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!
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.
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.
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.
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
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!
Vegan Carrot Soup Recipe
An extra ordinary vegan carrot soup recipe with celeriac, lentils and rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegan
- 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
- ¼ cup chopped herbs (fresh mint or parsley)
- 1 teaspoon sliced chili peppers
- Shredded carrot, optional
- 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.
- Pour water and bring it to boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are tender.
- Add in cooked rice and lemon juice. Cook for a few more minutes and remove from heat.
- Garnish with fresh herbs, chili pepper and shredded carrot before serving.
- 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