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3-ingredient vegan roasted carrot soup (with white beans)! Gluten-free & grain-free, it is silky smooth, loaded with flavor, fast and simple to make, and a good source of protein, too!
Recipe Benefits
If you have a bag of carrots, an onion, and a can of white beans, you have the ingredients to make this spectacular soup.
“Spectacular” is no hyperbole here. This luxurious soup is velvety smooth, packed with caramelized flavor, and easy as can be to make. It tastes like an offering at a (very) high-end restaurant, yet is homey and frugal, too.
It is also naturally vegan, oil-free, loaded with potassium and Vitamin A (think beautiful winter complexion), low in calories, and a sneaky source of 6 grams plant protein per generous serving.
Like I said, spectacular!

I developed the idea for this soup for one reason: I intend to make and share more super-simple, healthy, minimalist recipes that make eating (A LOT!) of vegetables a (delectable and satisfying) joy!
This 3-ingredient soup doesn’t just qualify, it over-qualifies.
How to Make 3-Ingredient Vegan Roasted Carrot Soup
Step One: Preheat Oven & Prepare Baking Sheet
Preheat the oven to 400F (200C). Spray a large baking sheet with nonstick cooking spray.
Step Two: Roast the Vegetables
Spread the carrot and onion pieces on the prepared baking sheet. Season with salt and pepper.
Roast the vegetables in the preheated oven for 30 minutes, or until they are very soft and browned at the edges (vegetable caramelization=mega flavor).

Step Three: Rinse and Drain Beans
While the vegetables roast, rinse and drain the stealth ingredient: canned white beans.

I say “stealth” because you (nor anyone else) will taste beans when they taste this soup.
The beans add creaminess (instead of cream), savory notes (to temper the sweetness of the roasted vegetables), and plant protein, too. Pretty sneaky.
Step Four: Blend the Vegetables & Beans
Add the beans, carrots, and onion to a blender, along with 2 cups of water. Blend until silky smooth.

The soup will be thick, and a vibrant orange. Beautiful!

Step Five: Transfer Soup to Saucepan
Scrape the soup into a large saucepan and whisk in an additional 1 and 1/2 cups water. Heat the soup over medium heat for about 5 minutes until warmed through.
Step Six: Adjust Seasonings
Taste the soup and add additional salt and pepper, as desired. If you prefer a thinner soup, whisk in more water until the consistency is to your liking.

And that, my friends, is that! Your soup is served!

Seasoning and Flavor Variations
Now, getting back to the topic of seasonings I mentioned earlier.
I purposely kept the seasonings in this soup to a minimum, mostly because they are not needed. I mean it. The soup is packed with flavor with nothing more than regular salt & pepper to enhance the flavors of the roasted carrots and onion.
And yet, if you wish to gild the lily, go for it! For example:
- Fresh or dried herbs (e.g., thyme, herbes de Provence, rosemary)
- Spices (e.g., ginger, turmeric, cumin, curry powder, smoked paprika, Chinese 5-spice)
- Acid (e.g., a small splash of lemon juice or vinegar)
- Heat (e.g., sriracha, hot sauce, jalapeno)
Happy cooking, and viva vegetables!
Related Posts:
- 3-Ingredient Lentil Soup (vegan, high-protein)
- Vegan Tomato Soup (3-Ingredients)
- 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
- Vegan Broccoli Cheese Soup
- 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
- Vegan Spinach Artichoke Soup {easy, high protein}
- 3-Ingredient Enchilada Soup {Vegan, High-Protein}
- Kale Potato & White Bean Soup {Vegan, High-Protein}
3-Ingredient Vegan Roasted Carrot Soup {oil-free}

3-ingredient vegan roasted carrot soup is exactly what you need for a quick dinner or lunch! It is silky smooth, loaded with flavor, fast and simple to make, oil-free, and a good source of protein, too!
Ingredients
- 2 pounds (907 g) carrots, peeled, sliced into rounds
- 1 large onion (about 8 oz/225 g), peeled, cut into large chunks
- salt & pepper
- 1 15-ounce can white beans, rinsed and drained
- 2 cups (500 mL) water
Instructions
- Preheat oven to 400F (200C). Spray a large baking sheet with cooking spray.
- Spread the onions and carrot on prepared baking sheet. Season with salt and pepper.
- Roast in the preheated oven for 30 to 35 minutes until vegetables are very soft and browned at the edges.
- Cool the vegetables at least 15 minutes (if using a high speed blender, no need to cool). Place the vegetables, beans and 2 cups (500 mL) water in a blender. Process on high until completley smooth and silky.
- Transfer soup to a large saucepan. Whisk in an additional 1 and 1/2 cups water. Cook the soup over medium heat for 3 to 5 minutes until warmed through. Add more water, as desired, and season to taste with additional salt and pepper.
Nutrition Information
Yield
6Serving Size
1.25 cupsAmount Per Serving Calories 129Total Fat 0.3gSaturated Fat 0gCholesterol 0mgSodium 252.2mgCarbohydrates 28.7gFiber 8.4gSugar 8.8gProtein 6g
3-Ingredient Vegan Tomato Soup {Fast & Easy} | power hungry
Friday 18th of September 2020
[…] 3-Ingredient Carrot and White Bean Soup […]
Joan Hogan
Thursday 16th of July 2020
These turned out just a described in the recipe. Easy and good.
Camilla
Saturday 25th of July 2020
I'm so happy to hear it, Joan! This is one of my go-to soups (it is great with parsnips, too)