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This healthy vegan carrot ginger soup recipe is absolutely bursting with flavor! The best Winter Comfort Food for all soup fans!
Health Benefits
Carrot and ginger soup is not only delicious, it’s also very healthy and helps you fight a cold. Ginger has powerful anti-inflammatory effects, thus helps you build a strong immune system and has great healing effects.
Furthermore, fresh ginger is known for its antibacterial effect and contains a lot of vitamin C. In short: Ginger can be very beneficial to your immune system, especially in winter, when colds are lurking everywhere you turn.
This soup is loaded with vitamins from the carrots and immune-boosting nutrients from the ginger. It’s a hearty warm meal that is healthy, vegan, and made with little effort.
Soup Comfort Food
I love to serve this carrot ginger soup for lunch or dinner! It’s more than just an appetizer! It’s warming, comforting, and makes a light meal served with some freshly baked bread.
Making creamy carrot soup is super simple and only takes half an hour. It’s excellent for meal prep as it can be reheated within minutes.
Feel free to add a quarter cup of coconut milk or cashew cream at the end to make this carrot ginger soup vegan, even more delicious, creamy, and a little milder in its taste. Decorate it with a few splashes of coconut milk and roasted sunflower seeds, and everyone in your family is happy!
If you love a warming vitamin loaded carrot soup, make sure to check out this roasted carrot soup recipe!
Carrot Ginger Soup Recipe
Read through this visual step-by-step guide with lots of extra tips and check out the recipe video to see how easy it is to make!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Heat a large pot with oil. Add onion, garlic, and ginger and sauté for 5 minutes.
- Add carrots and sauté for another 3 minutes on medium-high heat while stirring occasionally.
- Pour in the vegetable broth and bring to the boil. Reduce heat, pop on the lid, and let it simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or high-speed blender. Optional: Add ¼ cup coconut milk, dairy-free cream, or this cashew cream for a creamier soup. Add more water if you like your soup thinner.
- Season with lemon or lime juice, maple syrup, salt, and pepper. → Decorate the soup with a few splashes of coconut milk and roasted sunflower seeds.
Recipe FAQ
How long does this soup last? You can keep it refrigerated in a sealed container for at least 3 days.
How do I heat soup back up? Put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if you need to.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
Less Ginger? Reduce the amount to only one tablespoon for a less intense ginger flavor.
Do I need to peel carrots? Not if using organic carrots. Otherwise, it’s better to peel them.
More Soup Recipes You’ll Love:
- Roasted Carrot Soup
- Butternut Squash Soup
- Pumpkin Ginger Soup
- Homemade Vegetable Soup
- Broccoli Potato Soup
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Carrot Ginger Soup
Ingredients
- 1 tbsp oil
- 1 onion minced
- 2 garlic cloves minced
- 2 tbsp (20 g) ginger minced → see notes
- 1.1 lb (500 g) carrots roughly chopped
- 2 cups (720 ml) vegetable broth
- ¼ cup (60 ml) coconut milk optional, for a creamier soup
- 1 tbsp lemon juice or lime juice
- 1 tsp maple syrup optional
- salt & pepper to taste
Instructions
- Heat a large pot with oil. Add onion, garlic, and ginger and sauté for 5 minutes. Add carrots and sauté for another 3 minutes while stirring occasionally.
- Pour in the vegetable broth, pop on the lid, and let it simmer for 15 minutes.
- Blend the soup until smooth using a blender or immersion blender. Optional: Add ¼ cup coconut milk, dairy-free cream, or this cashew cream for a creamier soup. Add more water if you like your soup thinner.
- Season with lemon juice, maple syrup, salt, and black pepper. → Decorate the soup with a few splashes of coconut milk and roasted sunflower seeds.
Notes
- Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
- Ginger: This soup is very gingery, which is healthy and helps to reduce inflammation if you have a cold. Reduce the amount to only 1 tbsp for a less intense ginger flavor.
madison says
I made this with chicken broth and heavy cream and it was absolutely delicious!
Aline Cueni says
So glad to hear, Madison! 💕