This Vegan Carrot and Ginger Soup is creamy, cozy, and flavorful. Sweet carrots and zesty ginger come together in one pot for a comforting soup. It’s quick to make, easy to freeze, and perfect for busy weeknights or meal prep. Plus, it’s naturally vegan and gluten-free, so everyone can grab a spoon and dig in!
Just like most of these vegan soups and stews, this bowl of carrot and ginger soup delivers on a chilly day.
It is creamy, comforting, and packed with vibrant flavor. It’s a quick, simple recipe that lets the natural sweetness of carrots shine with a zesty kick of ginger and the heat of red curry paste.
If you’re as obsessed with cozy soups as I am, you’ll want to check out Healthy Red Lentil Soup, a family favorite and quick to make on weeknights.
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Why You'll Love This Recipe
- Ready in about 40 minutes with minimal effort.
- This soup is plant-based and made with wholesome ingredients like carrots, ginger, and coconut milk for a creamy, dairy-free finish.
- Cozy enough for winter but vibrant enough for spring!
Ingredients
Round up these simple ingredients for some serious goodness. See the recipe card for quantities.
Ginger: Not in the mood to grate ginger? The frozen ginger cubes from Trader Joe’s or other large grocers like Target or Safeway are my go-to shortcut, and they’re a total lifesaver. I toss in 4-5 of them for this recipe, and boom—done!
Vegetable Broth: For the best flavor, I highly recommend using Better Than Bouillon Vegetable Base—it’s rich, savory, and gives soups a deep, homemade taste without the hassle of making broth from scratch. Plus, you can easily adjust the depth of flavor by adding more or less base to suit your taste.
Red Curry Paste: This gives a warm, slightly spicy depth that pairs perfectly with the sweetness of the carrots and the creaminess of the coconut milk. It’s totally optional, but if you have it on hand, I highly recommend giving it a try. Add one tablespoon for a subtle heat and two tablespoons for more.
Variations
- Add a chopped apple while cooking for a touch of natural sweetness.
- Stir in ½ teaspoon of ground turmeric for added warmth, color, and anti-inflammatory benefits.
- Add one tablespoon of peanut butter for a nutty depth that pairs well with the ginger.
- Leave it chunky by stirring in sweet potatoes, parsnips, or butternut squash for a heartier, more complex texture and flavor.
How To Make Vegan Carrot and Ginger Soup
See how it is done in these pics. See the recipe card for detailed directions.
Step 1: Sauté the Aromatics and Spices: Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, ginger, and spices and cook for another minute until fragrant.
Step 2: Cook the Carrots: Add the carrots. Stir to coat, then pour in the red curry paste and vegetable broth. Bring to a boil, reduce to a simmer, partially cover with a lid, and cook for about 20 minutes until the carrots are fork-tender.
Step 3: Blend it Up: Remove the pot from heat and blend until smooth—either with an immersion blender right in the pot or by transferring to a blender in batches.
Step 4: Add Creaminess & Serve: Stir in the coconut milk, saving a little for garnish if desired. Add lime juice (if using) and adjust the seasoning. Top with extra coconut milk designs, roasted chickpeas, croutons, pistachios or pumpkin seeds, or fresh cilantro, and enjoy!
Top Tips
- Cut your carrots into similar-sized pieces so they cook evenly and blend smoothly.
- For the creamiest texture, I recommend blending the soup in batches using a stand blender, which achieves a smoother result than an immersion blender. If you’re using a stand blender, let the soup cool slightly first, then cover the lid with a kitchen towel to prevent any hot splashes.
- This soup freezes great. Make a double batch and store portions in airtight containers for quick meals.
Serving Suggestions
- Pair with a warm, crusty sourdough or baguette for dipping into the creamy soup.
- Add a swirl of coconut milk to make a pretty design, a sprinkle of toasted seeds (like pumpkin), salted pistachios, or fresh herbs like parsley or cilantro for a pop of color and flavor.
- Serve alongside a crisp green salad with Classic French Salad Dressing for a light, balanced meal.
- Add a crunch with homemade Air Fryer Croutons or Roasted Chickpea Croutons.
- For a twist, enjoy it as a cold soup in warmer months. Garnish with fresh lime and mint.
Carrot and Ginger Soup FAQS
Yes. Sweet potatoes, parsnips, or butternut squash pair beautifully with carrots and ginger.
Let the soup cool completely before storing it in an airtight container—refrigerate for 4–5 days or freeze for up to 3 months in freezer-safe containers. Reheat on the stovetop or in the microwave, stirring occasionally, and for frozen soup, thaw overnight in the fridge or heat gently straight from frozen.
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Vegan Carrot and Ginger Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3-4 cloves large garlic chopped roughly
- 2 tablespoons fresh ginger grated
- 1 ½ pounds carrots about 4 heaping cups or 660 grams, peeled and chopped
- 4 cups vegetable broth
- 1 -2 tablespoons red curry paste adjust to heat preference
- 1 14 ounce can coconut milk full fat for creaminess, light if you’re watching the cals
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- juice of ½ lime or lemon; optional
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Toss in the garlic and ginger, stirring for 1 minute until fragrant.
- Add Spices: Add the cumin, salt, cinnamon, and pepper. Stir to coat everything and saute for about one minute.
- Cook the Carrots: Add the chopped carrots, stir to coat, and pour in the vegetable broth and curry paste. Bring it to a boil, then reduce to a simmer. Partially cover with a lid—leaving a small opening to allow steam to escape—and let it cook for about 20 minutes, or until the carrots are tender enough to pierce with a fork.
- Blend It Up: Once the carrots are cooked, remove the pot from the heat. Use an immersion blender right in the pot or transfer the soup in batches to a blender. Blend until silky smooth. You will have a much silkier and smooth soup if you transfer it to a blender.
- Add Creaminess: Stir in the coconut milk, saving a small amount for garnish if you want to add decorative designs. If using lime juice, mix it in, then adjust the seasoning. If desired, return the soup to the stove and gently reheat it.
- Garnish and Serve: Ladle into bowls and add toppings—swirl in some extra coconut milk, sprinkle pumpkin seeds or pistachio nuts for crunch, and add a little fresh cilantro.
Reg says
Warm, velvety, and packed with vibrant flavor, this carrot and ginger soup is like a cozy hug in a bowl—perfect for chilly nights, quick lunches, or when you need a healthy pick-me-up! I love it.