Vegan Roasted Carrot Soup Recipe is full of fall flavors. A soup like this is sure to brighten up your day no matter what. It’s warm comforting and super easy to make. Roasting carrots and onions bring out rich flavors and caramelized onions add rich-tasting sweetness to the soup. Gorgeous velvety carrot soup recipe is going to be your favorite fall soup.
This ultra-creamy carrot soup surprisingly does not have any added cream to it. It’s still smooth, creamy, velvety and super tasty soup. A dash of thick coconut cream for drizzle on top just before serving giving it a fancy look is all the cream that is there in this soup. With no added cream, yet cream of carrot soup looks super creamy! It’s definitely a savory soup with warm winter flavors.
For VEGAN lovers this soup is a great light meal option. Serve it as a starter with few garlic bread or as a meal alongside some grilled cheese sandwich or roasted croutons for lighter meal options. The extraordinary flavors from roasting carrots, onions are the highlight of this soup.
A breath of fresh air, the cool wind gush in with a drizzle of rain drops through the open windows, pearly rain drops dripping through the window glass, it finally feels like monsoon here.
Growing up monsoon was so much better than now. The place I grew up was called “Little England”. There were Europeans and Anglo-Indians living in that place for generations. That was one of the reasons we had a St. Joseph’s Convent School there, started and run by the Anglo-Indians. Getting into the convent was a challenge and every child and parent had enormous pride once they got admission in the school. We (me and my sis) and my parents were one of those proud heads. Brother though went to Kendriya Vidyalaya as by that time, KV became better than convent.
Monsoon season was the season of heavy rain falls then. We experienced nonstop rains for the entire 3 months period. Dressed in rain coats we walked the roads to the bus stop to board our buses. Rain coats were not enough, we carried umbrella too. On the way, a few puddles tempted us to splash water. Most of the days we had gorgeous rainbows to treat us visually. The generous lush greenery all around, the puddles where paper boats were sailed, the gorgeous blue sky with rainbows, it was truly a paradise on earth!
There were not just rains; we even had hailstorms some days. When it rained hail stones, we got very excited. All kids would invariably jump out of the house just to pick the hail stones. And believe me; we even popped a few in our mouth. Of course mom would go ballistic. Rainy days were spent lazing near the door, either eagerly waiting for the rain to stop so we could jump out and play, or it was time pass to watch rain drops fall on the ground and I used to imagine and make up some interesting patterns of the falling drops in my mind.
Mom would usually boil some peanuts and roast corns that we had as our after school snacks. The smell of boiling peanuts with a hint of salt was so engulfing.
Back then, we never made much of soups at home. But now, I prefer a piping hot bowl of soup with a spot near my window on any rainy day.
Roasting carrots along with onions, gives this soup a nice nutty flavor. I went to a farmers market last week, and came back home with a bunch of freshly plucked carrots. Those fresh carrots were used very well. I made a couple of dishes; one of them is a soup. This roasted carrot and onion soup is so simple and extremely deliciously creamy. The creaminess is not from any cream or milk; it’s from the carrot puree. OK, I just used a tad of cream for garnish, and that’s about it. Rainy day or not, this soup is sure to comfort your belly and soul. The gorgeous color is enticing, isn’t it?
A few more exciting Fall soup recipes for you –
Sriracha Spicy Ramen Noodles Soup
Spiced Cauliflower Almond Soup
Chinese Vegetable Manchow Soup
Roasted Sweet Potato Cumin Soup
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- 4 carrots
- 1 big onion
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 teaspoon pepper powder add more if you prefer more spicy
- 1 ½ teaspoon rock salt
- A tad coconut cream (optional)
- Some micro herbs
- Salt to sprinkle if required
- Pepper powder
Wash carrots. Peel the skin on them. Chop them roughly. Chop onions roughly. Slightly crush garlic (skin removed).
Pre heat oven to 360 degree F
Grease a baking sheet with olive oil. Layer the carrots, onion, garlic on the baking sheet in a single layer. Sprinkle rock salt and pepper powder. Drizzle olive oil on top of the carrots and toss once.
Roast in an pre heated oven for about 30 to 40 minutes. Toss 2 twice in between so carrots cook evenly. Once nicely roasted take it out of the oven and let it cool a bit.
Transfer all to Vitamix and blend smooth. Pour soup back into a sauce pan. Heat the soup until nice hot.
Laddle hot soup into serving bowls, add the garnish and serve immediately.
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Ali Enza
The color is so beautiful! We just made creamy tomato soup this week, so next week it’s going to have to be roasted carrot soup! It’s too pretty not to try! Thanks for the recipe.