The best vegan Carrot Ginger Coconut Soup recipe made with fresh ginger, garlic, parsnip, herbs and coconut milk. Good for you, dairy-free yet super creamy with amazing flavor. Finish with a squeeze of lemon or lime to brighten things up or dress it up with a nice drizzle of pesto.
Vegan Carrot Ginger Coconut Soup
This carrot ginger coconut soup is a simple soup of French origins “ Puree a la Crecy “, a classic soup made with carrots as the main ingredient and pureed in a powerful blender until silky smooth. This version is vegan of course, so it can be easily frozen up to 6 months and wonderfully reheated on a cold day.
It’s really lovely garnished with your favorite fresh herbs, toasted nuts and seeds, chili flakes or a pesto drizzle.
About the Ingredients
- The Aromatics: sautéed onions (or leeks) plus minced garlic and one parsnip or parsley root create the flavor base of this divine soup.
- Carrots: heirloom carrots come in a variety of beautiful colors, but the best way to make this soup is with peeled organic orange carrots. I’m not usually an advocate for peeling carrots but to achieve that beautiful golden color and silky texture you’ll want to take that extra step here. If you choose not to peel them the soup will turn out way darker in color. Yellow heirloom carrots could also work here on their own or in combination with the orange.
- Ginger: it gives the soup the little bit of spiciness and its “ je ne sais quoi”. About one inch of minced fresh ginger root is ideal or one teaspoon of ground powder. I use both in my kitchen and trust me when I tell you: fresh is better!
- The Liquid: go for a simple low-sodium vegetable stock or filtered water. There’s a wonderful flavor base going on here that will turn that water into the most delicious broth by the time the soup is done.
- Full Fat Coconut Milk: this is what gives the soup its smooth richness and brings all the flavors together into a perfect symphony. I know, it sounds so romantic haha.
- Lemon or Lime: a fresh squeeze of citrus brightens up everything and helps each ingredient shine on its own. Don’t skip it.
- Instant Pot Method – Personally I don’t see a reason for it as it already is such a simple one pot soup ready in no time on the stove stop. But if you insist you certainly can do it. Simply sautee the onion, ginger and parsnip. Add in the chopped carrots, garlic, bay and thyme and pour in the water. Secure the IP lid and cook for 7 minutes on high pressure. Do a quick release then add the coconut milk. Transfer to a powerful blender to puree the soup to your liking.
- Nutrition Tip – To bump up the nutritional value of carrot soup you can add in some roasted broccoli florets or wilt in some baby spinach at the last minute after pureeing the soup. The flavors work really well together and you’ll end up with a more filling meal .
- How to Store Leftovers – Carrot soup leftovers can be refrigerated up to one week or frozen in lidded glass containers up to six months. Make sure to leave about one inch of space at the top for the liquid to expand and remember to thaw out before reheating.
- microgreens, fresh cilantro, thyme, basil or dill
- toasted sesame seeds, pepitas or chickpeas
- chive pesto
- red chili slices or flakes
- a drizzle of coconut cream
- onion chives or thinly sliced scallions.
Creamy Soup Recipes
- Potato Leek Soup
- Butternut Squash Apple Soup
- Creamy Broccoli Potato Soup
- Sweet Potato Kale Soup
- Best Cauliflower Soup
- Miso Chickpea Stew.
how to make vegan carrot ginger coconut soup
Vegan Carrot Ginger Coconut Soup
- 2 pounds carrots (8-10 carrots peeled & cut into 1 inch pieces)
- 1 small parsnip (or parsley root) (peeled & cut into 1 inch pieces)
- 1 sweet onion -chopped
- 2 cloves garlic minced
- 14 oz can coconut milk (full fat)
- 1 inch fresh minced ginger root + more to taste
- 1 tsp sea salt + or to taste
- 2-3 cups water or low sodium veggie stock (+ more as needed)
- 8 sprigs fresh thyme
- 2 leaves bay
- fresh herbs, chives, vegan cheese, pistachios, pine nuts, pepitas, red pepper flakes, pesto etc..
- In a large soup over medium flame add a splash of water (or a light drizzle of olive oil) and the onion with a pinch of salt. Add the parsnip and sautee together until the onions are softened and translucent, about 5 minutes. Add the bay leaf, thyme, carrots and ginger and toss to coat well. Stir in the garlic and continue cooking just until fragrant, about 30 seconds or so.2 pounds carrots, 1 small parsnip (or parsley root), 1 sweet onion, 1 inch fresh minced ginger root, 8 sprigs fresh thyme, 2 leaves bay, 2 cloves garlic
- Add the water/veggie stock to the pot and bring to a simmer. Stir in the coconut milk and cook 15 to 20 minutes until the carrots have softened.2-3 cups water or low sodium veggie stock, 14 oz can coconut milk
- Discard the bay and thyme sprigs, remove the soup from heat and carefully transfer the soup to a powerful blender. (It took me a long time to invest in a Vitamix but it's worth its weight in gold, this machine is legit).
- Puree on the hot soup setting until super silky smooth. At this point you might want to add some more veggie stock to thin it out so feel free adjust to your liking. Taste and add more salt and pepper to your taste if desired. Serve hot with the fresh herb garnishes and la squeeze of fresh lemon or lime.fresh herbs, chives, vegan cheese, pistachios, pine nuts, pepitas, red pepper flakes, pesto etc.., 1 tsp sea salt
- Sautee the onion, ginger and parsnip. Add in the chopped carrots, garlic, bay and thyme and pour in the water. Secure the IP lid and cook for 7 minutes on high pressure. Do a quick release then add the coconut milk. Transfer to a powerful blender to puree the soup to your liking.
- The soup can be frozen up to 6 months.
- Bring out your powerful blender for this one if you can. I pureed some with my immersion blender and some in the Vitamix and the Vitamix delivered the silkiest creamiest soup I’ve ever had.
- You can use almond milk instead of coconut, just know it isn’t nearly as rich and the flavor profile will be different.