This beautiful orange-colored, nutrient-rich carrot ginger soup recipe is simple enough to serve at any weekday meal but will also steal the show on your holiday meal! Warm up with this bright and yummy soup for lunch or dinner.
Our dairy-free carrot ginger soup recipe is creamy and delicious, with a light ginger taste that brightens the velvety smooth, fresh carrot puree.
Ingredients for Carrot Ginger Soup
- Onion. Sweet onions will complement the carrots nicely.
- Garlic Cloves. Real, fresh garlic is a game-changer in soup.
- Carrots. You will need about two pounds.
- Freshly Grated Ginger. The flavor of freshly grated is incomparable.
- Soy Sauce. Or Tamari (gluten-free soy sauce) - For Passover, just add a little more salt to the recipe.
- Water or Vegetable Broth. To form the base of the soup.
- Full Fat Coconut Milk. Not to be confused with a coconut beverage.
- Extra Liquid. Unsweetened plain non-dairy milk, water, or vegetable broth as needed
How to Make Carrot Ginger Soup
Our recipe for carrot ginger soup is made entirely on the stovetop. The whole process is really easy and only uses a handful of simple ingredients to maintain the clean sweet taste of carrots. We sautéed onions, garlic, and fresh-grated ginger to develop some flavor for this soup before seasoning the base with a tablespoon of soy sauce and salt and pepper to taste. Once the onions are translucent, we add large slices of carrots and simmer it all until tender. We then add canned coconut milk and blend it with a hand-blender resulting in a creamy, rich, satisfying soup.
We love this Carrot Ginger Soup for its thick consistency and ability to highlight any meal.
Delicious Toppings for Garnish
- A drizzle of coconut milk or maple syrup
- Cinnamon ginger-spiced pumpkin seeds
- Garam Masala Spiced Chickpeas
- Moroccan Spiced Chickpeas
- Toasted sesame seeds.
- Savory Granola
- Spicy Tempeh Bits
- sour cream
- white pepper
- coconut cream
- Greek yogurt
- Baguette croutons
- Roasted nuts.
Tips for Amazing Carrot Soup with Ginger
If you use vegetable broth, you may have to adjust the amount of salt to taste.
When your soup is finished cooking, if it is too thick, add more water or vegetable broth before you remove it from the heat to loosen it up to the right consistency.
Because this soup is pureed, you cannot undercook the carrots, or your soup will be gritty. To get the soup done faster, you can cut the carrots smaller, saute the carrots for a few minutes before adding other ingredients, or use a pressure cooker.
What to Serve with your Carrot Ginger Soup
This soup is amazing by itself, or you can serve it with crusty bread or homemade crackers.
Serve our delicious Carrot Ginger Soup at your holiday meal with Sweet Potato Vegan Biscuits and a Super Easy Quinoa Salad.
Looking for a great meal to serve company the day after Thanksgiving? Pair this soup with our Vegan Kale Caesar Salad with Mushroom Bacon bits, and you’re set!
Other Carrot Recipes You May Enjoy
- The Best Moroccan Carrot Salad
- Basmati Rice with Carrots and Raisins
- Chili Roasted Carrots with Avocado-Cilantro Dressing
- Carrot and Parsnip Vegan Latkes
- Passover Coconut Ginger Carrot Rice
How to Store Carrot Ginger Soup
Store the soup in the refrigerator for up to 5 days. Carrot Ginger Soup can be frozen in an air-tight container for up to three months.
What are the benefits of carrot ginger soup?
Carrots contain beta carotene, which results in Vitamin A. They also have vitamin C, vitamin K, antioxidants, potassium, and more nutritional value.
What are the side effects of ginger?
If you are not used to this spice and consume it in large amounts, you may notice heartburn, diarrhea, stomach discomfort; heavier menstrual periods; and skin irritation (if applied to the skin).
Is cooking with ginger healthy?
Ginger can reduce inflammation, lessen pain, ease nausea, and help your digestive system. It is an antioxidant and adds so much flavor!
Is carrot soup good for the eyes?
Vitamin A is good for eye health and protects against age-related degenerative eye diseases. Carrots are rich in Vitamin A, with close to 73% of your daily needs with each serving.
