Silky smooth Carrot and Ginger Soup made with roasted veggies and a pop of zesty ginger! It’s creamy, a little spicy, and even better with toppings. Slow cooker instructions included.
For more cozy vegan fall and winter soups, check out my Roasted Vegetable Soup, my Vegan Butternut Squash Soup, and my Vegan Pumpkin Soup.
I’m sure I’m not the only one who loves to *indulge* in her favorite comfort foods more than usual during fall and winter. It’s what this time of year is all about! But I do love a little balance in my life, and my Vegan Carrot Ginger Soup helps me maintain that.
A whole bunch of roasted carrots gives this vegan carrot soup a naturally creamy texture (no dairy or coconut milk needed), while fresh ginger, sautéed aromatics, and cinnamon add warmth and depth. Once blended until smooth, each bowl becomes a canvas for lots of fun toppings, like vegan yogurt and fresh cilantro.
From its silky smooth consistency to the jolt of sweet and zesty flavors, one bowl is all it takes to pull me out of a deep winter funk.
Why you’ll love this vegan carrot ginger soup
- Autumn soup – I cook with ALL of the root veggies in the fall and winter, and that includes carrots! A whopping 2 pounds go into this fall soup to pack it full of nutrients and give it an eye-catching orange color.
- Silky smooth – Just like my Creamy Carrot and Lentil Soup, I blended this comforting soup until it was silky smooth to give it the most luxurious texture.
- Toppings galore! I love customizing this soup with added protein and extra veggies, but the toppings are where I really get creative. From cilantro to yogurt to pepitas, the options are endless!
How to make vegan carrot and ginger soup
Find the complete printable recipe with measurements below in the recipe card.
Start by roasting the carrots in the oven until they’re fork tender and golden around the edges. Set aside.
Recipe Tip
The time it takes to roast the carrots will depend on their size. Just keep a close eye on them in the oven and only roast until a fork can easily pierce through the carrot (anywhere between 20 and 35 minutes).
Meanwhile, sauté the aromatics. Cook the onion in a large pot over medium heat until translucent. Stir in the garlic and ginger and sauté for another minute.
Stir in the cinnamon and roasted carrots, then pour in the vegetable broth. Heat to a boil, then lower to a simmer. Let the soup simmer for 10 minutes.
Take the pot off the heat and blend the soup in batches in a high-powered blender with a venting lid (feel free to use an immersion blender instead if you don’t need the soup to be completely smooth). Once it’s smooth, pour the blended soup back into the pot.
Finish by stirring the lemon juice into the soup, then taste and add more salt/pepper or lemon juice as needed. You can also add more broth if it’s too thick.
Ladle the soup into bowls, add your desired toppings, and enjoy!
Recipe Tip
This soup is all about the toppings! For extra excitement, serve each bowl with a swirl of plain vegan yogurt or coconut cream, fresh cilantro, pumpkin seeds, roasted chickpeas, fresh parsley, or toasted pine nuts.
Frequently asked questions
Fresh or frozen ginger really is best here since it’s one of the main flavor components. If you can’t find it anywhere, then you can use 2 teaspoons of ground ginger as a substitute.
For a protein boost, simmer and blend a 15 oz. can of cannellini beans or 1 ½ cups of cooked red lentils into the soup. You won’t taste the beans or lentils, but they will thicken the consistency, so add more broth as needed.
You could also top each bowl with crumbled tofu bacon, hemp seeds, or my Garlicky Balsamic Maple Marinated Tempeh for extra protein.
Try dumping the roasted carrots, sautéed aromatics, and everything but the lemon juice into a crockpot, then cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Blend until smooth when it’s done, then stir in the lemon juice.
Once the soup is cool, transfer it to individual airtight containers. It will keep for up to 5 days in the fridge or up to 3 months in the freezer. Thaw the leftovers in the fridge overnight, then reheat in the microwave or on the stove the next day.
Carrot and Ginger Soup
Ingredients
- 2 pounds carrots
- 3 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- 1 medium sweet onion chopped
- 3 cloves garlic minced
- 2 tablespoons fresh grated ginger or frozen
- 1 teaspoon ground cinnamon
- 3-4 cups vegetable broth
- 2 teaspoons fresh lemon juice
Toppings, optional
- swirl of dairy free yogurt or coconut cream
- chopped fresh cilantro
- hemp seeds, pepitas, roasted pine nuts
Instructions
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper or spray with oil.
- Peel the carrots, then cut them into 1-inch thick diagonal pieces. Place on the baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat them in the oil, then sprinkle with a little salt and pepper.
- Roast in the oven for 20-35 minutes, until fork-tender and golden on the edges. Be careful not to burn them. Larger carrots will take more time and small varieties will take less time in the oven. Remove from the oven and set aside.
- Meanwhile, warm a tablespoon of olive oil in a large soup pot over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Now add the garlic and ginger and sauté for 1 more minute, until fragrant.
- Stir in the cinnamon, roasted carrots and then pour the vegetable broth in the pot. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes.
- Remove the soup from heat and transfer (in batches if needed) to a high-powered blender. Carefully blend until silky-smooth, and return to the pot. Alternatively, use an immersion blender to blend in the pot.
- Stir in the lemon juice. Taste; add more salt/pepper or more lemon juice, as desired.
- Serve in bowls with a swirl of plain vegan yogurt, coconut cream, some cilantro or nuts/seeds. Enjoy!
Notes
- Oil free – Omit the oil from roasting and sautéing. Consider simply boiling the carrots in the soup instead of roasting, as they might burn easily without oil.
This was amazing!
This is SO good!!
I don’t see the slow cooker instructions?
It’s in the post under “Frequently Asked Questions”. Thanks!
Not a fan. It was a bit thick.
Oh, sorry to hear this. There’s a super easy fix though – add more broth! Some folks like their soup thicker and some thinner, which is why I say to 3-4 cups of broth, depending on your own taste.
Delicious!! Like Fall in a bowl ❤️