26+ Deliciously Healthy Vegetarian Carrot Soup Recipes to Satisfy Every Craving

Carrot soup is a versatile and nutritious dish that offers a delightful way to enjoy this vibrant vegetable.

Whether you’re craving a creamy, comforting bowl or a hearty, spiced-up version, there’s a vegetarian carrot soup recipe for every taste.

Packed with vitamins, antioxidants, and fiber, carrots not only make for a delicious meal but also provide a host of health benefits.

This collection of 26+ vegetarian carrot soup recipes will inspire you to explore the many ways this humble root vegetable can transform into a soul-warming dish.

From classic carrot soups to creative variations with unique flavors and ingredients, you’ll find a recipe for every season and every mood.

26+ Deliciously Healthy Vegetarian Carrot Soup Recipes to Satisfy Every Craving

Vegetarian carrot soup is a wonderful option for anyone seeking a healthy, satisfying meal that’s both delicious and easy to prepare.

With its natural sweetness and the ability to pair beautifully with various spices, herbs, and creamy additions, the possibilities are endless.

Whether you prefer something simple and comforting or crave bold, spicy flavors, these 26+ carrot soup recipes offer something for everyone.

So, grab some fresh carrots and get cooking! Your next favorite soup might be just one recipe away.

Creamy Carrot Ginger Soup

This velvety, creamy carrot ginger soup combines the sweetness of carrots with the warmth of fresh ginger. It’s a perfect dish for a cozy day, offering a balance of savory and spicy flavors. The smooth texture comes from blending the carrots into a silky puree, making this soup both nutritious and comforting.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the carrots are tender.
4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches and puree.
5. Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste.
6. Heat the soup over low heat for an additional 5 minutes.
7. Garnish with fresh cilantro if desired before serving.

This creamy carrot ginger soup is a wonderfully hearty and nourishing meal that is perfect for colder months or when you’re seeking comfort food. The ginger adds a slight spice, while the coconut milk provides a creamy base that makes the soup indulgent without being too heavy. Not only is it a crowd-pleaser, but it’s also vegan and packed with nutrients from the carrots and ginger. Serve this with a slice of crusty bread for a complete, satisfying meal.

Carrot and Lentil Soup

This carrot and lentil soup is a hearty, protein-packed vegetarian dish that is perfect for a light lunch or dinner. The earthy flavor of lentils pairs wonderfully with the natural sweetness of the carrots, and the addition of cumin and turmeric enhances the depth of the soup, making it warming and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 lb carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the garlic, cumin, and turmeric, cooking for another 2 minutes until fragrant.
3. Stir in the chopped carrots and red lentils. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 25-30 minutes, until the carrots and lentils are tender.
5. Use an immersion blender to blend the soup until smooth or leave it chunky for more texture.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This carrot and lentil soup offers a rich and satisfying meal full of plant-based protein and fiber. The lentils provide a hearty base, while the cumin and turmeric bring an aromatic warmth that perfectly complements the sweet carrots. It’s an ideal meal for a filling yet healthy vegetarian option. This soup can be stored in the fridge for a few days, making it an excellent choice for meal prep or to enjoy throughout the week.

Spicy Carrot Soup with Coconut Milk

This spicy carrot soup with coconut milk is a bold and flavorful dish with a perfect balance of heat and creaminess. The carrots’ natural sweetness contrasts beautifully with the spiciness of red chili flakes, while the coconut milk adds a velvety richness that makes the soup incredibly satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 lb carrots, peeled and sliced
• 1 teaspoon red chili flakes (adjust to taste)
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Salt to taste
• Lime wedges, for garnish
• Fresh basil or mint for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
2. Stir in the ginger, garlic, and red chili flakes. Cook for another 2 minutes until fragrant.
3. Add the chopped carrots and vegetable broth, then bring to a boil.
4. Reduce the heat and simmer for about 25 minutes, or until the carrots are tender.
5. Stir in the coconut milk and continue to simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a regular blender.
7. Season with salt to taste.
8. Serve the soup with lime wedges and fresh basil or mint for a refreshing contrast.

