Vegan Cream of Carrot Soup Recipe

  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: about 4 servings

A healthy and low-fat vegetarian soup recipe for cream of carrot soup using soy milk to keep this soup low-fat, dairy-free and vegan. Vegetarian cream of carrot soup is perfect for a light lunch or, serve with a vegetable salad and some bread for a light and healthy meal.

This recipe is vegetarian, vegan and gluten-free (but check your vegan margarine and your vegetable broth to make sure they're gluten-free). 

See also: More gluten-free vegan soups

What You'll Need

  • 2 tbsp vegan margarine
  • 1 onion, chopped
  • 12 carrots, sliced
  • 1 potato, diced
  • 4 cups vegetable broth
  • 1/2 cup soy milk
  • salt and pepper to taste
  • dash of nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp dried rosemary
  • 1 tbsp orange juice

How to Make It

Heat the vegan margarine in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes.

Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender.

Puree the soup in a blender or food processor and return to the saucepan. Add the soy milk and remaining ingredients and heat until warm. Enjoy your vegan and dairy-free cream of carrot soup!

Like making homemade vegetarian soups? Here's more vegetarian and vegan soup recipes you'll want to try: