Creamy Carrot and Ginger Soup is a simple, yet flavorful Vegan soup that is packed full of goodness! Chopped fresh ginger is blended with chunks of carrot and coconut milk to create this creamy, delicious soup. One that provides the ultimate comfort on a cold day! Can be made on the stovetop or Instant Pot.
**This recipe has been updated with new photos and Instant Pot directions**
I love this soup. Like…. LOVE LOVE LOVE everything about it! It even has a special place in my heart because of the inspiration behind it.
My sweet little girl, Miss Carbivore, and I used to lunch once a week at this fabulous little cafe in Germany. It was attached to an organic farm that we would visit weekly to pick out our eggs, dairy, meat, and fresh produce. During our homeschool days, she and I spent many special moments together at this cafe. We would often bring a book to read together, or work on other little school projects. We always coupled this with a big bowl of yummy carrot and ginger soup, and followed the meal with a cup of tea. It was always our favorite part of the week! Now that we have moved back to the US, these memories are some of my favorite memories that I hold of our entire 4 year experience traveling Europe!
Recently we were chatting about these times, and she asked me to make her this soup. Of course, I had to replicate it! I am pretty sure their version had a cream/milk base, but I used coconut milk instead to lighten it up. Miss Carbivore definitely approved! She even helped me with this photo shoot, and couldn’t stop sneaking her own bites:
In fact, she ate 3 bowls for dinner the other night! Three bowls! The kid has the stomach the size of a grape, and she somehow managed 3 bowls of this because it’s her absolute favorite. The little man also gobbled up his bowl, and they both enthusiastically asked to have it packed in their lunchbox. Such a great feeling as a mom when your kids appreciate your cooking.
So now I want you to try!
Some things about this soup. It has very simple ingredients, just real vegetables that blend together so beautifully and deliciously. I do throw in extra ginger, I might get carried away. You can tame that down a tad, if you want a more subtle flavor. I used real peeled carrots, and cut them into chunks:
You can also use baby carrots to make it even easier. I used Coconut Cream from Trader Joes as part of the base. It is awesome. I encourage you to try if you have a TJ’s nearby! If not, full fat coconut milk also works well. Serve with some crusty bread or a salad for an easy meatless monday dish. Or make for a comforting lunch on the weekend. I promise you’ll love it as much as my little family!
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Creamy Carrot and Ginger Soup (Dairy-Free)
Ingredients
- 1 tbsp coconut oil
- 1 medium sized yellow onion chopped
- 1 clove garlic minced
- 3 tbsp chopped fresh ginger*
- 1 lb carrots peeled and chopped (baby carrots are also fine)
- 32 oz vegetable stock
- 1 14 oz can of coconut cream or coconut milk
- 1/2 tsp salt + more to taste
Instructions
For the Stovetop:
- Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
- Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
- Add carrots and vegetable stock, bring to a boil.
- Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
- With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
For the Instant Pot:
- Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
- Select cancel on your IP. Add carrots and broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
- Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
- Using a blender or immersion blender, blend until creamy.
- Serve hot!
Recipe Notes
I get carried away with ginger. I may have even used around 4 tbsp. If you want the ginger to be a more subtle taste, than cut it to about 1-2 tbsp.
Colleen says
November 12, 2015 at 3:55 pmAmy, great recipe!! I make a similar carrot ginger soup, but I roast half of the carrots before adding them to the soup, which I think gives a little depth of flavor.
I can’t wait to make your mushroom green bean skillet!!
amy@wholesomelicious.com says
February 29, 2016 at 2:02 pmThanks Colleen!!
Colleen says
November 12, 2015 at 3:57 pmAlso, the roasting was not my idea. I got it from GOOP. Looking forward to your next recipe!!
Pamela says
September 1, 2016 at 7:52 amI see you have an asterisk by fresh ginger. Why is that. I can’t find the Asterisk anywhere. Can you please reply.
amy@wholesomelicious.com says
September 1, 2016 at 3:47 pmSorry for the confusion! Just in the notes I write how I get carried away with a TON of ginger, and you can scale it back a bit if you want.
