Vegan Garam Masala Carrot Soup
As you can imagine, one of my favorite parts of wedding planning was organizing and deciding on our menu.
Since I rarely cook for a large crowd, it was so much fun to test different dishes and hors d’oeuvres, and decide on a well-rounded menu that everyone would love and enjoy. (*Or, at the very least, that we hoped would.)
One of my absolute favorites was a curried carrot bisque served in shot glasses. It was delicate, warmly spiced, and creamy, yet the carrots shone through. Sadly, I didn’t get to enjoy any of it on said wedding day. I was too terrified I would spill carrot soup onto my dress —> a very likely scenario given my level of clumsiness.
But I have been meaning to recreate some version of it for this space to share with you! This vegan garam masala carrot soup is my only little twist. The addition of full-fat coconut milk (*the soup is dairy-free!) makes this carrot soup insanely creamy and smooth.
This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), paleo, dairy-free. The works. It is the little carrot soup that could.
The absolute best part? Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! Let me explain…
You might be wondering exactly how this is possible.
Since the soup itself contains very few ingredients (many of which you might have on hand already, making this soup ideal for last-minute dinners), the star ingredients, carrots and yellow onions, are roasted in the oven until tender, caramelized, and concentrated in flavor.
The vegetables are tossed with garam masala, a pinch of cayenne pepper, coconut oil, and salt.
It is perfect for those nights when you crave homemade soup, but simply don’t want feel like standing over the stove. The oven does all the work for you.
OH! And it gets even better. You simply place the coconut milk in your blender, add boiling water (I use my electric kettle, but you could easily just heat water in your microwave for a few minutes), a squeeze of fresh lime juice, and add all of those delicious, shrunken roasted vegetables.
Puree until smooth. Serve hot straight from the blender. It’s that simple, really. As someone who loves to make soup on a fairly regular basis, it is one of my favorites.
If you’re not familiar with garam masala, it is an Indian spice blend that usually contains peppercorns, cinnamon, nutmeg, mace, cloves, bay leaf, and cumin.
It is one of my favorite ground spices, because it is warm, spiced, yet delicate. It doesn’t overpower ingredients very easily and pairs extremely well with so many vegetables. This acorn squash and sweet potato soup soup also uses garam masala, and is great for fall or winter.
I highly recommend investing in a little bottle of garam masala, because you’ll end up turning to it time and time again in the kitchen – but you can make your own from scratch!
Every brand you buy will vary a bit in ratios of spices, but this basic recipe is a great starting point. Whatever is easier for you and works with what you have on hand!
*If you do not have garam masala and want to make this soup in a pinch, you can substitute with a medium spiced curry powder (again, curry powders vary a lot in spice and heat level, so I would reduce the quantity by a half teaspoon and add more later, if you feel it does not have enough depth of flavor!).
Lastly, if you’re wondering if you can substitute light coconut milk for this recipe – the answer is yes! I’ve made it with both full-fat and light coconut milk, and enjoy both versions. But I absolutely prefer the full-fat version. It makes just a small bowlful much more substantial and filling.
OH! Oh. And I’ve decided microgreens are the new savory sprinkle. They make everything better. #garnishlikeaboss
Vegan Garam Masala Carrot Soup
- 1½ lbs medium carrots, peeled sliced lengthwise and cut into 1-inch pieces
- 2 medium yellow onions chopped into 1-inch pieces
- 2 tablespoons liquid state coconut oil or extra virgin olive oil
- 2 teaspoons ground garam masala see note section
- small pinch of ground cayenne pepper
- ¾ teaspoon Diamond Crystal kosher salt or more to taste
- 1 can (13-14 oz) full-fat coconut milk or light coconut milk
- juice of ½ lime
- freshly ground black pepper
- microgreens (optional) for garnishing
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.
- Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.
- Place the coconut milk (if desired, reserve about 1 to 2 tablespoons for drizzling and garnishing the soup) and 1¼ cups (300 mL) boiling hot water in a high-powered, high-capacity blender, such as a Vitamix. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Purée until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).
- Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh microgreens as desired.
Tips for Success:
- If you want to make your own garam masala, this basic recipe is a great starting point.
