Skip to Content

Easy Vegan Carrot Ginger Soup Recipe

Carrot Ginger Soup is the perfect soup for the fall season and cold days. It is easy to make and pairs well with most main dish recipes including sandwiches and salads. 

Carrot Ginger Soup in a bowl

Carrot Soup Ingredients and Health Benefits

Only 7 simple ingredients will be needed for this recipe and most of them pack a nutritional punch! Check it out:

  • Carrots– a great source of beta carotene, fiber, potassium, vitamin K1, fiber and antioxidants. Carrots also help with eye health!
  • Ginger– anti-inflammatory, antiviral, aids in digestion, can ease a cold or flu, and relieve nausea. Did you know you can even grow your own at home?
  • Onions– while they don’t look too exciting they are loaded with antioxidants, phytonutrients, and vitamin C.
  • Garlic– anti-inflammatory, can boost the immune system, improve your hair and skin and help with cardiovascular health.

Aside from those 4 ingredients you will need vegetable broth, olive oil, salt and black pepper. See the recipe card at the bottom of this post for full recipe amounts and directions.

How to Make Carrot Ginger Soup

To start, wash, peel and chop carrots and ginger. Then, chop onion and garlic. These do not need to be chopped nicely since they will be blended later. The smaller the pieces the faster it will cook!

Then, in a large pot, heat the oil over medium heat. Add carrots, ginger, onion and garlic and cook for 10 minutes. Stir frequently to keep from burning.

Add the broth to the pot. Cover and bring to a boil. Once boiling, lower heat to simmer and let cook until carrots are very tender. You should be easily able to pierce them with a fork.

Remove the pot from the heat and blend using an immersion blender until smooth. If you don’t have an immersion blender this can be blended in a blender with extra caution since it is a hot liquid!

Serve immediately and sprinkle with salt and pepper to taste.

Frequently Asked Questions

How do I store leftover Carrot Ginger Soup?

Allow leftover soup to cool and then store in an airtight container in the refrigerator for up to 5 days. If you desire to freeze the soup, store in individual serving size containers in the freezer for up to 2 months.

Is this recipe good for meal prep?

Absolutely! Store this healthy soup in the refrigerator in individual containers to easily grab for weekday lunches or dinners. Soups are a great way to prepare vegetables ahead of time since they are easy to reheat.

Is this recipe dairy free or gluten free?

This vegan recipe is dairy free and gluten free! This soup has a creamy texture due to pureeing without added dairy. If desired you can add full fat coconut milk or coconut cream to give this soup an even more creamy texture.

Is there anything I can add to this soup?

Definitely! We recommend a drizzle of creamy coconut milk, roasted sunflower seeds, crunchy croutons, a sprinkle of ground coriander or red pepper flakes.

Carrot Ginger Soup

Love this Carrot Ginger Soup? Looking for more delicious soup recipes? Check out our Turkey Lasagna Soup, Healthy Lemon Chicken Orzo Soup, Chicken Bone Broth, Carrot Rice Soup, Italian Wedding Soup, Chicken Noodle Soup, Hamburg Soup, and Broccoli Cheese Soup. Don’t forget the Buttermilk Biscuits to pair with it!

For a behind the scenes look at Return to the Kitchen, be sure to follow us on InstagramFacebookYouTubeTikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

Carrot Ginger Soup in 2 bowls

Carrot Ginger Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Delicious and light Carrot Ginger Soup with a little kick from the fresh ginger.

Ingredients

  • 4 lbs of carrots, peeled and chopped
  • 1/2 onion, chopped
  • 1 inch of fresh ginger, peeled and chopped
  • 1 tbsp garlic, chopped
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • salt and pepper to taste

Instructions

  1. Peel and chop carrots and ginger. Chop onion and garlic. These do not need to be chopped nicely since they will be blended later. The smaller the pieces the faster it will cook, the bigger and the more time it will take.
  2. In a large pot, heat the oil over medium heat. Add carrots, ginger, onion and garlic. Cook for 10 minutes stirring frequently.
  3. Add broth, cover and bring to a boil. Lower heat to simmer and let cook until carrots are very tender (it should be easy to pierce them with a fork).
  4. Take the soup off of the heat and using an immersion blender, blend soup until smooth. If you don't have an immersion blender this can be blended in a blender with extra caution since it is a hot liquid!
  5. Serve and sprinkle with salt and pepper to taste

Notes

  • This soup is delicious as leftovers.
  • For more or less of a kick add more or less ginger.
  • If using dry ginger, start with 1/4 tsp and taste before adding more.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 502mgCarbohydrates: 21gFiber: 7gSugar: 9gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe