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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!
YUM! YUM! I love anything with ginger. This was so simple and delicious. Thank you for including it the Soup Challenge.
I pulsed the soup leaving tiny chunks of carrots, garlic, and ginger which I liked for texture. Taste was nothing special, probably depends on the sweetness of the carrots and ginger, but I did enjoy making it. Trying next helping tomorrow with cashew cream. Loving the challenge.
YUM, YUM!! I really enjoyed the Carrot Ginger Soup. I love sneaking ginger in foods since I am the only in the family that does like ginger. I also loved the simplicity to create something delicious.
I apologize for the two reviews as it was unintentional. I was trying to leave my review the first time and it kept prompting me to verify that I was human! So I copied my review, went out and reentered the site and pasted my review again. No verify you are human error this time, but then I noticed that it was entered twice
Sorry!!!
Yummy, yummy, yummy. I prepped everything this morning and put everything, except the coconut milk in my Instapot while I walked the dogs. When I came home I added the coconut milk and blended it up. It was very good! I have made a variety where you add curry, but I left it out and didn’t do anything different with the recipe today except the Instapot version! (Hint, probably all of my soups this week will be an Instapot version). I really enjoyed the cashews added and allowed to cook, instead of adding at the end. I really liked the extra creaminess that it lent to the soup, + the added protein is appreciated by this vegan! Will definitely take for lunch tomorrow and bring a batch to the next employee potluck!
Yummy, yummy, yummy. I prepped everything this morning and put everything, except the coconut milk in my Instapot while I walked the dogs. When I came home I added the coconut milk and blended it up. It was very good! I have made a variety where you add curry, but I left it out and didn’t do anything different with the recipe today except the Instapot version! (Hint, probably all of my soups this week will be an Instapot version). I really enjoyed the cashews added and allowed to cook, instead of adding at the end. I really liked the extra creaminess that it lent to the soup, + the added protein is appreciated by this vegan! Will definitely take for lunch tomorrow and bring a batch to the next employee potluck!
I’ve tried to submit a review twice today and I’m not seeing it show up. Hmmm. 3rd time’s the charm, I hope? The aroma that the onions and ginger sautéing made smelled SO good and I would’ve never have thought to add cumin with ginger. I wasn’t sure about the smooth texture of the soup, so I did what Jen suggested and left a small portion out before I blended everything together so I’d have some bites of carrot to chew on. I was pleasantly surprised at the flavor of this soup. It was really good as is, but made even better when I added a little salt & pepper. This one is a keeper.
This was way better than I was expecting to be!!! I prepped this a couple days ago as I was knee I was gonna be busy this week. It was super easy to reheat on the stove, I did add a little bit of coconut milk as it seemed really thick. If I also had vegetable broth, I would’ve added a little bit of that too. Super creamy, still absolutely delicious. I added white pepper as well for a little bit extra spice and depth. I also snacked on pepitas and almonds with it for a bit of crunch. The perfect meal on the go. I enjoyed it in my hydro flask, stayed warm for hours
It’s a good soup. I made this with some changes because I have to eat meals that are very low in fat since I have a genetic disorder. So that could be why it’s not my favorite. Not sure if I would make this again.
Here are the changes I made:
Used water for oil, 2 tsp ground ginger, oat milk for coconut milk and 1C PB2 powdered cashew butter for cashews.
While ginger is not my favorite flavor I value the health benefits and love it when mild in Japanese dressing. The lemon provided a great zing and this soup provided a very nice creamy consistency. Guilt free comfort food!
This was the best soup. My husband even liked it and he is not a fan of blended soups. I love the blended soups.
Hubby is a huge ginger and carrot fan so this will definitely get made again. I love that it freezes well so I can have leftovers for lunch or a light dinner when I want something warm but don’t want to cook. I do prefer a little chew to my soups as opposed to perfectly creamy so next time I might try leaving a few chunks of carrots unblended or add something like small chunks of potato and celery – so many options!
Was a lot better than I expected. Mostly followed recipe except I used olive oil and powdered milk. It didn’t need any salt or pepper for me and I forgot the lemon juice and toppings. Was a little leary about the amount of ginger but I went for it and couldn’t really taste it. Instead of mincing I used a microplane on the ginger and added it with the garlic. It was a little thin, probably because of my measurements or the milk swap, but otherwise very good. I use carrots in a lot of other ways to include just eating so I may or may not make this soup again, we’ll see after I have the frozen leftover in a few weeks.
I didn’t have vegetable stock so I used chicken stock. Good way to use up carrots from our garden. I used an immersion blender but will use the Vitamix next time which might give it a creamier consistency. Very tasty and very filling.
Spicy and warming, a great filling winter soup.
I love this recipe! It is so easy to make, smells good, and tastes delicious! We may add some shrimp to our leftovers.