Sharon says
March 2, 2017 at 8:44 pmI have made this twice now. I’m really loving it!
amy@wholesomelicious.com says
March 2, 2017 at 10:21 pmYay!! Thank you, Sharon! We love it too 🙂
Sharon says
March 29, 2017 at 6:37 pmI have tweeted it to my taste, adding 3 small garlic, about an extra half pound of carrots and also more ginger. I can’t get enough!
Tina says
March 14, 2017 at 8:56 pmThis recipe is awesome. I add a half pound more carrots. So delish!
amy@wholesomelicious.com says
March 14, 2017 at 9:00 pmThank you Tina!
Yumi says
March 23, 2017 at 4:09 amI just made this and it was as ahhhmazing as you said! That coconut cream kinda puts the ahhh in ahhhhmazing!
amy@wholesomelicious.com says
March 23, 2017 at 4:14 amYay!! Glad you loved it!!!
Mela says
October 30, 2018 at 2:12 pmDo you use the original Trader Joe’s coconuts cream or the new organic version?
Amy says
October 30, 2018 at 8:33 pmI’ve used both, it won’t matter which one you choose.
Rosie Schinners says
April 10, 2017 at 5:38 amSO GOOD! 🙂
J McN says
April 20, 2017 at 7:14 amThis soup was AWESOME! I used about 10 carrots, about 5tbs of ginger, and veg broth instead of stock. I did not add salt because I used broth. I could not belive the result. Why haven’t I made this soup before?! This is definitely going to become a permanent addition to my recipe book.
Angie says
June 18, 2017 at 5:30 pmI made this in my instant pot and it turned out really good. Will definitely be making this again!
D says
August 14, 2017 at 9:18 pmThis soup is unbelievable. I am a cook in the making and this is fenomenal!!!!
Thank you soooo much
amy@wholesomelicious.com says
August 14, 2017 at 11:09 pmSo glad you loved it!!
Judy says
September 10, 2017 at 10:07 amCan I freeze this soup the the coconut milk in it
amy@wholesomelicious.com says
September 10, 2017 at 3:00 pmHi Judy, I have never froze this soup because of the coconut milk. You could try, but normally coconut milk does not freeze well.
Alice says
December 1, 2018 at 8:44 pmAssuming there’s any left to freeze – because it’s sooooo good! … seriously though I have frozen portions of this many times and it’s just as good thawed and reheated as when freshly made!
Sian Leah says
September 22, 2017 at 12:29 amlove this recipe, my only change was making it a 3x batch so i could freeze the bulk servings to eat for lunches.
Bahar says
September 28, 2017 at 1:51 amSoooooo good. I can’t cook anything and this recipe turned out amazing. So easy to follow and tastes so good! Going to try your other recipes too:)
Kim says
October 28, 2017 at 6:21 pmFirst time I grew carrots and first time making carrot soup. This recipe appealed to me as had all ingredients and was simple. It was absolutely amazing.as flavorful as it was colorful. I topped with toasted pumpkin seeds and sprinkled with red pepper flakes.
Alison says
November 14, 2017 at 11:13 amHi. This recipe looks great. I don’t have an instant pot though. Have you tried making this on the stove top?
Amy says
November 14, 2017 at 2:50 pmYes!! I make it on the stovetop all the time! Directions for stovetop are in the instructions 🙂
Jena says
January 3, 2018 at 2:19 pmI have never left a comment on a food blog/recipe before….but I just HAD to for this. This soup is absolutely amazing. When I took that first bite it was like a taste explosion and brought a smile to my face. Even my 6 year old loved it! My immersion blender didn’t break down the ginger as much as it should have probably, but I have no problem with ginger chunks – and didn’t feel like batching it through my Blendtec. Thank you for sharing this!!
Amy says
January 3, 2018 at 2:54 pmYou are so welcome, Jena! Thanks for stopping by, so glad you loved it!
Kim says
January 4, 2018 at 4:03 pmAmy this soup is delicious! I made it prior to starting While 30 and have already made it twice. This will definitely be a part of my regimen! So glad I found your website can’t wait to try many more of your recipes!
Amy says
January 4, 2018 at 5:18 pmSo glad you loved it, Kim! Thanks for stopping by and hope you enjoy many more recipes 🙂
Kelly says
January 15, 2018 at 9:42 amDo you think this would be okay without onions? Wanted to make today and have everything but the onion. Onion powder maybe?
