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Vegan Carrot Soup

Rated as 4.39 out of 5 Stars
2

"Delicious carrot soup with a hint of curry!"
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Ingredients

30 m servings 185
Original recipe yields 4 servings

Directions

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  1. Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
  2. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
  3. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Nutrition Facts


Per Serving: 185 calories; 4.1 34.5 4.2 0 434 Full nutrition

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Reviews

Read all reviews 56
  1. 70 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half...

Most helpful critical review

This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced, but it fi...

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Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half...

this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like r...

This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was...

Excellent soup! I did it with water instead of vegetable stock and added a little more curry and ginger, and used just one large potato. Thanks for the recipe!

After reading the suggestions from other reviewers, I used only 1 large potato, and I doubled the veggie broth. The carrots took a lot longer to get tender too, but that's a judgment call. The r...

It looks like baby food but it is delicious and easy to make. The second time I made it, I added an additional 2 cups of water so that it has a thinner quality that is more like a soup and less...

I used sweet potatoes and no ginger. Tastes heavenly!

This soup was very thick and filling. The ginger compliments the soup and I am certainly satisfied after eating one serving. I would have liked the curry taste to be more pronounced, but it fi...

This soup was delicious! I am giving it 4 stars instead of 5 only because I did have to add more broth to reach soup consistency and add more curry as per other reviews. It was extremely flavo...