Vegan Carrot Ginger Soup

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.

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.

Ingredient Notes

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

1. Use a spoon to scrape off the skin. A grapefruit spoon makes it much easier to get into the gnarly corners.
2. Cut into thin slices.
3. Stack slices and thinly cut into julienne.
4. 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.

1. Like ginger, using a spoon is the best way to peel this root.
2. Slice into strips
3. Stack slices and cut into thin julienne strips.
4. Cut the other direction to mince.

Step by Step

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.

Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein

📖 Recipe

Vegan Carrot Ginger Soup

Author: Debra Klein

This vegan carrot ginger soup recipe has just 8 simple ingredients and is easy to make. Dairy-free carrot soup is a delicious way to tackle inflammation, and build immunity.

4.97 from 51 votes

Rate this Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 6 Bowls

Calories 148 kcal

Equipment

• Immersion blender
• grapefruit spoon
• wood cutting board
• Chef's knife
• Dutch oven

Ingredients

  

1x2x3x

• ▢ 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

If fresh turmeric is not available, substitute with 2 teaspoons dried.

Optional Garnish:  Vegan sour cream, Fresh Herbs (cilantro, parsley, chives, sage), or a swirl of maple syrup.

Instant Pot Directions: Prep ingredients as directed.  Use the saute function on the instant pot and saute onions, ginger, turmeric and garlic.  Press cancel, then add the broth and remaining veggies.  Cook on high for 10 minutes.  Let the pressure release naturally.  Continue as directed above to puree, garnish and serve hot. 

 

Nutrition

Serving: 1.5 cupsCalories: 148kcalCarbohydrates: 33gProtein: 4gFat: 1gSodium: 1209mgFiber: 10gSugar: 13g

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.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!