Smooth and creamy Vegan Carrot Ginger Soup. A simple, fragrant soup with minimal ingredients and BIG flavour!
Vegan Carrot Ginger Soup that's super easy to make with just a handful of ingredients, and is nothing short of luxurious.
With sweet roasted carrots, warming, spicy bite from the fresh ginger, and silky rich creaminess from the coconut milk it delivers big time on the flavour front.
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Ingredients
Here is what you need to make this naturally gluten-free and dairy-free Vegan Carrot Soup with ginger:
It's worth noting that sweet potatoes and butternut squash work really well in this recipe in place of the carrots.
How To Make Vegan Carrot Ginger Soup
It's such a simple process:
- Roast or air fry the carrots, onion and ginger.
- Transfer to a blender or food processor, add the coconut milk and blend until silky smooth.
- Pour into a pan, add seasoning and stock/water to thin, then bring to a gentle simmer on the stove-top before serving.
Success tip - Roasting or air frying, enhances and intensifies the flavour of the vegetables, particularly the carrots, making this carrot ginger soup recipe much sweeter and fuller flavoured. I don't recommend cooking the vegetables any other way.
To Serve
I love to enjoy this Vegan Carrot Ginger Soup with a drizzle of good extra virgin olive oil and a scattering of crispy golden vegan croutons. They are so good on creamy, velvety soups.
Roasted pumpkin seeds work well for awesome toasty, crunch factor too. And of course no soup is complete without a big slice of crusty bread!
How To Store
Leftover soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Recipe FAQs
Simply omit the oil and roast the vegetables on a silicone baking mat so they don't stick.
Hungry for more?
Looking for more vegan soup recipes? You might like:
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Vegan Carrot Ginger Soup
Author:Ingredients
- 2lb (900 grams) carrots , (about 10 medium)
- 1 medium onion
- 3-4 inch long piece fresh ginger root
- 1 tablespoon olive oil , (for oil-free omit oil & roast on a silicone baking mat)
- 1 can (13.5 oz / 400ml) coconut milk , light or full fat
- 4 cups (960 ml) vegetable stock or water , approximate. You might not need it all.
- 2 teaspoon sea salt , or to taste
- 1 teaspoon freshly ground black pepper , or to taste
INSTRUCTIONS
- Preheat oven to 420°F (210°C). Skip this step if using an air fryer.
- Peel the carrots and onion and chop into large (about an inch long) chunks.
- Cut the ginger into 3 to 4 pieces about the same size as the carrots.
- Place all the vegetables (including the ginger) onto a baking tray, toss with the oil and cook until fork tender. Mine took about 45 minutes. If using an air fryer, toss the veggies with the oil in a bowl, transfer to the air fryer basket and air fry on 380°F for about 20 minutes, shaking once or twice until fork tender. All air fryers cook differently so you might need to add on a few extra minutes.
- Once done, put the vegetables into a blender or food processor. You will need to do this in a couple of batches. Add the coconut milk to the first batch along with enough stock/water to get it moving. Make sure you don't go over the blenders maximum capacity. Once smooth, pour into a large saucepan.
- Repeat with the next batch of veggies, using just stock this time. Just add enough to get it blending smoothly then pour that into the saucepan too.
- Once everything is blended and in the saucepan, add more stock/water to thin as necessary, not too much though as this soup is best thick and creamy. Stir well to combine, then add the salt and pepper, tasting as you go to get it just right for you.
- Warm through gently in the pan until piping hot, then serve.
NOTES
NUTRITION
This recipe was originally published on February 16th, 2016. I've since updated the recipe slightly, rewritten the post and republished. I hope you enjoy it. Thank you for following A Virtual Vegan!
Wendy says
This soup was fantastic! It’s crazy how easy it was to make and how savory and satisfying the soup turned out. I think I’d put this in my top 3 soups ever! I did add a raw clove of garlic, but didn’t change anything else. I highly recommend this recipe!
Emilia Murphy says
I made this for the first time for our dinner tonight and OMG it is deliciously. I did add a few extra ingredients with the roasting veggies.......1 clove of garlic (skin on), 1 large tomato chopped into 8ths and about 200g of peeled chopped pumpkin. Also I used vegetable stock instead of just water. My husband gave it a score of 12/10!!! Thank you for this recipe. It's going to be a favourite in our house!
Joyce says
Loved this soup. So delicious and beautiful. Just my hubby and me, so I was able to put some in the freezer. I usually try to follow recipes closely the first time, but I can see that this soup has lots of possibilities for variety.
Melanie McDonald says
Yes, this is such a versatile recipe. Have fun experimenting!
Elaine says
Just made this, yum yum yum. I put a bit more ginger in because I love it, a few cloves of garlic because I love it and a few chilli flakes because……It would have still been yummy without though x
Kay says
Loved this recipe. I froze a bunch of carrots and then used them for this. Works really well.
B says
Why do you list this as oil free?
A Virtual Vegan says
Because an oil-free option is included.