Vegan Spicy Creamy Carrot Soup

Vegan Spicy Creamy Carrot Soup

Vegan Spicy Creamy Carrot Soup - Tayler Silfverduk - This warming and creamy soup is perfect served warm on a fall day or served chilled on a hot one. It's creamy, flavorful and vegan! #glutenfreesoup #vegancarrotsoup #carrotsoup #carrotrecipe #easyrecipe #souprecipe #simplesoup #blendersoup #blenderrecipe #celiacfriendly #spicysoup #creamysoup

Vegan Spicy Creamy Carrot Soup

I have a confession to make (though if you follow my blog you probably already know this), I am not a vegan.

I’d like to say I am plant-based or even plant-focused. Meaning I try my best to avoid animal products but that doesn’t happen all of the time.
(Learn about the difference between a vegan and a plant-based lifestyle here!)

I am mindful of the animal products I eat. In fact, I don’t ever drink milk, and I only have cheese when someone else is making me food.

Additionally, I don’t crave meat. Meat is just not something my body wants, it would just rather have complete plant-based proteins. What can I say?

However, despite me not being vegan, this recipe is. This Vegan Spicy Creamy Carrot Soup has no animal products in what-so-ever. Additionally, it’s gluten-free.

I know, it’s the gift that just keeps on giving.

This soup is delicious served warm or cold! Making it a tasty and refreshing option for the summer, and a warming and spicy choice during the fall and winter!

Bonus: This recipe is super healthy and easy to make! (You know me, I am a sucker for keeping things simple but nutritious in the kitchen!)


Vegan Spicy Creamy Carrot Soup

  • 6-8 whole carrots (washed well and roughly chopped)
  • 1 large yellow onion (roughly diced)
  • 4 cloves garlic
  • 1 tbsp avocado oil
  • 1/2 tbsp salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground pepper
  • 1/2 tsp chilli powder
  • 1 28 oz can whole tomatoes
  • 1 can Full Fat Coconut Milk
  1. Toss chopped carrots and onion in avocado oil, salt, pepper, and cumin powder
  2. Add the chopped carrots and onions onto a pan, and roast them at 350 degrees Fahrenheit until they are soft (about 45 minutes)
  3. Once cooked, remove the carrots and onions from the oven
  4. Add the roasted carrots and onions to a blender with the coconut milk, whole tomatoes, smoked paprika, and chili powder
  5. Blend until smooth
  6. Enjoy!

Serve warm or cold!

Store in airtight container in the fridge for up to 5 days.

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