Gingery, coconutty, creamy goodness! This recipe for Vegan Carrot Ginger Soup is fantastic. Full of depth with a lot of flavor and simple to make. It works well as a starter before the main entree or as a main when served with bread.
I have been making this recipe for many years now. It can be made in just 35 minutes, but tastes like you spent hours balancing flavors. People love this simple soup and has always been one of my client favorites.
You just can't beat the carrot ginger combination and once you add in some coconut milk with a few spices it becomes addictively good. The addition of ground coriander creates a depth to the flavor profile and the lime juice adds a touch of acid that brightens up the soup. It's a fully rounded mouthful of deliciousness.
I like to serve it for lunch or as a starter before a meal. I often even make it ahead of time because it reheats so well.
This carrot ginger soup only requires about a dozen easy to find ingredients. It's the perfect recipe for when you have a bag of carrots just taking up space in the fridge that need a purpose.
- Carrots: I used regular old carrots for this recipe, but you could use a pound of baby carrots.
- Onion: Brown onions work best in this recipe with their stronger flavor.
- Ginger: Fresh ginger is a must for the best outcome.
- Garlic: Fresh garlic helps to create the best flavor.
- Coconut Oil: Use unrefined coconut oil for a little added coconut flavor.
- Ground Coriander: The right amount takes the soup to the next level. But if you all of a sudden realize you don't have any on hand you could replace it with cumin. It will change the soup but it will still be very good.
- Cayenne Pepper: The added spice rounds the soup out. Yet, you can omit it if you like or add extra for even more heat.
- Vegetable Stock: The stock helps for further develop the flavor.
- Coconut Milk: I use full fat coconut milk. You can use lite if you like, but it will not have as much coconut taste.
- Salt: I used sea salt in this recipe.
- Cilantro: Fresh chopped cilantro is used to garnish the soup and add even more flavor.
- Fresh Lime: An absolute must! A squeeze of lime adds a dash of needed acid that makes the soup.
How To Make Vegan Carrot Ginger Soup
To start the soup, you add the coconut oil along with the garlic and ginger to a large pot. Now, turn the heat on to medium and cook for about 2 minutes until it starts to smell fragrant. Then add the onions with a dash of salt and cook for another 2 minutes. Once the onions have turned translucent you add the carrots, coriander, and cayenne pepper then cook for another minute.
Next, you add the vegetable stock and bring to a boil. Then turn the heat down to a simmer and cook for about 20 minutes until the carrots are fully cooked. They need to be soft enough to puree.
Then once fully cooked, you add the carrot mixture to a blender and puree. Be careful not to burn yourself. You can allow the mixture to cool for a minute if you prefer. A food processor can be used as well, but you may need to blend the soup in batches. You could even try an immersion blender. I'm just not a huge fan of them for pureeing soup.
Now that the carrots are nice and creamy you add the coconut milk to the blender and puree again until smooth.
Then you pour the soup through a fine mesh strainer back into the pot. The strainer will help remove the stringy ginger bits. If you don't have a strainer you can also use a colander.
You now reheat the soup on medium low heat for a few minutes. At this point, if the soup seems too thin just keep cooking it for a few more minutes to allow it to reduce. If the soup seems to thick add more vegetable stock to thin it out. Ideally, soup should be thicker than water, but thinner than baby food.
Once you reach your preferred consistency season with salt to taste. It's a practice, but basically if the soup is bland you need more salt.
To serve, top with fresh chopped cilantro and fresh lime wedges. The lime is a must for the most developed taste. Just squeeze a wedge over your serving and stir. You may even want more. The added acid makes the soup. And if you want to make it even more special add some vegan yogurt as pictured here.
You are gonna love this recipe for Vegan Carrot Ginger Soup with Coconut Milk because it's...
- Packed with gingery, coconut goodness
- Smooth and creamy carrot
- Quick and easy to make
- Freezes really well
The soup will keep in the fridge for up to a week. It also stores extremely well in the freezer for up to 4 months when stored in an airtight container or freezer bag. You can defrost it at room temperature or in the microwave using the defrost setting.
More Vegan Soup & Stew Recipes
- Spanish Vegan Lentil Stew
- Creamy Vegan Broccoli Cheese Soup
- Indian Red Lentil Dal
- Vegan Gumbo Louisiana Style
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Creamy Vegan Carrot Ginger Soup with Coconut Milk
- 1 lb carrots, peeled and chopped (about 3 cups)
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 2 tablespoon ginger, finely chopped
- 1 medium onion, diced (about 2 cups)
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne (more if desired)
- 2 cups vegetable stock
- 13.5 oz can of coconut milk
- Salt to taste
- Cilantro, chopped
- 1 lime, cut into wedges
- Vegan yogurt (optional)
- Put the coconut oil into a 3qt or larger pot along with the garlic and ginger. Turn the heat on to medium and cook for about 2 minutes. It should begin to smell fragrant.
- Add the diced onions with a sprinkle of salt and cook for another 1-2 minutes until the onions begin to turn translucent.
- Add the carrots, cayenne, ground coriander, and saute for another minute.
- Add the vegetable stock and bring to a boil. Then turn down the heat to a medium simmer and cook for about 20 minutes or until the carrots are done. They need to be soft enough to puree.
- When the carrots are done add the mixture to a blender and puree. You can also use a food processor, but this may mean doing it in two batches. Be careful when blending as the mixture is quite hot. You may even want to allow it to cool for just a few minutes before pureeing.
- Now add the coconut milk to the blender and puree again until completely smooth.
- Once the soup is completely pureed strain it back into the pot using a fine mesh strainer. Straining it will help remove any stringy bits of ginger. If you don't have a fine mesh strainer you can use a colander.
- Begin rewarming the soup on medium-low. At this point, if the soup is too thin cook it for a few minutes to thicken up and if the soup is too thick add a little more vegetable stock. Soup is typically thicker than water, but thinner than stew. Yet, you can make your soup as thick or thin as you prefer.
- Once you get your desired consistency, taste for salt and season to taste. I added ½ teaspoon salt. This is based on the type of salt I was using. Start with ¼ teaspoon and go from there based on your taste and salt type. If the soup is bland it needs salt. The key is to stop right before you can taste salt. You just want to season the soup enough to fully bring out the flavors.
- Serve topped with cilantro and fresh lime wedges. Just squeeze the lime right over the soup and stir. About 1-2 wedges per serving. Start with one. You can also add some vegan yogurt to make it extra special like shown in the post pictures!
- Leftovers will keep for about a week. You can also freeze the soup for up to 4 months.
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