This creamy Vegan Cheesy Carrot Soup is made with savory roasted veggies, fresh herbs, and creamy coconut milk for a fully dairy-free wintertime warmer for lunch or dinner.
I love a warming bowl of soup in the fall and winter. From Creamy Cajun Pumpkin Tortellini Soup with plenty of pasta to a smooth Loaded Dairy-Free Broccoli Cheddar Soup, there's no going wrong with a healthy serving of hot, homemade soup.
This vegan apple and carrot soup is full of rich, caramelized flavor from roasting vegetables and blending them with plant-based ingredients like herbs, spices, broth, coconut milk, and nutritional yeast. You won't miss the dairy in this cheesy, smooth, and creamy vegan soup.
Ingredients for Vegan Apple Carrot Soup
Here's what you need to make this vegan soup at home:
Apples. I use gala, but you can use any firm, tart apple you like.
Carrots. Peeling carrots removes any potential dirt on the outside of the vegetables.
Broccolini. You can also use broccoli if you can't find broccolini.
Vegetable stock. Use store-bought low-sodium broth or make your own!
Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
Flour. This thickens up the soup without changing the flavor.
Dried herbs and spices. I love a combination of thyme, parsley, oregano, paprika, cinnamon, garlic powder.
Nutritional yeast. For the ultimate cheesy flavor without any dairy.
How to Make Vegan Cheesy Carrot Soup
To make this soup, you'll start by roasting up the fruits and vegetables. This enhances the rich, caramel flavors in the soup. The veggies are done when they're golden around the edges. The broccolini will be crispy.
To finish the soup, you'll need a pot on the stove. Save the broccolini for topping the soup, but the roasted carrots and apples and go into the pot for the soup. To bring everything together, use an immersion blender. A standing blender will also work if you don't have a hand blender.
I like to add some extra texture to creamy soups like this one. Top each bowl with roasted broccolini and ad a handful of chopped pecans. Tip: see the notes below the recipe for how to make sweet toasted maple pecans!
Other topping ideas include:
Crispy bacon (if you're not plant-based, of course)
Melted cheese (vegan or regular if you're not vegan!)
Other nuts, such as hazelnuts or walnuts
Crispy sage leaves
And on the side, I love serving warm soups with a starchy side dish like:
If you have leftover carrot soup, store it in an airtight container for up to four days. You can also freeze the soup for up to three months. Defrost it in the fridge overnight and reheat the soup on the stove or in the microwave.
I don't recommend freezing the roasted broccolini, so prepare that separately just before you serve this cheesy vegan soup!
Gluten-Free Vegan Cheese Soup
To make this recipe gluten-free, swap the all-purpose flour for your favorite gluten-free all-purpose blend.
4cupsorganic vegetable stock(For Non-plant-based, you can use Bone Broth for extra nutrients)
2garlic cloves, minced
1(14 oz.) canfull-fat coconut milk/cream
¼cuporganic all-purpose flour
1cupHalved pecans, toasted w/ maple(See Notes!)
TO ROAST FRUITS + VEGGIES:
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
Add the sliced carrots, apples, and broccolini to a bowl and Add the olive oil, sea salt, and black pepper, and toss until the everything is fully coated.
Transfer to the baking sheet and arrange in the single layer with the pears cut-side up. Bake until the ingredients are golden-brown and knife tender, 10 to 15 minutes.
TO MAKE SOUP:
In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the thyme, parsley, oregano, flour, smoked paprika, garlic powder, and garlic powder and mix together until combined. Add in the roasted carrots + apples.
Add in the veggie stock and coconut cream/milk, stirring everything together until combined and smooth.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes.
At this point, the soup should be thickened as it continues to simmer. NOTE: Add additional nutritional yeast for more "cheesy" flavor, if desired and stir until incorporated.
Remove from heat and serve immediately into prepared bowl(s), top with roasted broccolini and maple pecans and enjoy with a side of bread, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
TOASTED MAPLE PECANS: In a bowl, add the halved pecans, 2 Tbsps maple syrup, and a pinch of cinnamon together, stirring until pecans are coated. Add pecans to a baking sheet (line with parchment paper) and toast them in the oven (400 degrees Fahrenheit) for 8-10 minutes, tossing them halfway to avoid browning on one side. Remove from oven and add as topping, if desired.