This spicy carrot soup with coconut milk is a delightful combination of heat and smooth richness. The addition of chili flakes gives it a kick that pairs wonderfully with the coconut milk’s creaminess. The soup is a great way to warm up on a chilly day while enjoying a satisfying, flavorful dish that is vegan and full of healthy ingredients. The lime and fresh herbs add an extra layer of freshness, making it a truly refreshing experience with every spoonful.

Roasted Carrot and Tomato Soup

this roasted carrot and tomato soup is a vibrant, comforting dish that blends the sweet, earthy flavor of roasted carrots with the tangy richness of ripe tomatoes. Roasting the carrots and tomatoes brings out their natural sweetness, while a touch of basil and garlic elevates the flavor profile, making this soup a perfect year-round treat.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped carrots and halved cherry tomatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
3. Add the minced garlic and dried basil, and cook for another 2 minutes, until fragrant.
4. Once the carrots and tomatoes are roasted, add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches.
6. Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach your desired consistency.
7. Garnish with fresh basil leaves before serving.

This roasted carrot and tomato soup is a flavorful, satisfying option that brings out the best in both vegetables through roasting. The sweetness of the carrots and the acidity of the tomatoes balance beautifully, while the garlic and basil create a delicious aroma. It’s a perfect soup for a light lunch or dinner and can easily be made ahead, as the flavors only improve with time. Pair it with a grilled cheese sandwich for a classic, cozy meal.

Carrot and Apple Soup

Carrot and apple soup offers a unique combination of sweet and savory flavors, with the tartness of apples complementing the mild sweetness of carrots. The addition of onions and a hint of cinnamon makes this soup both refreshing and comforting, ideal for a cool fall day or when you’re craving something a little different.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium apples (preferably tart), peeled, cored, and chopped
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the ground cinnamon and cook for 1 minute to release its fragrance.
3. Add the chopped carrots and apples to the pot, stirring to combine with the onion and spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, until the carrots and apples are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Season with salt and pepper to taste.
7. Serve the soup garnished with fresh thyme or parsley.

this carrot and apple soup is a delightful mix of savory and sweet, with the apples adding a refreshing tang that beautifully complements the carrots. The warm hint of cinnamon brings an aromatic depth to the soup, making it perfect for those seeking something light yet flavorful. It’s an excellent choice for a seasonal meal, especially in autumn when apples are at their best. The smooth texture and balanced flavors make this soup an enjoyable, healthy option for any meal.

Carrot, Potato, and Leek Soup

This carrot, potato, and leek soup is a hearty, creamy dish that combines the earthiness of carrots and potatoes with the mild onion flavor of leeks. The potatoes lend a thick, creamy texture, while the carrots add sweetness, making this soup a filling and flavorful meal. It’s perfect for a cozy dinner or a warming lunch.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 2 leeks, cleaned and sliced (white and light green parts only)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and sauté for about 5 minutes, until softened.
2. Add the chopped carrots and potatoes, stirring to combine with the leeks.
3. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
5. Season with salt and pepper to taste.
6. Serve the soup garnished with chopped fresh chives or parsley.

This carrot, potato, and leek soup is a rich and comforting dish that brings together simple ingredients to create a satisfying, creamy texture. The leeks add a subtle onion flavor that enhances the sweetness of the carrots and the earthiness of the potatoes. It’s a perfect meal for colder weather, offering both warmth and nourishment in every bowl. Serve it with a slice of crusty bread for a complete, wholesome meal.

Curried Carrot Soup

This curried carrot soup is a flavorful, aromatic dish that blends the natural sweetness of carrots with the bold, spicy flavors of curry. The addition of coconut milk creates a creamy texture, while the curry powder adds a delightful warmth that will comfort and satisfy. This soup is perfect for those who love a bit of spice and enjoy vibrant flavors.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the garlic and curry powder, cooking for 1-2 minutes until fragrant.
3. Stir in the chopped carrots and vegetable broth, then bring to a boil.
4. Reduce the heat and simmer for about 20 minutes, until the carrots are tender.
5. Add the coconut milk and continue to cook for an additional 5 minutes.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This curried carrot soup is a flavorful and warming dish that is perfect for those who enjoy a touch of spice in their meals. The creamy coconut milk pairs beautifully with the curry powder, enhancing the soup’s rich flavor. It’s a great option for a light but satisfying meal, especially on chilly evenings. The vibrant orange color and rich taste make it a beautiful and appetizing addition to any dinner table.

