Vegan Carrot Ginger Soup Recipe
This creamy vegan carrot ginger soup is a simple recipe you can’t live without. With coconut milk and curry powder to liven it up a little, this healthy soup is simply the best! You’re going to love how easy it is to make – and don’t be surprised if it becomes an instant favorite in your house.
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.
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
Ingredients
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 tablespoon fresh minced or grated ginger
- 2 pounds carrots (chopped or sliced)
- 1/2 pound potatoes (cubed)
- 6 – 8 cups vegetable broth
- 1 15- ounce can full-fat coconut milk
- 1 teaspoon curry powder (optional)
- 1/2 – 1 teaspoon coarse salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- In a large stockpot, heat olive oil to medium-high. Add onions and sauté until translucent, about 5 minutes. Add the carrots and continue cooking for about 5 more minutes.
- Add the remaining ingredients. Cover the pot and bring to a slow boil. Continue cooking until potatoes and carrots have softened, about 20 minutes.
- With an immersion blender (or in batches with a food processor), pureé the soup until smooth. Return to pot to warm and adjust seasoning with salt & pepper.
I’ve been eating soup at least once a day for the past week, and this one looks amazing!! I never make carrot soup, but this sounds delicious. Totally need to try it!