The best ever creamy vegan carrot ginger soup. This light and refreshing soup is zesty, tangy, fresh, simple and so delicious.
I’m in love with the fresh taste of this soup! It really bursts with freshness and flavor.
I was a little sceptical about trying one of the ingredients in this soup, but it really works! It makes the ginger flavor pop and gives it some zest and zing.
And the ingredient I’m talking about is….da da da…. orange juice.
It contributes to the wonderfully fresh flavor of this soup. It really feels like you’re eating something that’s not just delicious, but healthy too.
It’s light and refreshing and ultimately delicious.
How to Make Carrot Ginger Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add chopped onion, crushed garlic, minced ginger and olive oil to a pot and sauté until the onions are softened.
Then add in sliced carrots and toss up with the onions.
Add vegetable stock, orange juice, a little lemon juice and coconut milk and mix in.
Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
Remove from the heat and blend with an immersion blender until smooth.
Add salt and pepper to taste.
Ingredient Notes
Fresh ginger. We used quite a lot of ginger (3 Tablespoons), so there’s no mistaking it! If you prefer a more subtle flavor, you can use 2 Tablespoons and see how you go with that.
Orange juice. Any orange juice is fine to use. I used a store-bought orange juice in a carton, I didn’t squeeze fresh oranges, though you can do that if you want to. You can also omit the orange juice if you like and replace it with extra vegetable stock.
Serving Suggestions
Serve this vegan carrot ginger soup with some fresh chopped cilantro and a sprinkle of ground black pepper. The color is just beautiful and it doesn’t require much embellishment.
You can definitely add some crusty bread on the side for dipping or make your own vegan beer bread, vegan soda bread or vegan focaccia to serve with it. Some vegan garlic bread wouldn’t go amiss either!
Storing Instructions
It keeps beautifully in the fridge for 3-4 days. It’s also freezer friendly for up to 3 months. Let it cool down completely before freezing.
More Vegan Soup Recipes
- Spicy Vegan Carrot Soup
- Vegan Potato Leek Soup
- Creamy Vegan Potato Soup
- Vegan Butternut Squash Soup
- Vegan Split Pea Soup
- Vegan Corn Chowder
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Carrot Ginger Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 3 Tablespoons Minced Ginger
- 12 Large Carrots Sliced
- 3 cups Vegetable Stock (720ml)
- 1 cup Orange Juice (240ml)
- 1 Tablespoon Lemon Juice
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- Salt and Pepper To Taste
For Serving:
- Fresh Chopped Cilantro
- Ground Black Pepper
Instructions
- Add the olive oil, chopped onion, crushed garlic and minced ginger to a pot and sauté until the onions are softened.
- Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk.
- Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender.
- Remove from the heat and blend with an immersion blender until smooth. If you don’t have an immersion blender then transfer in stages to your blender jug and then return to the pot. Add salt and pepper to taste.
- Serve with fresh chopped cilantro and a sprinkle of ground black pepper.
Notes
- Ginger. The ginger flavor is quite strong, we love it! But if you want a more subtle ginger flavor then use 2 Tablespoons of minced ginger instead. Minced ginger can also be replaced with finely chopped fresh ginger.
- Orange juice. The orange juice gives this a wonderfully fresh taste. However, it can be replaced with extra vegetable stock if you prefer. It also doesn’t need to be freshly squeezed orange juice, we used orange juice from a carton, but you also can use freshly squeezed if you want to.
- Coconut milk. We used full fat canned coconut milk. But canned light coconut milk will also work.
- Storing. It keeps beautifully in the fridge for 3-4 days. It’s also freezer friendly for up to 3 months. Let it cool down completely before freezing.
We are not vegan but this is always packed into single serves in the freezer. I have just made our 4th batch as we ran out recently. My husband and I LOVE it and it’s so easy to make.
Happy to hear you enjoy the recipe Sue!
Made the recipe with a bit of leftover juice (not a whole cup) and only 600ml of vegetable stock, as I knew I wanted a thicker soup. It turned out well. A very filling soup.
Wonderful! Thanks Ria!
Just tried this recipe for the first time and oh my goodness: it is superbly delicious. I simply can’t get enough. I’m going to make it a staple in my cooking. Can’t wait to have friends over and make this for them. Love, love, love it! ❤️
Thanks so much Sonila!
I could eat this everyday! Thank you!
Wow. Gorgeous soup for the soul.
Easy recipe and I omitted the OJ and used more stock. Threw it all in the instant pot and blended it down after.
Served with pan roasted pumpkin seeds, a spoon of vegan coconut yogurt and some fresh coriander and cress!! Oh and a squeeze of Siracha.
Thank you
Thanks for sharing Amy!
So so delicious, perfect comfort food… mild yet flavour packed.
Thanks Meena!
Thank you for your recipe. How would the soup taste without the coconut milk?
Thanks again!
It would still be delicious but not as creamy. If you are planning to leave off the coconut milk then it might be a good idea to use an extra cup of vegetable stock so that the soup isn’t too thick. 🙂
THIS IS AMAZING SOUP, and I am not sorry for shouting!
I’ve been a vegetarian for about a year and am exploring veganism, about 75% there I’d guess. The journey right now is about finding new (vegan) ways to make foods I love so I never never have to actually give up a darn thing.
Best carrot soup I ever had. I’m at a net gain with this one.
The recipe is easy, once you have gathered the ingredients, which, if you aren’t already stocking coconut milk in your cupboard, takes a few minutes to sort what is what and make sure you have everything on hand. I have a big wide deep but not too deep pot that was perfect for all steps of this, and an immersion blender which made fast work of the final stage.
Also, I love ginger. Perfect soup!
So happy to hear you loved the soup Andrea! Thanks for the awesome review! 🙂
Have you tried this in a vitamix, on the soup cycle?
Hi Susan! I haven’t tried that! I guess you’re thinking of making it a raw soup? No idea how that would work out. We do have a carrot avocado gazpacho made in the blender that is delicious though! 🙂
I’ve tried a number of recipes for vegan ginger carrot soup and this is by far my favorite. The flavors complement one another beautifully. Will be serving it to guests this Thanksgiving.
Awesome! So pleased to hear that. Thanks for the wonderful review. 🙂
This is an easy to make soup that impressed our guests so much they wanted the recipe – which I dutifully gave them and told them all about your delicious recipes! Thank you for making meal times so simple, yet so amazingly tasty!
Thanks so much Michelle! So happy to hear it was a hit! 🙂
Love this soup recipe. Soup makes the meal. Also soups are great when you are sick, chilled or want to remember your mother’s soups from days passed by!!!!
Yes definitely, soups are awesome! 🙂