15 Delicious Fall Vegan Low Carb Soup Recipes To Try

Fall is the perfect season for warm, comforting soups that nourish the body and delight the taste buds.

Vegan low carb soups are ideal for those looking to enjoy seasonal flavors without excess carbohydrates.

From roasted vegetables to hearty greens and rich plant-based broths, these soups bring the best of autumn into your bowl.

These 15 fall vegan low carb soup recipes combine wholesome vegetables, aromatic spices, and plant-based proteins to create flavorful, satisfying meals.

They are perfect for weeknight dinners, meal prep, or cozy evenings by the fire, offering a healthy and comforting way to embrace fall.

15 Delicious Fall Vegan Low Carb Soup Recipes To Try

Vegan low carb soups are a delicious way to enjoy fall flavors while keeping meals light and nutritious.

These 15 recipes showcase seasonal vegetables, aromatic herbs, and plant-based proteins for satisfying, hearty bowls.

They are simple to prepare, versatile, and perfect for lunches, dinners, or meal prep.

With these fall vegan low carb soup recipes, you can enjoy autumn in every bite while maintaining a healthy, plant-based lifestyle.

Roasted Cauliflower and Garlic Soup

This Roasted Cauliflower and Garlic Soup is creamy, savory, and packed with autumn flavor.

Roasted cauliflower and garlic are blended into a silky soup with a touch of coconut milk for richness.

It’s perfect for a cozy fall evening or a light, low carb lunch.

Ingredients:

• 1 large head of cauliflower, chopped
• 1 bulb garlic, cloves separated
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ cup coconut milk
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and garlic with olive oil, salt, and pepper. Roast for 25–30 minutes.
2. Transfer roasted vegetables to a blender or food processor. Add vegetable broth and blend until smooth.
3. Pour mixture into a pot and heat over medium heat.
4. Stir in coconut milk and smoked paprika, adjusting seasoning to taste.
5. Serve warm, garnished with a drizzle of olive oil or fresh herbs.

This Roasted Cauliflower and Garlic Soup is creamy, comforting, and full of flavor.

The roasted cauliflower and garlic create depth, while the coconut milk adds a subtle richness.

It’s perfect for a cozy fall dinner or lunch.

Spicy Pumpkin and Red Lentil Soup

This Spicy Pumpkin and Red Lentil Soup is hearty, flavorful, and low in carbs.

Pumpkin puree and red lentils are simmered with onion, garlic, and warming spices for a satisfying autumn meal.

It’s ideal for weeknight dinners, meal prep, or a comforting lunch.

Ingredients:

• 2 cups pumpkin puree
• ½ cup red lentils, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add pumpkin puree, red lentils, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until lentils are tender.
4. Use an immersion blender to puree the soup to your desired consistency.
5. Serve warm, garnished with fresh herbs or a drizzle of coconut milk.

This Spicy Pumpkin and Red Lentil Soup is rich, comforting, and satisfying.

The pumpkin and lentils provide body, while the spices add warmth and depth.

It’s ideal for low carb fall lunches or dinners.

Creamy Broccoli and Spinach Soup

This Creamy Broccoli and Spinach Soup is vibrant, nutritious, and perfect for autumn.

Fresh broccoli and spinach are cooked and blended into a smooth, creamy soup without cream, keeping it low carb.

It’s a quick, healthy, and comforting option for fall evenings.

Ingredients:

• 3 cups broccoli florets
• 2 cups fresh spinach
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer 10–12 minutes.
3. Add fresh spinach and cook for 2–3 minutes until wilted.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt, pepper, and nutmeg. Serve warm.

This Creamy Broccoli and Spinach Soup is light, nutritious, and full of autumn flavors.

The blend of broccoli and spinach creates a vibrant green soup that’s smooth and comforting.

It’s perfect for a healthy, low carb fall lunch or dinner.

Roasted Butternut Squash and Sage Soup

This Roasted Butternut Squash and Sage Soup is silky, aromatic, and perfectly comforting for fall.

Roasted butternut squash is blended with sautéed onions, garlic, and fresh sage for a smooth, flavorful low carb soup.

It’s ideal for cozy dinners, meal prep, or a warming lunch.

Ingredients:

• 2 cups butternut squash, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes.
2. Sauté onion and garlic in a pot over medium heat until soft.
3. Add roasted squash, sage, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Adjust seasoning and serve warm, garnished with a few sage leaves.

This Roasted Butternut Squash and Sage Soup is creamy, savory, and comforting.

The roasted squash and fresh sage give it rich autumnal flavor while keeping it low carb.

