Description
A warm, comforting Vegan Carrot Ginger Soup that’s packed with flavor and nutrients. This creamy, dairy-free soup is perfect for a cozy meal and is loaded with the bold flavors of fresh ginger, carrots, and coconut milk. Ideal for meal prep, detoxing, or just a delicious, healthy bowl of soup. Keyword: vegan carrot ginger soup
Ingredients
Units
Scale
- :
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 lbs (about 6 cups) carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Juice of 1 lime (optional, for brightness)
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- :
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and grated ginger; cook for 1 minute until fragrant.
- Add the carrots, vegetable broth, and cumin. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes, or until carrots are very tender.
- Use an immersion blender or transfer to a blender in batches to purée until smooth.
- Stir in coconut milk and lime juice (if using). Reheat gently if needed.
- Season with salt and pepper to taste.
- Serve hot, garnished with herbs if desired.
Notes
- :
- Adjust the ginger to taste if you prefer a more or less spicy kick.
- For a lower-fat version, use light coconut milk.
- This soup freezes well for up to 3 months.
Nutrition
- Calories: 220
- Sugar: 9g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