Carrot and Sweet Potato Soup

This carrot and sweet potato soup combines the earthy sweetness of carrots and sweet potatoes, creating a creamy, satisfying dish. The sweet potatoes add extra richness and a velvety texture, while the carrots provide a mild sweetness. This soup is both nutritious and delicious, offering a comforting meal with a hint of warmth from the ginger.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Stir in the grated ginger and ground cinnamon, cooking for another minute to release their aromas.
3. Add the chopped carrots and sweet potatoes, followed by the vegetable broth. Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches using a regular blender.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or thyme before serving.

This carrot and sweet potato soup is a perfectly balanced and comforting dish that highlights the natural sweetness of the vegetables. The addition of ginger adds a subtle warmth, while the cinnamon enhances the soup’s depth of flavor. It’s a great vegetarian option, full of vitamins and nutrients. This soup pairs wonderfully with a side of toasted bread or a simple salad for a wholesome, filling meal.

Carrot and Cauliflower Soup

Carrot and cauliflower soup is a light yet hearty dish that combines the mild, creamy texture of cauliflower with the sweet and earthy flavor of carrots. The soup is seasoned with nutmeg and a dash of lemon juice, which adds brightness and depth to the overall taste. This simple yet flavorful soup is a great option for a nutritious meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 small head cauliflower, chopped into florets
• 1 medium onion, diced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1/4 teaspoon ground nutmeg
• Juice of half a lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
2. Add the chopped carrots and cauliflower florets, and stir to combine.
3. Pour in the vegetable broth, and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches.
5. Stir in the nutmeg and lemon juice, then season with salt and pepper to taste.
6. Serve the soup garnished with fresh parsley.

This carrot and cauliflower soup is a wonderfully creamy, light, and healthy option. The cauliflower adds a smooth texture, while the carrots provide natural sweetness. The nutmeg and lemon juice brighten the flavor, making it a refreshing and nutritious dish. This soup is perfect for a low-calorie, vegan meal that doesn’t compromise on taste. Enjoy it as a starter or pair it with a fresh salad for a complete, satisfying meal.

Carrot and Coconut Soup

This carrot and coconut soup is a rich and aromatic dish that combines the natural sweetness of carrots with the creamy richness of coconut milk. The coconut adds a tropical flair, while ginger and garlic bring warmth and depth to the flavor. This vegan and gluten-free soup is both comforting and refreshing, making it perfect for any season.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro or mint for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the garlic and ginger, cooking for an additional 2 minutes until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the carrots are tender.
4. Add the coconut milk and stir to combine. Simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a regular blender and puree in batches.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro or mint before serving.

This carrot and coconut soup offers a perfect balance of flavors with its creamy coconut base and the earthy sweetness of carrots. The ginger and garlic add a delightful depth, making this soup warm and comforting. It’s a great vegan and gluten-free option that feels indulgent without being heavy. Serve it with a light salad or crusty bread for a complete, satisfying meal.

Carrot and Bell Pepper Soup

This vibrant carrot and bell pepper soup is a colorful and nutrient-packed dish that features the sweetness of carrots paired with the subtle smokiness of bell peppers. The soup is flavored with cumin and paprika, adding a smoky and earthy element that enhances the natural sweetness of the vegetables. It’s a refreshing, light soup with bold flavors, perfect for a light lunch or dinner.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 red bell peppers, chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the chopped carrots and bell peppers, followed by the vegetable broth. Bring the mixture to a boil.
4. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and puree in batches.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or cilantro before serving.

This carrot and bell pepper soup is a delightful combination of sweet, smoky, and savory flavors. The cumin and smoked paprika give it an earthy depth, while the bell peppers add a subtle smokiness that complements the carrots’ sweetness. It’s a light yet filling soup that’s both healthy and satisfying. The soup can be served hot or chilled, making it a versatile dish for any occasion.

