Vegan carrot ginger soup is a healthy meal to prepare. This is one of the best easy soup recipes to make during the fall! It is one of our favorite comforting and immune boosting meals during the cold days.
We love to use season produce in our recipes. This soup has a warming effect, so it is great to have it after a long walk enjoying the fall. Especially when the fall brings you a rainy and cold day!
Moreover, it is ready in 30 minutes and 1 serving has only 136 calories.
Carrot ginger soup in blender tastes like spiced carrot puree. Blending improves the texture of the dish and incorporate all the flavors together. Carrots and ginger go so well together! This vegan carrot soup looks bright and has a powerful ginger taste you will enjoy, if you love flavorful whole food recipes. You can also adjust the amount of ginger to your preferences.
Moreover, this carrot ginger soup for flu season is a must make recipe! This is an easy soup recipe for cold prophylaxis and delicious remedy. So it’s tasty and delicious, made with simple ingredients.
This is a great soup for vegetarian option. You can easily add it into vegan, dairy free, low carb and gluten free special diets.
This carrot ginger soup is preferably enjoyed warm, but can be consumed cold during the summer, too. Anyway, you should definitely include it in your meal plan!
How to make vegan carrot ginger soup
This healthy vegan soup is made with few ingredients – carrots, ginger, water or broth and spices. That’s it! Probably you have most of these in your pantry.
First, peel and roughly chop carrots and put them in a pot. You can use baby carrots instead.
Start to heat spices in a grape seed oil in a big pot. Chop onions and garlic and add them to spices. Add grated ginger root. By the way, you can peel the ginger with a side of the spoon.
The last vegetables to add to your pot are carrots. Pour water or low sodium vegetable stock, add bay leaves. Bring carrot ginger soup to the boil.
After you see your water boiling, season, cover with a lid and let the carrot soup simmer for 20 minutes. Add lemon juice in the end of the cooking.
You can remove the soup from the stove when your carrots are soft. Check carrots with a knife, if it easy cuts through – the vegetables are ready.
Let the vegan carrot ginger soup slightly cool down, then remove bay leaves. Puree the soup until the creamy texture. Use a stand blender or immersion blender. Taste and add more salt and black pepper, if needed.
By the way, if you have leftover roasted carrots, you can add few in the blender, too. They will add roasted flavor.
If your vegan carrot ginger soup is too thick in the end, you can incorporate a little bit of coconut milk. Cream or coconut milk will add the lighter texture to the soup. You can add some coconut cream on top of the soup just before serving. Coconut actually goes really well with carrots and ginger.
However, we prefer thick vegetable soups, not watery. So you can easily adjust the amount of liquid to your preferences. Add more vegetable stock or coconut milk.
You can make this soup both on the stove top or in the instant pot.
How to season carrot ginger soup
I used bay leaf, turmeric and of course salt and pepper. Lemon juice improves the flavor and adds more vitamins!
You can easily make this carrot ginger soup without onion and garlic, if you don’t like them.
As I already mentioned, you can adjust salt and pepper at the end of the blending. Moreover, you can also add 2 teaspoons of roasted paprika powder.
I don’t recommend substituting real ginger to ginger powder, as it has less vitamins. On the other hand, you can easily use turmeric root instead of turmeric powder! Anyway, I use powdered turmeric, when I don’t have fresh ones to make an easy and fast meal like this carrot soup.
How long does carrot ginger soup last
It lasts up to a week in the fridge. Reheat one serving in microwave up to 3-4 minutes or 5 minutes in a pot.
You can also freeze it in a freezer safe container for up to 3 months. Let it defrost overnight in the fridge or set a defrosting option in your microwave.
Moreover, garlic and ginger are best helpers to include in your diet during cold season or just to stay healthy. This soup also has turmeric powder, but you can also grate some turmeric root.
All these ingredients are really amazing for your health, but this is carrot ginger soup recipe, so let’s focus on the benefits of ginger.
Benefits of ginger
Using fresh ginger not only adds spice and flavor to your dish, but has amazing health benefits.
First of of all, it contains Gingerol, which has strong anti-inflammatory benefits and antioxidants.
Ginger also prevents heart diseases and according to National Health Institute lowers cholesterol and blood sugar levels around 12 %.
It is a good help, if you have morning sickness or nausea. I would recommend trying adding ginger root powder to your morning coffee/tea or drinking water with freshly grated ginger and lemon juice first thing in the morning. You will feel energized and vitaminized!
Also this carrot ginger soup accompanied with your favorite protein is great after exercises. Consuming ginger every day can help reduce muscle pain.
This carrot ginger soup is also great for stimulating digestion and improving brain function.
Ginger is also used as alternative treatment for some cancer types and infections according to Healthline post based on evidence.
After reading this I think you are ready to start cooking this easy recipe – immune boosting carrot ginger soup for you and your family!
You can also decorate the vegan carrot ginger soup with candied ginger! Serve with a dollop of coconut cream or your favorite yogurt on top. I love serving carrot ginger soup simply with some fresh parsley that I grow on my kitchen windowsill. I also sprinkled some chili flakes on top.
Definitely enjoy this vegan carrot ginger soup warm on a cold day!
Vegan carrot ginger soup - Immune boosting
- 1070 g peeled carrots /38 oz
- 10 g ginger root, peeled 2 inch /5 cm
- 1 tsp chili flakes
- ½ tsp turmeric powder
- 2 big cloves garlic
- 2 small onions
- 1 tbsp grape seed oil
- ½ lemon juice
- 6 cups water or vegetable stock
- 2 bay leaves
- Peel and chop all the vegetables. Mince garlic and set aside. Peel ginger.
- In a pot heat oil, add chopped onions, chili flakes and turmeric. Stir few seconds, add chopped garlic and grate ginger.
- Add chopped carrots, bay leaves and cover with water. Cover with a lid and bring it to the boil.
- Add salt and pepper.
- Simmer 20 minutes on a medium low heat. Add lemon juice. Check if the carrots are cooked through and remove from heat.
- Let the soup cool a little, then transfer to a blender or use hand blender to make a smooth soup. Add more salt and pepper to taste, if needed.