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    Home » Vegetarian Soup Recipes

    Vegan Carrot Ginger Soup

    Lindsay Moe

    323 shares
    collage image for vegan carrot ginger soup
    a bowl of carrot ginger soup
    two bowls of carrot ginger soup
    collage image for carrot ginger soup

    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.

    two bowls of vegan carrot ginger soup
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    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

    ingredients for vegan 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

    1. Cook onion in coconut oil over medium heat 5-6 minutes or until softened.
    2. Add the garlic and cook one minute more.
    3. Add ginger, carrots, red curry powder, and vegetable broth. Bring to a boil, cover, and simmer for 30 minutes.
    4. Blend
    5. 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.

    two bowls of vegan carrot ginger soup with a bowl of peanuts

    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.

    close up of creamy carrot ginger soup

    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
    two bowls of carrot ginger soup with spoons and a bowl of chopped peanuts

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    two bowls of carrot ginger soup with peanuts

    Vegan Carrot Ginger Soup

    A creamy, spicy, vegan carrot ginger soup made with just 8 ingredients and topped with the most delicious toppings!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 97kcal
    Author: Lindsay Moe

    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

    Nutrition

    Calories: 97kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 862mg | Potassium: 362mg | Fiber: 3g | Sugar: 7g | Vitamin A: 16460IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    323 shares