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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!
Your Carrot Ginger Soup is a perfect balance of zesty/peppery ginger and naturally sweet carrots — this soup is both healthy, delicious…and just like you said “a warm smoothie” for the upcoming winter weather. An impressive yet VERY easy-to-make recipe that deserves five stars! I was so happy it turned out so well because, honestly, I was somewhat concerned about part of the ingredients list: 7 carrots? My bag of carrots came in all sizes and diameters! I wish you can told us “X cups of chopped carrots” or “X ounces of carrots.” That was true for the onion as well. I am chilling my soup tonight and tomorrow it gets ladled into freezer containers for a quick lunch during colder weather. An exceptional soup that tastes far more sophisticated than its simple preparation suggests–a great addition to my growing frozen soup choices!
I liked the creamy texture. Taste was very good. I’ll enjoy this one again. Thank you. Taste good on this cool fall evening in Ohio.
loved the cooking aromas of Upgraded Ginger Carrot Soup.
The final taste was simply ok for me. Filling & satisfying, however didn’t make it to the top of my list!
The color was interesting…looked like a bowl of bright yellow mustard…which turned on my “corn dog” desire button!
I absolutely love this soup! It’s giving coconut curry vibes and I’m here for it. I was surprised how full I was with eating just veggies!!!
Another easy delicious recipe, it was very tasty and tempting to overeat. I like the way it came together easily and could be ready in under 30 minutes. I reduced the amount of avocado oil and used some broth to sauté the veggies.
My wife and I both were unsure of how this would turn out, but we both loved it! I wasn’t huge on adding the lemon, but my wife loved it. Easy and tasty recipe. Definitely love having a creamy fall soup that doesn’t leave me with the tummy troubles!
Delicious. My husband said he would order it again in a restaurant. I didn’t have as much ginger as I thought (only 1 TBSP) so I added 1/2 tsp of powdered ginger. I also reduced the broth by half as I was making this in my Instant pot. Served the soup in a homemade bread bowl with toasted pepita’s and parsley on top. We both went for seconds.
I was looking forward to this nutrient dense soup, and it did not disappoint. It is delicious. The lemon squeeze on top is a nice touch.
It was easy to throw together with convenient ingredients. I used frozen diced onions, frozen cubed ginger, and jarred garlic.
Thank you
The family loved this. A bit too much ginger for me, but tasty. Added brown rice to my bowl to cool the ginger.
I have digestive issues around spice, but glad to have a base recipe with flavors I can work with. Good soup to add to winter menus. Like the quantity, because I always think soups taste better the next day when all the flavors have to time to blend.
prep went very well, did not care as much as Day 1 soup but still tasty. Came out too thick so I did as suggested add water and think up. Added a few toppings. Thank you
This is another good one. I really don’t like cumin, so I left it out, and then I tried a little in the last couple of bites to see…..and, no, I don’t like it. I do like the soup, though, and next time I’ll add the pepitas and sour cream or the cashew cream to bounce the flavor a bit. It was fun to make.
My husband pronounced it “good” as well.
Love the use of cashews to make it creamy! Some how I added more ginger than it was intended but still came out good
The color, the texture, the taste, what’s not to love! Perfect on this fall day in the northwest.
I give the recipe 5-stars, but I get 4-stars. LOL This is another soup I can’t recall ever making or trying before. However, it very much reminds me of a liver detox drink… so I had to fight some preconceived notions. Enough said about that.
I made substitutions based on what I had: olive oil instead of avocado oil, 50 baby carrots instead of regular whole carrots (I figured 5 baby carrots to 1 regular carrot), bone broth instead of veg broth, and I made the cashew cream in the blender with broth from the carrot soup since I forgot to hold any broth back for it. That was necessary because my mom has trouble eating nuts and I knew the immersion blender wouldn’t puree them nearly as good as my nutribullet. ; )
It came out well. Not sweet as I thought it might be. Rather tasted like I had overcooked the oil. I think next time (ah yes! I did say next time didn’t I?) I will still puree the soaked raw cashews but I won’t add them in until the very end. Also, the baby carrots really needed using up, so I think next time I will try it with whole organic carrots – as fresh as I can get. Maybe even from my own organic garden? Don’t skip the fresh squeezed lemon wedge on the bowl of soup and the quality salt. (I used Redmond’s Real Salt.) It definitely adds something to the end product. Delicious! – in spite of me. : )
Another successful soup preparation. From the taste maybe I put more cashews than listed in the recipe because the soup taste more like cashews than carrots, but still tasty. Maybe the texture was not my favorite but still it was interesting. I followed the instructions which suggested that f the soup came out too thick, adding water made it thinner and more appealing. Thank you, on to day 3.
Solid and refreshing soup! This is exactly what this mama needed in her early trimester days. The soup is perfect for soothing this upset stomach.