This vibrant and creamy Vegan Carrot Ginger Soup is perfect for early spring weather. 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.

I thought that my Creamy Vegan Spring Pea & Asparagus Soup would be my last soup for a while but this winter-like weather just won’t quit!  This yummy vegan carrot ginger soup is the perfect sweet, spicy, creamy, and vibrant recipe to get you through these chilly spring days. It is rich, filling and soothing on the throat. I love the combination of onion, carrot, and ginger during the chilly months when our immune systems are working just a little harder!

Homemade Vegan Carrot Ginger Soup

This homemade vegan carrot ginger soup is also 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, making it a really wonderful meal for busy weeknights or days when everyone is low on energy. Everything gets simmered on the stovetop before being transferred into the blender where it gets pulsed into a smooth, creamy, perfect soup. Be careful when you’re handling it; it’ll be very hot. You can also use an immersion blender if you have one and want to save a step!

Healthy 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.  Almonds provide plant-based protein and healthy fats. Not only do they all taste fabulous together, they blend into a soup absolutely packed with nutrients.

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. I took some to our neighbors when I first made it and they also gave this Carrot Ginger Soup two thumbs up!

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!

More Soup Recipes

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

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• Author: Elaine Gordon
• Prep Time: 3 mins
• Cook Time: 35 mins
• Total Time: 38 mins
• Yield: 4 1x
• Diet: Vegan

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Description

This vibrant and creamy Vegan Carrot Ginger Soup is perfect for early spring weather. 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.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil or coconut oil
• 1 large white onion, chopped (or substitute 2 large shallots)
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups low-sodium vegetable broth
• 1 pound peeled baby carrots
• 1/2 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 1/3 cup oat milk if nut free
• Garnish with fresh micro-greens, watercress or chives and a drizzle of coconut cream or homemade cashew cream

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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.
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

dutch oven

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Instant Pot

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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.*

• Category: Soup
• Method: Stovetop or Instant Pot Pressure Cooker

Keywords: vegan carrot ginger soup

Recipe adapted from SkinnyTaste.