Creamy Vegan Carrot Soup (1 Pot!)

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Close-up shot of a bowl of creamy vegan carrot soup with red pepper flakes

Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from winter to spring!

The best part? It’s made in 1 pot with just 10 ingredients you may have around right now. Let us show you how it’s done!

Carrots, celery, garlic, onion, thyme, red pepper flakes, coconut milk, flaky salt, vegetable broth, and olive oil

How to Make Carrot Soup

Like any good soup (okay, there are some exceptions!), this creamy carrot soup starts with a flavorful base of onion, celery, and garlic alongside the carrots.

Sautéing onions, carrots, celery, and garlic with dried thyme and red pepper flakes

Then we add dried thyme, salt, and vegetable broth for flavor, and red pepper flakes for a touch of heat. We kept the seasonings subtle to let the carrots really shine!

Pouring coconut milk into a pot of soup

Then it’s time to make this soup CREAMY! Coconut milk provides richness and enough liquid to blend into a thick yet velvety smooth texture.

Ladle in a pot of creamy carrot soup

We hope you LOVE this carrot soup! It’s:

Subtly spicy
Naturally sweet
& SO delicious!

We love it topped with crispy chickpeas and croutons or served with toasted whole grain or gluten-free bread. It also pairs well with our Garlicky Sautéed Greens, Crispy Baked Pesto Tofu, or Lemon & Herb Roasted Chicken Thighs.

More Easy Carrot Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Large pot and bowls of creamy carrot soup next to slices of toasted bread

Creamy Vegan Carrot Soup (1 Pot!)

Creamy, subtly spicy vegan carrot soup with coconut milk and red pepper flakes. Made in 1 pot with just 10 ingredients!
Author Minimalist Baker
Overhead shot of a bowl of creamy carrot soup
5 from 15 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (Servings)
Course Side, Soup
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 Tbsp olive oil (if oil-free, sub water and add more as needed)
  • 2 pounds carrots, peeled and cut into 1/2-inch pieces (2 pounds carrots yield ~ 6 cups)
  • 1 medium onion, diced (1 medium onion yields ~2 cups or 320 g)
  • 3 stalks celery, cut into 1/2-inch pieces (3 stalks yield ~1 ½ cups or 150 g)
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes (plus more to taste)
  • 3 cups vegetable broth (or store-bought)
  • 1 (14-oz.) can full-fat coconut milk (or sub light coconut milk for less richness)

FOR SERVING optional


  • Heat the olive oil in a large pot over medium heat. Once hot, add the carrots, onion, and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and the carrots are starting to soften, about 7 minutes. Then add the garlic, sea salt, dried thyme, and red pepper flakes. Cook for another 1-2 minutes, until fragrant.
  • Add the broth and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the carrots are super tender.
  • Turn off the heat and stir in the coconut milk.
  • Using an immersion blender, blend the soup until super smooth. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender.
  • Season to taste with more salt and/or red pepper flakes. Serve warm with crusty bread and/or crispy chickpeas (both optional)!
  • Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 219 Carbohydrates: 20.8 g Protein: 2.7 g Fat: 14.3 g Saturated Fat: 11.1 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 793 mg Potassium: 673 mg Fiber: 5.4 g Sugar: 10.1 g Vitamin A: 4230 IU Vitamin C: 11 mg Calcium: 80 mg Iron: 1.4 mg

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My Rating:

  1. Susan says

    Wonderful soup recipe that is so warming and tasty. Made it in the IP…sautéed the vegetables, added broth and set the IP for 10m on high pressure. Put it in the vitamix and it was so smooth and flavorful. Left out the coconut milk and everyone just added the creamer that they prefer. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Susan. Thank you for the lovely review and for sharing your modification! xo

  2. Nancy says

    Cannot seem to print off recipes anymore from your site!? What’s up? Had to go thru contortions to print off this yummy carrot soup!
    Thanks for a reply.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry for the inconvenience and thank you for letting us know, Nancy! Another reader reported this issue too and we haven’t been able to replicate it. Could you give us more info on what browser you’re using and whether on mobile, tablet, or desktop/laptop? We assume you’re referring to the print button in the recipe section – let us know if that’s not the case!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nancy, just wanted to give you an update that we believe we have solved this. Please let us know if you are still experiencing this issue!

  3. Briana says

    I just made this for the second time. I did not have an onion or garlic or celery, so I used the jarred equivalent. And I only had the light coconut milk, so I use that. I think it was just as good as the first time with the actual vegetables and the full fat coconut milk. It’s a very forgiving soup and delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Briana! xo

  4. Linda says

    I have made this GREAT recipe before & enjoy its color & taste as either an appetizer or a main course with basmati rice with a small amount of torn cilantro leaves folded into the rice (instead of a warmed bread). I also:
    _added minced ginger to onion when warming the onion;
    _substituted olive oil w/Vegan oat based butter;
    _ground dried, whole nettles of thyme – to get a bit different aroma;
    _Place rice @ bottom of the bowl and ladle the soup on top.
    _Let the basmati rice, with small amount of torn cilantro leaves folded into the rice. Let the rice cool to close to room temperature before serving with the soup. The rice with additional steamed veggies is a good side dish as well. basmati rice with a small amount of torn cilantro leaves folded into the rice. LOVE YOUR RECIPE! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you so much for the lovely review and for sharing your modifications, Linda! xo

  5. Sunny says

    Oh creamy bliss! My husband and I loved this soup. It’s so nourishing. I did make a few flavors swaps: coconut oil for the olive oil (to enhance the coconuty goodness), fresh minced ginger for the thyme (because ginger + carrot = ❤️), black pepper for the red pepper (I prefer it with ginger). But otherwise I followed the recipe. I even measured things! (That was a big step for me) The texture is amazing! Thank you for this decadent, quick recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Sunny! xo

  6. MC says

    I’ve been looking for an easy one-pot carrot soup recipe so when I saw this one come up, I was eager to try. I prepared it as written but used lite coconut milk and reduced red pepper flakes to 1/4 tsp. It’s seriously the PERFECT balance of flavors–savory and sweet and the richness of the coconut milk balanced with the red pepper flakes. So simple and delightful. Thank you!

  7. Stella says

    This was super yummy! I accidentally put double the amount of chilli flakes, but it just made it even better 😋

  8. Dakota says

    This tastes great and super easy to make!

    I added some red lentils as suggested by another reviewer and served with sourdough. 5/5 – thank you!

  9. Allison says

    Loved this recipe! I only had rainbow carrots, so the color was a little strange, but it still tasted wonderful. Perfect spring soup.

  10. Elle says

    Mhmm this soup is delicious! Love the taste of the garlic & carrot together. So creamy and flavourful. Will be making this again!

  11. Kat says

    Tried a similar soup that used a combo of turmeric spice mix and yellow curry spice mix, really good. (& they used zucchini too, yum.) I have to skip the garlic, but I think it taste better that way anyway!
    Saving recipe for later. :)

  12. Christina says

    I made this last night after receiving the recipe in my email & it was so delicious. I added three quarters of a cup of red lentils. Thank you for this recipe. It’s a keeper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work great. We’d suggest sautéing on normal similar to step 1. Then add the remaining ingredients (except coconut milk) and if the carrots aren’t fully covered, add the coconut milk before sealing. Then seal the lid and pressure cook on high for ~5-7 minutes. Let us know if you try it!