This colorful vegan carrot and ginger soup will warm you from the inside out, all while delivering you a nutrient-packed soup that you can feel good about eating all week long and/or feeding to the whole family. What’s so significant about this golden recipe is that this recipe was actually the first recipe Andrew ever contributed to FoodByMaria. I discovered it back when I was still working a regular job and didn’t have time to cook, so I asked him to make me something to eat while I worked. He came up with this delicious soup, and I was blown away! Why? Because I despise and hate cooked carrots. Do you know what that means? This recipe is great for picky eaters in your family and a great way to sneak some extra vegetables into your kid’s diet.

❤️ Why You’ll Love This Vegan Carrot and Ginger Soup

• Creamy and Dairy-Free: Dairy and nut-free but still creamy with the help of coconut.
• Nutrient Dense: This vegan carrot and ginger soup is loaded with nutrients, making it really healthy and great for immunity-building.
• One-Pot Wonder: You can make it in one pot, and it’s easy to whip up for meal prep or dinner/lunch.

🍲 Ingredients

Carrots: These orange veggies are rich in beta-carotene, high in vitamin A, a rich antioxidant source, help promote healthy digestion, and are good for your skin.

Ginger: This potent root adds warmth and spice to the soup while providing anti-inflammatory properties and helping with digestion.

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👩‍🍳 How to Make Vegan Carrot and Ginger Soup

1. To a large pot add olive oil and heat for 30 seconds before adding your onions. Cook them down for 5 minutes on low heat before adding garlic and ginger. Cook for another 3 minutes and stirring often to promote flavour build up. Now add, carrots, butternut squash, zucchini, red pepper and green onion to the pot. Increase heat to medium-high and place the lid on for 5 minutes.
2. To the pot, add sea salt, black pepper and vegetable stock paste. Stir till everything is well coated by the seasoning and paste.
3. Increase heat to high, and just cover the veg with boiling water. Bring mixture to boil and simmer for 15 minutes or until carrots are completely cooked.
4. Add coconut milk before blending till smooth.
5. Serve with a little drizzling of olive oil, a pinch of pepper, fresh herbs and a light burst of lime juice.

🗒 Tips and Tricks

• Build Your Flavor Base: Cook onions, garlic, and ginger on low for about 8 minutes total to really pull a lot of flavor from these ingredients.
• Get Creative: Feel free to add other vegetables you want to use up – this soup is very versatile!
• Perfect Texture: Simmer until the carrots are totally cooked (about 15 minutes) before adding coconut milk and blending for the perfect smooth consistency.

🗒 Variations

This carrot and ginger soup is incredibly versatile – here are some ways to make it your own:

• Add different vegetables like extra butternut squash or sweet potato.
• Top with garnishes like fresh herbs, seeds, or a drizzle of olive oil.
• Adjust the ginger to your taste preference.

🗒 Best served with

• Easy Focaccia Bread
• Vegan Spanakopita Recipe
• Greek Couscous Salad Salad with Tofu Feta
• Tabbouleh and Couscous Salad with Dried Prunes

👝 How to Store Leftovers

This vegan carrot and ginger soup will last up to 1 week in a tightly sealed container in the fridge.

🤔 Common Questions

Healthy, Easy Carrot Soup

4.60 from 10 votes

How do you make carrot and ginger soup vegan? It's easy! This 40-minute recipe was inspired by my boyfriend's concoction, which I love!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Vegan

Servings 4

Ingredients

  

1x2x3x

• 2 tbsp. olive oil
• 1 sweet white onion roughly chopped
• 3 cloves of garlic finely sliced
• 2- inch knob of ginger
• 15 carrots garden-sized, so quite small, chopped into 3-inch pieces
• 1 cup butternut squash roughly chopped
• 1 large zucchini roughly chopped
• 1 large sweet red pepper roughly chopped
• 1/4 cup green onion roughly chopped
• 1 tsp sea salt
• 1/2 tsp fresh cracked pepper
• 1 tbsp. vegetable stock paste
• boiling water as much as you need to just cover the veg, around 5 cups
• 1 400 ml can of coconut milk
• 1 tbsp. vegan spoon butter

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Instructions

 

• To a large pot add olive oil and heat for 30 seconds before adding your onions.  Cook them down for 5 minutes on low heat before adding garlic and ginger. Cook for another 3 minutes and stirring often to promote flavour build up. Now add, carrots, butternut squash, zucchini, red pepper and green onion to the pot.  Increase heat to medium-high and place the lid on for 5 minutes.
• To the pot, add sea salt, black pepper and vegetable stock paste.  Stir till everything is well coated by the seasoning and paste.
• Increase heat to high, and just cover the veg with boiling water.  Bring mixture to boil and simmer for 15 minutes or until carrots are completely cooked.
• Add coconut milk before blending till smooth.
• Serve with a little drizzling of olive oil, a pinch of pepper, fresh herbs and a light burst of lime juice.

Notes

Soup will last up to 1 week in a tightly sealed container in the fridge.

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