- If you do not have garam masala and want to make this soup in a pinch, you can substitute with a medium spiced curry powder (I would reduce the quantity by a half teaspoon and adjust later, as curry powders vary greatly in intensity).
41 Comments on “Vegan Garam Masala Carrot Soup”
Can I just mention to look carefully at grocery store garam masala? One version from a well known spice manufacturer has salt as the first ingredient and I don’t recommend it, love your website, thank you!
Yes!!!! This is very important. They can vary a lot in quality and ingredient list.
I’m vegan and I love Indian food the garam masala really made the flavor pop in this dish, truly loved it thank you for sharing the recipe.
This was delicious! I had a yam that needed to be eaten, so I included it in the recipe. It added a subtle sweetness that, when paired with the garam masala & cayenne, was fantastic! I will definitely be making this again. So simple and so good!
I’m ashamed to say that I’ve never had vegan garam masala carrot soup! This recipe looks great though so hopefully that will change! Thanks for posting it, Laura!
Can I freeze the soup
Absolutely! Almost all soups freeze really nicely. I would just allow it to cool completely, than place in a freezer safe container (deli cups, etc.) and allow it to defrost in the fridge, then reheat over low heat in a big pot. You just want to make sure that the coconut milk does not break/separate. Sometimes I find that I have to add a touch of water/broth to thin out defrosted soups! Hope this helps!
Hi, Laura! I love vegan garam masala carrot soup recipe, cuz i’m vegetarian. Definitely i’ll try it. I need to add bell pepper to recipe and it would be perfect. Thx for sharing!
It was my first time with garam masala, and I loved the soup 🙂
Yay! So thrilled to hear that.
This was so yummy! I LOVE Garam Masala and it was perfect with the carrots and onion. We are a busy vegan family and we were able to make this on a weeknight no problem. Thanks!
How funny, my fiance and I were just going over the menu options for our wedding earlier today and I have to say that so far it has been my favorite part of wedding planning too!
I’m sure this soup tastes as amazingly vibrant as it looks!
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Looks so good, and yellow onions are tasty, thanks a lot
This was apsolutely delicious and do easy to make!
So happy to hear that!
I can vouch for this soup… it’s legit. Love the addition of the microgreens on top too!
I haven’t cooked with garam masala in ages. I guess it’s time I did again 🙂
This soup is absolutely beautiful and your photos are stunning! All your food always looks so amazing – your such an inspiration <3
Thank you so much Erin!
Yum!~ On my never-ending “recipes to make” list! Colors and photos are gorgeous!
Did it last night, everybody liked it.
So thrilled to hear that! Thanks for the feedback!
Thank you Kristy!
I always have a little garam masala! This soup looks awesome girl. And simple!
PHOTOG IS BOMB, GIRLFRIEND. Jeeze Louise. Just stunning. That background tho. Let’s plan a photography workshop. Eeeeeee!
Wait…but can we actually do that?!
Oh, how I love the idea of no pot being involved in making soup! Roasted carrots are one of my most favorite things (and so is coconut milk), so this may be making an appearance in my kitchen very soon. And it’s gorgeous to boot!
Yes! It’s so easy! Thanks so much Molly! Hope you had an awesome time at Jessica’s brunchshop. Saw your instagram pic!
Oh my gosh, it was great. Jessica is awesome, as you know. It was so fun to meet her in person. Her work ethic and enthusiasm are so infectious!
Simply gorgeous friend! I’ll take the whole pot!
Thank you so much Lauren!
Beautiful soup! Can I come over for lunch?
YES please! 🙂
LOVE any kind of creamy soup made with veggies and coconut milk. This looks great! 🙂
Thanks so much Tieghan!
I actually have a bottle of garam masala because I went to the grocery store, saw it, and had no idea what it was 😉 I can’t WAIT to make this soup with it – I can’t get over how incredibly cream it looks! And your photos are absolutely stunning!
You’ll love it! It’s really nice and delicate, and goes well with so many things. Basically my go-to Indian spice. Thanks so much Alexa!
Your food takes my breath away! And I LOVE these spices!
THANK YOU ERIN!!! That means so much. xoxo We need to catch up asap!