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.
In this post:
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.
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.
Simply omit the oil and roast the vegetables on a silicone baking mat so they don't stick.
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!
Vegan Carrot Ginger SoupAuthor:
- 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
- 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.
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!