Smooth and Savory Vegan Carrot Ginger Soup

/ Vegan Recipes / By

Looking for a comforting bowl of goodness that’s both flavorful and healthy? This Vegan Carrot Ginger Soup is the perfect remedy! It combines the sweetness of carrots with the warm zing of ginger, creating a delightful blend that will satisfy your taste buds. Plus, it’s packed with nutrients and is entirely plant-based, making it an ideal vegan recipe for anyone seeking a wholesome meal.

Imagine a creamy soup that’s not only easy to make but also leaves you feeling nourished and energized. This soup is a vibrant orange color, reminiscent of sunny days, and it’s perfect for a light lunch or a cozy dinner. Whether you’re new to vegan cooking or a seasoned pro, this recipe is sure to become a staple in your kitchen.

A Delicious Vegan Carrot Ginger Soup Recipe

A bowl of Vegan Carrot Ginger Soup garnished with cilantro, with sliced bread on a rustic table.

This Vegan Carrot Ginger Soup features tender carrots and zesty ginger, simmered to perfection and blended into a silky-smooth texture. It’s both refreshing and hearty, making it an excellent choice for any meal of the day.

Ingredients

  • 1 pound carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons olive oil
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  2. Cook the Carrots: Add the chopped carrots and grated ginger to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
  3. Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and mix it back in.
  4. Add Creaminess: Stir in the coconut milk and heat gently over low heat. Adjust seasoning with salt and pepper to taste.
  5. Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired. Serve warm with crusty bread.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 180kcal
  • Fat: 9g
  • Protein: 3g
  • Carbohydrates: 22g