Creamy Vegan Ginger Carrot Soup
A cozy, creamy vegan soup featuring fresh ginger and roasted carrots, blended with coconut milk for a comforting, dairy-free meal perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Vegan, American
Ingredients
Scale
- 2 pounds (about 900g) carrots, peeled and chopped
- 2 tablespoons fresh ginger, finely grated
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups (950ml) vegetable broth
- 1 cup (240ml) full-fat canned coconut milk
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin (optional)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Peel and chop carrots into roughly 1-inch pieces. Dice onion and mince garlic. Grate fresh ginger finely.
- Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent and soft, about 5 minutes. Stir in garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Sprinkle in ground cumin (if using) and stir to coat the aromatics. Add chopped carrots and stir to combine.
- Pour in vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer until carrots are tender, about 20 minutes.
- Remove pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and return to pot.
- Stir in coconut milk and lemon juice. Season with salt and pepper to taste. Warm gently over low heat for 5 minutes, stirring occasionally.
- Taste and adjust seasoning as needed, adding more lemon juice, ginger, coconut milk, or broth to preference.
- Ladle soup into bowls and garnish with fresh cilantro or parsley. Serve warm with crusty bread or crackers.
Notes
If soup is too thick after blending, stir in more broth or water to reach desired consistency. Cooling and reheating deepens flavors. Use fresh ginger for best flavor. For a lower-fat option, substitute coconut milk with unsweetened almond milk. To make oil-free, sauté aromatics in vegetable broth instead of olive oil.
Nutrition
- Serving Size: About 1.5 cups (360m
- Calories: 180220
- Sugar: 8
- Sodium: 600
- Fat: 11
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 5
- Protein: 3
Keywords: vegan soup, ginger carrot soup, creamy soup, dairy-free, coconut milk soup, healthy soup, comfort food, easy soup recipe