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Vegan Carrot Ginger Soup

The Yummiest Vegan Carrot Ginger Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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


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.


Units Scale
  • 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
  • 1 large garlic clove, minced
  • 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


  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.



  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