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+ servings
two soup bowls

Vegan Carrot Ginger Soup

This delicious vegan carrot ginger soup is the ultimate fall recipe
Course Soup
Cuisine American, British
Prep Time 2 minutes
Cook Time 14 minutes
Total Time 16 minutes
Servings 2 servings
Calories 241kcal
Author Charla


  • 3 large carrots sliced
  • 1 thumb piece of ginger chopped
  • 1 1/2 cup of vegetable stock see recipe for link
  • 2 tbsp. of coconut oil
  • 1/4 cup of coconut milk
  • 1/2 a onion chopped
  • 1/8 tsp of cayenne pepper
  • 2 garlic cloves chopped
  • 1 tsp of curry powder
  • 1/8 tsp of black pepper
  • 1/2 tsp of pink salt


  • 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.


  • This soup yield roughly 2 servings but if you want a larger batch simply double or triple accordingly
  • 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.


Calories: 241kcal | Carbohydrates: 14g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 1356mg | Potassium: 355mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15713IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg