Flavorful vegan carrot ginger soup which is super creamy, smooth, a little spicy, and delicious. The recipe is dairy-free, naturally gluten-free, healthy, and very easy to make.
Fun fact, I didn’t like soups when I was younger. To me, soups were not real food. I treated them like thick beverages, haha. Stupid I know! But now I love soups, especially when they are creamy and comforting. And let me tell you, this carrot ginger soup is super creamy and is bursting with flavor.
It’s perfect for colder months, obviously, but also light enough for spring and summer! You see, there is no excuse not making this delicious cream of carrot soup.
Wholesome Ingredients
This carrot soup contains wholesome plant-based ingredients. I added ginger for a spicy kick and incredible flavor. There is probably nothing more disappointing than a bland soup, therefore, it’s important to choose flavorful spices. This results in a delicious vegan soup that is healthy at the same time. Perfect, right?
The main ingredients are:
- Carrots – lots of it, 1 kg actually
- Potato – just one, but it makes the soup creamier
- Ginger – very recommended for flavor
- Coconut milk – for the smooth and velvety finish
All ingredients and measurements can be found in the recipe card below.
How To Make Vegan Carrot Soup?
Below you can see 4 process shots. Making this soup is very easy. All you need is a large pot, an immersion blender (or a regular blender), all ingredients and that’s it.
PHOTO 1: First, chop the carrot and potato and prepare the other ingredients. Now it’s time to cook the soup in a large pot until the veggies are soft. This takes about 20 minutes, depending on the size of the chopped veggies.
PHOTO 2: I used an immersion blender to mix the soup in the pot. You can, however, also mix the soup in a blender. Just make sure to work in batches.
PHOTO 3: Add the coconut milk to the carrot soup and stir with a spoon. It will get creamy and lighter. You can use as little or as much as you want, depending on what you prefer.
PHOTO 4: Taste the soup and adjust seasonings. Add more salt/pepper/spices to taste. Then serve and enjoy! You can decorate it with croutons, pumpkin seeds, and fresh herbs.
Health Benefits
Carrots contain a lot of beta carotene and antioxidants. They are also loaded with different vitamins, minerals, and fiber. I found this interesting article about the nutrition facts and health benefits of carrots.
Nutrition facts: Carrots are about 10% carbs, consisting of starch, fiber, and simple sugars. They are extremely low in fat and protein.
Vitamins and minerals: Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.
Other plant compounds: Carrots are a great source of many plant compounds, especially carotenoids, such as beta carotene and lutein.
Health Benefits: Eating carrots is linked to a reduced risk of cancer and heart disease, as well as improved eye health. Additionally, this vegetable may be a valuable component of an effective weight loss diet.
The bottom line: Carrots are the perfect snack — crunchy, full of nutrients, low in calories, and sweet. They’re associated with heart and eye health, improved digestion, and even weight loss.
To read more interesting facts/studies about carrots, check out this great article.
Helpful Tips And Variations
- Use sweet potato instead of white potato to make a sweet potato and carrot soup. I like both variations but prefer white potato because the carrot soup is already sweet enough.
- You can roast the veggies to bring out even more flavor! How to make roasted carrot soup on a sheet pan? Simply, rub the sliced carrots, onion, garlic cloves, and potato with some olive oil. Add the spices and toss to coat. Roast for about 30 minutes (425 degrees F) or until fork-tender and soft enough to blend. Transfer to a blender, add coconut milk, and hot veggie broth and mix until creamy.
- It’s also possible to make the soup in the Instant Pot! Simply sauté the onion, ginger, and garlic in the IP with the oil and all spices. Add the carrots, potato, and vegetable broth. Secure the lid and pressure cook for 6 minutes, then quick release. Pour in the coconut milk and blend with an immersion blender or regular blender.
This Ginger And Carrot Soup Is:
- Vegan (dairy-free)
- Flavorful
- Naturally gluten-free
- Creamy
- Smooth
- Easy to make
- Quick
- Perfect for lunch, dinner, appetizer, side dish
Should you give this vegan carrot soup a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! ????
Make sure to also check out my other delicious vegan soup recipes:
- Vegan Lasagna Soup
- Creamy Pasta Soup
- Vegan White Bean Soup
- The Best Lentil Soup
- Vegan Tortilla Soup
- Vegan Corn Chowder
- Thai Coconut Curry Soup
- Creamy Roasted Cauliflower Soup
- Vegan French Onion Soup
Vegan Carrot Soup
Ingredients
- 1 tbsp oil
- 1 large onion chopped
- 1 tbsp fresh ginger grated
- 4 cloves garlic minced
- 1 kg carrots peeled and chopped
- 1 large (260 g) potato peeled and chopped
- 1 1/2 tsp sea salt or more to taste
- 1/2 tsp black pepper or to taste
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper or less if you don't like it spicy
- 1/8 tsp ground nutmeg
- Pinch of cardamom
- Dash of ground cloves
- 5 cups (1200 ml) vegetable broth
- 1 cup (240 ml) canned coconut milk
Instructions
- Heat oil in a large pot over medium heat. Add onion and ginger and sauté for 3-4 minutes. Now add garlic, all spices, and carrots. Stir to combine and sauté for a further one minute.
- Pour in vegetable broth and bring the soup to a boil over high heat.
- Once it's boiling, add the chopped potato. Let simmer over medium heat for about 20 minutes or until the carrot and potato is fork-tender and soft enough to blend.
