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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!
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