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.
I love this soup. Like…. LOVE LOVE LOVE everything about it! Say Creamy Carrot and Ginger Soup, and my heart and belly get so happy! 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!
How to make Creamy Carrot and Ginger Soup
Some things about this soup:
- It has very simple ingredients, just real vegetables that blend together so beautifully and deliciously.
- Ingredients include: carrots, onion, garlic, ginger, vegetable stock, and coconut cream. That’s it! If you want to add in additional protein, serve with some shrimp on top or even chicken breast.
- 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 coconut cream in place of coconut milk to make a tad bit creamier
- I used real peeled carrots, and cut them into chunks (You can also use baby carrots in it’s place):
Instant Pot Variation:
You can also make this soup in the Instant Pot!! It’s even easier than the stovetop because it’s hands-free. You’ll saute the onion, garlic, and ginger just like the stovetop. Then place the carrots and broth in the IP before securing the lid. Cook on high pressure for 6 minutes, then use a quick release. Add in the coconut milk after pressure cooking and blend to serve.
Serving and Storing:
Serve with some crusty bread or a salad for an easy meatless Monday dish. My favorite salads to pair this this soup is my simple Shaved Brussels Sprouts and Pear Salad with Dijon Vinaigrette or Fall Harvest Salad with Pumpkin Vinaigrette.
This makes a fabulous lunch all week. You can store in the fridge for up to a week and just reheat at each use!
You can also freeze this soup for up to 3 months. Bring to room temperature, then re-heat over the stovetop.
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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)
- 24-32 oz vegetable broth**
- 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 broth or 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.
**Start with 24 oz of broth, especially if using the instant pot since the liquid does not evaporate like it does on the stovetop. After blending, you can add in an additional cup of broth if needed.
Amy, 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!!
Thanks Colleen!!
Also, the roasting was not my idea. I got it from GOOP. Looking forward to your next recipe!!
I see you have an asterisk by fresh ginger. Why is that. I can’t find the Asterisk anywhere. Can you please reply.
Sorry 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.
I have made this twice now. I’m really loving it!
Yay!! Thank you, Sharon! We love it too 🙂
I 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!
This recipe is awesome. I add a half pound more carrots. So delish!
Thank you Tina!
I just made this and it was as ahhhmazing as you said! That coconut cream kinda puts the ahhh in ahhhhmazing!
Yay!! Glad you loved it!!!
Do you use the original Trader Joe’s coconuts cream or the new organic version?
I’ve used both, it won’t matter which one you choose.
SO GOOD! 🙂
This 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.
I made this in my instant pot and it turned out really good. Will definitely be making this again!
This soup is unbelievable. I am a cook in the making and this is fenomenal!!!!
Thank you soooo much
So glad you loved it!!
Can I freeze this soup the the coconut milk in it
Hi Judy, I have never froze this soup because of the coconut milk. You could try, but normally coconut milk does not freeze well.
Assuming 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!
love this recipe, my only change was making it a 3x batch so i could freeze the bulk servings to eat for lunches.
Soooooo 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:)
Love hearing that!!
First 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.
Hi. This recipe looks great. I don’t have an instant pot though. Have you tried making this on the stove top?
Yes!! I make it on the stovetop all the time! Directions for stovetop are in the instructions 🙂
I 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!!
You are so welcome, Jena! Thanks for stopping by, so glad you loved it!
Amy 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!
So glad you loved it, Kim! Thanks for stopping by and hope you enjoy many more recipes 🙂
Do you think this would be okay without onions? Wanted to make today and have everything but the onion. Onion powder maybe?
You could definitely do it without onions. I think it adds to the flavor, but can be left out.
This is a winner recipe! What can i say? They’re really delicious!
Delicious! Mine came out a little thin tho, any advice on a thicker consistency?
You can add some more carrots next time, maybe another 5-6 large carrots or cut down the broth by 1 cup!
mine was also very thin… the recipe feels a little off, like there should be 24 oz broth instead of 32. I know I added exactly 1 lb carrots, I weighed them. if I make again I’d definitely cut down on the broth. A little bummed; I was making this for a new mama friend of mine and was hoping it would really knock it out of the park, but it’s just ‘ok’. Appreciate the recipe, just feel it needs tweaking.
OH – I bet this is because I used the instant pot!! maybe add a note – if using the instant pot, cut down on brother. the instant pot doesn’t have any evaporation that occurs on normal stovetop cooking so recipes can frequently come out thinner.
Hi Ashley! Thank you for your feedback. You make a good suggestion about starting with only 3 cups in the IP. Also, some carrots actually produce a lot more liquid, so that can also make a difference. I changed the recipe with your suggestion. Hope you try it again!
How many calories are approximately per serving? 😍
I 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
That makes me happy!! This is such a nutrient dense and yummy soup!
I enjoyed your soup recipe very much thank you. It was delicious.
Yummy soup carrot ginger
Yummy!
