This vegan carrot ginger soup recipe is infused with all the best flavors. You’ll love this indulgently creamy soup chockful of carrot flavor with a hint of ginger. Because the flavor of carrots goes well with other dishes, it’s a perfect side dish for many of your favorite plant-based recipes.
There’s nothing like sitting down to a bowl of hot soup. It’s comfort food, even in its simplest form. I love making simple vegan soup recipes and serving steaming bowls with this whole wheat artisan bread.
This creamy carrot soup is actually made without cream. Can you believe it? That makes it a perfect plant-based soup to serve all winter long!
Why This Recipe is a Winner
- Cooking carrots in vegetable broth with onions and ginger brings out their flavor
- Blending carrots with the broth creates a creamy texture without any added cream in the recipe.
- Adding an acid, like apple cider vinegar to soups brightens its flavor.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Olive oil — We’ll use a bit of olive oil to cook the onions. You can substitute another neutral oil, like vegetable oil.
- Onion — I prefer yellow onions for their mild flavor.
- Carrots — You’ll need 2 or 3 carrots for this recipe. I never peel carrots, just wash and chop them.
- Ginger — Fresh ginger adds delicious pungent flavor. If you prefer less ginger flavor, reduce the amount of fresh used, or substitute 1 teaspoon dried ground ginger.
- Garlic — You’ll need 3 regular-sized cloves of garlic.
- Vegetable Broth — Use a high-quality vegetable broth, such as Better Than Bouillon Vegetarian Base combined with water.
- Vinegar — . Here, I use apple cider vinegar, but you can substitute an equal amount of lemon or lime juice.
- Toppings — Add a drizzle of cashew cream, pumpkin seeds, hemp seeds, or fresh herbs like chopped parsley.
Does carrot soup have cream in it?
Although this soup is creamy, it doesn’t have any added cream. Simply puréeing the soup in a blender makes it creamy. Of course, you can add a drizzle of vegan sour cream to the top for flavor.
How do you purée hot liquid?
To blend hot liquid, remove the center cap from the blender lid, then pour in the hot liquid (Never fill a blender more than half full with hot liquid, because it expands as it’s blended). Then put the lid on and cover with a kitchen towel. Finally, blend in short bursts until it becomes creamier.
Serve this carrot ginger soup with the following:
Let the soup cool to room temperature and then transfer to an airtight container (I recommend glass containers as the carrots can stain plastic). Store the soup in the fridge for up to 5 days. It can be frozen in appropriate freezer-safe containers for up to 2 months.
Vegan Soup Recipes
If you love this vegan carrot soup, be sure to give these vegan soups a try, too:
Vegan Carrot Soup
- 1 tablespoon olive oil
- 1 cup chopped onions
- 3 cups chopped carrots
- 2 tablespoons fresh ginger , peeled and sliced
- 3 cloves garlic , peeled and chopped
- 4 cups vegetable broth (see notes)
- 1 tablespoon apple cider vinegar
- Toppings: cashew cream, pumpkin seeds, or hemp seeds.
- Add the olive oil to a large saucepan or pot over medium heat. Once it's heated, add the chopped onions and cook until tender, around 5 minutes.
- Add the chopped carrots and ginger. Stir to coat and cook for another 5 to 7 minutes. Add the garlic and cook for one minute.
- Pour in the broth and turn up the heat to bring it to a boil. Then reduce heat to simmer (a low boil), and cook for 20 to 30 minutes, until the carrots are tender.
- Remove the pan from heat and stir in the vinegar. Then allow the soup to cool slightly.
- Blend the soup: Remove the center cap from your blender lid. Fill the blender only half way. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup. Transfer to a bowl. then repeat with remaining ingredients from the pan.
- To serve, pour soup into bowls and garnish with cream, pumpkin seeds, and more.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.