Vegan Spiced Carrot Soup Recipe

Vegan Spiced Carrot Soup Recipe
I don't know what possessed me to buy the five pound bag of baby carrots, but I lost my mind and bought them! Have you ever done something like that? I've found that some of my most creative ideas come from the necessity of being frugal and not wasting that which I have in abundance…like carrots. So, I started poking around in the pantry, fridge, and spice cabinet and found other ingredients that would work with the carrots. When in doubt, make soup to go with sandwiches.

This particular exotic soup has its delightful zestiness rooted in spices that are used in Indian and Mexican cuisines. Eat it warm or chilled It is perfect with tostadas, falafel, hummus, or pakora sandwiches. Who needs meat when you can have a delicious plant-based sandwich meal?


1 cup of water
3 tablespoons of coconut oil
4 cups peeled baby carrots
5 ribs of celery chopped into 2 inch pieces
1 yellow or orange bell pepper cut into 8 pieces
1 large yellow onion, coarsely chopped
¼ cup of Claussen's Kosher Dill Pickle juice
½ cup of Jack's Special Salsa (You may substitute your favorite fresh salsa.)
1 ½ teaspoons of Penzey's Sweet Curry Powder (Feel free to substitute your curry powder.)
1 ½ teaspoon Old Bay Seasoning
1 ½ teaspoon of Garam Masala
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon of Ancho Chili Pepper (Optional, but very tasty if you like a spicy kick!)
2 ½ cups of Almond Breeze Almondmilk (I used unsweetened vanilla flavor.)


Pour the water into a heavy Dutch oven. Add the coconut oil, carrots, celery, bell pepper, and onion. Cover the pan and cook on medium heat until almost all of the water is absorbed. This took about 30 minutes, and I had less than ¼ cup of water left in the pan. The vegetables should be able to be easily pierced with a fork. Carefully spoon the vegetables into a food processor. ( If you do not have a food processor, you may use a blender. My food processor is large and held the entire recipe at one time. It's okay if you have to process the soup in batches. Just be extremely careful processing hot food. This is not a time to have little kids in the kitchen!)

Add the pickle juice, salsa, curry powder, Old Bay, Garam Masala, seasoned salt, and chili powder, if desired to your food processor. Add one cup of almond milk. Process the soup until it is blended. Slowly add the rest of the almond milk. Process the Vegan Spiced Carrot Soup until it is your desired smoothness. I tend to like mine a bit grainy for texture.

Perfect for Meatless Monday, this Vegan Spiced Carrot Soup Recipe makes a versatile soup for cold winter evenings or hot summer days. Filled with complex flavors, solid nutrition, plus it's a treat for the taste buds and the eyes. This soup satisfies on so many levels. How could it get any better? Well, it's easy to make, too!

You Should Also Read:
Pakora Patties for Wrap Sandwiches
Summer Squash Burger Recipe
Mashed Bean Sandwich Recipe for Meatless Mondays

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