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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.

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.

an aerial view of carrot ginger soup in a bowl with garnish

Here’s what you’ll need to make this carrot ginger soup

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

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.

carrot ginger soup

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.

dairy free vegan carrot ginger soup

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a close up view of carrot ginger soup in a bowl

Vegan Carrot Ginger Soup

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 serivings 1x


  • 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)
  • 68 cups vegetable broth
  • 1 15- ounce can full-fat coconut milk
  • 1 teaspoon curry powder (optional)
  • 1/21 teaspoon coarse salt (to taste)
  • 1/2 teaspoon black pepper


  1. 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.
  2. Add the remaining ingredients. Cover the pot and bring to a slow boil. Continue cooking until potatoes and carrots have softened, about 20 minutes.
  3. 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.
  • Category: Soup
  • Cuisine: American, French


  • Serving Size:
  • Calories: 219
  • Sugar: 8.1 g
  • Sodium: 648.5 mg
  • Fat: 15.2 g
  • Saturated Fat: 10.6 g
  • Carbohydrates: 21.3 g
  • Fiber: 4.4 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Last Updated on March 30, 2022 by Melissa Belanger

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