Other Healthy Soup Recipes You May Like
- Moroccan Harira Soup
- Quinoa and Kale Soup
- The Best Vegetable Soup
- Wheat Berry and Chickpea Soup
- Immune Booster Vegan Ramen Bowl
- Zucchini Sweet Potato Soup
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Coconut Carrot Ginger Soup
- Total Time: 1 hour 5 minutes
- Yield: 6 cups 1x
This beautiful orange colored, nutrient-rich carrot ginger soup is simple enough to serve at any weekday meal, but will also steal the show at your holiday dinner!
1 tbsp extra virgin olive oil
1 medium-large onion, diced
2 large garlic cloves, minced
2 pounds of carrots, trimmed, peeled and chopped
2" piece fresh ginger, grated or minced
1 tbsp soy sauce or tamari (gluten-free soy sauce) - For Passover, just add a little more salt to the recipe
6 cups of water or vegetable broth
½ tsp salt ( See Note 1)
⅛-¼ tsp ground black pepper, to taste
1 ¼ cups canned full fat coconut milk
Unsweetened plain non-dairy milk, water or vegetable broth as needed
- Heat the olive oil in a large soup pot. Add the onions and garlic and cook 3-5 minutes until translucent. Add the carrots, ginger and soy sauce, and cook for 3-5 minutes, stirring frequently
- Add the water or vegetable broth, salt, and pepper. Cook, covered, over medium-high heat, until the carrots are very tender, about 40 minutes (time may vary depending on the size of the carrots. You can reduce cooking time by cutting the carrots smaller)
- Let it cool, add the coconut milk and blend with either an immersion blender or a blender until really smooth and creamy
- Add more liquid (non-dairy milk, water or vegetable broth), until you achieve the desired consistency for your carrot ginger soup.
- For serving suggestion, see Note 2
- If using vegetable broth, you may need to adjust the amount of salt added
- This carrot ginger soup can be enjoyed as is or topped with:
- Spiced pumpkin seeds
- Savory Granola
- Spicy tempeh bits
- Baguette croutons
- FOR PASSOVER SWAP PUMPKIN SEEDS FOR YOUR FAVORITE NUT OR TOAST MATZO FARFEL WITH SALT AND PEPPER
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan Asian inspired
- Serving Size: 1 cup
- Calories: 198
- Sugar: 10.1
- Sodium: 927
- Fat: 12.8
- Saturated Fat: 9.3
- Unsaturated Fat: 2.6
- Trans Fat: 0
- Carbohydrates: 21.2
- Fiber: 4.6
- Protein: 2.6
- Cholesterol: 0
Keywords: soup, carrot, ginger, coconut, vegan, gluten free, recipe
I made this and it was awesome. So glad to have a food processor for this one, ha.
***** We had this in New Zealand at the Maori Museum and absolutely loved it. Had not been able to come close to the flavors [even with a recipe] until we found your recipe. Greater than the sum of its ingredients, it's a favorite at our house. Thank you for sharing this wonderful healthy soup.
Vicky & Ruth says
Thank you so much! We really appreciate your feedback!
Thank you, was delicious I made two small changes to it I added some chickpeas that I had cooked the night before and I didn’t want to waste them, also didn’t have canned coconut but used coconut milk powder instead.
Surprisingly easy, really delicious. Happy to add this one to the cold weather recipe rotation.
Not really sure what happened, but I halved it and it burned all the food to the bottom of my Dutch oven! Any advice?
Vicky and Ruth says
So sorry, you burnt your soup. When initially cooking the garlic, ginger and carrots you may add some water or broth to prevent them from sticking and burning. We would also recommend lowering the cooking temperature since cast iron is a really good heat conductor.
Jennifer Toomajian says
Love this creamy soup -used Roasted Carrots for an added robust flavor and no Soy Sauce! Enjoyed it during my Whole30 month long diet! Totally recommend!
Vicky & Ruth says
Thank you so much Jennifer, we hope you try some of our other recipes as well.
cindy faust says
Just made this beautiful soup to give out for Shalach Manos on Purim... I added a little baharat spice to give it a Middle Eastern touch. Giving Trader Joe's Plantain Croutons on the side- they are delicious in soup and stay very crispy!! Great Recipe!!
Vicky and Ruth says
What a great idea! Thank you for sharing it with us!