Easy, eight-ingredient vegan carrot soup recipe with a hint of peanut. This delicious plant-based soup is made with creamy peanut butter giving it an incredibly unique taste. Did you know that carrots are an amazing source of vitamin A?

PREP TIME: 10m  |  COOK TIME: 30m  |  TOTAL: 40m  |  YIELD: 8 - 10 SERVINGS


If you are a food blogger, YouTuber, moving into a tiny house or just looking for a way to cook food faster or keep food warm at a party this Portable Induction Pro Cooktop is amazing!

Only Eats


  • 7 cups carrots, chopped
  • 2 large yellow onions, chopped + 1 cup water 
  • 4 cups water + vegetable bouillon
  • 2 13.5 ounce cans coconut milk, full fat 
  • 1/4 cup creamy peanut butter
  • 4 teaspoons ground garam masala 
  • 1 1/2 teaspoons Himalayan salt
  • 1 teaspoon ground black pepper 
  • Oil-Free Home Fries for topping (optional) 
  • 2 green onions, diced for topping (optional)


  1. Add chopped yellow onion, garam masala, salt, pepper and 1 cup water to large pot and sauté until semi-transparent. (If using an induction burner simply set to Sauté.)
  2. Add carrots, water, coconut milk, peanut butter to pot and let boil, stirring occasionally.  
  3. Once the soup starts to boil, turn down and let simmer for 10-15 minutes. 
  4. Pour into bowls and enjoy!

Make sure to follow me on your favorite social media platforms and comment below if you're lovin' this easy vegan soup recipe