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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!
I really enjoyed this! I added turmeric to give it a golden milk vibe.
I have always loved this Ginger Carrot Soup. It is my go-to soup when someone is sick or in the hospital. Plus, I always keep some frozen-on hand.
I followed the directions as usual, but this time I added slivered Almonds and pepitas. Breakfast was the immunity smoothie (made the day before) then a quick trip to the dentist. On the way home I stopped to buy more Better than Bouillion Vegetable Low Sodium because I don’t yet have enough scraps to make my own. I will, though, I promise!
Having fun planning ahead and cooking ahead.
I was surprised how much i ended up liking this soup. As it’s just me eating it, I halved the recipe but still used a full can of coconut milk in place of some of the broth, so between that and the cashews it came out super creamy, which I love. The ginger and cumin combination really shines.
Home from work at 7:00 PM, a little longer to make this soup than the night before, I think all the immersion blending, I did not want to get out my big Vitamix, so I used the jar that you get with the immersion blender attachments, so I had to fill and make several batches which took time and was a bit messier, that being said this was a wonderful full bodied soup, my daughter laughed the day before, when it was 80 degrees and I was making the vegetable soup, she said Mum this is not soup weather, well it has been raining all day and night now and this is perfect soup weather, lol. I may need a bigger freezer, though, when I get done with all of these, lol
I must say I was surprised at how good this turned out. I had all the ingredients, but unbeknown to me my son ate most of my ginger root yesterday (yes, he chews it to help his gut), so I was a little short and substituted ginger essential oil to make up for the missing amount. My husband doesn’t like soup without chunks of something in it, so I blended 3/4 of it and left the chunks in the pot after carefully removing all the cashews (which would freak him out; he’s very provincial where food is concerned). We liked it! Very smooth and flavorful.
Just a tip that in the future you could also pre soak the cashews in warm water, drain, then add straight to blender, pouring the amount of the soup you want to blend on top before blending so you don’t have to hunt-&-peck them out of the soup.
Thanks so much for the feedback. I’ll talk to Jen about your suggestion, Steph.
This soup turned out great! It was easy to make and has amazing flavor. I will definitely be making it again!
The flavor was perfectly balanced. I was afraid it might be foamy because blended soups can be too foamy for me. But this was creamy and smooth. The pumpkin seeds on top really added to the texture and taste. My husband liked it, but my daughter was not a fan. She doesn’t like cooked carrots.
Wow! I’m really impressed with this carrot soup , the taste/flavor is really good . It took longer for the carrots to become tender but I started it earlier so it was fine and maybe I lowered the temper to low. I made gluten free artisan bread to go with it and I forgot that I was going put parmesan cheese for the topping but I roasted pumkin seeds and used cilantro for a topping. My husband said the soup was really good we even have leftovers yummy.
Creamy and delicious…I had 2 bowls. Added pepitas and sunflower seeds. Definitely will make again. Neighbor also gave it two thumbs up!
This carrot ginger soup was surprisingly very good. I loved the creamy texture, and the added spice of the ginger. It was very satisfying on this cold, rainy day.
No surprise that this is one of Jen’s top-rated soups. I did not have enough carrots so used some fresh cauliflower. I’m going to say it tasted just as good.
I changed this up a bit. I roasted the carrots and added a bit of curry powder. It was very good. I really liked how nice and thick this one was vs yesterday’s creamy vegetable soup.
I’m giving this 2 out of 5 because only 2 of the 5 people who age this for dinner are it willingly. This soup was mostly a miss in my house. While my husband and I thought it was pretty good, my boys just didn’t like it. The texture and the taste was just not what they’re used to. But they are being supportive of me continuing with the challenge! I keep reminding them that by Friday, they will have eaten so many healthy veggies that they will feel stronger and healthier! I’m making side salads and homemade sourdough bread to go along with the soups. Thanks for the challenge Jen!
I was a little skeptical about this soup because I don’t really care for cooked carrots. But I have to admit, it was pretty tasty. After the carrots had finished cooking, I was still skeptical since it was very watery. But after I blended it in my VitaMix blender, it thickened right up. Must have had help from those cashews. Since I prefer chunky soups, I sprinkled some raw cashew pieces in to give me a little texture.
i tried to follow up on my previous review, but it kept giving me an error message.
i prepared this as written. this was a very pleasant, mild soup with a good balance of flavors. (i don’t like a heavy ginger flavor, but it wasn’t too ginger-y at all.) i ate it with roasted pumpkin seeds. and forgot the lemon juice and sea salt and pepper! i will add those to subsequent bowls. i didn’t have time to make cashew cream, but would like to do so in the future. it did take much longer to cook: after the first 20 mins on a high simmer, i turned it up for 10 more mins, then up higher for 10 more mins, then to a light boil for over 10 more mins… and left it to sit for quite a long time. the preparation took longer than estimated, as well. but i will likely make it again… perhaps with some modifications, including a bit more spice.
Delicious!!!