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

Carrot Ginger Soup

Servings: 4
Author: Jen Hansard
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
This carrot ginger soup is a comforting and nourishing bowl that blends the sweetness of carrots and zest of ginger with creamy coconut milk and rich vegetable stock for a silky, aromatic result.

Equipment

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.

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