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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 this is a recipe for 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.
- And that final swirl of coconut milk? It ties everything together into a silky, dreamy soup you’ll want to make again and again. It’s simple, satisfying, and just the kind of comforting dinner we need in our back pocket.
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:
- Coconut Oil: A kitchen essential for cooking, baking, and beyond, coconut oil adds a subtle nutty richness to dishes. Look for high-quality virgin or cold-pressed coconut oil for the best flavor and versatility, available in most grocery stores.
- 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.
- Full-Fat Coconut Milk: For creamy dishes, full-fat coconut milk delivers richness and a hint of tropical flavor. Look for the best coconut milk brands in the international foods aisle and give it a good shake before opening to blend the cream and liquid.
- 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.
How to Make Carrot Ginger Soup
Sauté onions and ginger until translucent. Add in garlic and cumin and stir.
Toss in chopped carrots and sauté for 3-4 minutes. The carrots shouldn’t be soft yet, just slightly cooked.
Add vegetable stock and keep on heating.
Add coconut milk and lower heat to a simmer and cook for 20 minutes or until the carrots are just tender.
Blend the soup using either an immersion blender or a standard blender with a heat-resistant container.
If using a standard blender, remember the soup will be hot so be sure to put a towel over the lid to avoid accidents.
Mix in lemon juice, salt, and pepper to your preference into the carrot and ginger soup before it’s ready to be served.
When ready to serve, add a swirl of coconut milk, cashew cream (or vegan sour cream), pepitas, and black pepper to elevate the soup.
Storing Your Soup
If you’ll finish off this carrot ginger soup quickly then store it in an air-tight container in the refrigerator for up to 5 days. You can also portion it out, then freeze it in wide-mouth mason jars for easy freezer storage. I like to keep it in the fridge overnight and then freeze to ensure it’s cooled off. Thaw in the fridge until you’re ready to heat it up on the stove or microwave.
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 milk: The nutrition information is calculated using full-fat canned coconut milk. Light canned coconut milk is a good choice if you’re looking to cut down on calories and fat.
- Swap coconut oil: If you’re looking to swap out coconut oil, try olive oil or avocado oil instead.
- Add extra broth or coconut milk: Simply add some extra broth or coconut 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.
- If I’m serving this carrot ginger soup recipe for dinner, I’ll pair it with a Kale Caesar Salad or with Stuffed Portobello Mushrooms.
- If you want to bulk it up a bit, add in some Simple Cashew Cream or Vegan Parmesan Cheese (or both!) for more protein and flavor.
More Creamy Blended Soups
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.
Upgraded Carrot Ginger Soup
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion chopped
- ¼ cup fresh gingerroot chopped
- 4 garlic clove minced
- 2 tsp ground cumin ground
- 10 carrots washed and chopped into 1/2” pieces
- 4 cup vegetable stock
- 15 oz coconut milk full fat (1 ½ cups)
- 1 cup raw cashews
- 1 lemon juiced
- ⅛ tsp sea salt to taste
- ⅛ tsp black pepper ground to taste
Toppings
- cilantro
- toasted pepitas
- cashew cream or vegan sour cream
- black pepper, ground
Instructions
- Heat avocado oil in a large saucepan over medium-high heat. Add the onions and ginger and sauté until onions are translucent.
- Add the garlic and cumin, and sauté for another minute, stirring constantly.
- Add the chopped carrots, vegetable broth, coconut milk and raw cashews. Lower heat to a simmer and cook for 20 minutes, or until the carrots are tender.
- Let soup cool slightly and then puree in a standard blender or immersion blender. (Use caution when using a standard blender. The soup will be hot!). If soup is too thick, add a little water.
- When ready to serve, add a squeeze of lemon juice and pepper, to taste. Pile on the toppings and serve immediately.
Helpful Tools
Notes
- Increase the protein in this soup by topping with sesame seeds, sunflower seeds or pepitas. You can also add coconut cream or vegan parmesan cheese.
- Nutrition facts are based on using full-fat canned coconut milk. To reduce the calories + fat use light canned coconut milk.
- Swap avocado oil for olive oil or coconut oil.
- If soup is too thick, add extra broth or coconut milk. Make sure to blend/puree the soup well—the ginger can be stringy and needs a good blend to puree nicely.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
This soup uses ingredients that are anti-inflammatory and can help combat nausea. It’s loaded with vitamin A and calming on the stomach.