Carrot and Spinach Soup

This carrot and spinach soup is a simple, nutritious dish that highlights the freshness of spinach and the sweetness of carrots. The soup is light yet satisfying, and the addition of garlic and lemon gives it a bright, aromatic flavor. It’s an ideal option for a healthy, vegetarian meal that’s easy to prepare.

Ingredients:

• 1 lb carrots, peeled and chopped
• 4 cups fresh spinach, washed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Juice of half a lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, until the carrots are tender.
4. Add the fresh spinach and cook for another 5 minutes, until wilted.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This carrot and spinach soup is a light yet nourishing dish that combines the earthy flavors of carrots with the freshness of spinach. The addition of garlic and lemon creates a vibrant and flavorful soup that is both healthy and satisfying. It’s an excellent option for those looking for a quick, vegan, and gluten-free meal that’s packed with nutrients. This soup pairs beautifully with a side of whole-grain bread or a light salad for a complete meal.

Carrot and Zucchini Soup

This carrot and zucchini soup is a light and refreshing option that combines the mild flavors of zucchini and carrots into a smooth, creamy base. The zucchini adds a delicate texture, while the carrots contribute natural sweetness. Seasoned with garlic and a touch of thyme, this soup is perfect for a healthy, vegan meal that’s easy to prepare and full of nutrients.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium zucchinis, chopped
• 1 medium onion, diced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chopped carrots and zucchini, then add the vegetable broth. Bring the mixture to a boil.
4. Reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
6. Season with dried thyme, salt, and pepper to taste.
7. Garnish with fresh dill or parsley before serving.

This carrot and zucchini soup is a light, healthy, and nutrient-packed dish that can be enjoyed any time of the year. The natural sweetness of carrots and the mildness of zucchini create a beautifully balanced flavor, while the addition of thyme elevates the overall taste. This soup is not only delicious but also a perfect option for a vegan or gluten-free meal. Pair it with a slice of crusty bread for a satisfying, wholesome lunch or dinner.

Spicy Carrot and Lentil Soup

Spicy carrot and lentil soup is a flavorful, hearty dish that combines the sweetness of carrots with the earthy richness of lentils, all spiced up with a kick of heat from chili powder and cayenne. The soup is hearty, protein-packed, and incredibly satisfying. It’s an excellent choice for those who enjoy bold flavors and a little spice in their meals.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and spices (cumin, chili powder, and cayenne) to the pot and cook for 1-2 minutes until fragrant.
3. Stir in the chopped carrots and lentils, then pour in the vegetable broth. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for 25-30 minutes, until the carrots and lentils are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This spicy carrot and lentil soup is a robust, filling dish packed with flavor and nutrients. The combination of carrots and lentils makes it hearty and satisfying, while the spices give it a bold, flavorful kick. The heat from the cayenne adds an extra layer of complexity, making this soup perfect for spice lovers. It’s an excellent choice for a cozy meal that’s both comforting and energizing. Serve it with a side of warm naan or crusty bread for a complete, satisfying meal.

Carrot and Butternut Squash Soup

Carrot and butternut squash soup is a rich, creamy, and comforting dish that combines the sweet flavors of roasted butternut squash with the earthiness of carrots. The sweetness of the squash complements the carrots beautifully, while the addition of a pinch of nutmeg and cinnamon adds warmth and depth to the flavor. This vegan soup is perfect for autumn or any time you crave a comforting bowl of soup.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium butternut squash, peeled, seeded, and chopped
• 1 medium onion, diced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage or thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped butternut squash and carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
3. Add the minced garlic, nutmeg, and cinnamon, and cook for 1-2 minutes until fragrant.
4. Add the roasted carrots and butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to combine the flavors.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a regular blender and puree in batches.
6. Season with salt and pepper to taste.
7. Garnish with fresh sage or thyme before serving.

This carrot and butternut squash soup is a creamy, comforting dish that highlights the natural sweetness of the vegetables. The roasting process enhances their flavors, and the nutmeg and cinnamon add a cozy, warm touch. This vegan soup is perfect for a cozy dinner, especially on a cold evening. It’s simple to prepare yet packed with flavor and nutrition. Serve it with a slice of whole-grain bread for a satisfying, wholesome meal.

Note: More recipes are coming soon