This Indonesian-inspired vegan carrot almond soup is creamy, flavorful, and entirely plant-based, delivering a nourishing boost in every spoonful.
Packed with fiber-rich carrots, protein from almond butter, and heart-healthy fats, it’s a light yet satisfying dish.
Quick to prepare and perfect for meal prep, it’s an easy, wholesome option for a comforting starter or a simple, nutritious lunch.
Indonesian Vegan Carrot Almond Soup
Equipment
- 1 Vegetable peeler
- 1 Chef Knife (e.g., Wusthof)
- 1 Cutting board
- 1 Dutch Oven or Soup Pot
- 1 Immersion Blender (or food processor/blender)
Ingredients
- 2 tablespoons canola oil or coconut oil
- 1 large onion coarsely chopped
- 2 stalks celery coarsely chopped
- 2 pounds carrots peeled and sliced (about 6 cups)
- 1- inch piece fresh ginger peeled and coarsely chopped
- 4 cloves garlic coarsely chopped
- 5 –6 cups vegetable broth
- 1/2 cup creamy almond butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons fresh lime juice
- 1 tablespoon chili garlic sauce
- 1/2 teaspoon salt or to taste
- Sliced almonds and carrot top fronds for garnish
Instructions
- Prepare Your Ingredients Carefully: Begin by gathering all your ingredients and equipment. Peel and slice the carrots evenly to ensure they cook uniformly. Coarsely chop the onion and celery, peel and chop the ginger, and coarsely chop the garlic. Having everything prepped before cooking makes the process smooth and stress-free. This mise en place ensures your flavors develop evenly and prevents overcooking.
- Sauté Aromatics for Depth: In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons of canola or coconut oil over medium-high heat. Once shimmering, add the coarsely chopped onions and celery. Lower the heat to medium and sauté for about 4–5 minutes, stirring frequently. The goal is to soften the vegetables until they are tender and fragrant, creating a savory base for the soup.
- Build Flavors with Carrots, Garlic, and Ginger: Add the sliced carrots, chopped ginger, and garlic to the pot. Stir well to coat the vegetables in the oil. Continue cooking for another 4–5 minutes, stirring regularly. The ginger and garlic will release their aromatic oils, blending with the sweetness of the carrots and savory notes of onion and celery. This step intensifies the overall flavor of the soup.
- Add Broth and Simmer Gently: Pour in 5 cups of vegetable broth, stirring to combine. Increase the heat to bring the liquid to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 25–30 minutes. Simmering allows the carrots to become very soft and tender, which is crucial for creating a smooth, creamy texture when pureed. Stir occasionally to prevent sticking.
- Incorporate Almond Butter and Seasonings: After the carrots are fully tender, remove the pot from heat. Add 1/2 cup creamy almond butter, 3 tablespoons soy sauce or tamari, 2 tablespoons lime juice, 1 tablespoon chili garlic sauce, and 1/2 teaspoon salt (or to taste). Stir thoroughly to combine. These ingredients add creaminess, tang, and subtle heat, balancing the natural sweetness of the carrots perfectly.
- Puree the Soup Until Smooth: Using a hand immersion blender, carefully blend the soup directly in the pot until it reaches a silky, creamy consistency. If using a countertop blender or food processor, blend the soup in batches, allowing hot steam to escape to prevent accidents. If the soup is too thick, gradually add the remaining vegetable broth until the desired consistency is achieved. Taste and adjust seasoning as needed.
- Serve with Garnishes: Ladle the smooth soup into bowls and garnish with a sprinkling of sliced almonds and a few fresh carrot top fronds for a touch of elegance and texture. The almonds provide a satisfying crunch, while the fronds add a fresh, herbal note that complements the earthy sweetness of the soup.
- Optional Serving and Storage Tips: This soup can be enjoyed immediately, or cooled and stored in airtight containers in the refrigerator for 1–2 days. For longer storage, freeze in portions for up to 2–3 months. To reheat, warm gently on the stovetop or microwave until hot. Stir occasionally to maintain a creamy texture, and add a splash of broth if the soup thickens during storage.
Notes
- Using peeled, bagged baby carrots can save prep time without compromising flavor.
- Fresh ginger and garlic are essential for the soup’s bright, aromatic flavor—avoid pre-minced versions if possible.
- Adjust the chili garlic sauce based on your preferred spice level; start with less and add gradually.
- For a thinner consistency, add extra vegetable broth when blending or reheating.
- Garnishes like sliced almonds and carrot top fronds add texture and visual appeal, but are optional.
Chef’s Secrets For Best Flavor
To elevate this soup, take the time to sauté the aromatics gently until fragrant—this step builds depth and richness.
Using creamy almond butter instead of dairy not only makes the soup vegan but adds a luscious texture and subtle nuttiness.
Fresh lime juice added at the end brightens the flavors, balancing the natural sweetness of the carrots.
For an extra layer of flavor, toast the sliced almonds lightly before garnishing.
Serving Suggestions For Perfect Pairings
This soup is versatile enough to serve as a starter, light lunch, or part of a larger meal.
Pair it with warm, crusty bread or whole-grain rolls for a satisfying combination.
For added protein, consider serving alongside roasted chickpeas or a simple quinoa salad.
Garnish creatively with fresh herbs, microgreens, or a swirl of coconut milk to impress guests with both flavor and presentation.
Storage Tips To Keep Fresh
Refrigerate the soup in airtight containers for up to 2 days, and reheat gently on the stovetop or in the microwave to maintain creaminess.
For longer storage, divide into freezer-safe portions and freeze for 2–3 months.
Thaw in the refrigerator overnight or in the microwave before reheating.
If the soup thickens during storage, add a splash of vegetable broth or water to restore a smooth consistency.
Frequently Asked Questions
1. Can I make this soup spicier?
Absolutely! Increase the chili garlic sauce or add a pinch of cayenne pepper during cooking.
Start small and taste as you go to reach your desired heat level.
2. Is this soup gluten-free?
Yes, if you use tamari instead of soy sauce, the soup remains completely gluten-free, making it safe for those with gluten sensitivities.
3. Can I use peanut butter instead of almond butter?
Yes, peanut butter works, though it will slightly alter the flavor profile.
Choose unsweetened, creamy peanut butter to maintain balance in the soup.
4. Can I prepare this soup in advance?
Definitely! This soup can be made 1–2 days ahead and reheated gently.
It also freezes well for long-term meal prep, making it convenient for busy weeks.
5. How can I make the soup creamier without cream?
Almond butter provides natural creaminess.
To enhance it further, you can also blend in soaked cashews or a splash of coconut milk. This keeps the soup vegan and smooth.
