Vegan Roasted Carrot Soup with Coconut Milk, Pistachios & Pomegranates

Vegan Roasted Carrot Soup-Let’s make it fancy with a drizzle of coconut milk, pistachios and pomegranate

an earthen poetry style bowl filled with carrot soup and a light tan linen napkin

How to make vegan roasted carrot soup:

This is another super, simple bowl of creamy yumminess that is SO healthy and good for you.

Roast carrots at high heat until browned and tender. Sauté onions in olive oil or butter. Add in the spices, fresh ginger, onions, thyme, turmeric, coriander, paprika and white pepper to “bloom” or intensify and release their aromas. Pour in vegetable stock and coconut milk and simmer for 5 minutes. Add in carrots, pulse with an immersion blender.

I serve with a drizzle of extra coconut milk, chopped pistachios and pomegranate arils- because you’re extra and you deserve the fanciest soup.

That’s it- dinner done in 30 minutes.

a blue plate of spices and herbs and a pile of grated fresh ginger

Ingredients in Vegan Roasted Carrot Soup:

fresh ingredients-

  • carrots
  • thyme
  • ginger
  • onion
  • pomegranate arils (optional garnish)
  • Non Vegan version- butter, créme fråaiche or cream

pantry ingredients-

  • full fat coconut milk
  • kosher salt, tumeric, coriander, thyme, paprika, white pepper
  • vegetable stock
  • pistachios (optional garnish)
a large Kerr canning jar filled with vegetable broth on a black stone counter

Equipment needed for this recipe-

  • rimmed baking sheet
  • heavy bottomed saucepan or pot
  • immersion blender- buy my favorite HERE for only $35
  • measuring cups, spoons and a cutting board
a white immersion blender going into a large pot of soup

Common Questions about this recipe:

I’m not vegan- how can I made this with dairy products?

Use butter instead of olive oil. Drizzle the top with Crème fråiche or heavy cream instead of coconut milk. Definitely stick with the coconut milk though. It doesn’t split and is so creamy and rich.

Can I add chicken broth instead of vegetable broth?

Chicken broth will overwhelm the delicate flavor of the vegetable broth. Use water instead or make a quick vegetable stock by boiling onions, celery, carrots, whole garlic cloves salt and herbs for 1 hour. remove the vegetables. Taste for salt and pepper and add if needed.

Can I freeze this recipe?

Yes- cool completely and then place in a double bagged zip top bag, lay the bagged soup flat on a cookie sheet or tray in your freezer to freeze flat. Super easy to store this way. Label and keep in the freezer for 1 month. Thaw overnight in the fridge and warm on low heat.

I am allergic to nuts but want to garnish the top. What else can I use?

Toast peptitas (pumpkin seeds) and sprinkle on top. You can also sprinkle croutons on top of this soup – so yummy.

  • roasted carrots lined up on a rimmed baking tray
  • roasted caramelized carrots on a cutting board
  • a pot with caramelized onions

Other great soup recipes to try:

a blue dutch oven filled with creamy orange carrot soup

What to serve with Vegan Roasted Carrot Soup:

A bowl of carrot soup in a white soup bowl on a white plate with red bistro lines

Meggen’s tips for a successful soup:

  • Use full fat coconut milk
  • Make certain your pistachios are fresh before you toast them. They go rancid very quickly.
  • Make certain the soup is very smooth when you blend it up.
  • I used a Le Creuset dutch oven for my recipe.
  • Check the expiration date on your spices. If they are more than a year old, toss them. The boldness & intensity wears out very quickly once they are opened. I almost always buy the smallest container of spices like coriander or turmeric, which I may not use as often.
  • Buy a vegetable stock with the lowest amount of sodium you can find.

Vegan Roasted Carrot Soup with Coconut Milk, Pistachios & Pomegranates

Recipe by Meggen Wilson
Course: Healthy, Montana Kitchen, MOST POPULAR RECIPES, Soups u0026amp; StewsCuisine: American


Prep time


Cooking time






  • 3 TBSP olive oil or butter – divided

  • 1/2 medium onion, rough chopped

  • 1 TBSP fresh grated ginger- heaping TBSP

  • 1 1/2 tsp kosher salt, divided

  • 1/2 tsp white pepper

  • 1/2 tsp turmeric

  • 1/2 tsp paprika

  • 1 tsp fresh thyme leaves

  • 1/4 tsp coriander

  • 3 cups vegetable stock

  • 1 can full fat coconut milk

  • 6-7 large carrots, peeled

  • 3 TBSP chopped toasted pistachios

  • 3 TBSP pomegranate seeds

  • 2 TBSP full fat coconut cream/milk or Créme Fraîche


  • Pre heat oven to 425. In a shallow pan, drizzle CARROTS with 1 TBSP of OLIVE OIL and 1/2 tsp kosher SALT. Roast for 20 minutes until caramelized and browned.
  • In a dutch oven, add the butter or remaining OLIVE OIL. On medium high heat, sauté the ONIONS until translucent- about 3-5 minutes. Add in the spices and herbs- GINGER, THYME, SALT, WHITE PEPPER, TUMERIC, PAPRIKA, CORIANDER. Bloom the spices in the oil or frothy butter for 1 minute.
  • Pour in the vegetable stock and coconut milk. Bring to a boil then reduce heat to a simmer. Heat thoroughly for 5 more minutes.
  • Remove the carrots from the oven, roughly chop and add the the pot with the roasting juices from the pan.
  • With an immersion blender, blend the soup until smooth and no chunks of onions or carrot are visible.
  • Ladle the hot soup into bowls and top with a drizzle of coconut cream or Créme Fraîche and chopped pistachios and pomegranates.

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    1. Meggen Wilson says:

      Thank you- It’s so fantastic- either in the fall or as a spring soup.