This post may contain affiliate links. Please read our disclosure policy.
There’s something so comforting about warm carrot 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 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 soup soothes the soul like nothing else! I want to share this soup recipe I love. It’s from my amazing, plant-based, seasonal cleanse.
Table of Contents
Carrot Soup Recipe Ingredients
This soup is 100% dairy-free, yet still super creamy. It’s loaded with 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 with:
- Coconut oil: I love using this healthy fat for cooking, baking and even in my home.
- Yellow onion:- According to a study by the US Library of Health, onions are full of antioxidants and great cancer fighters.
- Ginger root: Ginger contains powerful anti-inflammatory properties. If you are feeling nauseous or dealing with an upset stomach, this soup can help soothe and calm down your symptoms.
- Fresh garlic: Another great vegetable with antioxidants that can fight cancer as well as issues with your heart and blood.
- Carrot: Carrots are full of beta carotene, which our bodies turn into vitamin A; carrots really are good for our eyes!
- Full-fat coconut milk: I always use coconut milk with full fat, as this fat helps break down the carbs from other veggies in this carrot soup, as well as contains MCTs that help with weight control.
- 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 use to season this soup. The cumin brings more warmth while the salt helps flavor the carrots, onion and garlic.
Pro tip: I like using orange carrots to produce the vibrant color in this soup, yet any carrot variety will work.
How to Make Vegan Carrot Ginger Soup
- Heat a large pot over medium-high heat on the stovetop. Add coconut oil until melted then add chopped onions and sauté until translucent.
- Add the ginger and garlic to the same pot and cook for 1 minute, stirring constantly to avoid the garlic burning. Add cumin and stir well.
- Add chopped carrots and sauté for 3-4 minutes, then add coconut milk and vegetable stock. The carrots shouldn’t be soft yet, just slightly cooked.
- Lower heat to a simmer and cook for 20 minutes or until the carrots are just tender.
- Purée the soup with an immersion blender or standard blender with a heat-proof container. The soup will be hot so if you are using a standard blender be sure to put a towel over the lid to avoid accidents.
- Add in lemon juice, salt and pepper to taste, then serve!
How to Store
If you’ll finish off this soup quickly then store it in an air-tight container in the refrigerator for up to 5 days.
You can also freeze it for more long-term storage. Portion it out then freeze it in wide-mouth mason jars for easy freezer storage, just make sure it’s completely cool before doing so. 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 up and serve.
What to Serve
I often make a big batch of this 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 it 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 Cashew Cream or Vegan Parmesan Cheese (or both!) for more protein and flavor.
FAQs for Carrot Soup
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 or a salad. Or drink it on its own for a light yet filling recipe.
More Nourishing Blended Soups
I’m definitely ready for soup season. Stock up on some broth and warm veggies to create these great recipes:
- Blended Vegetable Soup: My go-to remedy when I’m sick.
- Roasted Red Pepper Soup: A lovely pepper soup for Fall.
- Vegan Tomato Soup: My kid’s favorite soup that I love serving them!
- Pumpkin Soup: An aromatic recipe that is gorgeously colored and flavored.
- Vegan Potato Soup: A family favorite that we serve all season long.
Would you please rate + review this recipe once you’ve made it? Your reviews help me out so much!
Carrot Ginger Soup
Ingredients
- 3 tbsp coconut oil
- 2 yellow onion chopped
- ¼ cup ginger root chopped
- 4 garlic cloves minced
- 2 tsp cumin ground
- 12 carrots washed and chopped into 1/2”
- 3 cups coconut milk
- 2 cups vegetable stock
- ½ lemon juiced
- ⅛ tsp sea salt to taste
- ⅛ tsp black pepper ground, to taste
Instructions
- Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
- Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well for 30 seconds.
- Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
- Puree soup with an immersion blender or standard blender. (Use caution when using a standard blender. The soup will be hot!) If soup is too thick, add extra broth or coconut milk.
- Add the desired amount of lemon juice plus season with salt and pepper to taste. Serve hot.
Equipment
- immersion blender
- 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.
Loved the soup. Easy with one pot cooking. Thank you
Loved making and eating this soup, it’s a keeper. After already having made your Thai Coconut Soup Jen, I had no doubts of making this soup and using Coconut Milk, having never used it prior to the 10-day soup challenge. I have picked up at the grocery store more than once a carton of this named soup and after reading the ingredients, always decided not to buy it since it contained stuff I didn’t want to consume and most commercially made soups have to much of at least two ingredients, sugar and salt. When shopping for the ingredients of this soup, I waited till the day before and decided to go with organic carrots that were so much bigger and colorful then conventional. What a difference this minor alteration made in the taste, loved it! I use ginger root all the time and used 1/2 cup of grated fresh organic ginger root, loved it. Having used cumin in previous soups in this challenge, I knew that cumin was going to add a nice twist to the taste of this soup that I was going to enjoy.
Way to read labels, Phil! Rawkstar move for sure.
Loved the soup. Soothing and comforting. Pretty easy to make.
Last soup of 10 day challenge but now the future of incorporating this into every day life. As long as I have fresh veggies and dry staples I can mix and match meals to whatever my mood creates. Got the recipe book so now I have a good basis to create daily meal plans. I can’t wait to see my cholesterol levels are now! Fun to be looking forward to this new way of living!
Love this, Joni! Here’s to your health!
Blended in some leftover tofu and enjoyed this soup.
I believe this soup and the vegan noodle were the best. I could not find the area to rate the vegan noodle yet that would have been a five too. This challenge has provided different soups that I would never have made and some will be added to my fall/winter collection.
This soup was so yummy! Way better than I anticipated, will definitely be making again 🙂
Let me say up front. I don’t like ginger or coconut, so I tweeked this on a little, okay maybe a lot. I used olive oil in stead of coconut and almond milk instead of coconut. Needless to say I didn’t like what turned out. Neither did my husband. Will not be making this one again.
This was really good; I never thought I would like it.
Carrots and ginger, what’s not to love?!? I had received a huge bag of carrots from my CSA so this was the perfect way to make a dent in them. I love me some ginger, and this calls for a full quarter cup! To say that I was in paradise is an understatement. My partner isn’t a ginger fan, which is great as more for me. I did omit the cumin and subbed curry as a personal preference. I omitted the coconut oil and sautéed in water for a bit of a lower fat version. The lemon at the end really elevates this.
I was pleasantly surprised again. I was not looking forward to this soup but it was really good!
Wow so much ginger root in this soup. I can’t wait to try it. I have himevmade golden milk with ginger root every evening and add ginger rootvto my smoothie.
Have you ever served this chilled? I would think it would be delicious.
We’ve not tried it chilled, yet if you do Frances – let us know what you think! 🙂
The soup was yummy. Mine came out a little too thick so I will work on that for the next time. Liked the flavor though. I added a little spice to it for the toppings with some toasted pumpkin seeds.
Delicious!!!! Incredibly tasty and easy to make. Will be making this quite often as long as the tomatoes and carrots from my garden last. WOW!
So glad you made it Linda. 🙂
This was a different flair,. But I made it my own by adding seamoss, 3 dates, and a dash of cinnamon . This added additional nutrients and immune fighting properties I will repeat this one through my seasonal soup rotation.
This soup has all my favorite warm flavors! It went great with crusty bread …I’ll need to double it next time as I didn’t have any left overs ..cry