Vegan ginger carrot soup recipe made with fresh ginger, garlic, parsnip, herbs and coconut milk. Dairy-free yet super creamy and tastes amazing. Finish with a squeeze of lemon to brighten things up or a nice drizzle of pesto.
A simple soup of French origins “ Puree a la Crecy “, carrot soup is a classic soup made with carrots as the main ingredient and pureed in a powerful blender until silky smooth. It can easily be frozen up to 6 months and saved for a cold day.
Really lovely garnished with your favorite fresh herbs and If you want to impress a wedge of gourmet cultured vegan cheese and a sprinkling of crunchy nuts. I’m really fond of it topped with some of this orange tofu.
Ginger Carrot Soup Ingredients:
- The Aromatics: sautéed onions (or leeks) plus minced garlic and one parsnip create the flavor base of this divine soup.
- The 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 colder 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.
How to Store Leftovers:
What to Serve With:
This Vegan Ginger Carrot Soup is the Best:
Perfect for the Holiday Table.
Soup Topping Ideas:
fresh thyme, basil and dill.
Instant Pot Variation:
- This soup can also be made in the Instant Pot. 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. Whatever you prefer!
- IP: 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.
Creamy Soup Recipes We Love:
note worthy: To bump up the nutritional value of the carrot soup I’d suggest adding some broccoli florets (or even spinach) after pureeing it. Transfer back into the pot and simmer a couple of minutes until the broccoli is al dente. If adding spinach, a few seconds will do as it will quickly wilt from the steam. The flavors work really well together and you’ll have a more filling meal.
P.S. If you make this soup please remember to come back here to rate it in the comment section, snap a photo and tag me with #VeggieSociety on Instagram.
How to Make Creamy Vegan Ginger Carrot Soup:
Ginger Carrot Soup (Vegan)
- 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 cups water or low sodium veggie stock (+ more as needed)
- 8 sprigs fresh thyme
- 2 leaves bay
topping ideas: fresh herbs, chives, vegan cheese, pistachios, pine nuts, pepitas, red pepper flakes.
- 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.
- Add the water/veggie stock to the pot and bring to a simmer. Cook 15 minutes and add in the coconut milk. Continue simmering until the carrots have softened.
- 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.
- 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.