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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 meal in itself!



Total time

60 minutes




  • 2 tablespoons canola or coconut oil
  • 1 large onion (coarsely chopped)
  • 2 celery stalks (coarsely chopped)
  • 2 pounds carrots (peeled and sliced, approximately 6 cups)
  • 1 inch fresh ginger (peeled and coarsely chopped)
  • 4 cloves garlic (coarsely chopped)
  • 5 cups vegetable broth
  • ½ cup almond butter (I used MaraNatha brancd)
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice
  • 1 tablespoon Chili garlic sauce
  • salt (to taste)
  • sliced almonds (to garnish)


  1. 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.
  2. Add carrots, ginger and garlic.  Continue cooking another 4 to 5 minutes, stirring often or until ginger and garlic are fragrant.
  3. 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.
  4. Add almond butter, soy sauce or tamari, lime juice, chili garlic sauce and salt to taste.
  5. 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.
  6. Garnish with sliced almonds.
  7. View the recipe instructions at From a Chef's Kitchen

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