If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and her sweet and spicy seedy topping? Highly recommended!
Just 1 pot and 8 simple ingredients required for this vibrant, warming chilly weather staple. Let us show you how it’s done!
How to Make Creamy Vegan Carrot Ginger Soup
This simple, 1-POT, 8-ingredient carrot ginger soup starts with a savory-sweet, gingery base of sautéed onion, garlic, ginger, and a whole lot of CARROTS! Two whole pounds to be precise.
The remaining ingredients are all pantry staples, meaning you may be able to make this soup…right now! Recipes that don’t require running to the store are our JAM!
Do you have salt (of course!), vegetable broth (we think so!), and canned coconut milk (probably!)? What about red pepper flakes? We always do, but they’re optional if you don’t want a spicy kick!
Throw it all in (minus the coconut milk) and let that thing simmer!
While the soup is simmering, we strongly recommend making the optional sweet and spicy seed topping! It’s as simple as mixing together pepitas, sunflower seeds, maple syrup, and spices and baking until lightly golden.
When the carrots are super tender and the flavors have developed, add the coconut milk and purée into a super creamy, luxurious texture. The sweet and spicy seeds are the perfect textural contrast!
We hope you LOVE this carrot ginger soup! It’s:
Creamy
Spicy
Vibrant
Gingery
Warming
& SO delicious!
It freezes well and comes together with mostly pantry staples, making it a great dish to prepare any time you have an abundance of carrots. For serving, we love a swirl of sriracha and pairing with dishes like our Baked Crispy Peanut Tofu, Crispy Brussels Sprouts with Sriracha Aioli, Pad Thai Spring Rolls, or Vegan Ginger Sesame Noodles with Crispy Tofu.
More Carrot Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (~1 ½ cup servings)
- 1 Tbsp olive, coconut, or avocado oil (if oil-free, sub water and add more as needed)
- 2 pounds carrots, scrubbed clean, peeling optional, cut into 1/2-inch pieces (2 pounds carrots yield ~6 cups or ~15 medium (7-inch / 18-cm) carrots)
- 1 medium-large white or yellow onion, diced (1 onion yields ~2 cups or 275 g)
- 1 Tbsp minced fresh ginger
- 3 cloves garlic, minced
- 3/4-1 tsp sea salt
- 1/4 tsp red pepper flakes (optional)
- 3 cups vegetable broth (or store-bought)
- 1 (14-oz.) can light coconut milk (or sub cashew cream)
SWEET & SPICY SEEDS optional
- 1/4 cup raw pumpkin seeds (also called pepitas)
- 2 Tbsp raw sunflower seeds
- 2 tsp maple syrup
- 1 tsp DIY curry powder (or store-bought)
- 1/8-1/4 tsp cayenne pepper
- 1/4 tsp sea salt
FOR SERVING optional
STOVETOP
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Heat the oil in a large pot over medium heat. Once hot, add the carrots and onion and cook, stirring occasionally, until the onions are translucent and the carrots are starting to soften, about 5-7 minutes.
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Add the ginger, garlic, sea salt, and optional red pepper flakes. Cook for another 1-2 minutes, stirring occasionally, until fragrant.
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Add the broth and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the carrots are super tender.
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Optional: Meanwhile, prepare the sweet and spicy seed topping (find instructions below the Instant Pot recipe).
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Turn off the heat and stir in the coconut milk.
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Using an immersion blender, blend the soup until super smooth and thickened. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender, working in batches as needed.
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Season to taste with more salt for overall flavor. Serve warm with seedy topping and sriracha (both optional but highly recommended!).
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Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.
INSTANT POT
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Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water), carrot, and onion and sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots are starting to soften.
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Add the ginger, garlic, sea salt, and optional red pepper flakes. Cook for another 1-2 minutes, stirring occasionally, until fragrant. Turn off the sauté function by pressing “Cancel.”
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Add the broth. Then put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 5 minutes.
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Optional: Meanwhile, prepare the seed topping (see below).
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Once the timer goes off, let the steam release naturally (~25 minutes).
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When the pressure valve drops, remove the lid and stir in the coconut milk. Using an immersion blender, blend the soup until super smooth and thickened. Alternatively, let the soup cool for a few minutes, then blend it in a traditional blender, working in batches as needed.
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Season to taste with more salt for overall flavor. Serve warm with seedy topping and sriracha (both optional but highly recommended!).
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Store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until warm.
SWEET & SPICY SEEDS optional
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Preheat your oven to 350 degrees F (176 C) and line a small baking sheet with parchment paper.
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Add all the ingredients for the sweet and spicy seeds (pumpkin seeds, sunflower seeds, maple syrup, curry powder, cayenne pepper, and sea salt) to a small bowl and stir to fully combine. Taste and adjust, adding more cayenne to taste (we added the full amount).
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Spread the seeds out over the parchment-lined baking sheet so they are in an even layer and touching. Bake for 10-12 minutes, tossing halfway through, until lightly golden brown. Let cool slightly on the baking sheet until they begin to stick together, about 5-10 minutes, then break into clumps.
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Let seeds cool fully before storing in a sealed container at room temperature for 2-3 days or in the refrigerator for 1 week.
*Nutrition information is a rough estimate calculated with olive oil, the lesser amounts where ranges are provided, and without optional ingredients.
Serving: 1 (~1 ½ cup) serving Calories: 153 Carbohydrates: 22.4 g Protein: 2.1 g Fat: 6.8 g Saturated Fat: 3.9 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 664 mg Potassium: 571 mg Fiber: 5.5 g Sugar: 11.2 g Vitamin A: 4207 IU Vitamin C: 13 mg Calcium: 74 mg Iron: 0.8 mg