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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!
Loved it
This is a winner! Loved the flavors this soup offers. I used a sweet potato instead of carrots (carrot allergy) and will use two sweet potatoes next time to have more of that flavor shine through. I swapped out the cashews and used sunflower seeds. I scooped out some of the sweet potatoes before blending and then added them back after blending so the soup had more texture. I topped the soup with pepitas, and ginger powder (will add more fresh ginger next time), and thought, using crisp and crumbled “fakin’ bacon” (MyBacon brand made from mycelium by MyForest Foods) would be great for the next time.
Smooth & satisfying but a bit bland to me. I ended up adding an extra 2 tsp. of cumin & about 2 good sized pinches of cayenne and then it was perfect! My brother stopped by just as it was ready (but before the additional spices) and said” it’s good but feels like baby food & tastes like carrots”. He liked it better with the added spice but then ate a bowl of my leftover creamy vegetable soup from yesterday.
Made this for lunch today. Didn’t have all the listed ingredients so I had to substitute: candied ginger instead of fresh, beef broth, greek yoghurt instead of coconut milk. It was OK…
I struggled to get the flavors to be Inc. properly. I let it set overnight and then adjusted the ingredients so the soup wasn’t so sweet!
Browning some of the carrots and tossing them with smoked paprika as well as adding more ginger toppings it all off with Tofurkey Chorizo sausage crumbles.
That definitely did the trick!
Jeff Stoud
I loved the addition of the cashews ( used a smaller amount). I loved the taste as did my niece who is living with us now and is also vegan. My husband who is not vegan/vegetarian like it too! It is very smooth. Jean
Lovely flavor. Next time, I’ll use even more ginger. This soup is fragrant and rich, with the coconut milk and cashews. I could only enjoy a small bowl. I did leave some carrots un-pureed, for texture, one of the recipe suggestions; and topped with crispy green kale “croutons” as well as seeds.
To be honest, we have never made a soup like this and my family was extremely skeptical. Guess what? We love it. My daughter was actually dancing in the kitchen after tasting. Lemon juice and pepper really enhance the flavor. I will be adding this to my soup favorites!
Wonderful. I like to dance in the kitchen, too! Thanks to all of you for giving it a try.
I love this soup! I did add cayenne pepper and toasted my raw pumpkin seeds on the stove in a pan which added a lot of flavor!
This soup is amazing!!!! My husband and I both really like it! I did add a little tapioca starch as we like things thicker. But the flavor was amazing!! I did it in the Insta Pot and set it for 0 minutes. The veggies were cooked perfectly!!!
This carrot ginger soup recipe is filling yet still light. I walked away from the table feeling full but not stuffed. It’s lovely and sweet and has a ton of nutrients. I topped my bowl off with a dollop of sour cream, some dried cilantro flakes, salt and pepper and pepitas. So so good and perfect for the Fall season!
And I initially forgot to give it 5 STARS in my review but it IS a 5 STAR SOUP!
I love Trader Joe’s carrot ginger soup but now I can make my own and know that my ingredients are fresh & organic. Thank you for the soup challenge! I love it!
I love feeling, of knowing that you can now make a favorite food/dish at home. Love hearing that. Keep rawking.
This soup is an acquired taste for sure. The first bowl I poured was in a purple bowl. Because your eyes eat first, I would not recommend serving in a purple bowl! I couldn’t get past the bright yellow mustard color! Watch the amount of lemon juice also! Next time I think I will try using lemon zest in the recipe.
Thanks for the feedback, Tari.
Don’t be afraid to try this recipe, you will not regret it. I had never made carrot soup before so I wished the guidance was better as to how much 10 carrots worth should be, but it didn’t stop me from making it. So, glad I did!! Much easier and cost-effective than other fall themed soups. Good enough for special meals. Yummy!!
Way to figure out a way, Sara. Great job.
I tried this with a few additional spices in my bowl to give it a bit of Chai flavor (nutmeg, clove, allspice, and cinnamon) but left the rest as called for in the recipe. I didn’t add any toppings this time but think it would be great with the suggested toppings. I might try a couple different toppings and spices for the remaining servings. This would be really good in a sourdough bread bowl.
I think most all foods would taste better in a sourdough bread bowl! Thanks for joining in on the challenge, Rosanna.
I already knew that I would enjoy this one, carrot soup is a favorite of mine. It was easy to throw together, let it cook and blend up. The combo of cumin, carrot and coconut is just delicious. It came out a little thick for me after blending but just thinned it out with some more broth, no problem. I will definitely make again and maybe tweak it a little by roasting the carrots and/or adding some curry powder to spice it up a little.
Glad you were able to thin it to you liking. Thanks for trying the recipe.