a close up view of carrot ginger soup in a bowl

What I love about this carrot ginger soup

New year, new you. That’s what they say, right? Well I haven’t really started this year on the right foot so far. Even though I should be eating healthy, black eyed pea salad, I’ve been indulging in junk food and leftover appetizers from New Year’s Eve, like onion straws and shrimp toast.

My one saving grace was this carrot ginger soup. I had a warm, healthy bowl of soup today for lunch, and I’m thinking about doing it again tomorrow.

It’s the perfect way to spice up your New Year. It’s loaded with flavors and creamy to boot. It’ll make you want to eat nothing but good-for-you food for the rest of 2015.

Okay, maybe it won’t prevent the occasional sugar cookie or sinful helping of mac and cheese, but it’ll get you going in the right direction for a while. I promise.

Speaking of New Year’s, you will probably love this New Year’s black eyed pea soup too. Plus, this if you love a smooth, creamy soup, try this Potage aux legumes (creamy vegetable soup), this savory dairy free tomato soup or this velvety, autumn squash soup.

SHOP THIS RECIPE:

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an up close view of creamy carrot ginger soup in a bowl

Ingredients & substitutions

Coconut milk – Opt for unsweetened, full-fat coconut milk, this will add a creamy, thickness to the soup without adding extra sugars.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make vegan carrot soup

Sauté the vegetables. In a large stockpot or Dutch oven, heat some olive oil to medium-high. Add the chopped onions and sauté until they start to become translucent. The add the carrots and continue to sauté for about 5 more minutes.

Simmer. Add the remaining ingredients and bring the liquid to a strong simmer. Cover the pot, reduce the heat, and simmer for about 20 minutes.

Puree the soup. Once the veggies are super soft, you’ll want to blend it. I usually use an immersion blender to do this, but you can also use a blender or food processor. Then adjust the seasoning with salt & pepper before serving.

FAQ’s and tips for making vegan carrot ginger soup

What to serve with carrot soup? Carrot soup would be great paired with a nice warm sliced baguette like sourdough, or with a fresh dinner roll. Even a slice of cornbread would be excellent. Of course, baked potatoes and salad are still viable options as well and a timeless classic to serve alongside soup.
Can carrot soup be frozen? Yes, it can. Just let it cool down to room temperature and then divide it up into airtight containers, leaving a little space for the soup to expand in the freezer. Then thaw overnight in the fridge and warm it up in a pot on the stove, adding a little water if needed.
Is carrot ginger soup healthy? Absolutely! With so many amazing health benefits from the carrots alone, you’re in for a healthy treat! Carrots are great for boosting your immunity and a great source of vitamin c.
How long does vegan carrot ginger soup last? If kept in an airtight container in the fridge, this soup will last about 3 or 4 days. You can store it in the freezer for an even longer storage solution if you don’t think you’ll eat it fast enough.