Vegan Carrot Ginger Soup
This easy Vegan Carrot Ginger Soup is super creamy, zesty, and bold with minimal ingredients and no cream! This quick and healthy warm vegetable soup is gluten-free, allergy-free, and low-carb, made with fresh carrots and ginger, veggie broth, and spices, blended to smooth creamy perfection! A bright and cozy one-pot soup recipe that's perfect for a light lunch or dinner!
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
- Category: Main, Side, Soup
- Method: Stove-Top, Blend
- Cuisine: American
Ingredients
Scale
- 2 TB Olive Oil
- 1 1/2 Cups Chopped Yellow Onion
- 1 TB Grated Ginger Root
- 2 Tsp Minced Garlic
- 2 lbs Fresh Carrots (sliced)
- 2 Tsp Lemon Juice
- Salt + Black Pepper (to taste)
- 1/4 to ½ Tsp Ground Cumin
- 1/4 to 1/2 Tsp Cinnamon
- 4 Cups Low Sodium Vegetable Broth
Instructions
- Heat the olive oil in a large soup pot over medium heat before adding the onion, grated ginger, and minced garlic. Saute for about 3-4 minutes.
- Add the sliced carrots, lemon juice, and seasonings. Give everything a stir to coat the carrots for 1-2 minutes.
- Now add the vegetable broth, stir the soup, bring the soup to a boil, and cover the pot, allowing the soup to simmer over low heat for 20-30 minutes.
- Once the carrots are soft and fork-tender, turn the heat off and remove the pot from the heat.
- Use an immersion blender to blend the soup completely smooth and creamy or carefully pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot.
- Give the soup a taste and adjust any seasonings as needed. Add more broth for a thinner soup.
- Serve the soup hot and garnish with fresh herbs, black pepper, coconut milk, or vegan sour cream, if desired.
Notes
- If you don't have fresh ginger root, using jarred ginger puree is your next best option.
- To Store: Once cooled, you can store leftover soup in a closed container in the fridge for 5-7 days.
- To Freeze: Once the soup is cooled, you can freeze the soup in freezer-safe containers, leaving at least an inch of space from the top for expansion, or flat in Ziplock freezer bags. Frozen soup is best used within 6 months.
- To Defrost and Reheat: Take the container out of the freezer and allow the soup to thaw in the fridge overnight, then reheat the soup in a pot on the stove over low heat for best results or in the microwave for individual bowls.
Nutrition
- Serving Size: 1 Serving
Keywords: carrot ginger soup, vegan carrot ginger soup, creamy carrot ginger soup, dairy-free carrot ginger soup
Find it online: https://strengthandsunshine.com/vegan-carrot-ginger-soup/
