• Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Find A Recipe
  • About
  • Subscribe
menu icon
go to homepage
  • Find A Recipe
  • About
  • Subscribe
    • Email
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Find A Recipe
    • About
    • Subscribe
    • Email
    • Instagram
    • YouTube
  • ×
    Home » VEGAN SOUPS AND CHILI RECIPES

    Creamy Cumin and Carrot Soup

    Published: Sep 22, 2021 · Modified: Nov 30, 2023 by Shelly Hughes · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe


    Creamy Cumin and Carrot soup made with oat milk is perfect for fall! 
     I used Cannellini beans and oat milk to create the creamy texture. The combination of the cumin and the carrots together creates a smoky rich flavorful soup.

    FYI... I recently watched a video by Dr. Michael Greger on the health benefits of cumin and weight loss if you want to check it out. I love the smell and taste of cumin so to have health and weight benefits is an extra plus... 😍

    I came across this soup in the grocery store. It was a box soup so I thought I would make my own version. I checked out the ingredients, it was vegan but I wanted to make a plant based version without oil and cashews, so I used a white bean in stead.

    Let's see how this turns out and if it's better than the store bought version.

    How to make a soup creamy with No Dairy or Nuts???

    If you're deciding to skip the dairy because you went vegan or you just want to start adding in more vegan dishes for yourself and your family... Or maybe you want to substitute cashew sauces for a lower fat creamy sauce.

    If you are like me, and want to monitor the amount of nuts you're consuming, or if you're looking to lose weight or manage your fat intake, BEANS can be a great substitute for that creamy texture when blended in a blender or food processor. Creamy texture without all the extra calories plus the health benefits of beans. WIN! WIN!

    Creamy cumin and carrot soup
    Creamy cumin and carrot soup

    What is in this SOUP?  Ingredients Please!

    • Carrots
    • Oat Milk (non dairy milk of choice)
    • Water
    • Onion
    • Garlic
    • Cannellini beans (white beans)
    • Cumin
    • Red pepper flakes optional
    • Bay leaves
    • Apple cider vinegar
    • Salt and Pepper to taste

    How do you make this soup?

    Step #1: Prep all your veggies.

    Dice the onion and garlic. Give your carrots a good wash and scrub and chop up the carrots into small circles.

    Peel or Not to peel the carrots?  You can choose to peel your carrots if you want to. If I am using organic carrots, I tend to wash and scrub the carrots and skip the peeling. If the carrots are not organic, I would peel the carrots.

    Step#2 Saute Veggies (No Oil Saute)

    • Heat a large pot over medium heat.  Add in the chopped carrots and onions with ¼ cup of water and sauté for about 5 minutes and stir frequently until the carrots and the onions soften.
    • Next, add in the garlic and sauté for about 1 minute. Add in the cumin and the red pepper flakes (optional) and stir.
    • To the soup, add in the bay leaves, water, beans, apple cider vinegar, and bring to a boil. Reduce heat to a medium low and simmer for about 30 minutes until the carrots soften. Salt and pepper to taste.
    • Add in the oat milk and stir and simmer uncovered for about 5 minutes. Remove bay leaves.

    Step #3 Blend the Soup

    In small batches, add the soup to a Vitamix or blender and blend the soup until creamy. Transfer back to the soup pot and simmer for about 3-5 minutes. You can choose to blend the whole soup or about half of the soup if you would like some whole carrot chunks and onions. (I like to have some of the carrots in the soup).

    Ready to be served

    Creamy cumin and carrot soup
    Creamy cumin and carrot soup

    Can refrigerate for about 3-5 days. Make a batch and freeze in the freezer.

    How did the two soups compare? Store bought vs Homemade???

    Homemade was the Winner!!!  I may be bias but I liked the homemade, and so did my husband. The carrot flavor stood out  with a hint of cumin that was not overpowering. In the store bought version, the cumin flavor was too strong. But in a pinch if you wanted that type of soup it tastes pretty good. One of the reasons I like to make my own soup is that I can control the ingredients of what and how much of something goes into the dish.

    Creamy Cumin and Carrot Soup

    Creamy cumin and carrot soup has a creamy texture and lightly smoke flavor from the cumin. The dish is vegan, nut and gluten free.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Course: Soup
    Cuisine: Vegan
    Keyword: creamy soup, soup
    Servings: 6
    Author: Shelly Hughes

    Equipment

    • Blender or Vitamix

    Ingredients

    • 2 lbs carrots
    • 1 large onion, small dice
    • 2-3 garlic cloves minced 1 tbsp
    • 2 cup unsweetned oat milk
    • 1 15.5 oz cannellini beans
    • 4½ cup water ½ cup for the sautee vegetables, rest for the soup.
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon cumin
    • ⅛ teaspoon red pepper flakes
    • 2 bay leaves
    • salt and pepper to taste optional

    Instructions

    • Heat a large pot over medium heat.  Add in the carrots and onions with ¼ cup of water and sauté for about 5 minutes and stir frequently carrots and the onions soften.
    • Add in the garlic and sauté for about 1 minute. Add in the cumin and the red pepper flakes (optional) and stir.
    • Add in the bay leaves, water ,beans, apple cider vinegar and bring to a boil. Reduce heat to a medium low and cover and simmer for about 30 minutes until carrot soften. Salt and pepper to taste.
      Add in the oat milk and stir and simmer uncovered for about 5 minutes. Remove bay leaves.
    • In small batches, add the soup to a Vitamix or blender and blend the soup until creamy. Transfer back to soup pot and simmer for about 3-5 minutes.
      You can choose to blend the whole soup or about half of the soup if you would like some whole carrot chunks and onions. (I like to have some of the carrot in the soup).
      Ready to be served
    Tried this recipe?Mention @ShellyPlantBasedFoody or tag #shellyplantbasedfoody!
    Error happened.

    More VEGAN SOUPS AND CHILI RECIPES

    • Creamy Butternut Squash Soup
    • Creamy Cauliflower Soup
    • Vegan Jackfruit "Chicken" Noodle Soup
    • Detox Cabbage Soup

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there, I'm Shelly! In my kitchen, we're all about turning beloved classics into vegan masterpieces, with a special nod to oil-free options. So, come along and let's make plant based cooking fun, easy, and totally delicious. Let's get our cook on!

    More about me →

    Popular

    • Vegan Black Bean Enchilada Recipe
    • Homemade Enchilada Sauce
    • How to Freeze Tofu: The Why and How
    • Chickpea Lemon Orzo Pasta Salad

    Sign up to receive easy, plant based recipes straight to your inbox. Plus, score a FREE eBook: "Plant Based, Oil Free Dressings and Sauces." Let’s make your meals exciting, the simple plant based way!

    🌱 Fresh Recipes to Your Inbox! 🌱

    I won't send you spam.
    You can unsubscribe at any time!

    Error happened.

    Footer

    ↑ back to top

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • YouTube
    • Instagram
    • Pinterest
    • Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Plant Based Foody, LLC

    Error happened.