It’s perfect for a cozy fall lunch or dinner.

Spiced Carrot and Ginger Soup

This Spiced Carrot and Ginger Soup is vibrant, warming, and full of fall spices.

Carrots and fresh ginger are simmered with vegetable broth and a touch of coconut milk for a smooth, low carb soup.

It’s ideal for a light lunch, a healthy starter, or a cozy fall evening meal.

Ingredients:

• 4 large carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons coconut milk
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add chopped carrots, cumin, salt, pepper, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer 20–25 minutes until carrots are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in coconut milk and adjust seasoning. Serve warm.

This Spiced Carrot and Ginger Soup is smooth, flavorful, and warming.

The ginger and cumin add a gentle spice that complements the natural sweetness of carrots.

It’s perfect for fall lunches, dinners, or light evenings.

Creamy Cauliflower and Leek Soup

This Creamy Cauliflower and Leek Soup is savory, smooth, and perfect for autumn.

Cauliflower and leeks are simmered in vegetable broth and blended into a creamy, low carb soup without any dairy.

It’s a comforting, healthy option for cozy fall meals.

Ingredients:

• 1 head cauliflower, chopped
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ teaspoon thyme (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté leeks and garlic until soft.
2. Add cauliflower, thyme, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer 15–20 minutes until cauliflower is tender.
4. Use an immersion blender to puree until smooth.
5. Adjust seasoning with salt and pepper and serve warm.

This Creamy Cauliflower and Leek Soup is rich, comforting, and full of autumn flavor.

The combination of cauliflower and leeks creates a velvety texture and savory depth.

It’s perfect for low carb fall lunches or dinners.

Creamy Spinach and Zucchini Soup

This Creamy Spinach and Zucchini Soup is vibrant, refreshing, and perfect for autumn.

Zucchini and fresh spinach are simmered with onions and garlic, then blended into a smooth, creamy low carb soup.

It’s a healthy, light, and satisfying option for lunch or dinner.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups fresh spinach
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer 10–12 minutes.
3. Add fresh spinach and cook for 2–3 minutes until wilted.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt, pepper, and nutmeg. Serve warm.

This Creamy Spinach and Zucchini Soup is light, nutritious, and flavorful.

The combination of zucchini and spinach creates a smooth, comforting soup perfect for fall.

It’s ideal for a low carb lunch or dinner.

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is smoky, tangy, and comforting.

Roasted red peppers and tomatoes are blended with garlic and onions for a low carb, flavorful fall soup.

It’s perfect for cozy dinners, meal prep, or autumn lunch bowls.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 4 tomatoes, roasted
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast bell peppers and tomatoes until soft and lightly charred.
2. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
3. Add roasted peppers, tomatoes, smoked paprika, and vegetable broth. Simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Adjust seasoning with salt and pepper and serve warm.

This Roasted Red Pepper and Tomato Soup is smoky, tangy, and satisfying.

The roasted vegetables add depth and richness while keeping it low carb.

It’s perfect for autumn lunches or cozy dinners.

Mushroom and Kale Soup

This Mushroom and Kale Soup is earthy, hearty, and full of autumn flavor.

Sautéed mushrooms and fresh kale are simmered in a savory vegetable broth for a low carb, nutrient-packed fall soup.

It’s perfect as a comforting dinner or a healthy lunch.

Ingredients:

• 3 cups mushrooms, sliced
• 2 cups fresh kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add mushrooms and cook until tender.
3. Pour in vegetable broth and add thyme. Bring to a boil, then reduce heat and simmer 10–12 minutes.
4. Add kale and cook until wilted.
5. Season with salt and pepper and serve warm.

This Mushroom and Kale Soup is earthy, hearty, and flavorful.

The mushrooms and kale create a nutrient-dense, low carb fall soup.

It’s perfect for cozy dinners or healthy autumn lunches.

Spicy Thai Pumpkin Soup

This Spicy Thai Pumpkin Soup is creamy, aromatic, and perfect for fall.

Pumpkin is blended with coconut milk, red curry paste, and lime juice for a low carb, vegan soup with a kick.

It’s ideal for cozy dinners, meal prep, or a flavorful autumn lunch.

Ingredients:

• 2 cups pumpkin puree
• 1 can coconut milk (unsweetened)
• 1 tablespoon red curry paste
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 lime, juiced
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add curry paste and sauté 1 minute.
2. Add pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
3. Stir in coconut milk and lime juice. Simmer 5 more minutes.
4. Use an immersion blender to blend until smooth.
5. Season with salt and pepper. Garnish with fresh cilantro and serve warm.

