Carrot Ginger Soup | Tasty + Nutritious Vegan Recipe

Bowl of carrot ginger soup topped with drat roasted cashews, cilantro and crushed red pepper. Surrounded by ingredients used to top the soup.

Carrot and ginger are the perfect pair, especially in a bowl of hot carrot ginger soup. The warmth of the ginger perfectly compliments the sweetness of the carrots, and generous helpings of garlic and chilli make this soup irresistible on a cold day. 

Health benefits of carrots

The humble carrot is packed full of powerful plant compounds which not only help you see in the dark (not just an urban myth) but which aid weight loss, lower cholesterol and even reduce your risk of cancer. 

The science behind carrots’ magical health benefits lies in its high density of carotenoids. These clever pigments are responsible for carrots’ orange hue and are partly converted into vitamin A once digested. That means carrots have the power to boost your vision, immune system, and reproductive health, without overloading you with calories. 

The beta carotene in cooked carrots, like the ones used in this carrot ginger soup recipe, is more than six times easier for the body to absorb. That’s a lot of extra anti-oxidants per bowl.

How to make carrot ginger soup

I have to confess that when I first tried this recipe, I wasn’t won over. But, with a few tweaks, and the addition of a little fresh lime juice, it has become a staple in our house during the cold months. 

There photos showing the steps to cook the carrot ginger soup

With the right preparation carrots really come into their own. The trick to getting the most from your star ingredient is to scrub them thoroughly before slicing. If you prefer a more subtle carrot taste then you can also peel them. 

Be generous with your garlic, onion and ginger. These delicious, aromatic, ingredients will give your carrot soup body, depth, and flavor. 

I like my soup with a little kick, but if you’re less keen on spicy food then feel free to halve the crushed red pepper – or leave it out completely!

Similarly, the lime can be substituted with whatever citrus fruit you have to hand. Lemon or orange will work especially well. 

The carrot ginger soup cooking process is super simple. 

  • Sauté your vegetables, starting with the onion, followed by the garlic, ginger, and spices.
  • Add your carrots and celery last, then cover with your vegetable stock.
  • Simmer until your carrots and tender, then add your plant milk of choice and lime juice.

The perfect texture

The smoother you can get your carrot ginger soup, the better.

I prefer to use my high powdered blender (Vitamix) as this gives the soup a silky, creamy texture, but an immersion blender will also work. 

Pot of carrot ginger soup after it has been blended.

Carrot ginger soup freezes just fine, so no need to waste a drop!

When you’re ready for another helping, simply place the defrosted soup into the microwave for three minutes, or heat on the stovetop until the soup starts to bubble.

Sprinkle with some fresh cilantro, dry roasted cashews and, if you’re feeling spicy, a pinch of crushed red pepper.

Voila! Golden goodness. Enjoy!

Thanks for checking out our Carrot + Ginger Soup recipe! If you try it, please let us know what you think with a comment and rating. Every bit of feedback helps make The Plant Riot even better!

If you’re in the mood for more comforting soup, you might like our Creamy Loaded Potato Soup, Sweet Potato Curry, 16 Bean, and Butternut Squash varieties.

Print

Carrot Ginger Soup | Tasty + Nutritious Vegan Recipe

Bowl of carrot ginger soup topped with drat roasted cashews, cilantro and crushed red pepper. Surrounded by ingredients used to top the soup.

Carrot Ginger Soup Recipe | Healthy, Nutritious + Tasty Vegan Goodness | Affordable plant-based meal with health benefits + antioxidants. 

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes + 10 minutes cooling
  • Yield: 6 servings 1x

Ingredients

Scale

Toppings:

Instructions

  • Heat a large pot over medium heat. Add vegan butter or olive oil and chopped onions, sauté until onions are soft, about 10 minutes.
  • Into the onion mixture add minced garlic, finely chopped ginger, crushed red pepper, ground cumin, ground coriander and a pinch of salt, stir to combine and cook until herbs and spices are fragrant, about 2 minutes.
  • Next add the sliced carrots and celery, stir well to combine with onions, herbs and spices, cook for around 5 minutes until the carrots and celery start to soften and get a little color.
  • Pour vegetable broth into the pot and stir to combine with the vegetables. Raise heat and bring soup to a boil, then reduce to a simmer, and cook until carrots are tender, about 20 minutes (using a fork, poke some carrots to check they are tender). Remove from heat and allow to cool for 10 minutes.
  • Stir in plant milk and a squeeze of lime juice, then scoop the soup into a high powered countertop blender and blend until smooth and creamy (you might need to do this in two batches depending on the size of your blender). Be very careful as the soup will still be hot! Taste soup and adjust seasoning as needed.
  • Reheat the soup a little, if desired. Divide soup between six bowls and top with dry roasted cashews, a handful of fresh cilantro and a sprinkle of crushed red pepper. Enjoy with some fresh crusty bread! 

Store any leftovers in an airtight container in the fridge (without toppings) and consume within 3 days. Alternatively, store portions in the freezer, so they are ready do reheat when needed!

Reheat soup in the microwave for around 3 minutes or on the stovetop until the soup stars to boil.

Notes

  • Feel free to peel the carrots for a more subtle carrot taste.
  • If you’re not a fan of spicy food, halve the amount of crushed red pepper or leave it out completely.
  • No lime, no worries! Carrot and Ginger Soup also taste delicious with a squeeze of fresh lemon or orange juice!

This post contains affiliate links, which means that The Plant Riot (SteenPow Collective LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!

Share:

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

related posts
Bowl of vegan sausage and kale soup topped with kale and slice of sausage

Vegan Sausage and Kale Soup | Smoky + Delicious

Jump to Recipe·Print Recipe This soup inspired by Caldo Verde, which is a traditional Portuguese kale (or collard greens) and sausage soup. It’s a hearty dish full of smoky, savory flavors. In fact, it’s so good we decided to “veganize” it for everyone to enjoy. Our secret weapon in this recipe is vegan sausage. There are so

Bowl of creamy loaded potato soup

Creamy Loaded Potato Soup | Veganized!

Jump to Recipe·Print Recipe When the cold weather comes, we all get that craving for a warm, cozy dinner. The appeal of something hot, creamy, and starchy becomes impossible to resist. Well, get ready to be delighted, because this homemade Creamy Loaded Potato Soup is just the dish you need! Potayto, Potahto The world of

Three bowls of butternut squash soup topped with fresh herbs, nuts and seeds.

Butternut Squash Soup Recipe | Fast, Easy + Yummy!

Jump to Recipe·Print Recipe One of our favorite uses for Butternut Squash is this delicious vegan soup recipe. It warms you up, makes you smile and, fills your bowl with Butternut Squash’s ample nutrition! While we’re cooking, we’ll also share a trick for making a plant-based soup creamy. And wait – there’s more! Read on

Three bowls of purple sweet potato soup.

Purple Sweet Potato Soup | A Colorful Dish for Cold Days

Jump to Recipe·Print Recipe Purple sweet potato is a beautiful ingredient that adds a visual POP to your food. After all, you eat with your eyes, right? So why not give them something to feast on? Of course, sweet potatoes are also delicious, especially paired with onions, apple, veggies, and fresh herbs. What’s more, purple

Scroll to Top