This Vegan Carrot Ginger Soup Recipe is easy to make, incredibly satisfying and delicious and has just 8 simple ingredients. Dairy-free and creamy, you’ll love this vegetable puree for its vibrant color and the subtle kick that the fresh ginger adds.
This post has been updated from the original posted January 18, 2020.
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If you’re a carrot soup fan, this is the perfect soup for you! Delicious vegan soup with minimal ingredients, incredible taste and a boost to your immune system….ok, who’s in? Awesome…and wouldn’t you love a piece of tasty skillet cornbread to dip into this soup?
Why you’ll love this soup
- Nutrient dense: pack in the vitamins rather than packing on the pounds!
- Easy Soup Recipe: just a handful of simple ingredients.
- Next level flavor: hello fresh garlic and ginger, thanks for stopping by!
- Meal prep friendly: this vegan soup is freezer friendly and leftover soup reheats like a dream!
- Vegan comfort food: warm and comforting though it won’t weigh you down.
- Loaded with dietary fiber to help keep you regular.
Ingredients and Substitutions
- Carrots: Fresh carrots are the main ingredient in this soup and they’re loaded with Vitamin A, vitamin K, Beta Carotene, fiber, potassium and antioxidants.
- Ginger root: Fresh ginger helps reduce inflammation, it provides a much richer flavor than dried, it’s easy to use and also more nutritious.
- Turmeric: a potent anti-inflammatory and antioxidant.
- Fresh Garlic
- Cauliflower
- Parsnips
- Onions
- Vegetable stock: Make your own with my easy vegetable broth recipe. Or, you can use my vegetable bouillon powder if you’re short on time.
How to Mince Fresh Ginger
- Use a spoon to scrape off the skin. A grapefruit spoon makes it much easier to get into the gnarly corners.
- Cut into thin slices.
- Stack slices and thinly cut into julienne.
- Cut across the other way and you’ll have minced ginger.
Using Fresh Turmeric
Using fresh turmeric is EASY. Treat it much like you would treat fresh ginger…with one exception. Fresh turmeric will stain EVERYTHING it touches yellow. That includes your hands. I often will wear gloves when working with fresh turmeric for this reason.
- Like ginger, using a spoon is the best way to peel this root.
- Slice into strips
- Stack slices and cut into thin julienne strips.
- Cut the other direction to mince.
How to make it
Start by prepping all your ingredients.
Dice carrots, parsnips, cauliflower and onions. Mince garlic, ginger and turmeric.
Step 1: Heat a large pot or dutch oven on the stove top over medium heat. See recipe card for instant pot directions. Add chopped onions to dry pot. Add 1-2 Tablespoons veggie broth or water to saute for about 5 minutes, until beginning to soften.
Step 2: We’ll be layering on the ingredients to build flavor. First up is the minced ginger. Cook, stirring occasionally with a wooden spoon, for about 2 minutes until ginger is fragrant.
Step 3: With the minced turmeric, add a few grinds of black pepper to the pot. Cook for two minutes, stirring constantly. Add another Tablespoon or two veggie broth, if the pan has become dry. You’ll notice the color change to yellow from the turmeric.
Step 4: Add the minced garlic and cook, stirring constantly for just 30 seconds, so garlic becomes fragrant but not burnt.
Step 5: Pour in veggie broth and add diced carrots, cauliflower and parsnips. Bring to a boil and then reduce heat to simmer for 15 minutes.
Step 6: Veggies should be tender. If not, cook for another 5 minutes.
Step 7: Puree the soup using an immersion blender until creamy. If you don’t have one, or want a super creamy soup, transfer soup in batches to a blender.
Step 8: Garnish with vegan sour cream and fresh herbs if desired.
A dollop of vegan sour cream on top is dreamy!
Debra’s Pro Tips
- Save those carrot tops and make some carrot top pesto. A swirl of that plus some crusty bread….a perfect main course on a cold day!
- A dollop of vegan sour cream makes this creamy vegan soup even creamier!
- Sprinkle with fresh herbs for a pop of color.
- If you want to use 1 cup full fat coconut milk, add it while the soup is simmering, so it is pureed with the rest of the soup.
What to serve with Carrot Ginger Soup?
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📖 Recipe
Vegan Carrot Ginger Soup
Ingredients
- 1 large yellow onion diced
- 2 Tablespoons fresh ginger minced
- 2 " piece fresh turmeric minced (approx 1 Tablespoon)
- ½ teaspoon coarse sea salt optional
- ½ teaspoon freshly ground pepper.
- 3 cloves garlic minced
- 3 lbs carrots peeled and roughly chopped
- 2 parsnips peeled and roughly chop
- ½ cauliflower roughly chopped
- 8 cups vegetable stock
Instructions
- Prepare Veggies: Dice onion, mince ginger, turmeric and garlic. Peel and then roughly chop carrots and parsnips. Roughly chop cauliflower. It is not necessary to cut cauliflower iInto neat florets since the soup will be pureed.