Amy says
January 15, 2018 at 2:54 pmYou could definitely do it without onions. I think it adds to the flavor, but can be left out.
Dawn says
January 23, 2018 at 1:58 amThis is a winner recipe! What can i say? They’re really delicious!
Jenna says
January 23, 2018 at 4:23 pmDelicious! Mine came out a little thin tho, any advice on a thicker consistency?
Amy says
January 23, 2018 at 8:30 pmYou can add some more carrots next time, maybe another 5-6 large carrots or cut down the broth by 1 cup!
Anastasia says
January 30, 2018 at 4:52 pmHow many calories are approximately per serving? 😍
Gaby says
February 27, 2018 at 10:00 amI have IBS so finding quick, delicious recipes can be tricky but this is definitely my all time favorite carrot ginger soup. I used homemade beef broth instead and it was phenomenal! Even when I had to add a bit of cornstarch because I don’t have a blender, it still tasted great! Thanks infinitely for this recipe
Amy says
February 27, 2018 at 1:33 pmThat makes me happy!! This is such a nutrient dense and yummy soup!
Marion says
February 28, 2018 at 3:07 pmI enjoyed your soup recipe very much thank you. It was delicious.
Dr pankaj Gaur says
March 8, 2018 at 1:18 pmYummy soup carrot ginger
VeganVoltaire says
March 22, 2018 at 11:56 pmYummy!
Caroline says
April 13, 2018 at 7:05 pmThis soup looks delicious!! Is there anything I can substitute the coconut milk with? I love coconut milk but I’m allergic 🙁
Amy says
April 13, 2018 at 8:41 pmSubstitute with another dairy free milk, but only use about 1/2 cup.
Mischa says
April 22, 2018 at 5:46 pmI just made this soup and it came out absolutely amazing. I’m not vegan so I substituted heavy cream and used bouillon cubes and water instead of stock. I also used at least 4 tablespoons of ginger and 4 cloves of garlic since I love me some garlic. This delicious and simple soup is definitely going to be made again! Thank you for sharing it!!
Amanda B says
May 3, 2018 at 11:43 amReally great recipe! Found it on pinterest about a year ago and it instantly became a favourite! Really nice to eat with freshly baked bread
Alice says
May 5, 2018 at 9:00 pmAfter trying a not so great carrot ginger soup recipe (I poured it down the drain) I was determined to keep looking. So glad I found this one – it is incredible!! The can of coconut cream at my market was only 5.4 oz, but it was just the right amount for my taste. Thanks for this great recipe!!
Amy says
May 6, 2018 at 9:38 amYou’re so welcome!!
Ashley Sherbundy says
August 17, 2018 at 12:15 pmThis soup looks heavenly!
What can I use in place of coconut milk/cream? Unfortunately, my husband is allergic to any kind of coconut products.
Amy says
August 17, 2018 at 10:12 pmYou can omit it all together. It is still really yummy, just doesn’t have that creamy finish. Enjoy!
Suzy Blu says
September 8, 2018 at 9:13 pmThis is AMAZIIIIING! I love creamy soups and I quit diary and meat so I was trying to find a replacement to my carrot cream soup and omg this is so delicous !!! I just made it and had a spoon to taste and wow !! 100% better than using heavy cream !
Jessie says
October 16, 2018 at 4:58 pmThis was out of control delicious. I’m actually regretting I didn’t double the recipe immediately…we were hoping to make this last for a couple lunches this week but that seems unlikely!
Amy says
October 19, 2018 at 1:15 pmLove hearing that! Thanks, Jessie!
Leigh Pool says
October 27, 2018 at 8:29 amHow many servings does it make? Preparing it for a soup course for dinner club this evening. No idea how many ser ings it will mak. Help!
Amy says
October 27, 2018 at 9:08 am4 larger servings, 6 smaller ones. You can easily double it!
Meka says
October 30, 2018 at 12:29 pmYou recommended to use Trader Joe’s Coconut Cream but I saw online there is an original (brown can) and new Organic Coconut Cream (blue can) where people preferred the old version which I can still buy online. Which do you use in your recipe?
Amy says
October 30, 2018 at 1:38 pmI literally make this recipe all the time, and have used many different kinds of canned coconut milk. I honestly think it always tastes delicious! I would buy one that is easy to purchase at your closest grocery store.
