This 8-ingredient vegan carrot ginger soup is naturally vegetarian and gluten-free! This simple recipe is creamy, spicy, and full of simple, healthy ingredients.
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Vegan carrot ginger soup is going to get us through these wild times.
This carrot soup is crazy full of flavor and so easy to make with eight sturdy pantry ingredients.
I think this is the best carrot ginger soup because it is full of vitamins from the carrots, onions, and garlic, and the fresh ginger and curry powder add spice that helps clear your throat and sinuses.
I wasn't a soup fan until I realized it's all about the toppings.
Chopped peanuts, fresh cilantro, creamy coconut milk.
We're throwing them all on top to create layers of flavor and texture.
Ingredients for carrot ginger soup
- Coconut oil
- Onion
- Garlic
- Fresh ginger
- Carrots
- Red curry powder
- Vegetable broth
- Salt and pepper
Toppings
- Coconut milk
- Cilantro
- Peanuts
- Sesame seeds
How to make carrot soup
- Cook onion in coconut oil over medium heat 5-6 minutes or until softened.
- Add the garlic and cook one minute more.
- Add ginger, carrots, red curry powder, and vegetable broth. Bring to a boil, cover, and simmer for 30 minutes.
- Blend
- Serve in bowls and add toppings.
Top tips
Can I make carrot ginger soup in the instant pot or crock pot?
I have not tested this recipe in either of these appliances. I think it would work just fine cooking for a few hours on high in the slow cooker, but would likely need a few adjustments to work in the instant pot.
I will update this post after testing these methods, and if you give it a try let us know how it goes in the comments!
What kind of blender should I use?
High power blenders like a Vitamix (affiliate link) make it easy to mix quickly. If you don't want to make that kind of investment, I love using an immersion blender to mix my soup by hand.
How to prepare the vegetables
I always use a chef's knife to chop my vegetables on a sturdy cutting board. A chef's knife gives you plenty of control when chopping.
Should I peel my carrots?
I always peel my carrots using a vegetable peeler, then cut off the ends before chopping. If you prefer, you can leave the carrots unpeeled, it's just a personal preference.
How to grate ginger
Fresh ginger comes in knobs at the grocery store. To use these, take a spoon and scrape off the skin.
From there, I use a microplane grater to grate the ginger. I own three of these graters and use them all the time, they're one of the most useful kitchen tools!
I also often buy fresh ginger paste in a tube (see the brand I buy in the photo above) at the store. It stays fresh for weeks and is so convenient!
Where do I find red curry powder?
I purchase red curry powder and red curry paste in the Asian foods aisle in my local grocery store. It should be near other spices and individual ingredients.
I also highly recommend shopping at an Asian grocery store if you have one near you. They carry the most authentic ingredients and are generally much smaller in size so you should be able to find what you're looking for faster.
Why is my coconut milk lumpy?
I suggest buying full fat coconut milk, but it usually comes with the fat settled and separated from the liquid. To create a silky smooth liquid you can shake the can before opening, or transfer it to a small blender or ninja bullet to whip it all together.
How to store leftovers
Allow the soup to cool for an hour at room temperature before transferring to an airtight container and storing in the refrigerator for 3-4 days.
You can also freeze portions for up to 3 months.
Tips for customizing
- Swap toppings for scallions, honey lime roasted peanuts, fried shallots, or chili flakes
- Substitute 1 teaspoon red curry paste for the powder
- Increase the curry paste or powder to 2 teaspoons if you like things really spicy
- Non-vegans could use chicken broth in place of the vegetable broth
- Drizzle with carrot top pesto
- If you prefer a thinner soup, add more vegetable broth
What to serve with this carrot ginger soup recipe
- Avocado Toast
- Warm Kale and Quinoa Salad
- High Protein Vegan Salad with Hummus
- Double Bean Pita Sandwich
- The Best Veggie Sandwich
More soup recipes
- Easy Vegan Minestrone
- Vegan Chicken Noodle Soup
- Vegan Pumpkin Soup
- Vegetarian Ramen
- Butter Bean Soup
- Easy Vegetarian Chili
- Red Wine Tomato Soup
- Vegetarian Jackfruit Tortilla Soup
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Carrot Ginger Soup
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 3 cups chopped carrots
- 1 teaspoon red curry powder
- 28 ounces vegetable broth
- Coarse kosher salt and freshly ground black pepper
- Coconut milk, optional
- Cilantro, optional
- Chopped peanuts, optional
- Toasted sesame seeds, optional
Instructions
- In a large stock pot, heat coconut oil over medium heat.
- Add the onion and cook, stirring occasionally, until softened, 5-6 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the ginger, carrots, red curry powder, and vegetable broth and stir to combine. Bring to a boil, cover, lower the heat, and simmer for 30 minutes.
- Remove the soup from the heat and blend using either an immersion blender or regular blender. Season to taste with salt and pepper.
- Serve in bowls with a drizzle of coconut milk, a few cilantro leaves, chopped peanuts, and sesame seeds.
Notes
Tips for customizing
- Swap toppings for scallions, honey lime roasted peanuts, fried shallots, or chili flakes
- Substitute 1 teaspoon red curry paste for the powder
- Increase the curry paste or powder to 2 teaspoons if you like things really spicy
- Non-vegans could use chicken broth in place of the vegetable broth
- Drizzle with carrot top pesto
- If you prefer a thinner soup, add more vegetable broth
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