Vegan Carrot Ginger Soup
This creamy vegan carrot ginger soup is light, sweet, and has a lovely zing. It’s a comforting Fall appetizer or side dish that’s also freezer-friendly!
This vegan carrot soup is super easy to make and only needs a few ingredients that are probably in the pantry. Pair the soup with a nice slice of crusty bread or a refreshing salad to make it a more fulfilling meal. For another delicious soup idea, try this Broccoli Potage.
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Ingredient Notes
- Carrots: these are the star of the show, so use fresh and healthy carrots for the recipe.
- Fresh Ginger: some find peeling ginger with a spoon easier, but using a peeler is fine.
- Vegetable Broth: I used Better Than Bouillon No Chicken Base, but any brand can work.
- Fresh Thyme: dried thyme can be used as a substitute.
- Bay Leaf: helps round out the carrot’s sweet flavor.
- Full-Fat Coconut Milk: oat milk can be used as a substitute or it may be eliminated for a lighter soup.
Optional toppings and garnishes
- Coconut milk or cream
- Cilantro
- Green onions
- Crushed red pepper
- Fresh lemon juice
How to Make Vegan Carrot Ginger Soup
- Melt the butter in a large pot or Dutch oven over medium heat. Cook the onions for about 5 minutes or until they begin to brown.
- Toss in the carrots, garlic and ginger and cook for 2 minutes, occasionally stirring.
- Mix in the broth, thyme, bay leaf, and black pepper. Bring it to a boil over high heat, then lower it to medium-low heat. Cook, partially covered, for 20 minutes or until the carrots are soft.
- Remove the thyme and bay leaf. Puree the soup with the immersion blender. If using a stand blender, let the soup cool first and blend in batches.
- Return the soup to the pot and stir in the coconut milk. Season with salt and pepper. Reheat over medium heat until hot.
- Serve with vegan cream or fresh herbs.
Storage and Reheating
Once the soup has cooled, keep it in an airtight container in the fridge or freezer. It will last in the fridge for up to a week, and in the freezer for about 3 months.
To reheat the refrigerated soup, heat it up in a pot over medium heat or in the microwave at intervals of 30 seconds. Feel free to add in a splash of oat milk or broth for more moisture.
To reheat the frozen soup, let it thaw overnight and follow the same steps as the refrigerated soup.
More soup recipes to enjoy
- Vegetable Barley Soup
- Pumpkin Gnocchi Soup
- Vegan Zuppa Toscana
- Tomato Basil Soup
- Cream of Mushroom Soup
Vegan Carrot Ginger Soup
Equipment
- Dutch Oven
- Stand or Immersion Blender
Ingredients
- 2 tablespoons vegan butter or margarine, not unsalted
- 1 large onion, chopped
- 1½ lbs carrots, peeled and sliced, About 10 medium
- 3 tablespoons fresh ginger, peeled and finely chopped, or 2 tbsp grated
- 2 garlic cloves, minced
- 5 cups vegetable broth, I used Better Than Bouillon No Chicken Base
- 2 sprigs fresh thyme, or 1 teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 bay leaf
- ½ cup full-fat coconut milk, or oat milk, optional
- Salt, to taste
Instructions
- Place a large pot or Dutch oven over medium heat. Add the vegan butter and allow it to melt. Add the onions and cook for 5 to 6 minutes or until they begin to brown.2 tablespoons vegan butter or margarine,1 large onion
- Toss in the carrots, garlic and ginger and cook for 2 minutes, occasionally stirring.1½ lbs carrots,2 garlic cloves,3 tablespoons fresh ginger
- Add the broth, thyme, bay leaf and black pepper. Bring it to a boil at high heat, then reduce the heat to medium-low. Cook, partially covered, for 20 minutes or until the carrots are soft.5 cups vegetable broth,2 sprigs fresh thyme,1 bay leaf,¼ teaspoon freshly ground black pepper
- Remove the thyme and bay leaf. If you are using an immersion blender, pureè the soup directly in the pot. If you have a stand blender, allow the soup to cool until warm and blend in batches.
- Return the soup to the pot and stir in the coconut milk. Season to taste with salt and pepper. Reheat at medium heat until hot but not boiling.½ cup full-fat coconut milk,Salt
- Serve topped with vegan cream or chopped fresh herbs.
Notes
- Recipe adapted from Back to the Table by Art Smith.