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    Home » Appetizers

    Vegan Carrot Ginger Soup

    Published: Aug 24, 2019 Updated: Jul 25, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Carrot Ginger Soup

    The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy, fresh, simple and so delicious. 

    Vegan carrot ginger soup topped with chopped cilantro and black pepper in a black bowl.

    I’m in love with the fresh taste of this soup! It really bursts with freshness and flavor. 

    I was a little sceptical about trying one of the ingredients in this soup, but it really works! It makes the ginger flavor pop and gives it some zest and zing. 

    And the ingredient I’m talking about is….da da da…. orange juice.

    It contributes to the wonderfully fresh flavor of this soup. It really feels like you’re eating something that’s not just delicious, but healthy too.

    It’s light and refreshing and ultimately delicious. 

    Vegan carrot ginger soup in a black bowl with a spoon.

    How to Make Carrot Ginger Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Add chopped onion, crushed garlic, minced ginger and olive oil to a pot and sauté until the onions are softened. 

    Chopped onions, garlic, ginger and olive oil added to pot and sautéed.

    Then add in sliced carrots and toss up with the onions.

    Sliced carrots added to pot and tossed with the onions and spices.

    Add vegetable stock, orange juice, a little lemon juice and coconut milk and mix in. 

    Lemon juice, orange juice, vegetable stock and coconut milk added to pot and mixed in.

    Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender. 

    Remove from the heat and blend with an immersion blender until smooth.

    Blending carrot ginger soup in the pot with an immersion blender.

    Add salt and pepper to taste. 

    Salt and pepper added to soup and mixed in.

    Ingredient Notes

    Fresh ginger. We used quite a lot of ginger (3 Tablespoons), so there’s no mistaking it! If you prefer a more subtle flavor, you can use 2 Tablespoons and see how you go with that. 

    Orange juice. Any orange juice is fine to use. I used a store-bought orange juice in a carton, I didn’t squeeze fresh oranges, though you can do that if you want to. You can also omit the orange juice if you like and replace it with extra vegetable stock. 

    Vegan carrot ginger soup in a ceramic pot with a soup ladle.

    Serving Suggestions

    Serve this vegan carrot ginger soup with some fresh chopped cilantro and a sprinkle of ground black pepper. The color is just beautiful and it doesn’t require much embellishment.

    You can definitely add some crusty bread on the side for dipping or make your own vegan beer bread, vegan soda bread or vegan focaccia to serve with it. Some vegan garlic bread wouldn’t go amiss either! 

    Vegan carrot ginger soup topped with chopped cilantro and black pepper in black bowls.

    Storing Instructions

    It keeps beautifully in the fridge for 3-4 days. It’s also freezer friendly for up to 3 months. Let it cool down completely before freezing. 

    Vegan carrot ginger soup in a black bowl with a spoon.

    More Vegan Soup Recipes

    1. Spicy Vegan Carrot Soup
    2. Vegan Potato Leek Soup
    3. Creamy Vegan Potato Soup
    4. Vegan Butternut Squash Soup
    5. Vegan Split Pea Soup
    6. Vegan Corn Chowder

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan carrot ginger soup in a black bowl with a spoon.

    Vegan Carrot Ginger Soup

    The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy, fresh, simple and so delicious.
    5 from 11 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 288kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 3 Tablespoons Minced Ginger
    • 12 Large Carrots Sliced
    • 3 cups Vegetable Stock (720ml)
    • 1 cup Orange Juice (240ml)
    • 1 Tablespoon Lemon Juice
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • Salt and Pepper To Taste

    For Serving:

    • Fresh Chopped Cilantro
    • Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Add the olive oil, chopped onion, crushed garlic and minced ginger to a pot and sauté until the onions are softened.
    • Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk.
    • Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
    • Remove from the heat and blend with an immersion blender until smooth. If you don’t have an immersion blender then transfer in stages to your blender jug and then return to the pot. Add salt and pepper to taste.
    • Serve with fresh chopped cilantro and a sprinkle of ground black pepper.

    Notes

    1. Ginger. The ginger flavor is quite strong, we love it! But if you want a more subtle ginger flavor then use 2 Tablespoons of minced ginger instead. Minced ginger can also be replaced with finely chopped fresh ginger.
    2. Orange juice. The orange juice gives this a wonderfully fresh taste. However, it can be replaced with extra vegetable stock if you prefer. It also doesn’t need to be freshly squeezed orange juice, we used orange juice from a carton, but you also can use freshly squeezed if you want to.
    3. Coconut milk. We used full fat canned coconut milk. But canned light coconut milk will also work.
    4. Storing. It keeps beautifully in the fridge for 3-4 days. It’s also freezer friendly for up to 3 months. Let it cool down completely before freezing. 

