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Vegan Carrot Soup

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A vegan cozy, roasted carrot soup with a depth of flavor from herbs, fennel, and caraway seeds. Dairy-free!


  • 3 pounds carrots
  • 1 shallot
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon peppercorn
  • 1 teaspoon coriander seed
  • ½ teaspoon caraway seed
  • 2 ½ quarts vegetable stock
  • 2 bay leaves
  • 1 bunch thyme
  • 2 tablespoons fennel seed
  • ½ bunch parsley
  • 2 tablespoons oregano
  • 1 tablespoon lemon juice
  • 1 lemon, zested
  • olive oil
  • salt to taste
  • Optional: micro greens or edible flowers for a garnish


  1. Preheat over to 375℉.
  2. Combine herbs (thyme, bay leaves, parsley, oregano) into an herb bouquet held together with cheesecloth or tied with kitchen twine.
  3. Peel and cut carrots into large pieces and toss in olive oil and salt. Roast for 45 minutes.
  4. Peel and slice the shallot. Sauté in a large pot with in olive oil and spices.
  5. Add the stock, salt, and roasted carrots to the pot.
  6. Bring to a boil and then add the bouquet of herbs.  Lower to simmer for 10-15 minutes.
  7. Remove the herb bouquet, season with lemon juice and zest.
  8. Pour everything into a blender in small batches and blend until smooth.