This soup looks delicious!! Is there anything I can substitute the coconut milk with? I love coconut milk but I’m allergic 🙁
Substitute with another dairy free milk, but only use about 1/2 cup.
I 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!!
Really great recipe! Found it on pinterest about a year ago and it instantly became a favourite! Really nice to eat with freshly baked bread
After 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!!
You’re so welcome!!
This soup looks heavenly!
What can I use in place of coconut milk/cream? Unfortunately, my husband is allergic to any kind of coconut products.
You can omit it all together. It is still really yummy, just doesn’t have that creamy finish. Enjoy!
This 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 !
This 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!
Love hearing that! Thanks, Jessie!
How 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!
4 larger servings, 6 smaller ones. You can easily double it!
You 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?
I 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.
This 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!!!!!
This is great, thank you! Perfect for lunches with some kale chips. My 3 year old loves it too. 🙂
Thanks for sharing! Does it keep long?
Yes! It will last 7-10 days
Where’s the protein? This is not a complete meal,although it sounds like a yummy soup.
Indeed; as written, this soup is not a complete meal. Feel free to add protein if you want!
This soup is awesome!
This is my go to! I’ve added curry for an extra kick 🙂 Thank you!!!
Hi. Someone asked this before but I didn’t see the reply: how many calories per serving? And what is the serving size?
It’s at the bottom of the recipe card below the notes section. Approximately 281 calories for almost 2 cups of soup.
This 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.
Really really good! I probably added 4-5 tbsp of ginger, and a few tbsp of brown sugar. Its divine!
Love that addition!!
Excellent soup! This will become one of our recipes on rotation!
Wooohoo!!
This 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!
Oh, 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 🙂
Yay!! So glad it worked out, you are welcome!!!
This 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!
Great carrot soup – has anyone served it cold for the summer?
I 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!
Love the turmeric addition!
This soup is absolutely delicious! Thank you for sharing the recipe.
So glad you love it
yeah this is absolutely fantastic and i make it all the time. for this reason, i thought it deserved my review. major win! major keeper! that you, recipe creator!!
You are welcome!
I’ve made this carrot ginger soup twice already. It’s a great soup with a lot of flavor. I did make some adjustments, I added red bell peppers to the onion and garlic. I used pickled ginger and the juice. To make it creamier I steamed cauliflower and puréed it, with my coconut milk. It’s a huge hit in my house. We top it with Pom seeds, green onions and vegan sour cream.
I won best soup using this recipe for a work charity! Out of 20+ soups…. Thanks! We all loved it.👌
Oh my gosh, that is awesome!! Thanks for sharing!
A.M.A.Z.I.N.G! so simple, warming and delicious!
YAY!!!! Glad you loved it!
I just made this recipe. I only add 1/3 cup of can coconut milk instead of the whole 14 oz. My husband and I loved it. Thanks so much for specific details.
I have never left a comment after trying a recipe, but I had to leave one for you. I just finished 2 bowls of this soup and I’m in love. It is DELICIOUS!!!!!! Plus, I can’t even believe how easy it was to make. I used the instant pot and it was effortless. Thank you so much!
Can you tell me what a serving size is? This soup is sooo delicious, I know it’s 5 servings, would you say it’s about 3/4 cup per serving?
About a cup
This soup was so good! My whole family loved it! I used coconut cream! Served with crusty bread and a salad – delicious!
So happy you loved it!
This soup was so good! My whole family loved it! I used coconut cream! Served with crusty bread and a salad – delicious!
Is your nutrition information per serving? What would you consider a serving? The sodium seems very high if per serving. Thank you!
Hi there, the nutritional amount is per serving 1- 1.5 cups. Most of the sodium is from vegetable broth which does contain anywhere between 500-600 mg per serving. There is also a decent amount of sodium in carrots. You can use water instead if you prefer or chicken broth which tends to have a little less sodium (especially the low sodium one).
I LOVE this soup! I’ve made it 3x. It’s very warming, healing. Perfect at any time, but especially for healing the body from any cold/flu type ailments. I used 4T ginger, as well. So good!
That was so easy to make in my Insta pot! It was so good this will be on the rotation. Thank you so much!
A little pepper and berbere spice, and green onion and pepitas for garnish added a lot of flavor.
This was so good.
I had some carrots I didn’t want to go bad and stumbled across this recipe. Soooooo glad I did! Oooommmgggg it is soooo good. I want to eat another bowl lol! I essentially doubled the ingredients aside from the broth and coconut milk and it came out deliciously. I added some kale after blending and topped my bowl with slivered almonds, everything bagel seasoning, pepper and a dash of tumeric. Served with some garlic bread.
This is a new favorite!
This is absolutely delicious! I’ve been dairy free for almost a year now as I was becoming dairy intolerant and this recipe is amazing! I didnt even add the ginger as I didn’t have any to hand but its lovely without it and is a great hearty and warm dish perfect for autumn and winter!
Just made this – super yummy! Will definitely make it again. A few carrots goes a long way 🙂