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    Home » Recipes » Soups and Stews

    By Carol Published: May 17, 2018 Modified: Mar 9, 2022 | This post may contain affiliate links. Please read my disclosure.

    Indonesian Vegan Carrot Almond Soup

    Jump to Recipe
    4.87 from 22 votes
    1 hour

    Spicy Indonesian Vegan Carrot Almond Soup is healthful, exotic and easy to make.  It's the perfect starter for any meal or a light vegan meal in itself!

    Photo of Spicy Indonesian Vegan Carrot Almond Soup in black bowls on gray napkins garnished with sliced almonds.

    Here's a soup you're going to want to put on repeat!  The flavors of this easy vegan soup are all perfectly balanced with the sweetness of carrots, a touch of acidity with lime juice, fresh ginger and a little kick of heat from chili garlic sauce.  Almond butter makes this soup creamy without the cream.  Best of all, Spicy Indonesian Vegan Carrot Almond Soup is super easy to make!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • How to make Indonesian Vegan Carrot Almond Soup:
    • For more smooth and creamy soups that can be made vegan, try my:
    • Indonesian Vegan Carrot Almond Soup
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    How to make Indonesian Vegan Carrot Almond Soup:

    • Start with garden-fresh carrots.  If you're short on time, use peeled and ready-to-eat bagged baby carrots.

    Photo of fresh carrots in wicker basket.

    • Cook the carrots along with celery, onions, ginger and garlic in a small amount of oil to start the flavoring process.

    Photo of carrots and other vegetables being cooked and stirred in Dutch oven.

    • Add vegetable broth then simmer covered until all the veggies are super tender.  Add almond butter, a few more seasonings...
    • Then puree until smooth!

    Photo of Spicy Indonesian Vegan Carrot Almond Soup in blue Dutch oven with soup ladle.

    That’s it and you’ve got a nourishing and satisfying soup that’s perfect to start a meal or to enjoy as a light meal in itself!

    Heavy cream is often used in pureed soups such as this one to add body and silkiness.  With almond butter, you can skip the heavy cream!  Almond butter adds body and silkiness but best of all, it adds flavor and wholesomeness!

    Some sliced almonds add a little crunch!  Garnish with some carrot fronds which are totally edible!  (And they also make a great pesto!)

    Photo of Spicy Indonesian Vegan Carrot Almond Soup in black bowls on blue background garnished with sliced almonds and carrot fronds.

    So delish!  So creamy without the cream!  Enjoy this Spicy Indonesian Vegan Carrot Almond Soup!

    For more smooth and creamy soups that can be made vegan, try my:

    • Cream of Celery Leaf and Scallion Soup
    • Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
    • Pumpkin Soup with Marsala and Mascarpone
    • Creamy White Bean Rutabaga and Roasted Garlic Soup with Quinoa Parmesan Crisps
    • Butternut Squash Soup with Thyme and Taleggio
    • Cream of Asparagus and Leek Soup with Curry
    • Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree
    • Cream of Green Vegetable Soup
    Spicy Indonesian Vegan Carrot Almond Soup closeup garnish with a carrot top sprig and sliced almonds

    Indonesian Vegan Carrot Almond Soup

    4.87 from 22 votes
    By: Carol | From A Chef's Kitchen
    Spicy Indonesian Vegan Carrot Almond Soup is healthful, exotic yet easy and creamy without the cream.  It's the perfect starter for any meal or a light meal in itself!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Soups and Stews
    Cuisine Asian
    Servings 6
    Calories 266 kcal

    Equipment

    • Vegetable Peeler
    • Wusthof Chef Knife
    • Cutting Board
    • Dutch Oven
    • Breville Immersion Blender

    Ingredients
      

    • 2 tablespoons canola oil - or coconut oil
    • 1 large onion - coarsely chopped
    • 2 stalks celery - coarsely chopped
    • 2 pounds carrots - peeled and sliced (approximately 6 cups)
    • 1 piece (1-inch) fresh ginger - peeled and coarsely chopped
    • 4 cloves garlic - coarsely chopped
    • 5-6 cups vegetable broth
    • ½ cup creamy almond butter
    • 3 tablespoons soy sauce - or tamari
    • 2 tablespoons lime juice
    • 1 tablespoon chili garlic sauce
    • ½ teaspoon salt - or to taste
    • Sliced almonds and carrot top fronds - garnish

    Instructions
     

    • Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion and celery, reduce heat to medium and cook 4 to 5 minutes or until vegetables begin to soften, stirring often.
    • Add carrots, ginger and garlic. Continue cooking another 4 to 5 minutes, stirring often or until ginger and garlic are fragrant.
    • Add 5 cups vegetable broth and bring to a boil. Reduce heat to medium-low, cover and simmer until carrots are very soft, approximately 25 to 30 minutes.
    • Add almond butter, soy sauce or tamari, lime juice, chili garlic sauce and salt to taste.
    • Puree until smooth with an immersion blender. Alternately, puree in batches in a food processor or blender (be careful with hot liquids) until smooth. If too thick, add remaining vegetable broth.
    • Garnish with sliced almonds.

