As I suggested earlier, coarsely chop all the vegetables a few days before making the soup.
Not only will this save you time, but it will also make it easier to prepare different recipes that contain the same ingredients at the same time.
For example, if I make vegan carrot soup and vegan rainbow salad or vegan meatloaf, I need carrots for all three recipes.
I use my KitchenAid food processor To speed up the cutting process. I also love my Pro Vegetable Chopper, which allows me to chop all my vegetables to the same size.
Another trick is to use a high-speed blender, which works well for soups, sauces, and anything else you need to blend quickly. For example, I like my Nutri-Bullet Blender, And my Nutri-Bullet Vitamix was half the price.
Don’t have a high speed blender? Don’t worry; Use a food processor and process in small batches.
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
Published by: by Cathy Carmichael · This post may contain affiliate links.
When life gives you carrots, go vegan Carrot soup! This vegan carrot soup recipe is a blend of delicious roasted vegetables and cashews for a mouth-watering creamy carrot soup.
Undoubtedly, carrots are versatile yet undervalued vegetables. When I was a kid, I ate dozens of carrots raw, and my mom told me I’d turn orange if I ate too many. Since then, I’ve learned to transform carrots into many dishes, including this creamy vegan carrot soup. This vegan carrot soup recipe is roasted before being blended into a great soup.
Jump:
Carrots not only bring substance and sweetness to salads, but they are an incredible base for soups.
Carrot Soup Ingredients
Carrots: Thanks to the number of essential vitamins, minerals and antioxidants packed into each carrot, many experts have elevated this humble veggie to “superfood” status.
Garlic: I recommend using fresh garlic cloves whenever possible.
Celery: Celery makes an aromatic base for many Western soups and sauces. What is it? The natural saltiness and slight bitterness of the celery add depth of flavor to the mirepoix. Some people even include celery root in the mix to add intensity and earthiness to the dish
Red Onion: Red onion, for example, is perfect for carrot soup because of its sweetness. Although strong-flavored, red onions are sweet, red onions enhance the sweetness of carrots.
Raw cashews: raw cashews Roasted with vegetables to bring out the natural nutty flavor.
Red Chilli Bell: Red bell peppers add a nice deep color to this sweet and vegan carrot soup recipe.
I willow: I am Willow Gives the soup an umami flavor and enhances the other ingredients in the soup.
Dijon Mustard: The Dijon mustard provides a sharp and tangy contrast to the sweetness of the carrots and bell peppers and gives the soup a rich flavor.
Fresh Dill: There’s a deal A Grassy flavor with a hint of licorice. It is my favorite herb.
Sea Salt: Sea salt enhances soup content.
Bell Pepper: I prefer freshly ground black pepper for the best flavor.
Vegetable Broth: I buy organic vegetable broth In bulk at Costco because I use it a lot.
Fresh Parsley: Fresh parsley gives the soup a fresh taste and is a great garnish.
Substitute carrot soup ingredients
If carrots are not available, use any root vegetable.
A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
Often, people replace fennel with celery in recipes. But remember, fennel tastes like black licorice. Although the licorice flavor is dulled when cooked, it still has a licorice flavor.
Try using yellow or white onions instead of red onions in soups.
If you’re allergic to nuts or prefer an alternative, try replacing the cashews with baking potatoes. Potatoes, like cashews, when blended, make a creamy alternative to using nuts. Instead, roast the potatoes in the same casserole dish as the cashews.
Baby bell peppers are similar in flavor and color to red peppers.
Instead of soy sauce, use tamari or liquid aminos for a gluten-free option. Miso paste is also an option instead of soy sauce.
For a low-sodium alternative, use low-sodium soy sauce.
Stone-ground mustard is similar to Dijon mustard.
Yondu An alternative is to use vegetable broth.
If you like parsley, add more dill as a garnish.
How to Make Vegan Carrot Soup
First, coarsely chop all the vegetables using a food processor or vegetable chopper.
When I was ready to make my soup, I combined all the ingredients in a bowl and tossed in the Dijon mustard, soy sauce, and added herbs and spices.
I roast my vegetables, cashews and other ingredients in a casserole dish. Roasting vegetables with cashews and other ingredients will blend together in the oven instead of in a soup pot.
