Vegan Carrot and Ginger Soup
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!
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.
Video
Notes
For the creamiest, silkiest texture, a traditional blender works best. An immersion blender gets the job done and keeps things easy, but it won’t deliver quite the same velvety finish.
If grating ginger isn’t your thing, grab the frozen ginger cubes from Trader Joe’s, Target, or Safeway—they’re super convenient and easy to use. Substitute the grated ginger with 4–5 cubes, and you’re all set.
Nutritional information is only an estimate.
Nutrition
Calories: 326kcalCarbohydrates: 27gProtein: 4gFat: 25gSaturated Fat: 19gSodium: 1655mgFiber: 6gSugar: 12gCalcium: 100mgIron: 4mg
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