A delicious Carrot Soup recipe that is creamy, thick and flavorful. This easy one-pot recipe is vegan, and is easy to customize to your tastes. You'll want to make again and again.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish, Soup
  • Cuisine: American, World

Ingredients

  • 1 tablespoon oil (- sunflower or extra virgin olive oil. butter can also be substituted)
  • ½ cup (60 grams) onions (- chopped)
  • ½ teaspoon garlic (- chopped)
  • 2.25 cups (400 grams) carrots (- diced or cubed)
  • 2 tablespoons celery (- chopped)
  • ½ teaspoon cumin seeds
  • ½ teaspoon salt (or add as per taste)
  • 2.5 cups Vegetable Stock (or water)
  • ¼ to ½ cup water (- while blending, optional)
  • ¼ to ½ teaspoon black pepper (- freshly crushed)
  • 1 to 2 teaspoons parsley (- chopped, or swap with cilantro (coriander leaves))
  • ¼ teaspoon lemon juice (- optional)
  • 1 teaspoon parsley (- chopped or swap with cilantro (coriander leaves))
  • ⅓ cup bread croutons (- optional)

Method

Cooking carrots

  1. In a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low heat. Add chopped onions and chopped garlic.
  2. Sauté on a low to medium-low heat till the onions soften.
  3. Add chopped carrots, celery, cumin seeds and salt. Mix well.
  4. Pour the vegetable stock or water. Stir and mix again.
  5. Cover pot with a lid. Simmer on a low or medium-low heat till the carrots become tender.
  6. When simmering, do check a couple of times to see if the liquids have dried or not. If the liquids have dried, then add ¼ to ½ cup more of hot veg stock or hot water.
  7. Check a few pieces of carrots with a fork or knife. The fork or knife should be able to pass easily from the carrots.
  8. After the carrots are cooked, switch off the heat. There will be some liquid in the mixture. Let this liquid remain as we will use these liquids when blending the carrots. Let the soup mixture become warm or less hot.

Making carrot soup

  1. Add the entire mixture with the liquids in a blender or grinder. You can even use an immersion blender to blend the carrots.
  2. Blend to a smooth puree. While blending, add ¼ to ½ cup water (at room temperature) depending on the thickness you prefer in the soup.
  3. Place the entire pureed carrots in the same pan or pot.
  4. Keep the pan on stove-top and simmer till the soup gets hot. Stir at intervals. If the carrot soup looks thick, then you can add some more hot water or hot vegetable stock.
  5. When the soup becomes hot, season with black pepper and chopped parsley. Mix well and switch off heat. Instead of parsley, you can even use fresh cilantro leaves (coriander leaves) or fresh basil.
  6. This is an optional step. For some light sour notes in the soup, you can add ¼ teaspoon lemon juice.

Serving Suggestions

  1. Serve the soup in bowls or mugs. Garnish with some parsley or cilantro (coriander leaves) or your choice of fresh herbs. Top with some bread croutons if you like.
  2. Bread croutons really taste good in this soup. To make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). When toasted chop them in cubes and serve with vegan carrot soup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.