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Bowl of carrot ginger soup.

Vegan Carrot Ginger Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 24-28 minutes
  • Total Time: 34-38 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Simmering
  • Cuisine: American
  • Diet: Vegan


Creamy with coconut milk, this vegan carrot soup has lots of fresh ginger, garlic and spices. It is simple and full of so much flavor.


  • 1 tablespoon olive oil
  • 1 medium white onion, roughly chopped
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds carrots, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 cup coconut milk plus more for serving
  • 1 tablespoon chopped parsley


  1. Heat the olive oil in a large saucepan over medium high heat. Add the onions and sauté for 5 minutes until they start to soften.
  2. Stir in the ginger, garlic, cumin, salt and pepper. Continue cooking for 1 minute until everything is fragrant.
  3. Add the carrots and vegetable broth. Bring the soup to a boil, reduce heat and simmer for 18-22 minutes until the carrots are soft.
  4. Use an immersion blender to puree the soup in the pot or carefully transfer it in batches to a blender to puree.
  5. Stir in the coconut milk.
  6. Divide into bowls and top with a drizzle of coconut milk and chopped parsley.


If you don’t have a blender, you can puree the soup by hand using a potato masher. 

Let the soup cool before storing it.

Store leftover soup in an airtight container in the refrigerator up to 4 days.

To store longer, keep the soup in the freezer up to 1 month. It is best for thawing and reheating to divide the soup into smaller portion sizes when freezing it. 

Keywords: carrot ginger soup, carrot soup with ginger