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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
  • Category: Soup
  • Cuisine: American, French


  • 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.