Indonesian Vegan Carrot Almond Soup
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!
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.
- Cook the carrots along with celery, onions, ginger and garlic in a small amount of oil to start the flavoring process.
- Add vegetable broth then simmer covered until all the veggies are super tender. Add almond butter, a few more seasonings…
- Then puree until smooth!
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!)
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
Indonesian Vegan Carrot Almond Soup
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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
Nutrition
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.
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!
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!
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!
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!
I pretty much like ginger carrot anything – and I love using the almond butter for the creaminess! That sounds delicious!
I pretty much like ginger carrot anything – and I love using the almond butter for the creaminess! That sounds delicious!
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!
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!
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!
Hi, Jessica! I love almond butter wayyyy more than peanut butter! Thanks so much and hope you enjoy!
This looks delicious! I hope you had a great time at the conference, because I sure did!
Hi, Leslie, I enjoyed every minute of it! Thanks so much!
Yum! I love making carrot soup. This recipe looks fantastic. I love that you’ve added the nutty flavor of almonds for a good protein source!
Thanks, Jenni! Carrots and the almond butter are a really delicious combination!
This soup looks very creamy, thick and delicious! Love those almonds on top that give a nice crunch. Yum!
Thanks, Prasanna! It’s REALLY good and nutritious, too!
This looks so rich and creamy! Love how you were able to get this soup so lusciously smooth, and that kick of heat – YUM!
Thanks, Ashley! The kick of heat is perfect in the soup!
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!
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!