This creamy vegan carrot soup is loaded with flavor, thanks to the roasted garlic and fresh rosemary. It’s so easy to make, and it’s one of the best tasting gluten-free, oil-free, and dairy-free cream soups you’ll ever taste. Make it for lunch, dinner, or a holiday starter. Top it with our homemade chili garlic kale chips for a little crunch!
Published on Sept. 14, 2016 and updated Dec. 28, 2020.
This creamy carrot soup recipe is so easy to make. All you’ll need to do is roast the carrots and garlic, blend them up, and throw in the spices while you’re heating it up.
You’re going to love how thick and creamy this soup is. The carrots create most of the texture, and unsweetened plant-based milk does the rest.
What to Serve It With
Brussels Sprouts Salad with Vegan Caesar Dressing
Vegan Pesto & Portobello Flatbread
How to Make It
Step One
Scrub the dirt off of the carrots and slice off the ends if needed.
We never peel them because we want all of the nutrients that we can get. If you feel like you need to peel them, go for it.
Step Two
Remove the skin from the garlic cloves and wrap them in foil.
Roast the garlic and the carrots on a rimmed baking sheet for approximately 30 minutes, or until the carrots can easily be pierced with a fork.
NOTE: Depending on several variables, such as how much water is in the carrots, how your oven is calibrated, the humidity in the air, etc., the roasting time will vary.
The carrots are ready to puree when you can easily pierce them in the center with a fork.
Step Three
Put the roasted carrots and garlic in the blender with the rosemary and blend on a high speed until the carrots are smooth and velvety.
Step Four
Pour the soup into a medium soup pan and heat it on your stove. Medium temperature is best. Watch it carefully because it will bubble when it gets hot.
Stir in the cumin and salt & pepper, then taste it. Feel free to add more spices if needed. This is your soup, so make it as mild or as bold as you like.
Make Ahead
You can make this up to four days ahead of time. Just store it covered in the refrigerator and reheat on the stove or in the microwave.
This soup can be frozen for up to three months when stored in a freezer safe container.
More Vegan Soups You’ll Love
Vegan Garlic & Rosemary Potato Soup
Italian Rosemary Lemon Barley Soup
Easy Vegan Cuban Black Bean Soup
Make our Creamy Vegan Roasted Carrot, Garlic, and Rosemary Soup recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Creamy Vegan Roasted Carrot Soup
Equipment
- Oven
- Blender
- stove
Ingredients
- 2 pounds of carrots
- 4 garlic cloves
- 2 tablespoon fresh rosemary leaves removed from the stem
- 2 teaspoon ground cumin
- ½ teaspoon ground ginger
- Salt and pepper to taste
- 3 cups unsweetened plant-based milk divided SEE NOTE
Instructions
- Preheat oven to 400°F (2014˚C)
- Scrub the carrots and trim the ends and place them on a rimmed baking sheet.
- Remove the skin from the garlic cloves and wrap them in foil. Place them on the baking sheet with the carrots and roast for approximately 30 minutes. The carrots are ready when easily pierced with a fork.
- Let the carrots and garlic cool for five minutes.
- Place the carrots, garlic, and rosemary leaves in a high-powered blender with one and a half cups of the plant milk and blend until smooth and creamy. Add more milk if needed.
- Pour the soup into a medium saucepan and add the rest of the plant-base, the 2 teaspoon of ground cumin, the ½ teaspoon of ground ginger, salt and pepper to taste, and the milk and stir to blend. Heat on medium heat until it’s hot. Watch it carefully because it will bubble and make a mess. Taste the soup and adjust the seasonings to suit your taste.
- Enjoy!
Veronika says
What can I use in place of almond milk, as I can not have it?
Linda Meyer says
Hi Veronika, you can use any plant-based milk that has a mild flavor. 🙂
Lindsey says
Hello! How many servings would you say you get from this? Can't wait to try it!
Linda Meyer says
Hi Lindsey! This will serve 4 large (similar to large pasta bowls) bowls or 6 (cereal bowl size) small bowls. Let us know what you think. 🙂
Kim says
Hi, do you think that unsweetened vanilla almond milk would be ok in this soup? It looks great!
Alex Meyer, MA says
Hey Kim, Thank you so much for commenting! I would recommend sticking with original flavors rather than vanilla. Because this soup is so carefully balanced with rosemary and garlic, a sweet flavor like vanilla could have the potential to throw it off a bit. However, companies like Ripple are making smaller containers of unsweetened original half and half (that's plant-based) if you don't want to purchase a large container of original unsweetened almond milk! Let us know if you have any other questions and let us know if you end up trying the recipe : )
Carole Laplante says
Hi, I would like to know if you have ever done pressure canning with this soup. I bought a 23 quart pressure canner and have tons of carrots so it would be a good way to get good use of our wonderful carrots. If yes what would be the best liquid to use? With thanks.
