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Vegan Roasted Curried Carrot Soup



















Super Bowl Sunday is over, so bring on the usual routine! While I’m craving warmer temps, I truly love soup season! Soups are one of the easiest concepts to throw together, you can make them as nutrient packed as you like, and you can stretch your veggies a long way!!


One veggie that’s always on my grocery list, is carrots! I always roast them (stay tuned for my recipe) and enjoy them almost as fries. However, they make a fab soup, and it’s more more cost effective and actually less time consuming as you don’t have to slice them into fries.


Soups are also a great way to salvage veggies on their way out. Needless to say, I have a laundry list of go to soups for whatever I’m craving and whatever is going bad. Having a deep obsession with roasted carrots, this vegan Roasted Carrot Soup was a no brainer!!








What I love about this soup, is simply everything! It’s nutrient packed, affordable, encompasses minimal ingredients, the Ras El Hanout seasoning is a game changer (highly recommend), it’s rich, creamy, a way to stretch your veggies, great for salvaging spoiling produce, has a gorgeous hue, captures the essence of fall, and is even non vegan approved. (husband loved it)




If you’re looking for that effortless modern vegan soup, you have to try my recipe for Roasted Curried Carrot Soup!!











Why this recipe is great: 






Nutrient Packed

Flavor Packed

No animal products 


Perf for fall

Non vegan approved






























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Vegan Roasted Carrot Soup

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  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 4 larg bowls 1x


Units Scale




  1. Preheat the oven to 425 degrees F.
  2. Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt, pepper, and curry powder seasoning and drizzle generously with olive oil.
  3. Roast in the oven for 45 minutes, turn over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
  4. In a large pot over medium heat add 1tbsp olive oil and diced yellow onion and sauté.
  5. Top with curry and cook until translucent. Add the diced garlic and ginger. Continue to cook for an additional 4 minutes to get a slight browning of the onion.
  6. In blender or food processor add the roasted carrots, onion/garlic/ginger mix, vegetable stock, coconut milk, and blend until smooth. Adjust the texture by adding more vegetable stock.
  7. Throw back into the pot and simmer on low for 10-15 minutes. Season with additional salt and pepper as needed. Top with toasted pine nuts and a coconut milk drizzle to serve.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1






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  1. Thank you for this recipe!!! It’s INCREDIBLE and so easy. My boyfriend came over while I was making it and said “the whole building smells amazing!”

    1. Awe, I love this so much Amy! I got heavy into carrots this year and loved roasting them in this soup as it truly enhanced the flavor! Thanks so much for sharing!

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