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    Home » Recipes » Soups

    Creamy Carrot Ginger Soup (vegan, paleo, Whole30)

    By Elaine Gordon · Published: Feb 9, 2021 · Modified: Sep 21, 2023

    Jump to Recipe

    This vibrant and creamy vegan carrot ginger soup is perfect for both early spring weather or the cozy winter months. I love the slightly spicy flavor paired with the sweet, creamy broth - it is refreshing and soothing all at the same time. It requires only 5 minutes of actual prep and 30 minutes of hands-off cooking time to serve my entire family!

    Vegan Carrot Ginger Soup

    I thought my creamy vegan pea and asparagus soup would be my last soup for a while but this winter-like weather just won't quit! This yummy carrot ginger soup is the perfect sweet, spicy, smooth and satisfying recipe to get you through any cold day.

    I love the combination of onion, carrot, and ginger during the chilly months when our immune systems are working just a little harder. The soup is rich, filling and soothing on the throat.

    Why You'll Love this Carrot Ginger Soup:

    • Healthy and nutritious
    • Easy to make with only 9 ingredients
    • Requires only 5 minutes of actual prep - no roasting required!
    • Can make ahead to serve later
    • Perfect for entertaining
    • Can serve warm or cold depending on the season
    • Kid-friendly!

    Ingredients

    This soup comes together with simple whole ingredients that you likely already have on hand in your pantry.

    • Baby carrots
    • Ginger - freshly grated
    • Extra virgin olive oil or coconut oil
    • White onion
    • Low-sodium vegetable broth
    • Garlic
    • Slivered almonds or raw cashews - or substitute oat milk if nut-free
    • Salt
    • Black pepper

    How to Make Carrot Ginger Coup

    This homemade vegan carrot ginger soup is really, really easy to make! I can prep it in about five minutes and then the 30 minutes of cooking time is totally hands off. This makes it a really wonderful meal for busy weeknights or days when everyone is on low energy.

    This soup can also be made in the Instant Pot rather than on the stovetop! I've included instructions for the Instant Pot in the recipe card below.

    Making Vegan Carrot Ginger Soup
    Carrot Soup in Blender
    Creamy Paleo Carrot Soup
    1. Sauté the onions and garlic. In a large pot or Dutch oven, heat oil over medium heat. Add onions, salt and pepper and cook, stirring often, until the onions are soft and translucent (about 4-5 minutes). Add the minced garlic and sauté for another minute.
    2. Add the remaining ingredients and bring to a boil. Add the broth, carrots, ginger and almonds. Cover and bring to a boil.
    3. Reduce the heat to a simmer. Simmer until the carrots are soft (about 30 minutes).
    4. Transfer to a high speed blender (or use an immersion blender). Puree the soup until smooth and creamy on the soup setting. Taste and add more ginger, salt or pepper if desired.
    5. Ladle into bowls and garnish. Garnish with watercress, chives or micro greens if desired. You can also top with a drizzle of coconut cream or homemade cashew cream.

    Helpful Tips:

    • Use organic carrots and fresh ginger. Carrots and ginger marry well to provide such amazing flavor and texture. To achieve the creamiest, freshest taste, it's all about the quality of the ingredients.
    • Transferring to a high speed blender is worth it. An immersion blender works perfectly fine and you won't be disappointed, plus there will be one less thing to clean. However, I prefer using a high speed blender to pulse it to a silky smooth finish ensuring no small chunks.
    • Add broth to thin if desired. If the soup is too thick, simply add more broth.
    • Be careful when handling as it will be hot!

    Health Benefits of Carrot Ginger Soup

    This fresh, easy soup is full of simple, nutritious ingredients: 

    Carrots are low in calories and offer dietary fiber and beta-carotene, which your body will turn into vitamin A. It's good for your eyes, skin, and immune system!

    Fresh ginger can be helpful for digestion and is wonderful and soothing if you have an upset stomach. 

    Either cashews or almonds can be used in this recipe, both of which provide plant-based protein and healthy fats.

    Creamy Carrot Ginger Soup Whole30

    I have made four batches in the past week because my family keeps asking for more. I dial back the ginger a bit when I'm making it for the kids and they absolutely love it. You could certainly add more ginger if you want a stronger flavor or if you're fighting a cold.

    Serving Suggestions

    Salads: There is something about a soup and salad combo that really hits the spot. Try pairing this with a protein packed salad such as a vegan protein kale salad, spinach quinoa salad or Moroccan quinoa salad.

    Main dishes: While it can be served as a stand-alone meal, this soup also works as a soothing appetizer for almost any entrée including olive oil and garlic pasta, chickpea shawarma bowls or even vegan taquitos!

    Storage Instructions

    Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in either the microwave or on the stovetop.

    This soup can also be frozen and kept for 3 months. Thaw overnight in the refrigerator before reheating to maintain the smoothest texture.

    More Soup Recipes

    • Easy Vegan Black Bean Soup
    • Creamy Vegan Broccoli Soup
    • Simple Cream of Asparagus Soup
    • Easy One-Pot Vegan Pumpkin Curry
    • Vegan Split Pea Soup
    • Creamy Vegan Carrot Soup
    • Easy Instant Pot Vegan Butternut Squash Soup
    • Vegan Thai Curry Coconut Sense
    • Easy Vegan Blender Pumpkin Soup

    This recipe is vegan, soy-free, gluten-free, grain-free, refined sugar-free and peanut-free.  If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!