Next, return all the ingredients to the casserole dish and roast for 45 minutes.
After roasting the vegetables, remove the cover and let the mixture cool. Once completely cooled, blend the vegetables in a high speed blender.
Mix and serve the soup
After the vegetables are roasted and cooled, it’s time to make the soup. To make it easier, you can blend one cup of vegetable broth with one cup of roasted vegetables at a time.
However, it is important to ensure that you get a smooth texture after each mixing cycle. Of course, if you have a large blender, you can blend the soup all at once.
Then, garnish with fresh carrot slices and parsley and dill.
Next, you return the vegan carrot soup to a soup pot and heat until you’re ready to serve.
Recipe FAQs
Why is my carrot soup grainy?
A common mistake is not running the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup is fully blended, it can be strained through a fine mesh strainer to remove any skin or tough fibers.
Should you leave the skins for carrot soup?
If you’re making a rustic dish, leaving the peel on can enhance the look and feel of the dish. If you are using carrots for a stock, broth or sauce that will eventually require straining, this is another example where it may be better to leave the peel on.
Why is my carrot soup bitter?
Some varieties are naturally high in terpenoids, which make carrots taste bitter. Because terpenoids develop earlier than sugars, carrots harvested too young may taste bitter. So if you grow them yourself, wait a little longer before cutting them
advice
As I suggested earlier, coarsely chop all the vegetables a few days before making the soup.
Not only will this save you time, but it will also make it easier to prepare different recipes that contain the same ingredients at the same time.
For example, if I make vegan carrot soup and vegan rainbow salad or vegan meatloaf, I need carrots for all three recipes.
I use my KitchenAid food processor To speed up the cutting process. I also love my Pro Vegetable Chopper, which allows me to chop all my vegetables to the same size.
Another trick is to use a high-speed blender, which works well for soups, sauces, and anything else you need to blend quickly. For example, I like my Nutri-Bullet Blender, And my Nutri-Bullet Vitamix was half the price.
Don’t have a high speed blender? Don’t worry; Use a food processor and process in small batches.
Try this awesome Roasted Vegan Carrot Soup. The flavors are incredible!
Best Vegan Soup Recipes
If you like this vegan carrot soup recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan Carrot Soup
Cathy Carmichael
When life gives you carrots, make vegan carrot soup! Vegan Carrot Soup is a meltingly creamy soup melody with delicious roasted vegetables and cashews.
Q. Time 10minutes
cooking time 1hours
extra time 15minutes
total time 1hours25minutes
course soup
cuisine US
serving 6serving
calories 189kcal
instructions
Preheat oven to 400 degrees
Chop all the vegetables (ingredients 1-6) and place in a large bowl with the cashews
In a small bowl or measuring cup, add Dijon mustard, soy (tamari), dill, and seasonings.
Whisk together and pour over raw vegetables
Stir the dijon/soy mixture into the vegetables
Then, pour the coated vegetables into a casserole pan and cover.
Do not add vegetable broth.
Bake (roast) for 1 hour.
Remove from oven, and remove cover.
Allow to cool completely.
Add the cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, mix in small batches; 1 cup of roasted vegetables and 1 cup of vegetable broth at a time.
Blend until smooth.
Transfer to a soup pot and add an additional 2 cups of vegetable broth.
Heat over medium-low until hot and ready to serve.
Garnish with grated carrot, parsley and dill.
Comment
As I suggested earlier, coarsely chop all the vegetables a few days before making the soup.
Not only will this save you time, but it will also make it easier to prepare different recipes that contain the same ingredients at the same time.
For example, if I make vegan carrot soup and vegan rainbow salad or vegan meatloaf, I need carrots for all three recipes.
I use my KitchenAid food processor To speed up the cutting process. I also love my Pro Vegetable Chopper, which allows me to chop all my vegetables to the same size.
Another trick is to use a high-speed blender, which works well for soups, sauces, and anything else you need to blend quickly. For example, I like my Nutri-Bullet Blender, And my Nutri-Bullet Vitamix was half the price.
Don’t have a high speed blender? Don’t worry; Use a food processor and process in small batches.
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
