Vegan carrot ginger soup

Soup with blue cloth and two spoons

5 from 2 reviews

This delicious vegan carrot ginger soup is the ultimate fall recipe – antioxidant and anti inflammatory.




  1. Begin by sautéing the garlic and onions in the coconut oil on medium heat until slightly golden brown in colour.
  2. Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes.
  3. 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.
  4. Reduce the heat to low and allow to simmer for 5 minutes, until the carrots are tender.
  5. 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.