Vegan Carrot Ginger Soup

Cozy and satisfying this one-pot carrot ginger soup is ready in 20 minutes and it’s vegan and gluten-free.

This carrot ginger soup is the perfect all-year-round soup, it’s heart-warming and cozy but loaded with vibrant flavours.

It comes together in barely 20 minutes, and as an added bonus, it’s vegan and gluten-free.

Did I also mention that it tastes absolutely delicious?

It’s the kind of recipe you’d be happy to dig in at home or at work on a cold day.

Soups in general are one of my favorite meals all year round.

They make a great light lunch and work just as great as an entree followed up by a hearty dinner meal.

This vegan carrot ginger soup is definitely one of the soups I make the most. It’s quick, packed with nutrients and SO tasty.

It also freezes beautifully!

I usually double up the ingredients and freeze half the soup into portions, ready to heat whenever I crave something warm and comforting.

vegan carrot ginger soup.

INGREDIENTS

This carrot and ginger soup recipe requires just one pot and 8 simple ingredients: 

  • Carrots: even better if they’re organic,
  • Onion & garlic: red onion or golden onions, and even shallots work well. Garlic can be omitted if you’re not a fan.
  • Potato: for creamier results, opt for floury potatoes such as Maris Piper and King Edward or Russet potatoes.
  • Ginger: adds freshness and goes so well with the carrot sweetness.
  • Stock: homemade vegetable stock gives ton of flavor and extra vitamins, you can also use store-bought veggie broth if needed.
  • Extra-virgin olive oil: homemade soups just taste better with a glug of high-quality evoo.
  • Spices: a mix of sumac, cumin, paprika and turmeric add flavor and tons of health benefits.

SUBSTITUTIONS AND ADD ONS

If you can’t find sumac, substitute it with finely grated lemon zest.

For a spicy kick, add some chopped fresh chili or a drop of chili oil before serving.

HOW TO MAKE VEGAN CARROT GINGER SOUP

This delicious vegan carrot soup recipe couldn’t be simpler.

Chop up all the veggies, drop them in a large pot with a generous glug of olive oil, and stir-fry until they’re nicely caramelized.

Pour the stock and continue to cook for about 15 minutes. Finally, use a hand blender or a blender, and blend all ingredients until smooth.

I like to scoop 1-2 cups of stock out of the pot before blending all ingredients, and then slowly blend in just enough stock to bring my soup to the right creamy and velvety texture.

carrot and ginger soup divided among two bowls.
How long does it keep well?

Store soup leftovers in an airtight container. It will keep well in the fridge for up to 2 days.

Can I freeze this soup?

Absolutely yes! This carrot soup freezes super well. Divide into portions and store in freezer-friendly containers. The soup keeps well in the freezer for about 1 month.

MORE SOUP RECIPES TO TRY

DID YOU MAKE THIS RECIPE?

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5 from 2 votes

This Carrot & Ginger Soup is the perfect one-pot spring soup – Cozy and satisfying but loaded with vibrant flavours. Plus, it’s dairy-free, gluten-free, vegan and ready in just 30 minutes!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: Vegan

Serving: 8

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 garlic clove, grated
  • 1 tablespoon fresh ginger, grated
  • 700 g medium carrots, peeled, chopped
  • 1 small floury potato, peeled, chopped
  • 750 ml vegetable stock
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ½ teaspoon sumac, optional
  • sea salt & freshly ground white pepper

To serve:

  • fresh parsley, chopped
  • sesame seeds

Instructions

  • Add a generous glug of olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 4 minutes.

  • Add grated ginger and garlic, and sauté for 1 more minute.

  • Add chopped carrots, finely cubed potato and spices and sauté 1 minute. Season with a little bit of salt & pepper.

  • Pour the stock in, cover with a lid and bring to boil.

  • Reduce heat, cover partially and simmer until carrots are very tender, about 15 minutes.

  • Remove 1 or 2 cups of stock and set aside. Using a hand-blender or a large blender, blend the soup, whilst pouring the stock until reaching a creamy velvety texture.

  • Season to taste with salt and pepper, drizzle with a little bit of oil and top with extra spices if you like.

  • Serve with chopped parsley, sesame seeds, and toasted rustic bread if you like.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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