Make my spiced carrot soup for a delicious lunch that packs all the punches in terms of flavour. Made with roasted carrots for their incredible flavour. Suitable for vegans.
Curried carrot soup is really delicious. It is spicy, but not overly, creamy and satisfying.
I think this is one of the soup recipes that I've ever made. Especially when served with crusty bread.
It makes a warming, satisfying and delicious lunch.
I like to add a little cayenne pepper, coconut milk and some toasted seeds to the top before serving.
Roast the carrots before making this soup
In my opinion the best way to cook most vegetables is to roast them. In most cases it brings out the best of their flavour.
If you have time I highly recommend that you roast the carrots in the oven before making the soup.
However, if time is short, you can of course boil or steam them. Your spiced carrot soup will still taste amazing.
Is this spiced carrot soup vegan?
Yes, like all the recipes on Cook Veggielicious, this carrot soup is vegan-friendly.
The creaminess comes from the coconut milk.
The vegetables are cooked in olive oil, not butter.
If you like you can serve it with a little extra coconut milk or perhaps some vegan cream to make it even tastier.
Blending the soup
This recipe does need to be blended before serving. A hand held stick blender will do a good job but will take a little time to get the soup completely smooth.
You could also use a jug blender. This will get a smoother result but do take care.
You will need to let the soup cool first and consider doing it in two batches. The reason for this is that hot liquid in a jug blender can build up pressure causing the lid to pop off. This is both dangerous and extremely messy.
If you've ever had a blender explosion in your kitchen then you'll know what I mean.
Blend away but take care! And enjoy the soup!
Ingredients
For full ingredients list, quantities and instructions see recipe card at the end of this post.
You will need the following ingredients to make this carrot soup:
- 5-6 medium carrots
- Olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder, optional
- 500 ml hot vegetable stock
- 400 g tinned coconut milk
- Salt and pepper, to taste
MORE VEGAN SOUP RECIPES
- Curried parsnip soup
- Butternut squash and sweet potato soup
- Tomato and basil soup
- Jerusalem artichoke and celeriac soup
- Vegetable, spinach and borlotti bean soup
- Curried Brussels sprout soup
- Root vegetable soup
- Leek and parsnip soup
- Fennel and potato soup
- Potato and carrot soup
If you're looking for an easy bread recipe to serve with your soup why not try my easy vegan soda bread.
Pin spiced carrot soup for later
How to make spiced carrot soup
As I mentioned above I highly recommend that you roast the carrots to make this recipe.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Spiced carrot soup
Ingredients
- 5-6 medium carrots
- Olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 500 ml hot vegetable stock
- 400 g coconut milk tinned
- Salt and pepper
To serve
- Bread
- Fresh coriander
- Toasted nuts or seeds
- Vegan cream
- Cayenne pepper
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Peel 5-6 medium carrots and cut into rounds. Place in a roasting tin and drizzle with olive oil. Stir.
- Roast the carrots in the pre-heated oven until soft*. This will take 40-45 minutes.
- While the carrots are cooking heat 1 tbsp olive oil in large saucepan.
- Add 1 chopped onion and fry over a medium heat until soft and golden brown. Stir occasionally.
- Add 3 cloves of crushed garlic, stir for a minute then add 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp chilli powder. Stir.
- Add the roasted carrots, then add one tin of coconut milk and 500ml of vegetable stock.
- Bring to the boil then reduce to a simmer.
- Blend using a hand held blender or allow to cool and transfer to a jug blender and blitz until smooth.
- Season to taste with salt and pepper.
- Serve with bread, fresh coriander, toasted nuts or seeds and/or vegan cream.
Notes
- If you prefer you can boil or steam the carrots.
- Nutritional information is approximate and is intended as a guide only.
- Nutritional information does not include serving suggestions.
Nutrition
HAVE YOU TRIED THIS RECIPE?
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