This Spicy Thai Pumpkin Soup is rich, creamy, and full of vibrant fall flavors.

The curry paste and lime juice create a warming yet refreshing taste.

It’s perfect for a cozy, low carb autumn meal.

Zucchini, Leek, and Herb Soup

This Zucchini, Leek, and Herb Soup is light, savory, and full of fall flavors.

Zucchini and leeks are simmered with fresh herbs and blended into a smooth, low carb vegan soup.

It’s ideal for lunch, a light dinner, or a healthy starter.

Ingredients:

• 2 medium zucchinis, chopped
• 2 leeks, cleaned and sliced
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté leeks until soft.
2. Add zucchini, thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer 12–15 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in parsley, season with salt and pepper, and serve warm.

This Zucchini, Leek, and Herb Soup is fresh, light, and full of autumn flavor.

The herbs and zucchini create a delicate, low carb soup perfect for fall lunches or dinners.

It’s healthy, satisfying, and easy to prepare.

Cauliflower, Celery, and Almond Soup

This Cauliflower, Celery, and Almond Soup is creamy, nutty, and comforting.

Cauliflower and celery are blended with almond butter for a rich, low carb vegan soup that’s perfect for autumn.

It’s ideal for a warming fall lunch or dinner.

Ingredients:

• 1 head cauliflower, chopped
• 3 celery stalks, chopped
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons almond butter
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté celery until soft.
2. Add cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in almond butter and nutmeg. Adjust seasoning with salt and pepper.
5. Serve warm for a creamy, nutty, low carb fall soup.

This Cauliflower, Celery, and Almond Soup is rich, savory, and comforting.

The almond butter adds creaminess without dairy, making it perfect for a vegan, low carb autumn meal

Spicy Kale and Coconut Soup

This Spicy Kale and Coconut Soup is vibrant, hearty, and warming for autumn evenings.

Kale is simmered in a coconut milk-based broth with chili flakes, garlic, and ginger for a flavorful, low carb vegan soup.

It’s perfect for lunch, dinner, or cozy fall gatherings.

Ingredients:

• 3 cups kale, chopped
• 1 can coconut milk (unsweetened)
• 3 cups vegetable broth
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon chili flakes
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté garlic and ginger until fragrant.
2. Add vegetable broth, coconut milk, and chili flakes. Bring to a simmer.
3. Add chopped kale and cook 8–10 minutes until tender.
4. Adjust seasoning with salt and pepper.
5. Serve warm, optionally garnished with fresh herbs or a sprinkle of chili flakes.

This Spicy Kale and Coconut Soup is creamy, spicy, and full of fall flavor.

The kale provides nutrients while coconut milk adds richness without carbs.

It’s perfect for a healthy, comforting autumn meal.

Roasted Garlic and Spinach Soup

This Roasted Garlic and Spinach Soup is smooth, savory, and packed with autumnal flavor.

Roasted garlic is blended with fresh spinach and vegetable broth for a creamy, low carb vegan soup.

It’s perfect for a cozy fall lunch or light dinner.

Ingredients:

• 1 bulb garlic, roasted
• 3 cups fresh spinach
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top of the garlic bulb, drizzle with olive oil, and roast for 25 minutes.
2. Heat olive oil in a pot over medium heat. Sauté onion until soft.
3. Add roasted garlic cloves, spinach, and vegetable broth. Simmer for 5–7 minutes.
4. Use an immersion blender to puree until smooth.
5. Season with salt and pepper and serve warm.

This Roasted Garlic and Spinach Soup is earthy, creamy, and comforting.

The roasted garlic adds depth while spinach keeps it fresh and nutritious.

It’s ideal for a low carb fall lunch or dinner.

Autumn Mushroom and Cauliflower Soup

This Autumn Mushroom and Cauliflower Soup is rich, earthy, and perfect for cool fall days.

Sautéed mushrooms and roasted cauliflower are blended into a creamy, low carb vegan soup with aromatic herbs.

It’s ideal for cozy evenings, meal prep, or a light autumn dinner.

Ingredients:

• 2 cups mushrooms, sliced
• 2 cups cauliflower florets, roasted
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Roast cauliflower at 400°F (200°C) for 20–25 minutes until golden.
2. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and mushrooms until tender.
3. Add roasted cauliflower, thyme, and vegetable broth. Simmer 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper, then serve warm.

This Autumn Mushroom and Cauliflower Soup is earthy, creamy, and full of autumn flavors.

The roasted cauliflower and mushrooms create a hearty, low carb fall soup perfect for dinner or lunch.