The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy and ultra fresh tasting. Simple and so delicious.
- 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)
- Fresh Chopped Cilantro
- Ground Black Pepper
- 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.
*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
- 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