Upgraded Carrot Ginger Soup

There’s something so comforting about warm carrots and ginger mixed together in a slightly sweet, slightly spicy bowl of blended soup. This vegan carrot ginger soup recipe is my favorite thing to make on a cool day. It’s easily enjoyed with some crusty bread or paired with a festive fall salad.

If you want the ultimate comfort soup, then I dedicate this recipe to you.

Why You’ll Love This Recipe

• This is carrot ginger soup, but upgraded—richer, creamier, and way more satisfying than the basic version you might be used to. In just about 40 minutes, you’ll have a cozy, nourishing meal that feels like self-care in a bowl.
• Sweet, fiber-rich carrots bring natural richness, while fresh ginger adds a warm little zing that perks up your taste buds (and your mood). Cashews are the real star here—blended right into the broth, they add protein and creaminess that completely transform this soup into a hearty meal that actually keeps you full for hours.

Carrot Ginger Soup Ingredients

This ginger carrot recipe is dairy-free, yet still super creamy. It contains fresh veggies and healthy fats to provide the perfect balance of nutrition, while sneaking in protein-rich cashews. Here’s what you’ll need to make it:

• Yellow Onion: A must-have for building flavor, yellow onions bring a mild sweetness and depth to any dish. Look for firm onions with papery, golden-brown skins at your local produce section.
• Ginger Root: Fresh ginger packs a warm, spicy kick that elevates soups, teas, and marinades. Choose ginger with smooth, firm skin and no soft spots—it’s easy to find in the produce section or at specialty Asian markets.
• Carrots: For a vibrant pop of color and natural sweetness, go for bright orange carrots with firm texture. Whether classic orange or heirloom varieties, they’ll add a rich flavor to soups, salads, or snacks.
• Non-Dairy Milk: We used plain almond milk for this recipe, yet full-fat coconut milk delivers richness and a hint of tropical flavor.
• Cashews: The star of the recipe, raw cashews add protein and creaminess to completely transform this soup into a meal that satisfies and satiates for hours.
• Vegetable stock: Learn how to make vegetable stock for the ultimate flavor enhancer or find a store bought one with low sodium.
• Fresh lemon juice: I learned early on that lemon juice can brighten up almost any recipe and I use it all the time now. It really makes a difference and you don’t need more than a squeeze to do it!
• Spices: Cumin, sea salt and ground black pepper are what I used to season this soup. The cumin brings more warmth while the salt helps flavor the carrots, onion and garlic.

Free 5-Day Soup Challenge

To celebrate this cozy season, we’re cooking up a fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!

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How to Make Carrot Ginger Soup

1. Sauté onions and ginger until translucent. Add in garlic and cumin and stir.

2. Toss in chopped carrots and sauté for 3-4 minutes. The carrots shouldn’t be soft yet, just slightly cooked.

3. Add vegetable stock and keep on heating.

4. Add coconut milk and lower heat to a simmer and cook for 20 minutes or until the carrots are just tender.

5. Blend the soup using either an immersion blender or a standard blender with a heat-resistant container.

6. If using a standard blender, remember the soup will be hot so be sure to put a towel over the lid to avoid accidents.

7. Mix in lemon juice, salt, and pepper to your preference into the carrot and ginger soup before it’s ready to be served.

8. When ready to serve, add a swirl of coconut milk, cashew cream (or vegan sour cream), pepitas, and black pepper to elevate the soup.

Easy Add-ins and Substitutions

• Add more protein. Add a protein boost to your soup by sprinkling on sesame, sunflower, or Pepita seeds.
• Swap coconut oil: If you’re looking to swap out coconut oil, try olive oil or avocado oil instead.
• Add extra broth or milk: Simply add some extra broth or milk to thin out your soup. To ensure a smooth soup, blend or puree it thoroughly. The ginger can be stringy, so blending it well is key for a nice, smooth texture.

What to Serve With Carrot Ginger Soup

I often make a big batch of carrot ginger soup and freeze it in mason jars in single servings. Then when I need a quick lunch I’ll grab one and heat it up, then take it with me to drink right from the jar. It’s basically a warm smoothie, and it fits right in with the rest of my plant-based soup collection.

• If I’m serving this carrot ginger soup recipe for dinner, I’ll pair it with a Kale Caesar Salad, Veggie Veggie Wrap with Hummus or with Stuffed Portobello Mushrooms.
• If you want to bulk it up a bit, add in some Cashew Cream or Vegan Parmesan Cheese (or both!) for more protein and flavor.

More Creamy Blended Soups

Bieler’s Blended Vegetable Soup

Smoky Roasted Red Pepper Soup

Vegan Tomato Soup

Creamy Vegan Potato Soup

Please rate + review this Carrot Ginger Soup recipe once you’ve made it. Your reviews help me out so much! Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

4.64 (268)

Upgraded Carrot Ginger Soup

Jen Hansard

For this carrot ginger soup, raw cashews simmer right in the pot with carrots, fresh ginger, garlic and cumin, then blend silky smooth without any cream. A squeeze of lemon brightens it, and it is ready in 40 minutes.

Review Save Print Pin

Serves: 4

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients 

• ▢ 1 tsp avocado oil
• ▢ 1 yellow onion chopped
• ▢ ¼ cup ginger root chopped
• ▢ 4 garlic clove minced
• ▢ 2 tsp ground cumin ground
• ▢ 10 carrots washed and chopped into 1/2” pieces
• ▢ 4 cup vegetable stock
• ▢ 1 ½ cups non-dairy milk coconut, almond, etc
• ▢ 1 cup raw cashews
• ▢ 1 lemon juiced
• ▢ ⅛ tsp sea salt to taste
• ▢ ⅛ tsp black pepper ground to taste

Toppings

• ▢ ¼ cup toasted pepitas optional

Instructions 

• Heat the avocado oil in a large saucepan over medium-high heat. Add the onion and ginger and cook until the onion is translucent.
• Add the garlic and cumin and cook, stirring constantly, for 1 minute.
• Add the carrots, vegetable stock, milk and cashews. Reduce the heat to a simmer and cook until the carrots are tender, about 20 minutes.
• Let the soup cool slightly, then purée with an immersion blender or in a standard blender, taking care with the hot liquid. If the soup is too thick, thin it with a little water.
• Stir in the lemon juice and season with salt and pepper. Top with the toasted pepitas and serve immediately.

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Recipe Notes

• Prep Tip: No need to peel the carrots or ginger; just scrub them well. Cut the carrots into even 1/2-inch pieces so they cook at the same rate.
• Blender Tip: If using a standard blender, work in batches, fill it only halfway and remove the center cap, covering the opening with a towel so steam can escape.
• Instant Pot Method: Use the Saute setting for the onion, ginger, garlic and cumin, then add the carrots, stock and cashews. Pressure cook on high for 6 minutes, natural release for 10 minutes, then stir in the milk and blend.
• Storing: Keep cooled soup in an airtight container in the fridge for 4 to 5 days. Reheat gently on the stove, adding a splash of stock if it has thickened; freezing isn’t recommended, since the cashews can turn grainy.

Nutrition

Serving: 2 cups | Calories: 334 kcal | Carbohydrates: 36 g | Protein: 10 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 10 g | Trans Fat: 0.003 g | Sodium: 1289 mg | Potassium: 866 mg | Fiber: 7 g | Sugar: 13 g | Vitamin A: 25998 IU | Vitamin C: 27 mg | Calcium: 243 mg | Iron: 4 mg

Equipment

Vitamix immersion blender

2-in-1 citrus squeezer

Caraway saucepan

Le Creuset measuring cups

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