Description
This Vegan Carrot Ginger Soup is a wholesome, creamy, and comforting recipe made with fresh carrots, zesty ginger, and coconut milk. It’s naturally vegan and gluten-free, perfect for a cozy meal or light lunch, and easy enough for a weeknight dinner. Keywords: vegan carrot ginger soup, healthy carrot soup, gluten-free soup, dairy-free soup, plant-based soup Description A warming and creamy vegan soup made with carrots and ginger, blended to perfection with coconut milk for a smooth, flavorful finish.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup canned coconut milk
- Salt and pepper to taste
- Fresh cilantro or parsley (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and grated ginger, cooking for another minute.
- Add chopped carrots and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes until carrots are tender.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Stir in the coconut milk. Season with salt and pepper to taste.
- Heat through and serve warm, garnished with fresh herbs if desired.
Notes
- A touch of cayenne or red pepper flakes can add extra warmth.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Swap coconut milk with almond milk for a lighter option.
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
