With just a few simple ingredients, an easy method (that lends itself well to making the recipe ahead!), and a creamy yet dairy-free end result, this Roasted Carrot Soup is a perfect family dinner to share with the kids.
Creamy Carrot Soup
I’m all for serving up veggies in new ways because you just never know what might work with kids. This Carrot Soup is one I like to make when the weather is damp and dreary, and when I’m in the mood for some nutritious comfort food. It’s easy, flavorful, and fun to serve to the kids in a few different ways.
This creamy soup can be served as a standalone vegetarian meal or as a side dish. It’s one of our favorite soups for kids.
I like to share this with kids from babies on up, so read on to learn a few different ways you can serve soups to kids.
(You may also like my Red Lentil Sweet Potato Soup and my Black Bean Soup.)
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Ingredients You Need
To make this recipe you’ll need to have the following ingredients on hand and ready to go.
- Carrots: I’m using whole carrots here, but you could start with a bag of shredded carrots to make this a little easier if you’d like.
- Onion: Any variety of onion works. I typically use white or yellow onion in soups like this.
- White beans: White cannellini beans add protein, fiber, and creaminess to this vegan soup. I use canned beans to make this recipe easy.
- Reduced-sodium chicken or vegetable stock: You can use any type of stock or broth here. You can also use my homemade Vegetable Broth.
- Salt and optional spices such as turmeric, cumin, and/or ginger.
TIP: Scroll down to see the full recipe at the bottom of this post.
Step-by-Step Directions
Here’s an overview of the process involved in making this recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and the timing.
- Chop the vegetables.
- Saute until soft in a pan with olive oil.
- Drain and rinse the beans.
- Blend the vegetables with the stock and the beans until smooth.
Serving Suggestions
We like it with crackers and fruit or veggies or Cornbread Muffins. It’s fairly versatile, so you can serve it with other sides like toast, pita bread, naan, or any other carb that your kids might like!
Tips for Serving Soup to Kids
Some kids love soup, and some aren’t so into it. You can serve it a few different ways if the first way doesn’t fly. Try it in a bowl like normal soup would be served. Or, serve a small amount on a divided plate as a dip for crackers or bread. Or, try a small amount in a little open cup so the kids can drink it. You could even try it in a small reusable pouch or stir it into some pasta as a sauce. There’s no one right way!
TIP: Set some aside for a baby before you add salt. It’s a perfect puree for a little one.
Vegan Carrot Soup
Beans in the soup help 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.
How to Store
Store any leftovers in an airtight container in the fridge for up to 5 days. Or, freeze in a freezer container and store for up to 12 months.
Best Tips for Success
- Cook 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.
Related Recipes
I’d love to hear your feedback on this recipe, so please chime in below to share!
Creamy Carrot Soup
Ingredients
- 4 cups roughly chopped carrots
- ½ cup roughly diced onion (from about 1 small; discard the skin)
- 1 tablespoon olive oil
- 14.5- ounce can white cannellini beans (rinsed and drained)
- 1 quart reduced-sodium vegetable or chicken broth
- ½ teaspoon salt (optional)
- ¼ teaspoon Chinese five-spice powder OR ½ teaspoon cumin OR top with Parmesan cheese
Instructions
- Peel and chop the carrots and onion.
- Add the olive oil to a medium pan set over medium heat. When warm, add the carrots and onion. Stir to coat. Cover and cook for 10-12 minutes or until soft.
- Drain the beans in a colander and rinse with water.
- Add the vegetable mixture, beans, and broth to a blender. Blend until very smooth. Return to the pan and heat through.
- (If you have an immersion blender, add the beans and broth to the pan or pot and blend until smooth.)
- Season to taste with salt and optional spices. Serve warm.
Notes
- Store any leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 12 months.
- Cook the vegetables until they’re very tender so they blend smoothly.
- Try half carrots and half butternut or other hard winter squash as a variation.
- 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 ¼ teaspoon Chinese five-spice powder OR ½ teaspoon cumin OR top with Parmesan cheese.
- Add a little creaminess with a small can of coconut cream.
Nutrition
This post was first published February 2018.
This was excellent, I added the cumin and a tsp of turmeric plus the coconut cream. The soup came together quickly and my 18 month old loved and so did my husband and I. This is a keeper!
Can this be used as a pasta sauce? Or would it be too thin?
I bet it could!
This is a very nice site.
The https://www.yummytoddlerfood.com website is one of the
best we have found, and the Super Creamy Roasted Carrot Soup
(Vegan & So Easy) article is very well written and useful!
Squash is not on the ingredients list but is mentioned in step 1. Is that a typo? Or what kind and how much squash should we roast? Kobocha or butternut would probably be good.
Sorry, I updated this recently but missed that. I fixed it and have a note in there at the bottom that you can do half carrots and have squash.
Just blended this up in the Ninja. Topped with parm. Delicious!
Carrot soup is my favourite for winters, it is nice, thick and flavourful. The kids are going to love it as well and i really like the fact that you have used vegetable stock and white beans as well.
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.