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+ servings
3 white bowls of roasted carrot soup served on white tray with roasted bread on side
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5 from 7 votes

Vegan Roasted Carrot Soup Recipe

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup, Starters
Servings: 3 cups
Calories: 112kcal


  • 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

For garnish

  • 1 tablespoon coconut cream (optional, for garnish)
  • few micro herbs (optional)
  • 1 pinch Salt if required
  • 1 pinch Ground pepper


  • 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. 
  • Ladle hot soup into serving bowls, add the garnish and serve immediately.


Serving: 0g | Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1234mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13865IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 0.4mg