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.
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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 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!
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- 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. Add more water if you like your soup thinner.
- Season to taste with lemon or lime juice, maple syrup, salt, and pepper. → Garnish the soup with a few splashes of coconut milk, toasted sunflower seeds, cashew nuts, or fresh coriander.
Variations
- For a less intense ginger flavor and a milder soup, reduce the amount of ginger to only one tablespoon instead of two.
- Spicy: For those who love a bit more heat, adding a pinch of red pepper flakes can transform the soup and introduce a delightful kick.
- Orange: Adding the zest and juice of an orange can introduce a bright, citrusy note that complements the sweetness of the carrots beautifully
- Spices: Season to taste the soup with spices of your choice. Ground cumin, coriander, paprika, or even a pinch of cayenne pepper goes well with the pureed soup.
- Roasted: For a deeper flavor, try roasting the carrots before adding them to the soup. Toss sliced carrots with a bit of olive oil and a sprinkle of salt, then roast in a preheated oven at 425°F (220°C) for about 20-25 minutes or until tender and slightly caramelized. Follow the original recipe, blending the roasted carrots for a rich, sweet, and smoky flavor.
Storage & Freezing Instructions
How long can I store the soup? You can refrigerate leftovers in an airtight container for 3-4 days.
How do I reheat soup? You can put it in the microwave for a few minutes or heat it in a pot on the stove over medium heat. The soup may thicken slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if needed.
Can I freeze the soup? Yes, you can freeze it in a freezer bag or freezer-safe container for up to 3 months. Thaw it directly in a pot over medium heat.
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📖 Recipe
Carrot Ginger Soup
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Ingredients
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoon ginger, minced, see notes
- 1.1 lb carrots , roughly chopped
- 2 cups vegetable broth
- ¼ cup coconut milk, optional
- 1 tablespoon lemon juice, or lime juice
- 1 teaspoon 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 to taste with lemon juice, maple syrup, salt, and black pepper. → Decorate the soup with a few splashes of coconut milk and toasted sunflower seeds.
Notes
- 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 tablespoon for a less intense ginger flavor.
- 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.
Nutrition
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I used the whole can of coconut milk and added garam masala and Korean chili flakes for heat. It was sublime.
Happy to hear, Kari! 🥰
Absolutely delicious!! It’s super easy to make as well:))
Glad to hear, Gillian! ❤️
Awesome recipe!!
Thanks for the recipe! Came out great! Added can of garbanzos to up the protein.
This was fantastic. So easy to make and everyone loved it! And it was even better the next day. We paired it with some Moroccan chicken kabobs that had similar spices and it was perfect.
I followed the recipe exactly (doubling it) and I will the next time as well, it needed no adjustments, simply perfect as is.
So happy to hear! Thank you for your kind feedback, Leslie! 🙏💕
Delicious! I doubled the recipe and it was still so good. I did add 8pm of sautéed baby Bella mushrooms at the end. We ate it over rice with air fried chickpeas. *drool*
Thank you for a great recipe!
Aww so happy to hear! Thank you for your feedback, Erin! 🥰
I added fresh rosemary & tripled the amount of garlic. Thanks for the recipe. 💚
You must love garlic! 😇 Glad to hear you liked the recipe, Cecilia! 🥰
I’ve made this two nights in a row now for dinner 😂 New favorite soup thanks so much for the recipe!
Aww so happy to hear! Thank you for your feedback, Ali! 🥰
This is one of the most delicious homemade soups I’ve ever made. The addition of organic coconut milk eliminated any feelings of missing out on dairy! My whole family loved this and we will keep it on rotation through the Winter! Absolutely wonderful. Thank you for the recipe ❤️
Wow, what a lovely comment, Monique – Thank you! ❤️ I am so thrilled to hear that you like this soup that much!
All the best,
Aline 👱🏻♀️😘
Can I use shredded carrots for this recipe?
Hi Maria, for the best results, I highly recommend using fresh, whole carrots instead of pre-shredded ones. 😊
Delicious and easy to make! I followed the recipe exactly and we all loved it! This is a keeper.
This makes me so happy to hear! Thank you for your feedback, Hannah! 💕
Hi! I made the soup today and it’s delicious! Quick question…what size serving is the nutritional info for?
Hi Angie, so glad you like the soup! 🥰 The recipe makes 4 bowls of soup, the nutritional information is per bowl of soup. 😉
I made this with chicken broth and heavy cream and it was absolutely delicious!
So glad to hear, Madison! 💕