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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.

Two black bowls filled with Carrot ginger Soup topped with swirls of cashew cream, fresh cilantro, and pepitas.

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.
Ingredients to make carrot ginger soup on textured white surface with beautiful bowls.

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

Onions and ginger sautéed and skillet with a wood spoon that is stirring the ingredients.

Sauté onions and ginger until translucent. Add in garlic and cumin and stir.

Tossing carrots into a pot of hot vegetable broth.

Toss in chopped carrots and sauté for 3-4 minutes. The carrots shouldn’t be soft yet, just slightly cooked.

Pouring vegetable stock into a pot to make vegan carrot ginger soup recipe.

Add vegetable stock and keep on heating.

Pouring coconut milk into pot with diced carrots, cashews and ginger.

Add coconut milk and lower heat to a simmer and cook for 20 minutes or until the carrots are just tender.

Blending vegan carrot ginger soup with an immersion blender.

Blend the soup using either an immersion blender or a standard blender with a heat-resistant container.

Carrot ginger soup getting blended up in a Vitamix.

If using a standard blender, remember the soup will be hot so be sure to put a towel over the lid to avoid accidents.

Blender container full of puréed carrot ginger soup.

Mix in lemon juice, salt, and pepper to your preference into the carrot and ginger soup before it’s ready to be served.

Bowl of vegan carrot ginger soup on table with drizzle of cashew cream and topped with pepitas.

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.

A black bowl filled with Carrot ginger Soup topped with swirls of cashew cream, fresh cilantro, and pepitas.

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.
Two black bowls filled with Carrot ginger Soup topped with swirls of cashew cream, fresh cilantro, and pepitas.

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.

Table setting with carrot ginger soup and bowls of toppings.

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.

A black bowl filled with Carrot ginger Soup topped with swirls of cashew cream, fresh cilantro, and pepitas.
4.67 from 122 votes

Upgraded Carrot Ginger Soup

This classic carrot ginger soup gets a creamy, protein-rich upgrade with blended cashews. It’s silky smooth, satisfying, and perfect for a cozy, plant-based meal that actually keeps you full.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Serves: 4
Author: Jen Hansard
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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
  • tsp sea salt to taste
  • 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 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.

Nutrition

Calories: 591 kcal | Carbohydrates: 41 g | Protein: 11 g | Fat: 47 g | Saturated Fat: 26 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 14 g | Sodium: 1142 mg | Potassium: 1114 mg | Fiber: 9 g | Sugar: 17 g | Vitamin A: 25997 IU | Vitamin C: 30 mg | Calcium: 109 mg | Iron: 5 mg

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Common Questions

What are the benefits of carrot ginger 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.

What is in carrot ginger soup?

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.

What pairs with carrot ginger 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.

How many calories in a bowl of carrot ginger soup?

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!

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Rating





Comments

  1. 3 stars
    This is a warm smoothie. Perfect for cool weather. I will need to thin it out a bit as I wanted soup.

  2. 5 stars
    Yum! Most definitely 5 stars! Preparing the veggies ahead of time made tonight’s meal ‘souper’ easy to make. I really enjoyed the flavour combination of this creamy and comforting soup. I used grape seed instead of coconut oil, plus added pumpkin puree. Blended in my Vitamix. In general pureed soups are not usually my favourite, but this soup is an exception! I topped with avocado, cilantro, chives and lemon. Simply delicious!

  3. 5 stars
    Fun, , tasty, colorful and festive. Fresh, organic produce. Much easier to prepare than I thought. Thank you!

  4. 5 stars
    This soup was amazing. Only change was adding a serrano pepper and the additional cup of broth as suggested. I did let the soup cool completely before adding to my blender. This is yet another to put in the recipe files! Thanks for sharing! #SC Day 10

  5. 4 stars
    This soup was fun to taste. I love the combination of ginger and carrot. I’ve never had this soup flavor before and I’m so excited I was able to make this soup from scratch. Yum!

  6. 5 stars
    Love, love, love this soup!!! Recipe easy to follow, a great tasting soup. I can’t wait to have more tomorrow!

  7. 5 stars
    This was a pleasant light tasting soup, a great fall soup for menu. I definitely recommend it.

  8. 5 stars
    Loved this soup. It was so creamy and satisfying. I made changes, but it was still wonderful. I omitted the onion, garlic, and lemon. I used 2.5 cups of coconut milk and 3.5 cups of veggie broth. I substituted 1/2 tsp each of cinnamon and coriander for one of the teaspoons of cumin and only used 1/8 cup ginger. This is definitely a keeper.

  9. 4 stars
    I love the simplicity of this recipe. Not my favorite, but good nonetheless, I will enjoy the saved portions on a cold fall day for sure. So nutritious!

  10. 5 stars
    This soup was amazing! I used chicken and beef broth in Place of vegetables broth. The coconut milk was a mix of regular and light. I paired or with a pumpkin spice bagel with cream cheese.

  11. 4 stars
    We were pleasantly surprised with this soup. We weren’t sure what to expect, but we liked it. It was a little thick and I added some more broth and will probably add more. Thank you for another good recipe.