Linda Meyer says
Hi Carole, great question! We have never canned anything, so I couldn't say if it would work. I don't know why it wouldn't, but can't say for sure. If you try it, please let us know if it does so we can note it on the blog. 🙂
Danielle says
Hi there! We tried making this and our carrots never got creamy in the vita-mix. Do you have any suggestions?
Linda Meyer says
Hi Danielle! So sorry to hear this. The only thing that I can think of is that they weren't soft enough. They should have been soft enough to easily pierce with a fork. Sometimes if carrots or potatoes (or any starchy vegetable) don't have enough water in them (it happens), it can take longer to roast or boil. This actually happened to Alex with potatoes a few weeks ago. She called me and was so confused because she was roasting potatoes and they were taking forever. Definitely try again because this soup is so good.
Vanessa says
Thanks for sharing! Does it keep long?
Alex Meyer, MA says
Hey Vanessa, We would recommend eating it within 2-3 days after making it or simply pop individual/group serving sizes in the freezer and remove to thaw in the fridge overnight for a quick and easy meal!
Lclax says
Do you slice the carrots long ways? And ado you throw the stem of the rosemary in? Thank you ?
Linda Meyer says
Hi! Cut the carrots in half so they fit into the blender. You could also cut them into thirds if you like. Remove the leaves from the stem of the rosemary. Enjoy the soup! 🙂
Trinity Bourne says
This sounds fabulous and delicious. I really love the simplicity of it and especially your inclusion of rosemary... I have a bushes of the stuff in my garden and like to rub a few leaves every time I pass by (they say it is good for the brain!).
Linda Meyer says
Hi Trinity! Thank you! I have two huge rosemary plants in my garden and I do the same thing-haha! I love the smell of rosemary. It's time to dig them up and put them in pots so I can bring them indoors. My house will smell amazing!
Trinity Bourne says
That's wonderful.. how can we resist 🙂
I've never grown rosemary indoors though... do they like it?
Mine are so deep rooted that they'd certainly protest if I tried to move them 🙂
Linda Meyer says
It's tricky, they need to be in the perfect spot for light. Mine die in the winter if I leave them outside, so it's worth bringing them inside and trying to keep them alive. 🙂
Trinity Bourne says
I wonder if there are different varieties of rosemary... mine seem to thrive with a good winter outside - snow and all 🙂 I am sure with your TLC yours will do just fine inside.
Linda Meyer says
I'm not sure, that's a good question to ask at my local nursery. I'll let you know what they say.
Vegan Heaven says
This soup looks so comforting, Linda! Just perfect for fall! 🙂
Linda Meyer says
Thank you, Sina!
The Vegan 8 says
Love soup and I love carrots and rosemary! It's so simple and looks so delicious!
Linda Meyer says
This is the soup for you, my friend! Thanks, Brandi. 🙂
alisamarie says
It's awesome how just a handful of ingredients, all fresh and natural, can make something so amazing. I'm tempted to try this with ginger in place of the garlic!
Linda Meyer says
Ginger would be amazing in this too! I love carrot ginger soup and have a recipe for it on the blog. Thanks, Alisa!
Jackie of Vegan Yack Attack says
This soup looks so creamy and comforting! Really loving the flavors you chose.
Linda Meyer says
Thank you, Jackie! 🙂
Mel | avirtualvegan.com says
Totally my kind of soup. It looks so thick and creamy and I love roasted carrots!
Linda Meyer says
Thank you, Melanie! If you love roasted carrots and garlic you'll love this soup.
Christine @ Run Plant Based says
Perfect fall recipe, anything with Rosemary and we have a ton for the fresh stuff in the garden now. Thanks!
Linda Meyer says
Thanks! I have two huge rosemary plants in my garden and I'm putting it in everything.
veggiesdontbite says
What a simple, delicious and flavorful soup! I love rosemary flavor! Perfect for fall.
Linda Meyer says
Thank you, Sophia! It's so easy to make, and the roasted garlic and rosemary compliment the carrots so well.
Jenn says
I love carrot soup so much! The natural sweetness is so good in a cozy savory soup. Definitely gonna try this one!
Linda Meyer says
Thanks, Jenn! Let me know what you think. 🙂
Uma Srinivas says
I can imagine the taste of this soup! This looks so creamy and delish 🙂 love all the flavor in it.
Linda Meyer says
Thank you, Uma!
Amy Katz from Veggies Save The Day says
This is my kind of soup! I love the color, too.
Linda Meyer says
Thanks, Amy! The color is beautiful and the roasted garlic and rosemary really adds a lot to the flavor.
Becky says
This looks like such a lovely bowl of comfort!
Linda Meyer says
So comfy! Thanks, Becky. 🙂
Strength and Sunshine says
Roasted carrot soup is always a classic for the cold weather! I love the natural sweetness of the carrots 🙂
Linda Meyer says
So classic! The roasted garlic adds a different sweetness that's so delicious.