🥕 Hearty, Healthy, Tasty Carrot Soup (Vegan & Gluten-Free)
Silky-smooth, cozy, and full of sunshine — this carrot soup brings the comfort without the heaviness.
☀️ Why This Soup Deserves a Spot on Repeat
Carrots are like the underrated best friend of the veggie world — sweet, dependable, always down to brighten up your day. And when you turn them into a warm, spiced, creamy soup? They suddenly feel kind of… luxurious.
This carrot soup is all the things we love at LushLifeGreens: healthy, simple, and surprisingly flavorful. The sweetness of the carrots, the warmth of garlic and ginger, and a little swirl of coconut milk at the end come together like a cozy playlist for your tastebuds.
Perfect for chilly nights, easy lunches, or anytime you want to eat something that feels nourishing and genuinely delicious.
🥄 What You’ll Need
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1 tbsp olive oil or coconut oil
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1 small onion, chopped
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
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5–6 large carrots, peeled and sliced
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1 small potato or sweet potato, chopped (for creaminess)
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4 cups veggie broth
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1/2 tsp ground cumin (optional but adds depth)
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Salt + pepper to taste
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1/2 cup full-fat coconut milk (plus more for swirling)
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Fresh herbs, toasted seeds, or a dollop of vegan yogurt for topping
🔥 How to Make It
1. Sauté the base
In a large pot, heat the oil over medium heat. Add chopped onion and a pinch of salt. Cook until soft and golden, about 5–6 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
2. Add the veggies
Toss in the carrots, potato, cumin (if using), and a good pinch of pepper. Stir everything around to coat in the spices.
3. Simmer to softness
Pour in the veggie broth and bring to a boil. Lower the heat, cover, and simmer for about 20–25 minutes or until the carrots and potatoes are fork-tender.
4. Blend into velvet
Use an immersion blender (or transfer in batches to a blender) and blend until smooth. Stir in the coconut milk and adjust seasoning as needed.
5. Serve & glow
Ladle into bowls and top with a swirl of coconut milk, chopped herbs (like cilantro or parsley), a sprinkle of seeds, or even chili oil if you’re feeling bold.
🥣 A Little Bowl of Sunshine Story
This soup started as a “use up the carrots” experiment and turned into one of those dishes that makes you pause mid-spoonful and go, wait, this is really good. It’s sweet, a little spicy, perfectly creamy, and somehow feels grounding — like a warm scarf for your insides.
It also freezes like a champ, doubles easily, and turns sad desk lunches into something that feels intentional and homemade (even if you ate it in sweats while answering emails).
You know that quiet satisfaction when something is both good for you and just straight-up good? That’s this soup.
Want to give it a Moroccan twist? Add a pinch of cinnamon and a handful of cooked lentils. Want it chilled for summer? It totally works. This recipe is your new go-to carrot canvas — dress it up or down and let it glow. 🧡🥕
