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.

The garnishes of pumpkin seeds, cilantro, and pickled red onions give it just the right amount of bright flavor and interesting texture to keep you coming back for another bite.

– carrots – olive oil or avocado oil – salt – black pepper – garlic powder – chili flakes – maple syrup


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. Add onions and set aside.

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.

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

Add broth and bay leaf and bring to a simmer. Partially cover and simmer for 15 – 20 minutes – until carrots are super tender.

Remove  the bay leaf and transfer soup to a standard size blender, in batches  if necessary, and puree until completely smooth.

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