The Best Cold Cream of Carrot Soup – Easy Vegan Recipe Ready in Minutes

If you’re looking for a refreshing, creamy soup that comes together in minutes and makes the most of your summer garden harvest, this Cold Cream of Carrot Soup is your answer. Vibrant, naturally sweet carrots are the star of this show—blended into a smooth, satisfying soup that’s served cold, making it ideal for warm days when you want something light yet nourishing.
I love making this soup with organic carrots, especially when they’re gifted from friends’ backyard gardens. Using organic ingredients whenever possible not only enhances the flavor, but also supports sustainable, healthy cooking habits. Carrots pair beautifully with parsnips, so if you have them on hand, toss them in for an earthier twist.
Once the vegetables are peeled and gently simmered, this soup comes together quickly in a blender. Kefir or plain yogurt adds a tangy creaminess, but coconut milk works beautifully for a vegan alternative. A touch of raw cane sugar enhances the natural sweetness of the roots, while fresh or frozen ginger, turmeric, and a splash of balsamic vinegar add depth and brightness. A hint of sriracha or cayenne gives it a gentle kick, if you like a bit of heat.
This soup is perfect as a summer lunch, dinner starter, or even a make-ahead dish for entertaining. It’s endlessly customizable—adjust the spice levels, thickness, and garnish to your liking. I recommend finishing with a handful of chopped fresh herbs like mint or parsley for color and added freshness.
Serve it chilled straight from the fridge, or at room temperature if you prefer a softer flavor. Either way, it’s a nourishing, elegant, and satisfying bowl of comfort—even on the hottest days.

Mirjana

The Best Cold Cream of Carrot Soup – Easy Vegan Recipe Ready in Minutes

Learn how to make a delightful cold cream of carrot soup in minutes with this easy vegan recipe! Enjoy the refreshing flavors of freshly harvested carrots blended into a creamy, satisfying soup perfect for any time of year. Discover a quick and delicious meal option that's sure to become a favorite in your kitchen!

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Soup

Cuisine: Modern

Calories: 195

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs carrots, peeled and cooked for 30 minutes
• 2 parsnips (optional), cooked with carrots Important: Save 3 cups of the cooking water when straining
• 1 small onion, sliced
• 2-3 garlic cloves, chopped (optional)
• 1/4 cup olive oil
• 2 tbsp raw cane sugar
• 3 cups kefir or plain yogurt substitute coconut milk for vegan version
• 1/2 tsp turmeric
• 1/2 tsp ginger or 1 tbsp crushed fresh/frozen ginger
• 1 tbsp sriracha (optional)
• 2 tbsp balsamic vinegar preferably Modena-style
• Salt and pepper to taste

Equipment

• Pizza Peel

Method

 

1. Cook the roots:
Peel the carrots and parsnips (if using), then cook them in salted water for about 30 minutes, until tender. Let them cool slightly, and reserve 3 cups of the cooking water before straining.
   
2. Blend in batches:
Slice the cooked roots. In a high-speed blender, divide the carrots (and parsnips) into 3 batches. Add a portion of the reserved cooking water and blend each batch until smooth. Include onion, garlic, sugar, spices, and oil in the first batch to help distribute flavor evenly.
   
3. Combine and finish:
Pour all blended batches into a large mixing bowl. Stir in the kefir (or coconut milk) and balsamic vinegar. Adjust seasoning to taste. If you like heat, stir in sriracha or a pinch of cayenne.
   
4. Serve and garnish:
Chill the soup in the fridge or serve at room temperature. Garnish each bowl with chopped fresh herbs such as mint, parsley, or chives.

Notes

Nutrition Information (per serving, estimated):
• Calories: 195
• Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 25g
• Fiber: 5g
• Sugars: 12g
• Protein: 5g
• Sodium: 360mg
• Vitamin A: 450% DV
• Vitamin C: 15% DV
• Calcium: 10% DV
• Iron: 8% DV