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Home » Soups » Vegan Carrot Soup Recipe

Published: Jan 20, 2019 · Modified: Jan 15, 2021 by Zerrin & Yusuf

Vegan Carrot Soup Recipe

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Looking for a satisfying and tasty soup that can make a dinner on its own? Try this carrot soup that is full of goodness and super easy to make with simple ingredients. You won’t believe this carrot soup recipe is vegan when you try it. Oh and it’s gluten-free too!

A woman with yellow cardigan holding a bowl of vegan carrot soup with rice, lentils and celeriac, garnished with mint and chili peppers.

While I was preparing the ingredients to make Creamy Vegan Tomato Soup the other day, our little son changed everything just out of the blue. This carrot soup recipe is completely his creation. He gave me the ingredients and asked me to make a soup with them. A big challenge, right?

To my surprise, we ended up with a super flavorful carrot soup recipe. As tasty as our roasted carrot tomato soup.

How to Make

As unlikely as it sounds, this carrot soup recipe was created with the help of my five year-old son. He chose the ingredients and helped out with the cooking process, encouraging me to make a few unexpected innovations along the way.

The first step to this soup is sauteing the onion, garlic, carrot and celeriac vegetable all together in olive oil. If you’re not able to get celeriac, it’s fine to use celery here. Then add the lentils and spices. I use chili powder and cumin but you can try adding ginger, or curry powder for a curried carrot soup.

Once the flavor has built up, water is added and the whole mixture is simmered so that the lentils can cook. If you’re feeling adventurous, some of the water can be swapped out for coconut milk just like we did in our Vegan Cream of Mushroom Recipe.

When the lentils were cooked, my son decided we should add some rice. Fortunately, we had some leftover Rice Pilaf With Orzo and I simply added some. This turned out to be a great addition for the texture of the soup and makes it even more filling.

Orzo is not necessary indeed, you can just use cooked rice as stated in the recipe. Of course, if you don’t want to use rice, this step can be skipped. Don’t skip the squeeze of lemon juice though! This easy trick makes the soup light and fresh.

Carrot soup with lentils and rice in a vintage pan garnished with chopped fresh mint and chili peppers photographed on a light grey background from top view.

Soup Topping

When it comes to garnishing this carrot soup recipe, there are lots of fun and interesting options. In the recipe I recommend using chopped fresh herbs, sliced chili pepper and shredded carrot. You can try one of these or all three. Thinly slicing or shredding leftover carrot is a great touch. Just make sure to squeeze a little lemon juice over it before adding to the soup as the carrot will go brown without it.

Vegan Soup

My recipe does not use any chicken or beef stock and avoids dairy altogether. As a result, it’s completely vegan. The lentils lend the recipe a creamy texture, as well as being nutritional and filling. The garlic and celeriac help give it a unique and rich flavor that will keep you coming back for more.

Is This a Gluten-Free Soup?

In addition to being a vegan carrot soup, this recipe is also gluten-free. Instead of thickening the soup with flour, which is made from wheat, the lentil and rice create a nice thick consistency.

Two bowls of vegan carrot soup with rice and lentils.

No Need For Blender

Unlike creamy carrot soup recipes, you will not need a blender for this recipe. Personally, I enjoy the texture of the rice, lentils and vegetables in every bite. Should you prefer a smoother, even creamier version, transfer the finished soup to a blender and blend until smooth. Just keep in mind that this should be done in small batches when the soup is hot so it doesn’t end up all over your kitchen! The blended version will resemble a cream of carrot soup.

How to Freeze

One of the many reasons I think this is the best carrot soup recipe is that it freezes so well. Like with most other soups and stews I make, it’s a great dish to divide into individual servings before freezing. Each serving can then be brought out for lunch on weekdays.

Whether you’re making this recipe with your children or cooking for yourself to eat it throughout the week, I promise you won’t regret giving this easy and delicious carrot soup recipe a try.

Other Vegetarian Soup Recipes

  • Vegan Red Lentil Spinach Soup Recipe
  • Oyster Mushroom Soup
  • Old Fashioned Cabbage Soup
  • Celeriac And Apple Soup

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Vegan Carrot Soup Recipe

A woman with yellow cardigan holding a bowl of vegan carrot soup with rice, lentils and celeriac, garnished with mint and chili peppers.
Print Recipe

★★★★

4 from 2 reviews

An extra ordinary vegan carrot soup recipe with celeriac, lentils and rice.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Soup:

  • 2 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 cup diced carrot
  • ¼ cup diced celeriac
  • ¼ cup green lentils
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sweet chili powder
  • ½ teaspoon cumin
  • 5 cups water
  • ¼ cup cooked rice
  • 1 tablespoon lemon juice, freshly squeezed

Garnish:

  • ¼ cup chopped herbs (fresh mint or parsley)
  • 1 teaspoon sliced chili peppers
  • Shredded carrot, optional

Instructions

  1. In a large pan, saute onion, garlic, carrots and celeriac in oil for about 5 minutes. Add in lentils and spices. Cook for a few minutes stirring occasionally. You can add a splash of water if it’s too dry.
  2. Pour water and bring it to boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are tender.
  3. Add in cooked rice and lemon juice. Cook for a few more minutes and remove from heat.
  4. Garnish with fresh herbs, chili pepper and shredded carrot before serving.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 106
  • Sugar: 2.1 g
  • Sodium: 292.7 mg
  • Fat: 5.2 g
  • Carbohydrates: 13.4 g
  • Protein: 3 g
  • Cholesterol: 0.3 mg

Keywords: carrot soup, vegan carrot soup, carrot soup recipe

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Bryan says

    January 29, 2019 at 7:57 pm

    This soup looks great! I woke up a sore throat the other day and I've been on a soup diet ever since haha I can definitely give this recipe a try today too, thank you!

    ★★★★★

    Reply
  2. Rebecca says

    January 21, 2019 at 9:49 pm

    Hi - the taste was good, but the soup was watery, not creamy. I double checked the ingredient list. I wonder if anyone else had this problem. Perhaps you could check the ingredient amounts to make sure they are correct. I think I will try it again and change the amounts myself. Thank you for the idea. I like the recipes on your website.

    ★★★

    Reply
    • Zerrin says

      January 21, 2019 at 11:25 pm

      Hi Rebecca! Sorry to hear that you didn't get the desired result. Well, it's not creamy as it's not blended but it should be thick. I'm really not sure why yours turned out watery. Mine got even thicker the following day and I had to add extra water when reheating it. Adding a little more cooked rice might have solved your problem. Will make it again to see whether there is anything I'm missing. Would love to hear the changes you make if you try it again. Thanks!

      Reply

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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