Name: Creamy Vegan Roasted Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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

Vegan Monte Cristo Sandwich

Panzanella Salad

Curry Egg(less) Salad

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

Roasted Tomato Basil Soup

Vegan French Onion Soup

Italian Rosemary Lemon Barley Soup

Easy Vegan Cuban Black Bean Soup

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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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