- Heat large stock pot over medium heat. Add onions to DRY pot and stir while cooking. Add 1 Tablespoon water or veggie stock at a time, as needed, to prevent onions from sticking or burning. Continue for about 5 minutes, until onions are translucent.
- Add ginger and cook, stirring for 2 more minutes, then add turmeric, S+P. Continue to monitor liquid level while cooking, adding just enough stock, but not too much stock as you go. Add garlic and cook, until fragrant, stirring constantly so iIt doesn’t burn.
- Stir in veggie stock, carrots, parsnips and cauliflower and bring to a boil. Lower heat, and simmer, uncovered until veggies are tender. This will take 15-20 minutes depending on the size of the veggies.
- Use immersion blender to puree the soup. If you prefer a smoother soup, puree in batches using a high speed blender.
- Taste for seasoning, adding in more S+P if desired.
- Garnish with chopped herbs, cashew cream or a swirl of maple syrup.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
Nothing beats homemade soup. This recipe reminds me of just how long it has been since I had a good bowl of carrot soup. I think this is going to happen on the weekend. I will put the ingredients on my shopping list right now, and print off the recipe.
Debra Klein
I totally agree…nothing compares to homemade. I like to make 2 soups on the weekend to get us through the week in the winter.
Marisa F. Stewart
I’ve been craving soup– that’s the only thing that seems to warm me up. I’m always looking for new soups when I came across yours. I’d never tried using fresh turmeric and I was intrigued. I’ve got all of the ingredients and I plan on making a “good-for-me”soup. That is what we’re having for dinner.
Susan H
Thanks for the inspiration. I made this soup today. It’s vibrant in color AND flavor.
Debra Klein
You’re welcome! That vibrancy is exactly what’s needed on cold, dreary winter days.
Jenni LeBaron
I love creamy and healthy soups like this gorgeous carrot ginger soup! I have never worked with fresh turmeric before and always use dried, so you’ve definitely encouraged me to step out of my comfort zone and start with the real thing for max flavor! This will be brilliant with a big loaf of crusty bread on a cold evening!
Debra Klein
Exactly! I usually make this Irish Soda Bread to serve with it.
Dana
Carrot and ginger are so flippin’ good together. I don’t know why I don’t make this soup more often. I can’t wait to simmer up a batch of this good stuff. Bonus points on how low cal it is. That means I can have like, five bowls in one sitting, right? 😉
Debra Klein
This is one that I always go back for seconds…totally OK.
Trish Bozeman
Wow, such a flavorful and vibrant soup! Love that there’s parsnip and cauliflower in there too. Thanks for the tip about the pepper with turmeric, I had no idea! A keeper recipe that I will make again and again.
Debra Klein
You’re welcome…. the more varied the veggies, the bigger assortment of nutrients.
Lizet Bowen
Can’t wait to make it for my family tonight. I have all the ingredients and the weather is perfect for soup.
Angela
Such bright and fresh flavors in this soup!
Debra Klein
Yes! One of the many reasons I love this easy recipe.
Lilly
This carrot ginger soup is so flavorful! I couldn’t get enough of it!
Debra Klein
Exactly how I feel….thank you!
Addison
These flavors are amazing! The perfect balance of healthy and delicious!
Debra Klein
Exactly! So much to love about this recipe.
Michele peterson
The parsnips really take this soup to a whole new level of flavour – excellent!
Laura
I really enjoyed the soup. The ginger gives it a bit of a bite and tons of flavor.
Sue
I’ve been looking for more ways to add turmeric to my diet, this soup will be just perfect!
Liz
Better than I ever expected!
Pam Greer
Perfect for lunch!
Emily Flint
I’ve been looking for the perfect carrot ginger soup recipe and I found it!
Linda
This soup is so comforting and creamy – perfect for fall!
Toni
Such a perfectly healthy and comforting meal!! Yummy!
Toni
Such a perfectly healthy and comforting meal!! Yummy!
Debra Klein
Thank you. I totally agree!
Jen Vinuya
My kids surprisingly loved it!! I will definitely make it again! Thanks for the recipe!
Debra Klein
My kids like this too…I think it’s the gorgeous color!
Amy Bloodworth
I love this flavor combination! Such a comforting soup this time of year.
Andrea White
Such a delicious soup! Thank you!
Jean
Its so nice to have this recipe because all ingredients are available and I happened to have them all. I like that spice coming from the ginger and turmeric
Debra Klein
Totally agree…this is my default soup because I always have the ingredients on hand….plus we adore that ginger taste.
Amanda Dixon
I can’t recommend making this soup enough! It had the most silky texture, and the fresh ginger added a wonderfully cozy flavor. We couldn’t get enough!
Debra Klein
Yay…thanks for sharing!
Jessica
I’m obsessed with the combination of ginger and carrots – with garlic, of course! I knew I would like this soup but it was even better than I expected. The flavors were perfectly balanced!
Debra Klein
Fantastic…couldn’t agree more!
Tyanne
So perfect for this time of year! I will be making again.
Debra Klein
Thanks…it’s on repeat over here too!