Vegan Carrot Ginger Soup

You'll absolutely love this naturally vegan carrot ginger soup!

It's made with apples, ginger, coconut milk, balsamic vinegar and maple syrup, and is pureed until perfectly creamy and luscious.

Make a batch and enjoy a big warm bowl every day of the week.

How to make vegan carrot ginger soup

Featured Ingredients

• Onion. An essential ingredient to (almost) all soup!
• Carrots. Usually carrots take a back seat in soup, but this time they're the star! They're sweet and so nutritious.
• Apple. Another sweet ingredient that adds a nice texture.
• Ginger. Grab a fresh knob and add lots of it to this soup.
• Nutmeg and cayenne. Both add an intense and amazing flavor to this soup.
• Coconut milk. Use the full fat stuff from the can.
• Balsamic vinegar. A little acid enhances the flavor to any soup.
• Maple syrup. Balances and adds sweetness.

Step-by-Step Instructions

1. Heat the oil to medium in a stock pot or Dutch oven.
2. Add the onion and sauté 4-5 minutes.
3. Stir in the carrots and apple and sauté another 2-3 minutes.
4. Stir in the ginger, salt, nutmeg, black pepper and cayenne.
5. Add the stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft.
6. Use an immersion blender to puree soup until very smooth.
7. Stir in the coconut milk, balsamic vinegar and maple syrup.
8. Taste and adjust seasoning, if necessary.

Recipe Substitutions and Alternatives

• Carrots: Try this recipe with winter squash or sweet potatoes.
• Apple: You could also try this recipe with a pear!
• Coconut milk: You could add a few tablespoons of heavy cream or half and half instead.
• Balsamic vinegar: You could use fresh lemon or lime juice.
• Maple syrup: Try with honey, instead.

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: This recipe is naturally dairy free.
• To make this nut free: This recipe is naturally nut free.

The easiest way to puree soup

• I like to use an immersion (stick) blender because you don't have to transfer the soup to another container - you can puree the soup right in the pot it cooked in!
• If you don't have an immersion blender, you can use a regular blender to puree the soup.
• Let soup slightly cool, then carefully transfer it into a blender.
• If the soup is steaming, remove the plastic knob on the lid and place a kitchen towel over it as you blender to allow some of the steam to escape.

Storage and Reheating Tips

• Allow the soup to slightly cool before transfering leftovers to airtight containers.
• Soup will hold up in the refrigerator up to 5 days.
  • Reheat individual servings in the microwave 60-90 seconds or until heated through.
• You can freeze this soup (in airtight containers) up to 2 months.
  • Let thaw in the refrigerator, then reheat 60-90 seconds or until heated through.

Cozy soup recipes:

• Copycat Olive Garden Minestrone Soup
• Curry Cauliflower Soup
• Sweet Corn Soup
• Italian Wedding Soup
• Butternut Squash Apple Soup
• Old-Fashioned Ham and Cabbage Soup with Potatoes
• Instant Pot Split Pea & Ham Soup
• Italian Sausage & Tortellini Soup
• Old-Fashioned Chicken Noodle Soup
• Zuppa Toscana
• Loaded Cheesy Potato Soup
• Instant Pot Beef & Barley Soup

Vegan Carrot Ginger Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy pureed vegan carrot soup made with apples, ginger, coconut milk, balsamic vinegar and maple syrup.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 30-35 mins
• Total Time: 45-55 mins
• Yield: Serves 6
• Category: Soup
• Method: Stove-Top

Ingredients

Scale 1x2x3x

• 2 tablespoons oil
• ½ medium yellow onion, peeled and diced
• 8 medium carrots, peeled and sliced (about 5 cups)
• 1 medium apple, cubed, skins on (about 1 cup)
• 2-inch piece fresh ginger, peeled and minced
• 1 ½ teaspoons coarse salt
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 3 cups unsalted vegetable stock
• ½ cup full fat canned coconut milk
• 1 ½ tablespoons balsamic vinegar
• 3 tablespoons maple syrup

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté 4-5 minutes. Stir in the carrots and apple and sauté another 2-3 minutes. Stir in the ginger, salt, nutmeg, black pepper and cayenne.
2. Add the stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft. Use an immersion blender to puree soup until very smooth. Stir in the coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.

Notes

Cooking Tip: If you don't have an immersion blender, you can use a regular blender to puree the soup. Let soup slightly cool, then carefully transfer it into a blender. If the soup is steaming, remove the plastic knob on the lid and place a kitchen towel over it as you blender to allow some of the steam to escape.

Substitution Tip: Try 6 cups cubed butternut squash or sweet potato instead of carrots.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 171
• Sugar: 17g
• Sodium: 496mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg