Carrot Ginger Soup Recipe

This Carrot Ginger Soup Recipe is made with carrots, celery, onion, garlic and ginger all blended together into a silky smooth nourishing soup.  This healthy carrot soup makes a perfect lunch or light dinner.  

This carrot and ginger soup is one of those easy rustic soups you can pull together in a pinch.  You will likely have most, if not all, of the ingredients on hand.

Vegan carrot ginger soup is one of my favorite soup recipes to make.  It’s a simple, clean and silky soup with a touch of warmth from fresh ginger.  

CARROT SOUP RECIPE

To make this carrot ginger soup vegan, we use vegetable broth and add a splash of coconut milk rather than cows milk. 

• Olive oil
• Sweet onion
• Carrots
• Celery
• Garlic
• Fresh ginger
• Vegetable broth 
• Water
• Coconut milk (optional)
• Fresh cilantro

HOW TO MAKE CARROT SOUP

This carrot soup with coconut milk is silky smooth and has an incredible exotic flavor.  It comes together in about 60 minutes start-to-finish.

1. In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender.
2. When the vegetables begin to turn golden and caramelize, add the stock and water, and simmer for approximately 40 minutes or until the carrots are tender.
3. Puree in batches until completely smooth in texture.
4. Add the optional tablespoon cream or milk and stir.
5. To serve, add extra sauteed carrot, celery, onion, garlic and ginger.

I like to make up an extra cup or so of the sauteed vegetables (carrot, onion, celery, ginger and garlic) to garnish this carrot and ginger soup with.  It makes a pretty presentation and it adds a little something to sink your teeth into.  But you could also garnish with croutons, a swirl of coconut milk, or a sprinkle of chopped herbs like cilantro or parsley.  I also really love to garnish this soup with  sliced green onions …sauteed or raw.  

BENEFITS OF EATING CARROTS

• Protects Vision. Carrots are a good source of beta-carotene which converts into Vitamin A, and our retinas need Vitamin A.  They’re also a good source of lutein which supports good eye health.
• Cardiovascular Support. Studies show that diets rich in carotenoids are associated with a lower risk of heart disease.  Carrots are high in soluble fibers, and consuming carrots on a regular basis  (about a cup a day) may help to lower cholesterol levels.
• Detox/Cleanse. Carrots are rich with Vitamin A, which aids the liver in flushing out the toxins from the body. It helps to remove bile and fat from the liver. 
• Promotes Brain Health. Eating more root vegetables (carrots) may help to protect our brains from cognitive decline.  Beta-carotene found in carrots protects the central nervous system against aging.
• Boosts Immunity. Carrots are rich with Vitamin A, which is important for strengthening our immune system.  Vitamin A helps to stimulate the production  of white blood cells, which plays a large role in helping to protect our bodies from diseases.  
• Anti-inflammatory Benefits: The Vitamin A provided in carrots offer anti-inflammatory properties.  Vitamin A is one of the most important anti-inflammatory vitamins there is.  Inflammation is believed to be a contributing factor to disease, such as Alzheimer’s, heart disease, cancer and arthritis.  

BEST VEGAN SOUP RECIPES

• Vegan Lentil Soup
• Coconut Curry Broccoli Soup
• Turmeric Cauliflower Chowder

Originally published 12.2019 – updated 10.2020

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Yield: 4 servings

Vegan Carrot Ginger Soup

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour

This Carrot Ginger Soup Recipe is made with carrots, celery, onion, ginger and garlic all simmered in a vegetable broth, then blended until smooth and silky.

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion
• 2 cups carrots, cut in large dice
• 1 cup celery, chopped
• 2 large cloves garlic, chopped
• 1 tablespoon fresh ginger, finely grated
• 4 cups vegetable broth (or chicken broth)
• 1 cup water
• 1 tablespoon coconut milk
• freshly chopped cilantro for garnish

Instructions

1. In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender.
   
2. When the vegetables begin to turn golden and caramelize, add the stock and water, and simmer for approximately 40-45 minutes or until the carrots are tender.
   
3. Puree in batches until completely smooth in texture.
   
4. Add the optional tablespoon cream or milk and stir.
   
5. To serve, add extra sauteed carrot, celery, onion, garlic and ginger.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 757mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 2g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.