Upgraded Carrot Ginger Soup

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.

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

Bieler’s Blended Vegetable Soup

Roasted Red Pepper Soup

Vegan Tomato Soup

Vegan Potato Soup

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.

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.

Print Pin Rate

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Serves: 4

Author: Jen Hansard

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Ingredients  

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• ▢ 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

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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

immersion blender

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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