Janis Piper says
November 6, 2018 at 5:29 pmThis soup is Wonderful! I started the onions and garlic on saute in Instant Pot,I batched out (32 oz. per batch) chicken broth, ginger, almost 2 lbs. carrots, some cracked pepper sea salt, a couple pinches smoked paprika and 5 tiny red sweet peppers in the Vitamix, added 1/2 of the onions to each batch, and poured into the IP on slow cook for 5 hours….YUM!!!!!
Melanie says
November 17, 2018 at 10:06 pmThis is great, thank you! Perfect for lunches with some kale chips. My 3 year old loves it too. 🙂
Vanessa says
December 17, 2018 at 11:08 pmThanks for sharing! Does it keep long?
Amy says
December 19, 2018 at 12:02 amYes! It will last 7-10 days
Patricia Aston says
January 2, 2019 at 5:25 pmWhere’s the protein? This is not a complete meal,although it sounds like a yummy soup.
Amy says
January 2, 2019 at 5:43 pmIndeed; as written, this soup is not a complete meal. Feel free to add protein if you want!
Dannie Wilkey says
January 2, 2019 at 6:10 pmThis soup is awesome!
Nicole says
January 8, 2019 at 9:08 pmThis is my go to! I’ve added curry for an extra kick 🙂 Thank you!!!
Chad says
January 21, 2019 at 1:38 pmHi. Someone asked this before but I didn’t see the reply: how many calories per serving? And what is the serving size?
Amy says
January 21, 2019 at 3:47 pmIt’s at the bottom of the recipe card below the notes section. Approximately 281 calories for almost 2 cups of soup.
Lena says
March 5, 2019 at 8:52 amThis was delicious! I added about 1 cup leftover roasted carrots and sweet potatoes to the raw carrots in the instant pot. I also halved the coconut milk and it still turned out nice and creamy.
Erica Clift says
March 17, 2019 at 6:51 pmReally really good! I probably added 4-5 tbsp of ginger, and a few tbsp of brown sugar. Its divine!
Amy says
April 12, 2019 at 11:54 amLove that addition!!
Geni says
March 23, 2019 at 11:32 amExcellent soup! This will become one of our recipes on rotation!
Amy says
April 12, 2019 at 11:53 amWooohoo!!
Kristin says
April 11, 2019 at 8:12 pmThis soup is AMAZING!!!! You saved me! I threw a wedding shower for a friend with tons of food allergies (no dairy, no onions, no garlic, no grain, and about 30 other sensitivities). I was pretty stressed out how to make a super delicious meal, but once I found this recipe I knew I was on the home stretch. I made 5 items that all turned out well, but this was the HIT. I had to share the recipe with the guest of honor and others asked for it as well. My family even liked it so much that I’m now making another double batch just 5 days later. It is simmering on the stove and my kids can hardly wait until they can have a bowl…the smell is tantalizing… THANK YOU!
Kristin says
April 11, 2019 at 11:25 pmOh, and I meant to mention I had to leave out the onion and garlic the first time, and it was still that amazing. I used chicken broth and coconut cream. I’m making it now with onion and garlic to compare. Sadly I am out of coconut cream. So I just didn’t add any milk of any sort. The soup is still delicious, but it is missing that “amazing” component with the coconut cream. The garlic and onion don’t seem to make a huge difference in the flavor to me. Thanks again 🙂
Amy says
April 12, 2019 at 11:55 amYay!! So glad it worked out, you are welcome!!!
Rose says
May 13, 2019 at 10:09 pmThis is my “go to” for a nice flavorful soup. Husband added more garlic and onion powder and he juice of a lemon. I thought it was GREAT!
carole roseman says
July 20, 2019 at 3:37 pmGreat carrot soup – has anyone served it cold for the summer?
Kelsey S. says
August 9, 2019 at 5:50 pmI stumbled across this soup in my first trimester with my oldest. I was hungry and nauseous, looking for any way to consume boatloads of ginger whilst still providing my husband with a home-cooked meal, haha. We love this soup so much, I make it about once a month in our house! I add a big spoonful of turmeric to the soup, because it just feels right. Thanks for this go-to recipe!
Heather says
September 7, 2019 at 4:05 pmThis soup is absolutely delicious! Thank you for sharing the recipe.