Try this recipe for vegan carrot ginger soup. It’s the perfect soup recipe to warm up with on a cool spring, autumn or cold winter day.
Something amazing happened in my kitchen. I mean really… really… amazing. The best part is that it can happen in your kitchen too! If you’re looking for a dairy free soup recipe you’ve come to the the right place. This recipe for carrot ginger soup is easy enough for the novice cook but, still fancy enough for the person that knows their way around the kitchen. It’s the kind of clean eating soup recipe that you don’t have to make a fuss about. Just get the best quality ingredients to start and you won’t be disappointed. It kind of reminds me of the butternut squash bisque. I’m going to have to put that soup back into our meal rotation during the fall months.
Roasted Vegan Carrot Ginger Soup
This carrot ginger soup is gluten free, vegan and is the kind of soup you can feel good about.
There is really minimal prep involved for this soup recipe. It’s a great as a starter or even or mainstay. Use small appetizer bowls if you’re serving as a starter, before dinner or on Thanksgiving day. You can also pair this soup with a green salad and serve it as an entrée.
One of my absolute favorite things to do is cooking tasty homemade meals for my family. My hope is that your family enjoys this soup recipe as much as I loved creating it and we enjoyed eating it. This soup calls for fresh thyme as using fresh herbs are always my first choice. If you have not fresh thyme on hand, feel free to swap out one tablespoon of fresh thyme for one teaspoon of dry.
Tools to Use for Vegan Carrot Ginger Soup
I highly recommend using a high powered food processor or blender to get the carrot ginger soup to perfect creamy consistency. I used a low powered appliance at first, and it just didn’t do the trick. The second time around, I used my Blendtec and what can I say? Pictures are are worth a thousand words.
Now there are lots of carrot ginger soup recipes out there but, what makes this recipe different is that it starts out with roasted carrots. Carrots are naturally sweet. But, to get the natural sweetness to be even more amplified it helps to roast the carrots to start.
To do this, get yourself a good sheet pan. These half sheet pans are my absolute favorite. Now that you have all the tools, let’s get into this delicious soup.
- 2 pounds fresh carrots (tops removed)
- 1/2 large onion (sliced)
- 3 stalks celery (chopped)
- 3 cups vegetarian broth
- 1 tbsp ginger (chopped)
- 1/2 cup unsweetened coconut milk
- 1 tbsp olive oil
- 1 tbsp fresh thyme (chopped)
- 1/2 tsp salt
- 1/8 tsp fresh ground pepper to taste
- Preheat oven to 400°F.
- Place whole carrots on cookie sheet
- Add onions, thyme and celery.
- Make sure that all vegetables have contact with the pan.
- Drizzle with olive oil.
- Roast between 30-45 minutes until tender.
- Heat vegetable broth on stove until hot.
- Remove the veggies from the pan.
- Cut into smaller pieces and blend in food processor or blender along with ginger while slowly adding broth. This may require 2 separate batches to get everything to fit. (If your blender has a soup setting, use it for a more creamy consistency).
- Add coconut milk and blend until creamy.
- Season with salt and pepper to taste.
Visit this page for more immune boosting recipes.
Looking for more simple soup recipes? Here are some others recipes you may like.
Ginger is a potent anti-inflammatory ingredient that has a ton of health benefits. Looking for more? Try this authentic Caribbean ginger beer recipe that’s sure to please.
If you’re looking for more carrot recipes, try this recipe for Paleo carrot muffins.
Original publish date: January 10th, 2016
Updated for content: 9/25/19 & 4/20/21