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Spiced Carrot Soup

(6-Ingredient Vegan-Friendly Recipe)

Written By: Byron | January 5, 2024
A bowl of carrot soup sits beside a large spoon.

This Spanish-style spiced carrot soup is a gluten and dairy-free recipe made with just 6 ingredients. Carrots and onions are simmered with lots of smoked paprika providing a rich warming flavor that works perfectly with the creamy coconut milk. This soup is perfect as a winter warmer but also light enough in the warmer months as a small dinner or snack. 

This soup recipe is straightforward to prepare and is loaded with warming flavors. Best of all, it’s ready in 45 minutes, with only 15 minutes being prep. Serve with plenty of fresh bread and you’ve got a fantastic delicious main meal or side dish.

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Serving:

Main for 4

Ready in:

45 minutes

Skill level:

Easy

Serve with:

Fresh bread

Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes to delicious main meals, to incredible Spanish dessert options too.

How to Make Spanish-Style Spiced Carrot Soup 

Ingredients:

  • 35 oz. (1 kg) of carrots, cleaned and ends removed 
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 13.5 fl oz. (400ml) can of coconut milk (cooking, not juice)
  • 1 teaspoon smoked Spanish paprika 
  • 1.5 cups veggie broth 
  • Salt and pepper (to taste) 

Serving suggestion

  • Fresh bread or crusty baguette

Equipment needed:

  • Large pot with lid
  • Blender or food processor
  • Medium-sized bowl
  • Sieve (optional) 

Method: 

  • Heat up your broth and prepare your veg.
  • Saute the onions and garlic on medium-high heat with a little bit of stock until soft (around 5 minutes). 
  • Reduce heat to medium, add the rest of the broth, carrots, smoked paprika, and coconut milk. Cover and simmer until the carrots are soft (around 15 minutes). 
  • Remove from the heat and allow to cool for 10 minutes before transferring to a blender.
  • Run soup through the blender in batches until smooth. Run the soup through a sieve after blending for an extra-smooth and creamy consistency (optional). 
  • Season to taste with salt and pepper. Sprinkle with a pinch of paprika on top and (optionally) a drizzle of olive oil. 
  • Serve!
          A pile of carrots sits beside an onion, some garlic cloves, and some smoked paprika.

          Spanish-Style Carrot Soup (Sopa de Zanahoria)

          Creamy carrot soup is a classic recipe all over the world and this version has a Spanish twist. Rich and creamy, warming, and loaded with flavor, carrot soup is a hard recipe to beat on a cold wooly day. It’s the perfect comfort food that I think is always best enjoyed with lots of fresh bread.

          Ingredients Used 

          Of course, one of the best things about this recipe is the simplicity of ingredients used, and in its most basic form, can be prepared with just 5 core ingredients: carrots, onion, garlic, cream, and stock. 

          There are many variations of this recipe, but I find that adding some smoked paprika and a dash of seasoning is all you need to transform this recipe and make your carrot soup something special. I also love to add a drizzle of olive oil over the top, probably a tip (and obsession) I picked up from how they sometimes serve gazpacho or salmorejo here. 

          Carrots

          Come wintertime, carrots are an inexpensive ingredient that is abundant in fresh food and grocery stores. Many fresh food stores have an oversupply of excellent quality carrots and sell carrots in huge bags or sacks of around 11-12 pounds (5kg). 

          When buying carrots, aim for smaller carrots around 6-10 inches/15-25 cm in length. Smaller carrots tend to be sweeter and have a better flavor when simmered down in soups. 

          I keep the carrot skins on (unpeeled) and just ensure they have been cleaned and there is no dirt or grit on the skins. A lot of the nutrients from the carrots lie just under the skin. Of course, if you prefer, you can peel your carrots, just allow a little extra prep time. You can save the peel and ends to go in the veggie broth.  

          Gluten-Free and Dairy-Free Cream Alternative

          I opted to use coconut milk to keep this recipe vegan, gluten-free, and dairy-free. And while coconut milk is definitely not a pantry staple in Spain, it’s easy enough to find on most supermarket shelves and adds a delicious quality to the soup. Goya, a large Spanish brand, even sells its own brand of coconut milk. 

          Of course, if you have no dietary objections to normal cooking cream, it can also be used. Milk also works, however the end result is a thinner soup consistency so it’s best to use cream whenever possible. 

          Smoked Paprika

          Paprika is one of the most commonly used spices in Spanish cooking. Adding just a teaspoon of good quality smoked Spanish paprika (Pimentón de la Vera) really helps to create a rich smoky flavor that’s both warming and delicious. 

          Smoked paprika is not overly ‘spicy’, however, it does add a subtle warmth. If you want to add more heat to your carrot soup recipe, we suggest adding ½ teaspoon of cayenne pepper. 

          Vegetable Broth

          Homemade or store-bought vegetable broth can be used for this recipe. Homemade veggie broth is super easy to make and does not require a huge amount of attention. I like to make a large batch of vegetable broth in advance and store it in the fridge or freezer for use later, that way it’s there when you need it and you don’t have to get the pot out each time!