    @eatingbyelaine The perfect springtime soup - CARROT GINGER SOUP 🥕 #carrotsoup #carrotgingersoup #easyvegandinner #quickdinnerideas ♬ original sound - eatingbyelaine
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    Vegan Carrot Ginger Soup

    Creamy Carrot Ginger Soup - vegan, paleo, Whole30 - (Stovetop + Instant Pot Instructions)


    5 from 3 reviews

    • Author: Elaine Gordon
    • Total Time: 38 mins
    • Yield: 4 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This vibrant and creamy Vegan Carrot Ginger Soup is perfect for early spring weather or the cozy winter months. I love the slightly spicy flavor paired with the sweet, creamy broth. It is refreshing and soothing all at the same time. I can usually pull together a batch of this soup in under 40 minutes and serve my entire family.


    Ingredients

    Units Scale
    • 2 tablespoons extra virgin olive oil or coconut oil
    • 1 large white onion, chopped (or substitute 2 large shallots)
    • ¾ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 large garlic clove, minced
    • 4 cups low-sodium vegetable broth
    • 1 pound peeled baby carrots
    • ½ tablespoon grated fresh ginger (grate about a 2-inch piece of ginger using a microplane)
    • 3 tablespoons raw, unsalted cashews or raw, unsalted slivered almonds (not sliced or whole almonds) - substitute ⅓ cup oat milk if nut free
    • Garnish with fresh micro-greens, watercress or chives and a drizzle of coconut cream or homemade cashew cream

    Instructions

    1. In a large pot or Dutch oven, heat oil over medium heat; add onions, salt and pepper and cook, stirring often, until onions are soft and translucent, about 5 minutes.  Add the minced garlic and saute another minute.  
    2. Add broth, carrots, ginger and almonds. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
    3. Allow to slightly cool. Transfer to a high speed blender and puree until smooth and creamy on the soup setting. Taste and add more ginger, salt or pepper if desired.
    4. Ladle into bowls and garnish with watercress, chives or micro greens if desired. You can also top with a drizzle of coconut cream or homemade cashew cream.

    Equipment

    Non-Toxic Dutch Oven

    dutch oven

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    Instant Pot

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    Vitamix High-Speed Blender

    high speed blender

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    Notes

    INSTANT POT INSTRUCTIONS

    1. Add oil, onions, salt and pepper to your Instant Pot and press Saute. Cook until onions are fragrant and translucent (about 4-6 minutes). Stir often throughout the saute process to avoid browning. I like to add the garlic during the last minute of cooking.
    2. Add broth, carrots, slivered almonds and ginger. Cover and cook high pressure 12 minutes, until the carrots are tender. Natural release.
    3. Transfer to a blender and puree until smooth. Alternatively you can use an immersion blender and puree it right in the Instant Pot. Adjust salt and pepper to taste.
    4. Ladle into bowls and garnish with watercress, chives or micro greens if desired. You can also top with a drizzle of coconut cream or homemade almond cream.
    • Prep Time: 3 mins
    • Cook Time: 35 mins
    • Category: Soup
    • Method: Stovetop or Instant Pot Pressure Cooker

    Keywords: vegan carrot ginger soup

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Recipe adapted from SkinnyTaste.

    • Vegetables
    • Spring
    • Passover
    • Gluten-Free
    • Refined Sugar-Free
    • Vegan
    • Blender
    • Instant Pot
    • No-Bake
    • One-Pot
    • Easy
    • Kid-Friendly

    Reader Interactions

    Comments

    1. Myriam says

      April 21, 2021 at 11:34 pm

      Such a classic and so easy to make using your instant pot. I use just regular carrots. The ginger adds a nice kick to a classic






      Reply
      • Elaine Gordon says

        April 22, 2021 at 7:44 pm

        Thank you so much, Myriam! I'm so happy you enjoy this one too! I agree it is a total classic with a spicy ginger kick to make it extra special 🙂

        Reply
    2. Alexis says

      October 17, 2021 at 11:05 am

      I love this recipe, it's a constant in our house. The only question I have is in your instant pot directions, step 1, you mention adding garlic at the end. Garlic isn't listed as an ingredient and I was curious should I have been adding garlic all along?

      Reply
    3. Alexis says

      October 18, 2021 at 10:49 pm

      Hi I tried posting this before but I'm not sure what happened. I love this recipe, it is a constant in our home. In step 1 of the instant pot directions you mention adding garlic at the end. I've checked a dozen times to make sure I'm not missing an ingredient but garlic is not listed as an ingredient for this soup? Should it be? Could this soup get even better?






      Reply
      • Elaine Gordon says

        October 18, 2021 at 11:09 pm

        Hi Alexis! I'm so happy to hear you love this recipe. I apologize for the confusion. Yes, there should be 1 clove minced garlic in this recipe. That was an oversight. I will update it now. Thank you so much for catching that! And thank you for the five star review regardless! Best, Elaine

        Reply
    4. Bobby Gordon says

      September 21, 2023 at 9:18 am






      Reply

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