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Carrot Ginger Soup

  • Author: Rae Aflatooni
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegan


  • 6 1/2 cups watervegetable 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


  1. In a medium pot, heat half of a cup of water, onions, garlic, and ginger. Cook until onions are semi-translucent. 
  2. Add in water, vegetable bouillon, curry powder, chili powder, black pepper, and salt.
  3. Bring to a boil. 
  4. Next, add in carrots and let simmer until carrots are soft. 
  5. Turn heat off, pour in coconut milk and stir until thoroughly combined. 
  6. Let cool a bit and then pour contents into a blender and blend until creamy smooth.
  7. Enjoy!


If you have an immersion blender, you can use that in lieu of step six. 

  • Category: Soup, Side, Main
  • Method: Stovetop
  • Cuisine: French Inspired

Keywords: carrot soup, vegan carrot soup, dairy-free carrot soup recipe

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