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

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Dish
Cuisine: Dairy-Free, Gluten-Free, Vegan / Plantbased
Servings: 4


  • 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


  • Toss chopped carrots and onion in avocado oil, salt, pepper, and cumin powder
  • Add the chopped carrots and onions onto a pan, and roast them at 350 degrees Fahrenheit until they are soft (about 45 minutes)
  • Once cooked, remove the carrots and onions from the oven
  • Add the roasted carrots and onions to a blender with the coconut milk, whole tomatoes, smoked paprika, and chili powder
  • Blend until smooth
  • Enjoy!


Serve warm or cold!
Store in airtight container in the fridge for up to 5 days.

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