Indonesian Vegan Carrot Almond Soup

4.90 from 28 votes
1 hour
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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!

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:

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Spicy Indonesian Vegan Carrot Almond Soup closeup garnish with a carrot top sprig and sliced almonds

Indonesian Vegan Carrot Almond Soup

4.90 from 28 votes

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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!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soups and Stews
Cuisine Asian
Servings 6
Calories 266 kcal

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
  • 1/2 cup creamy almond butter
  • 3 tablespoons soy sauce - or tamari
  • 2 tablespoons lime juice
  • 1 tablespoon chili garlic sauce
  • 1/2 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.

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4.90 from 28 votes (10 ratings without comment)

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Recipe Rating




34 Comments

  1. 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!

  2. 5 stars
    Our garden has been in full bloom in New Orleans and I love being able to pick what’s ripe and cook with it. I’m a huge farm to table fan and this soup with fresh vegetables and herbs is the perfect way to use up all those vegetables in season. Now I know how to use those almond butter jars up, too!

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    I pretty much like ginger carrot anything – and I love using the almond butter for the creaminess! That sounds delicious!

  6. 5 stars
    I pretty much like ginger carrot anything – and I love using the almond butter for the creaminess! That sounds delicious!

  7. 5 stars
    Our garden has been in full bloom in New Orleans and I love being able to pick what’s ripe and cook with it. I’m a huge farm to table fan and this soup with fresh vegetables and herbs is the perfect way to use up all those vegetables in season. Now I know how to use those almond butter jars up, too!

  8. 5 stars
    Our garden has been in full bloom in New Orleans and I love being able to pick what’s ripe and cook with it. I’m a huge farm to table fan and this soup with fresh vegetables and herbs is the perfect way to use up all those vegetables in season. Now I know how to use those almond butter jars up, too!

  9. 5 stars
    Can I admit that I’ve never tried almond butter?! But, this soup is really making me want to! Such great flavors, I’m pinning for later!

  10. 5 stars
    Can I admit that I’ve never tried almond butter?! But, this soup is really making me want to! Such great flavors, I’m pinning for later!