Vegan Carrot & Almond Soup Recipe

A deliciously warming soup recipe – gluten free, dairy free and vegan.

Is there any food more comforting than homemade soup during the winter months? Roasting the veggies really adds a wonderful flavour to this recipe – it’s perfect served with fresh crusty bread or a savoury muffin.

Vegan carrot and almond soup in dish

Suitable for: gluten free, dairy free, lactose free, and vegan

Serves: 6


Carrot and almond soup in blue bowl

50g / 1 ¾ oz almonds, skin on

6 carrots – washed, peeled and diced

2 red onions – peeled and diced

3 cloves of garlic – peeled and chopped

Olive oil, generous glugs

3 tbsp fresh thyme, finely chopped

½ tsp salt

½ tsp cracked black pepper

300mls almond milk

Juice of half a lemon

1 veggie stock cube

600mls hot water


Toast the almonds for 5 minutes in a preheated oven at 200°C / 400°F / Gas 6. Allow to cool before roughly chopping. Set to one side.

Reduce the oven temperature to 180°C / 350°F / Gas 4. Place the onions, carrots and garlic in a roasting tray and drizzle with olive oil before sprinkling with the salt, cracked black pepper and fresh thyme. Stir with a wooden spoon to ensure the vegetables are coated with the oil and seasoning.

Roast in the oven for 25-30 minutes, stirring halfway through. The onions will start to caramelise but you don’t want them to blacken and burn. Leave to cool before placing in a food processor and blitzing until a smooth-ish consistency is acquired.

Make up the vegetable stock using the hot water and the stock cube. Add to a saucepan with the blitzed vegetables, lemon juice and almond milk – you may need to add some more liquid to achieve your ideal consistency. Stir gently over a medium heat until thoroughly combined and the soup is simmering. This will give you quite a chunky texture, so feel free to blitz with a handheld blender if you want it smoother.

Ladle into bowls and scatter over the chopped almonds. Serve.

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