Name: Vegan Carrot Soup with Ginger: Healthy and Delicious!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 lb carrots, peeled and chopped; 1 tbsp fresh ginger, grated; 1 small onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; Optional garnishes: fresh herbs, roasted seeds, drizzle of coconut milk

inesboulila A creamy bowl of vegan carrot ginger soup vibrant o 599832c4 dc75 42b2 97d7 c9c9bd5d544a

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This vegan carrot soup with ginger is a perfect blend of warmth, flavor, and nutrition. The natural sweetness of carrots pairs beautifully with the subtle heat of ginger, creating a comforting and aromatic dish. It’s dairy-free, gluten-free, and packed with vitamins, making it an excellent choice for a light lunch, a starter, or a cozy dinner option. Plus, it requires minimal ingredients and is easy to prepare in under an hour.

Ingredients

carrots
fresh ginger
onion
garlic
vegetable broth
coconut milk
olive oil
salt
black pepper
lemon juice
optional garnishes (fresh herbs, roasted seeds, or a drizzle of coconut milk)

Directions

Prepare the vegetables: Peel and chop the carrots, finely dice the onion, mince the garlic, and grate the ginger.
Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant. Stir in the grated ginger and cook for another minute.
Cook the carrots: Add the chopped carrots to the pot and stir to coat them with the aromatics.
Simmer: Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender.
Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
Add creaminess: Stir in the coconut milk, adjusting the consistency with additional broth if necessary.
Season and finish: Add salt, black pepper, and a splash of lemon juice for brightness. Adjust seasoning to taste.
Serve: Ladle into bowls and garnish with fresh herbs, roasted seeds, or a drizzle of coconut milk.

Variations

Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for extra heat.
Protein boost: Stir in cooked lentils or chickpeas for added protein and texture.
Herbal touch: Enhance the flavor with fresh cilantro, parsley, or thyme.
Citrusy twist: Replace lemon juice with orange juice for a sweeter, citrusy note.

Servings and Timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4-6 servings

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium heat, adding a splash of broth or coconut milk if needed. Alternatively, microwave in short intervals, stirring in between.

FAQs

How can I make this soup even creamier?

You can blend in more coconut milk or add soaked and blended cashews for extra creaminess.

Can I make this soup ahead of time?

Yes! It tastes even better the next day as the flavors meld together. Store it in the fridge and reheat when needed.

What type of carrots should I use?

Any variety of fresh carrots works well, but organic carrots often have the best flavor and sweetness.

Can I use powdered ginger instead of fresh?

Fresh ginger provides the best flavor, but if needed, use 1/2 teaspoon of ground ginger as a substitute.

What can I use instead of coconut milk?

You can use almond milk, cashew cream, or even oat milk for a different creamy texture.

Is this soup good for meal prep?

Absolutely! It stores well and can be portioned out for quick lunches or dinners.

How do I make this soup oil-free?

Sauté the aromatics in a splash of vegetable broth instead of oil.

Can I serve this soup cold?

Yes! This soup can be enjoyed chilled as a refreshing summer option, similar to gazpacho.

What goes well with this soup?

Serve with crusty bread, a side salad, or a grain like quinoa or brown rice for a more filling meal.

Can I add other vegetables?

Definitely! Try adding sweet potatoes, bell peppers, or cauliflower for additional nutrients and flavors.

Conclusion

This vegan carrot soup with ginger is a simple yet flavorful dish that is both nourishing and satisfying. With its vibrant color, smooth texture, and a perfect balance of sweetness and spice, it’s a great addition to your meal rotation. Whether you’re looking for a quick weeknight meal, a meal-prep-friendly option, or a comforting bowl to warm you up, this recipe is sure to impress. Try it today and enjoy a bowl of wholesome goodness!

Print