out and experiment with other vegetables. I have even substituted the celery with an extra carrot and a teaspoon of celery seed and it worked out great. The recipe listed is my favorite and it is a great go-to for vegans. Enjoy!"
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1 h 25 m servings 345
Original recipe yields 4 servings


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  1. Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
  2. Puree soup in batches in a food processor or high-speed blender until smooth.
  3. Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

Nutrition Facts

Per Serving: 345 calories; 22.3 33.6 5 0 816 Full nutrition

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I made this soup last night for today, knowing that most soups and stews taste better the next day. The taste test was great! I used organic carrots of 5 different colors purchased at Costco. I ...

Excellent! used 2% milk in place of coconut cream & dried ginger powder in place of fresh. Fresh is always better.