Vegan Carrot Soup
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.
Servings 10
Equipment
- Immersion blender*
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 Facts
Vegan Carrot Soup
Amount per Serving
Calories
146
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
25
%
Carbohydrates
19
g
6
%
Fiber
5
g
20
%
Sugar
7
g
8
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.