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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.
As much as I love blending fresh fruits and veggies into a refreshing glass of goodness, a warm bowl of carrot ginger soup soothes the soul like nothing else! I want to share this soup recipe I love from my plant-based cleanse.
Why This Recipe Rawks
Carrot ginger soup is a wellness elixir that supports cardiovascular health while boosting your body’s defenses against disease. Together, these ingredients make the soup a balanced, comforting dish perfect for any season, offering warmth, nourishment, and a boost to your overall health.
It all begins with a vibrant, wholesome foundation of orange carrots, packed with beta carotene, that converts into vitamin A, supporting healthy vision, skin, and immune function. Carrots naturally sweet flavor adds richness to the soup without additional sweeteners.
Ginger root contains powerful anti-inflammatory properties. Whether you’re dealing with a cold, an upset stomach, or just need a comforting dish, the spicy warmth of ginger works wonders in calming symptoms and promoting overall well-being. Full-fat coconut milk elevates this carrot ginger soup, not just in creaminess but also in nutritional value. Coconut milk’s MCTs (medium-chain triglycerides) aid in weight management and provide a stable energy source. Learn more in my MCT oil vs coconut oil guide.
Carrot Ginger Soup Ingredients
This ginger carrot recipe is 100% dairy-free, yet still super creamy. This carrot ginger soup contains fresh veggies and healthy fats to provide the perfect balance of nutrition. How does it stand up to traditional, dairy-filled versions, you ask? Let’s see what I’m cooking this carrot and ginger soup with:
- 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 curried carrot and ginger soup before it’s ready to be served.
When ready to serve, add 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 with coconut milk 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 to my family then I’ll pair it with some 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. Creamy coconut whipped cream is also a good choice.
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 530 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!
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 ginger root chopped
- 4 garlic cloves minced
- 2 tsp cumin ground
- 10 carrots washed and chopped into 1/2” pieces
- 4 cups vegetable stock
- 15 oz can 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
- cracked black pepper
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.
Equipment
- stove
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 out coconut oil for olive oil or avocado 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.
Fantastic! Where has this recipe been all my life. I loved it and will be making it often. I was even licking the immersion blender blade, as if it was frosting hanging onto beaters. Only change I made was doubled the ginger quantity. In the future, I’ll try it with lite coconut milk. And, I’ll mix it in my Vitamix because I had to keep resting my immersion blender due to the carrots and ginger.
Okay, licking the immersion blender blades is def not recommended by SGS! LOL But loving this soup is!
This soup is so velvety smooth. It is a warming taste that sticks with you. I am so happy to have this recipe. THANK YOU for sharing it!
This soup is filling and delicious. I was worried the ginger taste would be too strong, but it was just right. This soup will be in rotation all winter.
It was too sweet for me
Simple yet amazing!
This is definitely in my top 3 favorites of this soup challenge. This was delicious and I’m glad I have leftovers to enjoy in the next few days. And I might try freezing some and see how that goes. Thank you for sharing this recipe!
Freezing this soup works so well, Gwen. Hope you give it a try!
I tried a similar recipe a couple years ago, but this one is much better. This soup was delicious.
Loved the texture and flavour of this soup but surprisingly it wasn’t as gingery as I thought it would be, with the amount of ginger in it. I will definitely be making it often!
Carrots, ginger, cumin…I’m all in! These are some of my favorite ingredients. So it was easy to say yes to this soup! I like the simplicity of it and the way it tastes! I changed nothing about this soup! Love it!
This soup was a big hit with my family! Super easy and oh so creamy. Ill be making it again!
I liked the red pepper soup the best. My husband thought it was tomato soup!
The challenge gave me something new to do for 10 days. I talked to other people about the soups I made and gave out samples to family and friends.
It was nice to have someone pick out a recipe and have an ingredients list. The ability to create a change according to our own tastes was an incentive to make a recipe work for our family.
THANKS!
So glad Kathy! Thanks for rawkin these soups with us!
This is delicious, but I knew it would be! I look forward to trying new recipes on this site!
I substituted almond milk for the coconut. Sometimes coconut milk makes my stomach uncomfortable.
While I did use the 3T of coconut oil I would scale it back to 1 T or use olive oil with the almond milk.
This soup was thick and creamy and I drank it out of a mug. Used my fingers to get all I could out off the mug too!
I used frozen garden carrots in this recipe. Very nice to just thaw in microwave for 2 min and toss into the soup. I used 8 cups of sliced carrot rounds. I came up with that amount after searching how many cups a medium carrot would be, 1 1/2 cups approximately.
I like my Instant Pot and I did use it to sauté and make the soup. Manual on 3 min. to cook. 5 min to let it count down and then quick release. When cooled I used a Vitamix to blend it.
Delicious.
Overall the soup challenge was fun. Liked them all. Best to me was Tomato on day 1.
Suggestions: make it consistent and easier to get to Ratings and Comments and also less scrolling through pages and pages. One pic of the soup is fine. It was so much soup so I had to freeze so much and freezer is overflowing. Prefer 2 soups a week challenge.
Thanks for doing this
Your future self is gonna be so happy you have all that soup in the freezer, Laura. Enjoy! 🙂
This was the last soup I made. I had it with some olive focaccia bread. It was very good and then I got sad because it was the “last” soup. I hope there are more challenges ahead. Thank you so much for a lot of fun!
Thank YOU Sheryl! xoxo
Love this soup! I was a bit generous with the ginger. I added some leftover delicata squash & spinach to my leftover carrot ginger soup to get extra servings & to reduce the saturated fat per serving. Will definitely make again.