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Vegan carrot ginger soup in a black bowl with a spoon.
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5 from 12 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 288kcal

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:

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