    Nutrition

    Serving: 1Serve | Calories: 288kcal | Carbohydrates: 26g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 581mg | Potassium: 763mg | Fiber: 6g | Sugar: 14g | Vitamin A: 24390IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Ria says

      August 14, 2021 at 4:22 pm

      Made the recipe with a bit of leftover juice (not a whole cup) and only 600ml of vegetable stock, as I knew I wanted a thicker soup. It turned out well. A very filling soup.5 stars

      Reply
      • Alison Andrews says

        August 14, 2021 at 4:43 pm

        Wonderful! Thanks Ria!

        Reply
    2. Sonila says

      October 23, 2020 at 8:16 pm

      Just tried this recipe for the first time and oh my goodness: it is superbly delicious. I simply can’t get enough. I’m going to make it a staple in my cooking. Can’t wait to have friends over and make this for them. Love, love, love it! ❤️5 stars

      Reply
      • Alison Andrews says

        October 26, 2020 at 10:24 am

        Thanks so much Sonila!

        Reply
    3. Michele Boyle says

      June 21, 2020 at 11:00 pm

      I could eat this everyday! Thank you!5 stars

      Reply
    4. Amy says

      April 14, 2020 at 2:26 pm

      Wow. Gorgeous soup for the soul.

      Easy recipe and I omitted the OJ and used more stock. Threw it all in the instant pot and blended it down after.

      Served with pan roasted pumpkin seeds, a spoon of vegan coconut yogurt and some fresh coriander and cress!! Oh and a squeeze of Siracha.

      Thank you5 stars

      Reply
      • Alison Andrews says

        April 17, 2020 at 9:51 am

        Thanks for sharing Amy!

        Reply
    5. Meena says

      April 07, 2020 at 12:52 am

      So so delicious, perfect comfort food… mild yet flavour packed.5 stars

      Reply
      • Alison Andrews says

        April 07, 2020 at 10:48 am

        Thanks Meena!

        Reply
    6. Pat says

      March 18, 2020 at 12:25 am

      Thank you for your recipe. How would the soup taste without the coconut milk?

      Thanks again!

      Reply
      • Alison Andrews says

        March 18, 2020 at 10:15 am

        It would still be delicious but not as creamy. If you are planning to leave off the coconut milk then it might be a good idea to use an extra cup of vegetable stock so that the soup isn’t too thick. 🙂

        Reply
    7. Andrea says

      December 08, 2019 at 8:23 pm

      THIS IS AMAZING SOUP, and I am not sorry for shouting!

      I’ve been a vegetarian for about a year and am exploring veganism, about 75% there I’d guess. The journey right now is about finding new (vegan) ways to make foods I love so I never never have to actually give up a darn thing.

      Best carrot soup I ever had. I’m at a net gain with this one.

      The recipe is easy, once you have gathered the ingredients, which, if you aren’t already stocking coconut milk in your cupboard, takes a few minutes to sort what is what and make sure you have everything on hand. I have a big wide deep but not too deep pot that was perfect for all steps of this, and an immersion blender which made fast work of the final stage.

      Also, I love ginger. Perfect soup!5 stars

      Reply
      • Alison Andrews says

        December 10, 2019 at 9:31 am

        So happy to hear you loved the soup Andrea! Thanks for the awesome review! 🙂

        Reply
    8. Susan Hardy says

      October 08, 2019 at 3:04 pm

      Have you tried this in a vitamix, on the soup cycle?

      Reply
      • Alison Andrews says

        October 09, 2019 at 9:16 am

        Hi Susan! I haven’t tried that! I guess you’re thinking of making it a raw soup? No idea how that would work out. We do have a carrot avocado gazpacho made in the blender that is delicious though! 🙂

        Reply
      • Paul E. Kibble says

        November 15, 2019 at 7:53 am

        I’ve tried a number of recipes for vegan ginger carrot soup and this is by far my favorite. The flavors complement one another beautifully. Will be serving it to guests this Thanksgiving.5 stars

        Reply
        • Alison Andrews says

          November 15, 2019 at 9:31 am

          Awesome! So pleased to hear that. Thanks for the wonderful review. 🙂

          Reply
    9. Michelle says

      September 01, 2019 at 12:46 pm

      This is an easy to make soup that impressed our guests so much they wanted the recipe – which I dutifully gave them and told them all about your delicious recipes! Thank you for making meal times so simple, yet so amazingly tasty!5 stars

      Reply
      • Alison Andrews says

        September 02, 2019 at 10:06 am

        Thanks so much Michelle! So happy to hear it was a hit! 🙂

        Reply
    10. Gordon W Subject says

      August 26, 2019 at 12:32 pm

      Love this soup recipe. Soup makes the meal. Also soups are great when you are sick, chilled or want to remember your mother’s soups from days passed by!!!!

      Reply
      • Alison Andrews says

        August 26, 2019 at 12:53 pm

        Yes definitely, soups are awesome! 🙂

        Reply

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