- Use an immersion blender to blend the soup. Be careful that you don't burn yourself while blending. You can also use a regular blender and work in batches.
- Add the coconut milk and stir to combine. Taste and adjust seasonings. Add more salt/pepper/spices to taste.
- Serve in bowls, garnish with pumpkin seeds and fresh herbs (optional). You can also add croutons if you like.
- Enjoy warm/hot! Store leftovers covered in the refrigerator for up to 3 days. Reheat leftovers on the stove with a splash of veggie broth or coconut milk.
Notes
- Use sweet potato instead of white potato to make a sweet potato and carrot soup. I like both variations but prefer white potato because the carrot soup is already sweet enough.
- You can roast the veggies to bring out even more flavor! How to make roasted carrot soup on a sheet pan? Simply, rub the sliced carrots, onion, garlic cloves, and potato with some olive oil. Add the spices and toss to coat. Roast for about 30 minutes (425 degrees F) or until fork-tender and soft enough to blend. Transfer to a blender, add coconut milk, and hot veggie broth and mix until creamy.
- It's also possible to make the soup in the Instant Pot! Simply sauté the onion, ginger, and garlic in the IP with the oil and all spices. Add the carrots, potato, and vegetable broth. Secure the lid and pressure cook for 6 minutes, then quick release. Pour in the coconut milk and blend with an immersion blender or regular blender.
- Recipe serves 10. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Fabiola
Looks yummy!
Is it freezer friendly? if yes, for how much time?
Ela
Yes, up to three months.
Kuan
Can I use almond milk?
Ela
You can, but it won’t be as creamy.
Stacey
Is there a substitution for coconut milk?
Ela
Hi Stacey, you can use any dairy-free cream instead.
Maggie Perkins
This soup was so easy to make and very VERY tasty! Everyone loved it and asking for more!
Ela
I am so glad you liked it! 🙂
Dean
Had a big bunch of carrots in.my fridge,, so I tried this today. Was really good. I.didn’t grate the ginger, just small.dices. I omitted the ground cloves and nutmeg. Not a fan of those on soups. I did add a ½ tsp of cinnamon, and a tsp each of cumin and curry powder. I added some pure maple syrup too.. I also added a couple tblsp of tika masala I got from the store, just for added flavor.(but takes it out of the vegan category, but still healthy! Lol).
I cooked mine in the instant pot. Turned out perfect! Will definitely make again.
Ela
So glad you enjoyed it, Dean. 🙂
Lynne Kunitz
This soup was absolutely amazing! My whole family loved it! Thank you for your amazing recipes!
Ela
I am so glad you liked the recipe, Lynne! Thanks so much for your great feedback! 🙂
Pam
Hello all! I would like to make the vegan carrot soup in my slow cooker. Are there any suggestions as to how long or what setting, etc;? Many thanks.
Ela
Hi Pam! There is a comment from a reader (her name is Crystal) who commented the following:
“Such a yummy recipe! I cooked it in the slow cooker while I was at school and all I had to do once I got home was blend it and add the coconut milk. Very easy and simple recipe yet super delicious!”
Bernie
Simple and delicious. My kind of cooking. We had no stock so just used water. Still tasted amazing.
Ela
So glad it turned out delicious! Thanks for your feedback, Bernie. 🙂
Pam Lazio
I cannot wait to make the carrot soup. Can you tell me please how many cups of cupped carrots is equal to 1 kg carrots peeled and chopped? Sorry, I have not been able to figure that out! Thank you and thank you for all your delicious recipes!!! Best, ~Pam
Ela
Hi Pam! 🙂 Cup measurements aren’t very accurate because it really depends on how thick you chop the carrots, what the diameter of the carrot is, etc. I just peeled and sliced one carrot and put it in a cup. It was 150 grams (for one cup). So I would suggest using 6 slightly heaped cups. Hope this helps! 🙂
Pam Lazio
Thank you so much! We have made your Vegan Lasagna soup three times in less that 2 weeks. Cannot get enough! There was a bit of the sauce left over so we added some vegetables and penne pasta for another great meal!
Ela
You are very welcome, Pam! I am glad it turned out delicious. 🙂
Bianca Zapatka
I‘m always up for a delicious creamy soup! Especially, when it’s healthy, too! ????????????
Ela
Fantastic! It seems we have the same taste! ❤️
Medina
Easy to make and so delicious as well! Will definitely go back to this creamy carrot soup again!!
Ela
So pleased you liked the carrot soup, Medina! Thanks for your amazing feedback. 🙂
Crystal
Such a yummy recipe! I cooked it in the slow cooker while I was at school and all I had to do once I got home was blend it and add the coconut milk. Very easy and simple recipe yet super delicious!
Ela
Thanks so much for your helpful comment, Crystal! I am so glad that the soup turned out great in the crock-pot! Did you cook it on low in the slow cooker or on high and for how long? 🙂
Selma
I did roast the carrots first, then tossed the veggies into my instant pot, did a slow release instead, then used my immersion blender. I didn’t have ground cardamom but I did add fresh sage and fresh dill. The grated ginger made a huge difference. My soup was a hit at the vegan Thanksgiving potluck! I may skip the roasting to save time, as I didn’t notice a big improvement once the ingredients were blended.
Ela
Thanks for your feedback, Selma. 🙂
Anna
The texture of this soup looks silky smooth Ela! And I love croutons on top, they always add nice crunch!
Ela
Thank you very much, Anna! I am glad you like it! The texture turned out really amazing, very pleased with the result. 🙂