This vegan carrot soup is thick, creamy, lightly spicy and filled with cozy fall flavors. Plus it uses all of the carrot – including the tops to make a crispy, crunchy, no-waste topping. This soup builds flavors through roasting in the oven, utilizing caramelization from the carrots, onion and olive oil as well as flavors from the aromatic ingredients in the recipe.
It is a super simple carrot soup recipe that requires minimal effort, and it’s perfect to add to your fall line up of dinner dishes.
Table of contents
Why use the carrot tops in this carrot soup?
Honestly my first answer is – why not? No need to compost them when they are begging to be added to this vegan carrot soup recipe!
And my second answer is – they make such a great, healthy, textural addition. Carrot tops are small, light and perfect for crisping up in the oven. Compared to your other greens options, they really can’t be beat.
Ingredients you will need for this vegan carrot soup
Simple ingredients = simple recipe. Here is everything you need for this one!
- 450 grams raw carrots with tops on, about 3 cups chopped
- 350 gram yellow onion one very large one, peeled
- 1 medium fresno pepper or jalapeƱo
- 7 cloves garlic
- 3 tbsp extra virgin olive oil
- 1/2 tbsp rosemary, sage, thyme
- 1/4 tsp red pepper flakes
- salt to taste
- 2 cups plant-based milk of choice, unflavored
For the carrot tops
- 1 tsp white wine vinegar
- 1 tsp olive oil
- salt and pepper to taste
Optional toppings for this fall carrot soup recipe
I have numerous favorite toppings for this, but here are a few I recommend:
- 1 tbsp sun dried tomato pesto
- 2 tbsp coconut milk
- Basil Oil
- Pepitas
- Crushed roasted almonds
- Hot honey
But feel free to get creative and make this your own!
The process to make this easy carrot soup recipe
The instructions seem long, but that’s all due to the timing and specifics of this recipe. Really you just coat in spices and olive oil, roast, blend and serve! But of course, if you are looking for the nitty-gritty, I always have you covered:
- Preheat the oven to 400F.
- Remove the carrot tops from the carrots. Peel the carrots (reserve the peels to use for vegetable stock later!) and chop them into 1-2′ pieces. Try to make the pieces roughly all the same size.
- Peel the onion and chop it into quarters. Break apart the layers so that the onion is in pieces.
- Cut the fresno pepper into quarters and remove the seeds. Peel the garlic cloves.
- Add the carrots, onion, garlic and pepper to a bowl and cover with 3 tbsp of olive oil. Add the rosemary, thyme, sage, red pepper flakes and salt and mix with your hands until the vegetables are well coated.
- Spread these vegetables on a parchment lined baking sheet and roast at 400F for 20-30 minutes, or until the carrots are fork tender and the onions have a slight char.
- When the vegetables are done roasting, add them to a blender with 2 cups of plain plant-based milk. Blend on high until fully smooth. Season with salt and pepper to taste.
- To keep the soup warm, pour it into a large pot or dutch oven. Place the pot on a stove at low heat, stir occasionally.
- Top the soup with the crispy carrot tops, pesto and coconut milk and serve!
How to make the crispy carrot tops
The carrot tops are the easiest part of the recipe. Just toss them in oil, vinegar and salt and roast! Here’s a step-by-step of the best way to do it:
- While the vegetables are roasting, remove the carrot leaves from the carrot stems. Roughly chop them and toss with the olive oil, white wine vinegar and salt and pepper.
- Spread the leaves out evenly on a parchment lined baking sheet.
- Once the vegetables are done roasting, broil the carrot tops on high for 5 minutes, or until they are crispy. Set these to the side.
Looking for more fall-inspired recipes?
‘Tis the season after all š Here are a few of my favorites!
Fennel Apple Salad with Torn Bread Crumbs and Fried Sage
Cauliflower, Scallion and Cranberry Salad
Crispy Sage Fennel Tofu
And thatās it for this carrot soup recipe! If you make it, please tag me onĀ PinterestĀ orĀ InstagramĀ so I can see! Itās my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and Iād love to hear from you.
Ingredients
- 450 grams raw carrots, with tops on, about 3 cups chopped
- 350 gram yellow onion, one very large one, peeled
- 1 medium fresno pepper, or jalapeƱo
- 7 cloves garlic
- 3 tbsp extra virgin olive oil
- 1/2 tbsp rosemary, sage, thyme
- 1/4 tsp red pepper flakes
- salt to taste
- 2 cups plant-based milk of choice, unflavored
For the carrot tops
- 1 tsp white wine vinegar
- 1 tsp olive oil
- salt and pepper to taste
Optional toppings
- 1 tbsp sun dried tomato pesto
- 2 tbsp coconut milk
Instructions
- Preheat the oven to 400F.
- Remove the carrot tops from the carrots. Peel the carrots (reserve the peels to use for vegetable stock later!) and chop them into 1-2' pieces. Try to make the pieces roughly all the same size.
- Peel the onion and chop it into quarters. Break apart the layers so that the onion is in pieces.
- Cut the fresno pepper into quarters and remove the seeds. Peel the garlic cloves.
- Add the carrots, onion, garlic and pepper to a bowl and cover with 3 tbsp of olive oil. Add the rosemary, thyme, sage, red pepper flakes and salt and mix with your hands until the vegetables are well coated.
- Spread these vegetables on a parchment lined baking sheet and roast at 400F for 20-30 minutes, or until the carrots are fork tender and the onions have a slight char.
- While those vegetables are roasting, remove the carrot leaves from the carrot stems. Roughly chop them and toss with the olive oil, white wine vinegar and salt and pepper.
- Spread the leaves out evenly on a parchment lined baking sheet.
- Once the vegetables are done roasting, broil the carrot tops on high for 5 minutes, or until they are crispy. Set these to the side.
- When the vegetables are done roasting, add them to a blender with 2 cups of plain plant-based milk. Blend on high until fully smooth. Season with salt and pepper to taste.
- To keep the soup warm, pour it into a large pot or dutch oven. Place the pot on a stove at low heat, stir occasionally.
- Top the soup with the crispy carrot tops, pesto and coconut milk and serve!
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