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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!

carrot ginger soup in bowl next to a piece of bread

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.

carrot and ginger soup in bowls with bread and ginger root by the side

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.

vegan carrot ginger soup in bowl next to a piece of 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.

  1. Heat a large pot with oil. Add onion, garlic, and ginger and sauté for 5 minutes.
recipe step 1
  • Add carrots and sauté for another 3 minutes on medium-high heat while stirring occasionally.
recipe step 2
  • Pour in the vegetable broth and bring to the boil. Reduce heat, pop on the lid, and let it simmer for 15 minutes.
recipe step 3
  • 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.
recipe step 4
  • 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 step 6

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.

blue bowls filled with carrot soup

More Soup Recipes You’ll Love:

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📖 Recipe

carrot ginger soup in bowl next to a piece of bread

Carrot Ginger Soup

This healthy vegan carrot ginger soup recipe is absolutely bursting with flavor! The best Winter Comfort Food for all soup fans!
Author : Aline Cueni
4.82 from 48 votes

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :25 minutes
Total Time :30 minutes
Servings : 4
Calories : 110kcal

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.

Nutrition

Calories: 110kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 558mg | Potassium: 454mg | Fiber: 4g | Sugar: 9g | Vitamin A: 21089IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg

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17 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    I’ve made this two nights in a row now for dinner 😂 New favorite soup thanks so much for the recipe!

  4. 5 stars
    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 ❤️

    1. 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 👱🏻‍♀️😘

  5. 5 stars
    Delicious and easy to make! I followed the recipe exactly and we all loved it! This is a keeper.

    1. 5 stars
      Hi! I made the soup today and it’s delicious! Quick question…what size serving is the nutritional info for?

      1. Hi Angie, so glad you like the soup! 🥰 The recipe makes 4 bowls of soup, the nutritional information is per bowl of soup. 😉