This post may contain affiliate links. See my affiliate disclosure policy.
Table of contents
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.
Loved making the ginger carrot soup. I loved cutting up the fresh ginger, the aroma is divine. I used my food processor to dice the carrots to put into my soup saucepan to make it easier to mix in my Vitamix. All the ingredients together smelled and tasted really good. I could see making this soup regularly in our household and add seasoned chicken into the soup. I went with 1can of 1/2 fat coconut milk too and worked just fine.
It was different. I’m not used to using coconut milk. Only 2nd time using it. I liked it , I was thinking of using it for a super party. Its smooth, some whst sweet.
This soup is easy to make and full of flavor. I used an immersion blender so left some chunks as I do not like pureed soup. Following others suggestions, I added toasted pumpkin seeds for lunch. For dinner I crushed some tortilla chips and added to the soup. Also added a dollop of cashew cream to make it even creamier. I can see myself making this soup regularly, not just during winter months.
Loved every drop of this beautiful soup and will make it again and again!
It has just the right amount of ginger so it’s tasteful and not overpowering. I used one can of the coconut milk and an extra cup of broth and omitted my not so favorite cumin (I like the seeds in a salad).
Love the creamy texture. My daughter ate it right up! This was my favorite puréed soup.
Due to the high saturated fat content of coconut milk I needed to substitute soy milk. I was surprised it ended up being as good as it was. Husband however is not a fan of carrots or ginger so I guess its a good thing I only made 1/2 recipe.
Okay soup.
To my surprise I found this soup rather good. Ginger is another of those foods I have used very little.
I blended the soup in the vitamix and other than whipping some air into the soup it came out much better than I expected. I am warming up to the flavor of the soup and believe after a few more bowls it will go into the rotation with the other soups I enjoyed.
This soup is over-the-top delicious! It has a gorgeous color and is bursting with flavor! We topped ours with fresh chopped cilantro. This was great with fresh baked bread and I think would be superb with garlic naan. Excellent!
Nice and creamy! Love the combination of ginger and carrots, a winner.
Oh one of my favorite and 3 out 4 like it the last said it ok which for my youngest is the same as good soup lol, he hate veggies. I added green onions and parsley and some left over zucchini word well.
This is always delicious! I love how much this feels like fall! The cumin and ginger add a tinge of Yum!
Hi Dawn! Glad you made this one with us this week. xoxo
A really good smoothe soup. I was surprised at how the ginger and carrots blended together.
This is soup is both yummy and comforting. I used regular organic carrots but next time I’m going to experiment with some organic yellow carrots. I love ginger, but my husband does not, so I added more than the recipe called for and it’s perfect. I have a friend who just started a new job so I will be gifting her a portion of this soup along with some cookies that I made.
So creamy and delicious! I’m not gonna lie, I was so skeptical about this dish. I was sure I wasn’t going to like it. I like ginger but I don’t love it and I’m not crazy about coconut milk. I am so glad I gave this soup a chance. What a surprise, I will be making this again for sure!
So warm and creamy. I enjoyed adding the lemon at the end, it brightened it up so much. So easy to make.