With the cooler weather comes soup season. One of my favorites is healthy carrot ginger soup. I think the name speaks for itself. Slurp! If you’re a fan of carrots and a fan of ginger, you will absolutely love this vegan carrot soup with ginger. This is the perfect soup for Fall. It’s light and smooth, and it goes great with a slice of toasted (gluten-free) bread.
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How Does This Vegan Carrot Ginger Soup Taste?
Carrots are a lovely autumnal food that goes well in just about anything. Carrots are a bit like the kid in your elementary school class who was always top of the class – they’re great in roasts, curry, soups, salads, dips, and even cakes. The problem with carrot soup recipes is that sometimes they can be outshined by the other ingredients once blended together. However, the best carrot ginger soup recipe (like this one) brings out the fresh and sweet carrot flavor by pairing it with complementary rich and sweet coconut milk and then adding a contrasting punchy flavor with the ginger, chili, and curry powder. The fresh ginger in this recipe adds to the warmth, which pairs well with this fall-inspired dish.
How To Make The Best Carrot Ginger Soup Recipe?
This ten-ingredient soup recipe couldn’t be easier to make. The best part is you only need one medium-large-sized pot and a blender (or hand blender) and just half an hour to make this delicious carrot and ginger soup.
To make this ginger soup recipe, simply start by simmering your onions, garlic, and ginger. Then add veggie stock, the spices and seasoning, and (the all-important ingredient) carrot. Next, boil until the carrots are soft, and then add the magic ingredient, coconut milk, to increase the richness of the soup. Then, let it cool a bit. Finally, purée until smooth, and voila! Enjoy a cozy bowl of Fall.
Is Ginger and Carrot Soup Healthy?
As it gets colder outside, it’s always good to have a few warm and immune-boosting meals up your sleeve for when you notice the first signs of a sniffle. Fresh ginger soups are a great place to start when it comes to taking care of yourself from the inside out.
Did you know that ginger root is part of the Zingiberaceae family and is closely related to turmeric? Ginger is known to aid digestion, decrease nausea, and fight symptoms of the common cold and flu, as is fresh garlic. The carrots also give a welcome boost of vitamin C, which is often seen as a magnificent nutrient to improve immune function.
How To Store This Soup?
You can keep this healthy ginger carrot soup in the fridge in an airtight container for up to 4 days. Ensure your soup is completely cool before placing it in the refrigerator.
Can Carrot Ginger Soup Be Frozen?
Of course! This ginger soup recipe is an excellent meal to keep frozen for when you’re craving a comforting home-cooked meal. Freeze as individual servings or multi-servings – freeze as you think you are likely to eat it, as it can be a pain to defrost a whole 6-serving ice block for just one small lunch. Freeze in freezer-safe containers or bags for up to 6 months. To reheat, thaw in a pan on the stove or in the microwave.
I really like using glass containers to store foods in the fridge or for freezing. Glass containers are known to keep food fresher longer, so using glass containers can help cut down on waste.
What To Serve With This Soup?
You can enjoy this soup as it comes with a slice or two of crusty bread for a light lunch. To take the presentation to the next level, add a sprinkle of chili flakes, salt and pepper, and a spoonful of coconut cream or a drizzle of olive oil. Alternatively, you could also top this soup with crispy fried onions and fresh chopped parsley (or carrot tops) for some color.
Likewise, for a more balanced meal, you can serve this carrot soup with a side of brown rice and a kale salad or roasted cauliflower with toasted seeds for added protein.
More Fall Soup Recipes
I hope you LOVE this carrot soup recipe! It’s:
& Oh-so good!
If you try this vegan carrot soup recipe, let me know! Leave a comment, rate it, and remember to take a pic and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!
Carrot Ginger Soup
- 6 1/2 cups water + vegetable bouillon
- 1 large red onion, diced
- 4 tablespoons fresh ginger, peeled & minced
- 4 cloves garlic, minced
- 2 13-ounce cans of coconut milk
- 2 pounds of carrots, chopped (~7 cups)
- 3 teaspoons curry powder
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon Himalayan salt
- Cook: In a medium pot, heat half of a cup of water, onions, garlic, and ginger. Cook until onions are semi-translucent.
- Combine: Add water, vegetable bouillon, curry powder, chili powder, black pepper, and salt.
- Boil: Bring to a boil.
- Add: Next, add in carrots and let simmer until carrots are soft.
- Pour: Turn heat off, pour in coconut milk, and stir until thoroughly combined.
- Cool: Let it cool a bit and then pour contents into a blender and blend until creamy smooth.
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