Creamy Roasted Carrot Soup with Curry, Smoky & Herb Variations

There’s nothing quite like curling up with a warm bowl of soup on a chilly day. But finding a rich, creamy bisque that fits a dairy-free lifestyle can be a challenge. Enter this incredibly silky, completely dairy-free carrot soup. It delivers all the luxurious, comforting textures of a traditional bisque without a single drop of heavy cream. Whether you’re lactose intolerant, milk allergic, vegan, or just looking for a healthier way to warm up, this vibrant soup is about to become your new seasonal staple.

Why You’ll Love this Dairy-Free Carrot Soup Recipe

This favorite recipe is a delicious sample from my cookbook, Eat Dairy Free. Here’s why I think you’ll love it as much as my family and taste testers do!

• Roasted Carrots: Roasting the carrots brings out their natural sweetness and flavor depth as they caramelize.
• Perfectly Creamy: You’ll love the luxurious consistency of this comforting and somewhat elegant bisque.
• Naturally Dairy Free: You don’t need any substitutes for this recipe. It uses coconut milk for richness that complements carrots better than dairy!
• Simply Nutritious: You’ll feel nourished by this vitamin-rich soup. It’s filled with nutrients that fuel and fend off colds.
• Allergy-Friendly: I shun top allergens in this dairy-free carrot soup, for all to enjoy. It’s even optionally vegan.
• Versatile: I’ve included several flavor variations in the recipe to mix things up!

Recipe FAQs

Do I shake the coconut milk or just scoop off the coconut cream?

You’re using the whole can of coconut milk, so really, there’s no need to shake it or let it sit. Just open and pour it all into your soup. It will emulsify as you whisk the soup.

Can I substitute another vegetable for the carrots?

I love this recipe with sweet potato or butternut squash too! They both roast well, are vitamin-rich, and meld well with the ingredients. You can even use part carrots and part sweet potato or squash for yet another variation.

How long will this dairy-free carrot soup keep?

It’s a good make ahead recipe, since it can be stored in an airtight container in your refrigerator for up to 4 to 5 days. The flavors actually deepen by the second day!

Does this dairy-free carrot soup freeze well?

Yes, it freezes beautifully because it doesn’t contain dairy (which can separate and curdle when frozen). Store the soup a freezer-safe container for up to 3 months. Let it defrost in your refrigerator before heating.

How should I reheat this soup?

While it can be microwaved, it’s best to warm the soup in a saucepan over medium-low heat. Stir it occasionally until heated through.

Additional Side & Garnish Suggestions

• Warm Baguette or Crusty Sourdough
• Freshly Ground Black and/or White Pepper
• Roasted Pumpkin Seeds
• Crushed Pistachios
• Paprika or Cayenne Pepper (pinch)
• Extra-Virgin Olive Oil Drizzle
• Crushed Crackers (like Saltines)
• Dairy-Free Croutons

Special Diet Notes: Creamy Carrot Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, sesame-free, soy-free, plant-based, paleo, optionally vegan, and vegetarian. Just be sure to choose broth and sweetener that suit your dietary needs.

Alisa Fleming

Dairy-Free Roasted Carrot Soup

5 from 1 vote

This creamy soup is a great way to showcase fresh carrots. It's rich and comforting, nutritious, easy, and worthy of entertaining. Yes, it's perfect for nearly any occasion and special diet need!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 267

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 pounds carrots peeled, stemmed, and cut into 1-inch chunks
• 1 medium onion halved and then quartered
• 2 garlic cloves whole but peeled
• 1 ½ tablespoons olive oil
• 1 ½ tablespoons honey or maple syrup
• 4 cups dairy-free chicken or vegetable broth
• 1 14-ounce can full-fat coconut milk
• 1 ½ cups water or as needed
• 1 to 1 ¼ teaspoons salt or to taste
• ⅛ to ¼ teaspoon black pepper to taste
• Coconut cream or full-fat canned coconut milk to garnish (optional)
• Chopped fresh parsley to garnish (optional)

Method

 

1. Preheat your oven to 425ºF.
2. Place the carrots, onion, and garlic on a large rimmed baking sheet, and toss with the oil and sweetener to coat. Spread the vegetables out into a single layer.
3. Roast the vegetables for 30 to 45 minutes, stirring every 15 minutes. They should be soft and browned around the edges, but not burned. Let cool for 5 minutes.
4. Place the roasted vegetables in your blender or food processor with the broth. Puree for 2 to 3 minutes, or until relatively smooth. This may need to be done in two batches.
5. Pour the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk, desired amount of water to thin, salt, and pepper to taste. Cook until heated through.
6. Ladle into bowls and optionally swirl with a little coconut cream or coconut milk and sprinkle with parsley.

Nutrition

Serving: 1 servingCalories: 267kcalCarbohydrates: 22.9gProtein: 6.1gFat: 19gSaturated Fat: 13.3gSodium: 538mgPotassium: 744mgFiber: 4.1gSugar: 11.6gVitamin A: 20220IUVitamin C: 10.2mgCalcium: 69mg

Notes

Curry Variation: While heating in step 5, stir in 2 to 3 teaspoons of your favorite curry powder.

Smoky Variation: While heating in step 5, stir in 1/2 to 1 teaspoon of smoked paprika, or to taste.

Herb Variation: Garnish each bowl with 1 tablespoon of fresh chopped herbs, such as basil, thyme, or rosemary, or add the herbs to the vegetables during the last minute of roasting.

This recipe is from my cookbook, Eat Dairy Free.

Tried this recipe?

Let us know how it was!