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Carrot soup topped with kale chips in a white bowl with a silver spoon in the bowl. Sprigs of rosemary and another bowl of soup are next to the bowl of soup.

Creamy Vegan Roasted Carrot Soup

This easy creamy vegan roasted carrot soup with garlic and fresh rosemary is great as a meal or a starter. Perfect for the holidays!
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Course: Soup
Cuisine: American, Vegan
Keyword: carrot soup, creamy vegan soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 122kcal
Cost: $8

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 tsp of ground cumin, the ½ tsp 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!

Notes

 
NUTRITION DISCLAIMER
Any plant-based milk will work for this recipe. If you use coconut milk, it will alter the intended flavor of the soup. We suggest using oat, cashew, almond, or pea protein milk.

Nutrition

Serving: 1cup | Calories: 122kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 670mg | Fiber: 5g | Sugar: 10g | Vitamin A: 25751IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 2mg