This healthy, vegan Carrot Ginger Soup is a vibrant, flavorful bowl of comfort perfect for colder months. With its warming ginger notes, this soup is both nourishing and full of flavor, making it the ultimate winter comfort food for soup lovers. Easy to prepare and packed with nutrients, it’s ideal for those looking to add a nutritious, plant-based meal to their diet.
Why You’ll Love This Recipe
This Carrot Ginger Soup combines the sweetness of carrots with the warming spiciness of ginger, creating a deliciously balanced flavor. The soup is light yet satisfying, making it a perfect appetizer or light meal. It’s also vegan, gluten-free, and can easily be made creamy with a touch of coconut milk. Plus, it’s ready in just 30 minutes, making it the perfect go-to recipe for busy nights when you crave comfort food without the wait.
Ingredients (Serves 4)
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1 tablespoon oil
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1 onion, minced
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2 cloves garlic, minced
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2 tablespoons ginger, minced (adjust to your preference)
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1.1 lb carrots, roughly chopped
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2 cups vegetable broth
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¼ cup coconut milk (optional, for creaminess)
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1 tablespoon lemon juice (or lime juice)
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1 teaspoon maple syrup (optional, for a touch of sweetness)
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Salt & pepper to taste
Directions
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Sauté the Aromatics:
Heat the oil in a large pot over medium heat. Add the minced onion, garlic, and ginger, sautéing for 5 minutes until fragrant and softened. -
Cook the Carrots:
Add the chopped carrots to the pot and sauté for an additional 3 minutes, stirring occasionally. -
Simmer:
Pour in the vegetable broth, cover the pot, and bring it to a simmer. Let it cook for about 15 minutes, or until the carrots are tender. -
Blend the Soup:
Once the carrots are soft, blend the soup until smooth using either a stand blender or immersion blender. For extra creaminess, you can add ¼ cup of coconut milk, dairy-free cream, or cashew cream. If you prefer a thinner soup, add more water to reach the desired consistency. -
Season and Serve:
Season the soup with lemon or lime juice, maple syrup (if using), salt, and pepper to taste. To serve, garnish with a swirl of coconut milk and toasted sunflower seeds.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Variations
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Less Ginger: If you prefer a milder ginger flavor, reduce the amount to 1 tablespoon.
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Make it Creamier: Add extra coconut milk or a dollop of dairy-free cream for a richer texture.
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Add Spice: For a spicy twist, add a pinch of cayenne or red pepper flakes.
Storage/Reheating
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Make-Ahead: This soup keeps fresh for up to 3 days in the refrigerator in an airtight container.
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Freezing: You can freeze this soup for up to 3 months. Thaw it directly in a pot over medium heat when ready to serve.
Nutrition (Per Serving)
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Calories: 110 kcal
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Carbohydrates: 19g
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Protein: 2g
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Fat: 4g
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Fiber: 4g
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Sugar: 9g
FAQs
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Can I use ginger powder instead of fresh ginger?
Fresh ginger adds a more vibrant flavor, but you can substitute ginger powder. Start with 1 teaspoon and adjust to taste. -
Can I make this soup spicier?
Yes, you can add extra spices like cayenne pepper or red pepper flakes to give the soup an added kick. -
Is the coconut milk necessary?
The coconut milk adds creaminess and a slight sweetness. However, it’s optional, and you can skip it for a lighter soup or use another dairy-free cream alternative. -
Can I add other vegetables?
Yes, you can add other vegetables like sweet potatoes or parsnips to the soup for added flavor and nutrients.
Conclusion
This Carrot Ginger Soup is a perfect balance of sweet and spicy flavors, ideal for a quick, healthy meal. Whether you’re seeking comfort on a cold day or looking for a nourishing starter, this soup hits the spot. It’s vegan, easy to make, and packed with vibrant ingredients. Enjoy it as is, or customize it with your favorite add-ins!
Vegan Carrot Smoothie
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Carrot Ginger Soup is a nourishing, vegan, and flavorful comfort food, perfect for cold days. A delicious balance of sweet carrots and warming ginger, this soup is not only packed with nutrients but also easy to make in just 30 minutes. The optional coconut milk adds creaminess, making it the ideal cozy meal or appetizer for any occasion.
Ingredients
1 tablespoon oil
1 onion, minced
2 cloves garlic, minced
2 tablespoons ginger, minced (adjust to your preference)
1.1 lb carrots, roughly chopped
2 cups vegetable broth
¼ cup coconut milk (optional, for creaminess)
1 tablespoon lemon juice (or lime juice)
1 teaspoon maple syrup (optional, for a touch of sweetness)
Salt & pepper to taste
Instructions
- Sauté the Aromatics:
Heat the oil in a large pot over medium heat. Add minced onion, garlic, and ginger. Sauté for 5 minutes until fragrant and softened. - Cook the Carrots:
Add the chopped carrots to the pot and sauté for an additional 3 minutes, stirring occasionally. - Simmer:
Pour in the vegetable broth, cover, and bring it to a simmer. Let it cook for 15 minutes or until the carrots are tender. - Blend the Soup:
Once the carrots are soft, blend the soup until smooth using a stand blender or immersion blender. Add coconut milk for extra creaminess. If you prefer a thinner soup, add more water to adjust consistency. - Season and Serve:
Season with lemon or lime juice, maple syrup (if using), salt, and pepper. Garnish with a swirl of coconut milk and toasted sunflower seeds before serving.
Notes
- Less Ginger: Reduce ginger to 1 tablespoon for a milder flavor.
- Make it Creamier: Add more coconut milk or a dollop of dairy-free cream.
- Add Spice: For extra heat, add cayenne pepper or red pepper flakes.
- Sweet Potatoes or Parsnips: Add other vegetables like sweet potatoes or parsnips for flavor and nutrients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