My carrot soup recipe uses onion, garlic, ginger root, coconut oil, carrots, coconut milk, vegetable stock, lemon juice, cumin, salt and pepper to create such a flavorful, savory soup.
This soup is so versatile! Pair it with some crusty bread, grilled cheese, focaccia bread, a healthy sandwich, or a salad. Or drink it on its own for a light yet filling recipe.
A bowl of carrot ginger soup typically contains around 590 calories. This can vary based on ingredients like oil, cream, or coconut milk used in the recipe. If you’re looking to lighten it up, consider reducing the fat or skipping heavy add-ins. Keep in mind, the exact count depends on the portion size and specific ingredients!
This is a nice and creamy soup for the fall season. Toasted sourdough on the side is a great companion too. I wonder how a little dash of cinnamon on top would taste. I’ll have to try that with my next bowl.
If you add that dash, let us know how it turns out. Thanks for taking the time to comment, Debbie. Keep rawkin’ it.
This was my first time trying a soup like this It was hearty and I was surprised by the different flavors that came through I used light coconut milk to make it lighter and decided to try the cashew cream and topped with vegan Parmesan. Looks like I now have a new soup to enjoy this fall.
Wonderful news. Another tasty, nutritious option for the lineup. I’d love to know what your favorite vegan parm is, Nancy.
This soup is so warming but yet zippy at the same time!!! I love the combination of carrots and ginger. A definite win in my house!!
Love to hear that. Thanks for taking the time to comment, Cathy. Keep on rawking.
Very smooth and creamy!! It looked and tasted like Fall. Yum! Another winner for my souper dinner
Souper dinner. Nice! Happy to hear it gets a “yum.”
This soup is really good and Vitamix makes it’s super smooth and creamy!! I really like the bite that ginger gives. The cumin really give it great flavor as well!!
Glad to hear it. I just love a creamy, flavorful soup. Rawk on!
If Fall had a flavor, it would be this soup. It is warm and decadent feeling. I quite enjoyed it more than I thought I might and would make it again, but with the understanding that it is fairly thick. I think this dish shines side by side with another dish, a nice salad or a grilled cheese, to name a few examples. The recommended toppings do really kick this dish up a notch and I wouldn’t skip out on them. Great recipe overall!
I think some sourdough toast would be the perfect edition. And with you on the toppings. Thanks for letting us know what you think, Stacey.
great fun fall soup! I soaked my cashews before using and added a little cayenne for more flavor and a little heat. will make again. thanks!
Way to make it your own, Kristi. Where I come from, women carry cayenne around in their purses, always at the ready. Thanks for posting your feedback.
Excellent! It didn’t sound like much but this is very flavorful and satisfying.
We agree, flavorful, satisfying, and nutricious. Thanks for your feedback.
This soup was good, although a little on the sweet side.
Glad to have your feedback, Mary.
Good soup and easy to create for a simple lunch with salad. I found the flavor to be a little subtle for my tastes, so next time I’ll add more ginger and try light coconut milk.
In one word-Delicious!! An easy tasty light lunch with just the right amount of texture and zing from the ginger. Definitely a repeat recipe.
Wow!!! I absolutely love this soup. It’s incredibly easy to make and the combination of lemon, cumin and ginger (along with the other flavors) is terrific. I will definitely be making this again.
I peeled carrots early this morning and saved the peels in my veggie broth freezer container. Soon I’ll have enough scraps to make homemade broth.
I am enjoying the variety of fall smells as the soups cook. Ginger is so good with cumin!
Having an immersion blender to complete the creamy soup is such a satisfying final step.
I have been considering starting a neighborhood community soup event once a month for some time. We’d cook a huge pot as an activity , enjoy a healthy bowl of soup together, and hopefully send some leftovers home.
This challenge is encouraging me to take the next step. Thank you!
Jean, what a splendid idea! Do you already have neighbors that gather regularly?
This was definitely a great soup for fall to try! I liked the flavors overall once I added a little bit of sour cream, lemon and pepitas. Without those, it does seem a little bit bland. I wondered if I should have soaked the cashews for this one beforehand though. It still tasted good and the ginger was great for digestion if you have stomach issues.
Love this recipe! I have been wanting to try to make a soup like this. Decided to substitute the coconut milk with Greek yogurt. So good! I added at the very end after it had cooled a bit. Good with the pumpkin seeds on top. I am putting this on my fall soup list.
Great soup and straightforward to whip up! We leaned into the fall flavors and spruced up our toppings with pecans and pepitas tossed in some cinnamon and maple syrup than toasted for a few minutes, so good!