Super Creamy Carrot Soup {Whole30 + Vegan + Gluten Free + Nut Free}

This super creamy carrot soup is an essential fall soup season recipe! It is easy to make, healthy, and perfectly spiced.

For the soup – Olive oil – Onion, diced – Fennel bulb, core removed and finely diced – Carrots, sliced into ¼ inch rounds – Garlic, thinly sliced – Coriander – Paprika – Ground cumin – Chili flakes (optional)


If making the pickled onions, prep those before starting the soup. In a small bowl of glass jar combine the red wine vinegar, water, and salt. Stir until salt is dissolved.

Heat olive oil over medium heat in a large soup pot. When hot, add the diced yellow onion, diced fennel, carrots, and thinly sliced garlic. Cook, stirring occasionally, until soft and starting to caramelize – about 8-10 minutes.

Add coriander, paprika, cumin, chili flakes (if using), salt, and pepper. Cook for another minute or so, stirring frequently, until spices are aromatic.

Give this recipe a try! Tap the link for the full recipe details.