This carrot and ginger soup this creamy, bright and delicious and makes the perfect winter warming dairy free soup. I'm talking about chopped carrots, a hint of ginger, coconut milk, vegetable stock and mild spices.
As we kiss goodbye to summer and start to embrace the cooler months, I thought it would come in handy to unleash this vegan carrot ginger soup. Suitable to be made on the stove top, blender or instant pot.
Soup and winter are virtually synonymous, how would one cope without drinking a bowl of creamy, filling and delicious soup on a cold winters day.
Now carrot ginger soup is like an arsenal against the common cold and flu like symptoms, so drink up! You can even pair it with this easy blender style Vegan Carrot Pudding if you want to.
Speaking of carrots I have another carrot loaded soup recipe that you may like it's my Carrot and Red Lentil Soup
Keep in mind that all of these plant based soup dishes are made using my homemade Vegetable Stock.
Trust me this heart warming soup is what you need in your life in a cold day. Picture yourself sitting close to your fire place with a good book and some of this spiced infused carrot soup.
I don't know about you but it sounds like heaven to me!!
Ingredients you will need
The steps
- Begin by sautéing the garlic and onions in the coconut oil on medium heat until slightly golden brown in colour. (picture 1)
- Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes. (picture 2)
- Pour the vegetable stock into a large saucepan on low-medium heat and add the coconut milk, cayenne pepper, curry powder, pink salt and black pepper. (picture 3)
- Reduce the heat to low and allow to simmer for 5 minutes, until the carrots are tender.
- Carefully transfer the contents to a blender and liquidise - The soup should still be hot and will retain it's heat if using a vitamix for 1-2 minutes. Alternatively, you can pour the liquid into a pot to re-heat or serve later and re-heat at a more convenient time. (picture 4)
Vitamix method
- Add all of the listed ingredients to your vitamix
- Switch the unit on low, turn the dial to 10 as the ingredients slowly start to puree increase from variable to high and use the tamper if required.
- Allow the blenders to run for a few minutes until the soup heats through.
Instant pot version
- Turn on the instant pot and select “saute”
- When the inner pot is hot add the coconut oil and butter then proceed to saute the onion and garlic until translucent
- Add the carrot and ginger and continue to cook for 1-2 minutes
- Pour in the coconut milk and vegetable stock then stir then add the seasoning cayenne pepper, black pepper, pink salt and curry powder
- "Cancel" the “saute” setting
- Place the lid on the pressure cooker and set the steam release knob to the “sealing” position
- Press the “pressure cook” button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure)
- Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to “venting” to rid any excess build up of pressure
- Use and immersion stick blender, food processor or blender to puree the carrots to soup.
Notes and tips
- This soup yields roughly 2-3 servings but if you want a larger batch simply double or triple accordingly
- I used about 1 inch of ginger in total which is about 2 teaspoons. If you want a more pungent taste in ginger use more
- Both fresh and frozen carrots can be used to make the recipe.
- Use fat free/low fat coconut milk or another plant based milk if you want to reduce calories even further.
- This soup is suitable to consume on a low carb lifestyle.
- If you don't have cayenne to hand use chilli powder or flakes.
- The soup isn't overly spicy or hot, just mild in heat, if you don't care for any heat then leave it out
Can I make the recipe even if I don't own a vitamix?
Yes of course!! Non vitamix owners can simply pour the soup back in the pan to get warm.
Is this recipe freezer friendly?
Yes, you can freeze any leftovers and consume at your leisure
Can I use frozen carrots to make the soup?
Yes, you are more than welcome to use frozen carrots
More vegan soup recipes you may like
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Vegan Carrot Ginger Soup
Ingredients
- 4 large carrots sliced
- 1 ½ cup of vegetable stock see recipe for link
- ½ cup of coconut milk
- 2 tsp ginger chopped (about 1 inch )
- 1 small onion chopped
- 2 garlic cloves chopped
- ⅛ tsp of cayenne pepper
- 1 tsp of curry powder
- ½ tsp of black pepper
- ½ tsp of pink salt
- 2 tbsp. of olive oil or coconut oil
Instructions
- Begin by sautéing the garlic and onions in the coconut oil on medium heat until slightly golden brown in colour.
- Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes.
- Pour the vegetable stock into a large saucepan on low-medium heat and add the coconut milk, cayenne pepper, curry powder, pink salt and black pepper.
- Reduce the heat to low and allow to simmer for 5 minutes, until the carrots are tender.
- Carefully transfer the contents to a blender and liquidise - The soup should still be hot and will retain it's heat if using a vitamix for 1-2 minutes. Alternatively, you can pour the liquid into a pot to re-heat or serve later and re-heat at a more convenient time.
Notes
- This soup yields roughly 2-3 servings but if you want a larger batch simply double or triple accordingly
- I used about 1 inch of ginger in total which is about 2 teaspoons. If you want a more pungent taste in ginger use more
- Both fresh and frozen carrots can be used to make the recipe.
- Use fat free/low fat coconut milk or another plant based milk if you want to reduce calories even further.
- This soup is suitable to consume on a low carb lifestyle.
- If you don't have cayenne to hand use chilli powder or flakes.
- The soup isn't overly spicy or hot, just mild in heat, if you don't care for any heat then leave it out
Just tried this recipe and loving it. I don't normally like soup but this was very tasty. I may even try other soup recipes
Thank you so much Sylvia
Charla, you are killing me with all these great recipes. Sometimes , I want to take a month off blogging and just try out recipes. Maybe someday. Another great recipe.
Thank you, this one has been in my arsenal for some time now. I have perfected the recipe to a tee now and know you will like it.