          Homemade broth will last up to 4 days in the fridge or up to 3 months when frozen in an airtight container. 

          Here’s what you’ll need to make homemade veggie broth:

          • 3 carrots cut into chunks (you can include the ends in stock)) 
          • 2 onions skin on, quartered
          • 3.5 oz/100 g peas or your choice of green veg
          • 2 garlic cloves crushed
          • 2 bay leaves
          • 6 peppercorns
          • 1 teaspoon of salt
          • Handful of parsley with stalks
          • Handful of thyme or rosemary
          • 66 fl oz/2 liters of water

          Method: Add everything to a large pot (make sure the water is only just covering the vegetables) and bring to a boil, reduce heat to low, cover, and simmer for 1 hour. 

          You can add pretty much any veg to veggie stock, so use the ingredients above as a guideline. If you have zucchini or other veg lying around or in the fridge, pop them in. You’ll find some more ideas on veg to go into vegetable broth here and a very detailed explanation on preparing it and storing it.

          A bowl of spicy carrot soup sits beside some fresh bread.

          How to Get the Perfect Carrot Soup Consistency

          Getting an extra smooth and creamy carrot soup is not super difficult, although it does require one extra step after blending the soup. Blend your soup batches and then pour the blended soup through a sieve and remove any of the lumps (see video). This will result in a rich and creamy carrot soup that has no lumps or bits. 

          Serving Tips

          Sprinkle a dash of smoked paprika over the top of the soup and then drizzle a little extra virgin olive oil and/or coconut milk over the top. If you want a little extra color, a few leaves of cilantro or fresh parsley are a great option. 

          Looking for More Hot Soups or Stews?

          Nutrition Facts

          Servings: 4
          Amount per serving
          Calories 306
          % Daily Value*
          Total Fat 19.6g 25%
          Saturated Fat 18.6g 93%
          Cholesterol 0mg 0%
          Sodium 429mg 19%
          Total Carbohydrate 30.8g 11%
          Dietary Fiber 6.3g 22%
          Total Sugars 14.6g
          Protein 4.5g
          Vitamin D 0mcg 0%
          Calcium 85mg 7%
          Iron 1mg 5%
          Potassium 780mg 17%
          *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
          A bowl of spicy carrot soup sits beside some smoked paprika.
          A bowl of carrot soup sits beside a large spoon.

          Spiced Carrot Soup (6-Ingredient Vegan-Friendly Recipe)

          Byron
          This Spanish-style spiced carrot soup is a gluten and dairy-free recipe made with just 6 ingredients. Carrots and onions are simmered with lots of smoked paprika providing a rich warming flavor that works perfectly with the creamy coconut milk. This soup is perfect as a winter warmer but also light enough in the warmer months as a small dinner or snack.
          5 from 1 vote
          Prep Time 15 minutes
          Cook Time 20 minutes
          Cooling time: 10 minutes
          Total Time 45 minutes
          Course Appetizer, Main Course, Side Dish, Soup, vegan, vegetarian
          Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
          Servings 4 main
          Calories 306 kcal

          Equipment

          • Large pot with lid
          • blender or food processor
          • Medium-sized bowl
          • Sieve (optional)

          Ingredients

          • 35 oz. 1 kg of carrots, cleaned and ends removed
          • 1 onion finely chopped
          • 3 cloves garlic minced
          • 13.5 fl oz. 400ml can of coconut milk (cooking, not juice)
          • 1 teaspoon smoked Spanish paprika
          • 1.5 cups veggie broth
          • Salt and pepper to taste

          Instructions
           

          • Heat up your broth and prepare your veg.
            1.5 cups veggie broth
          • Saute the onions and garlic on medium-high heat with a little bit of stock until soft (around 5 minutes).
            1 onion, 3 cloves garlic
          • Reduce heat to medium, add the rest of the broth, carrots, smoked paprika, and coconut milk. Cover and simmer until the carrots are soft (around 15 minutes).
            35 oz. 1 kg of carrots, cleaned and ends removed, 13.5 fl oz., 1 teaspoon smoked Spanish paprika
          • Remove from the heat and allow to cool for 10 minutes before transferring to a blender.
          • Run soup through the blender in batches until smooth. Run the soup through a sieve after blending for an extra-smooth and creamy consistency (optional).
          • Season to taste with salt and pepper. Sprinkle with a pinch of paprika on top and (optionally) a drizzle of olive oil.
            Salt and pepper

          Video

          Notes

          Cooking note:

          If you want to make this spicy add 1/2 a teaspoon of cayenne pepper or chili powder, or your preferred level of heat.

          Storage:

          Homemade Carrot soup will last up to 4 days in the fridge or up to 3 months when frozen in an airtight container. 

          Nutrition

          Serving: 300gCalories: 306kcalCarbohydrates: 25.5gProtein: 2.7gFat: 21.5gSaturated Fat: 19gSodium: 429mgPotassium: 780mgFiber: 6.3gSugar: 14.6gCalcium: 85mgIron: 1mg
          Keyword 45-minute recipe, bread soup, Carrot, carrot soup, easy, smoked paprika, spicy, vegan, vegetables, vegetarian