    Notes

    To save time, use peeled, bagged baby carrots and coarsely chop.
    MAKE AHEAD:  Can be made ahead 1-2 days.  Refrigerate until needed.  Reheat on the stovetop or in the microwave.
    FREEZER-FRIENDLY:  Freeze in airtight containers in the amounts desired for 2-3 months.  Thaw in the refrigerator or microwave.  Reheat on the stovetop or in the microwave.
     

    Nutrition

    Serving: 1 | Calories: 266kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 1737mg | Potassium: 745mg | Fiber: 7g | Sugar: 12g | Vitamin A: 25739IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. deborah says

      January 27, 2023 at 11:01 am

      This is a good basic vegetarian recipe but needs more flavor. I made a small batch, basically 1/4 of the recipe, with a number of changes. Here's what I added: 1 Tbs cilantro chutney, 3 Tbs tomato paste, 2 Tbs Nutritional yeast, juice from 2 limes, extra homemade vegetable broth to thin the soup a little, extra 1/3 c almond butter, 1 can (15 oz) of garbanzo beans. All blended together. Lots of flavor and totally delish. Served with chili oil on the side. Thanks for the recipe.

      Reply
      • Carol says

        January 27, 2023 at 11:14 am

        Hi, Deborah, Thanks so much and you can certainly change it up to your taste. Glad you enjoyed!

        Reply
    2. Anonymous says

      March 10, 2019 at 6:20 pm

      5 stars

      Reply
    3. Anonymous says

      February 04, 2019 at 1:04 pm

      5 stars

      Reply
    4. Michelle Blackwood says

      May 21, 2018 at 3:25 am

      Wow such a flavorful and healthy carrot almond soup, lots of vitamin A and protein. Thanks for sharing

      Reply
    5. Julie says

      May 21, 2018 at 2:27 am

      I love almond butter - what a great flavor to add to soup! I frequently see peanut butter in soups, but what a great idea to change it up a little. This looks so light and flavorful for spring!

      Reply
    6. Sam | Ahead of Thyme says

      May 20, 2018 at 11:34 pm

      Vegan soup with almond butter? Yum!! Looks so creamy and delicious. This is going to be perfect for dinner this week!

      Reply
    7. Tamara Andersen says

      May 20, 2018 at 10:47 pm

      Yes to all the crazy! Lol. I use peanut butter in soups often, but I don't think I've used almond butter. I think I need to give this Spicy Indonesian Carrot Soup a try! Yum!

      Reply
    8. Michelle Blackwood says

      May 21, 2018 at 3:25 am

      5 stars
      Wow such a flavorful and healthy carrot almond soup, lots of vitamin A and protein. Thanks for sharing

      Reply
    9. Michelle Blackwood says

      May 21, 2018 at 3:25 am

      5 stars
      Wow such a flavorful and healthy carrot almond soup, lots of vitamin A and protein. Thanks for sharing

      Reply
    10. lauren says

      May 20, 2018 at 9:21 pm

      So many delicious flavors going on in here! I love how smooth and creamy this soup looks. Ginger + any nut butter is one of my favorite combos, can't wait to try this soup!

      Reply
    11. Anne Murphy says

      May 20, 2018 at 8:31 pm

      I pretty much like ginger carrot anything - and I love using the almond butter for the creaminess! That sounds delicious!

      Reply
    12. Karyl Henry says

      May 20, 2018 at 8:29 pm

      I've never tried almond butter before! I'll have to see if I can find it in my local Walmart. This soup looks so delicious and comforting

      Reply
    13. Tamara Andersen says

      May 20, 2018 at 10:47 pm

      5 stars
      Yes to all the crazy! Lol. I use peanut butter in soups often, but I don't think I've used almond butter. I think I need to give this Spicy Indonesian Carrot Soup a try! Yum!

      Reply
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