The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy and ultra fresh tasting. Simple and so delicious.
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 also contributes to the wonderfully fresh flavor of this soup. It really feels like you’re eating something not just delicious, but healthy too. It’s light and refreshing and ultimately delicious.
How to Make Carrot Ginger Soup
Add some chopped onion, crushed garlic and minced ginger to a pot with some olive oil and sauté until the onions are softened.
TIP: You can also use finely chopped or grated fresh ginger. I like minced ginger because I can buy it already prepared but either way is fine. 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.
Then add in sliced carrots and toss up with the onions, and then add vegetable stock, orange juice, a little lemon juice and coconut milk.
TIP: 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.
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. Add salt and pepper to taste.
How To Serve Vegan Carrot Ginger Soup
Serve it with some fresh chopped cilantro for a garnish and a sprinkle of black pepper. The color is just beautiful and it doesn’t require much embellishment. You can definitely add some crusty bread for dipping on the side or make your own whole wheat bread! Some vegan garlic bread wouldn’t go amiss either!
How Long Does Vegan Carrot Ginger Soup Last?
It keeps beautifully in the fridge for 3-4 days.
Can Vegan Carrot Ginger Soup Be Frozen?
Yes you can freeze it! Let it cool down completely before freezing.
You will love this vegan carrot ginger soup! It is:
- Zesty
- Tangy
- Creamy
- Fresh Tasting
- Simple
- Totally Delicious!
Keep leftovers covered in the fridge and enjoy within 3-4 days.
More Vegan Soup Recipes!
- Spicy Vegan Carrot Soup – If you love carrot soups, then this one will also be right up your street!
- Vegan Minestrone Soup
- Vegan Potato Leek Soup
- Creamy Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Split Pea Soup
- Vegan Corn Chowder
- Vegan Black Bean Soup
So let us know what you think of this vegan carrot and ginger soup recipe in the comments and please rate the recipe too, thanks!
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Vegan Carrot Ginger Soup
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4-6
Description
The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy and ultra fresh tasting. Simple and so delicious.
Ingredients
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 3 Tbsp Minced Ginger*
- 12 Large Carrots (Sliced)
- 3 cups (720ml) Vegetable Stock
- 1 cup (240ml) Orange Juice*
- 1 Tbsp Lemon Juice
- 1 14oz (400ml) Can Coconut Milk*
- Salt and Pepper (To Taste)
For Serving:
- Fresh Chopped Cilantro
- Ground Black Pepper
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.
- Store leftovers in the fridge and enjoy within 3-4 days.
Notes
*The ginger flavor is quite strong, we love it! But if you want a more subtle ginger flavor then use 2 Tbsp of minced ginger instead. Minced ginger can also be replaced with finely chopped fresh ginger.
*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!
*We used full fat canned coconut milk. But canned light coconut milk will also work. Don’t use sweetened coconut milk (from a carton) as that will negatively impact the flavor.
- Category: Appetizer, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 259
- Sugar: 12.5g
- Sodium: 507mg
- Fat: 16.6g
- Saturated Fat: 10.1g
- Carbohydrates: 25.2g
- Fiber: 4.3g
- Protein: 3g
Keywords: vegan carrot ginger soup, carrot ginger soup
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! ❤️
★★★★★
Thanks so much Sonila!
I could eat this everyday! Thank you!
★★★★★
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 you
★★★★★
Thanks for sharing Amy!
So so delicious, perfect comfort food… mild yet flavour packed.
★★★★★
Thanks Meena!
Thank you for your recipe. How would the soup taste without the coconut milk?
Thanks again!
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. 🙂
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!
★★★★★
So happy to hear you loved the soup Andrea! Thanks for the awesome review! 🙂
Have you tried this in a vitamix, on the soup cycle?
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! 🙂
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.
★★★★★
Awesome! So pleased to hear that. Thanks for the wonderful review. 🙂
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!
★★★★★
Thanks so much Michelle! So happy to hear it was a hit! 🙂
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!!!!
Yes definitely, soups are awesome! 🙂