This is one of those soups that’s packed with flavor, super creamy, and yet it contains a surprisingly few amount of ingredients. (And it’s even dairy-free!) This is the sort of dinner that I’ve been turning to this spring, when the weather has been alternating between 75 and sunny and 40 and downright cold. It’s thick, which makes it easier for little ones to eat, and it’s surprisingly easy to mix up.
Vegan Carrot Soup
The addition of beans in the soup helps to make it both naturally creamy and filling, without relying on cream or dairy for the smooth texture—which is great for all of those families out there dealing with dairy intolerances. My daughter likes to use the soup as a dip for crackers, sliced cucumbers, and sliced cheese, though yours might like it with a spoon or even served up in a pouch.
Easy Carrot Soup
This recipe relies on a sheet pan of roasted veggies, broth, and beans and everything is simply blended up until creamy. This allows you to make the vegetables ahead of time if needed, and then you can blend and warm right before serving.
Flavorful Family-Friendly Carrot Soup
Take note of the flavor variations that I list and use the one that sounds the best to you. Each is unique, but easy, so you can change up this simple recipe as you like whether you’re in the mood for Italian, Asian, or Mexican.
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Try this roasted carrot soup with a side of crackers or bread so your toddler has the option to dip if they like.
Ingredients
- 1 small onion, roughly diced
- 4 cups carrots, cut into sticks
- 1 tablespoons olive oil
- 14.5-ounce can white cannellini beans, rinsed and drained
- 1 quart reduced-sodium vegetable or chicken broth
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon Chinese five-spice powder OR 1/2 teaspoon cumin OR top with Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F and toss the onion, carrot, and squash with the olive oil on a rimmed baking sheet. Bake for about 25-28 minutes, or until the vegetables are very tender. Remove from oven.
- Add the roasted veggies, beans, broth, and spice, if using, to a blender. Blend until very smooth.
- Add to a medium pot set over medium-low heat on the stove and warm through. (Or heat individual portions in heat-safe bowls in the microwave.) Serve warm.
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days.
Roast the vegetables until they’re very tender so they blend smoothly.
Season to taste with salt as the saltiness of stock can vary widely.
Try serving it as a dip, in a little cup, or tossed with pasta if your kids haven’t liked soup in bowls in the past.
Add an optional flavor enhancement if desired. Try 1/4 teaspoon Chinese five-spice powder OR 1/2 teaspoon cumin OR top with Parmesan cheese.
Add a little additional creaminess by adding a small can of coconut cream.
I made this soup this evening for my very picky 23-month old son. I am thrilled so say it was a huge hit! So much so he was running up to me for more and finished his entire bowl. My son is not much of a meat eater and is very picky about what he’ll eat. I am so happy that he liked this delicious and nutritious meal. I will freeze some and take some to work tomorrow, as mommy enjoyed it as well. Thank you for posting. I look forward to making more delicious meals listed in the Recipe Index.