This healthy 30 minute Vegan Carrot Ginger Soup is creamy, perfectly spiced, and is easy to make. The soup can be made on the stove top, or even quicker in the Instant Pot. Need longer cooking times? Slow cook the carrot soup in the crock pot.
I don’t know how they come up with the Food Holidays, but did you know today is International Carrot Day. Yes, apparently that is a thing and it’s good thing. Carrots are healthy and full of Beta Carotene (which your body transforms into Vitamin A), plus they are among the more inexpensive vegetables you can buy. All of that being said, this quick Vegan Carrot Ginger Soup hits the mark for today and any day you want a creamy, comforting soup to eat.
Carrots are so versatile to use in cooking and baking. You can roast them, add them to pot roast, and even bake with them as I did with these homemade carrot cake cupcakes. Adding carrots to other soups rounds out the other flavors in the soup.
This healthy carrot ginger soup is a simple recipe and has become one of our favorite soups. It’s perfect for a main meal, or with a sandwich at lunchtime.
30 Minute Vegan Carrot Ginger Soup
While this recipe is a perfect 30 minute meal, you can also adapt the cooking methods and times for your schedule. It can be ready in less than 30 minutes using and Instant Pot or if you need a longer cooking time, use your slow cooker.
Peruse your pantry, you mostly likely will have everything you need for this recipe with the exception of maybe the ginger. I am not a fan of ginger for the most part, but in this soup, it’s a must and it works so deliciously.
Not a fan of coconut milk or don’t care that it’s not vegan? Replace the coconut milk with heavy cream.
I highly recommend using an immersion blender to puree the soup, for the sole purpose of not having to drag out your blender. But, the blender works great and I have used it often making this recipe. Be careful when using hot liquids in a blender, filling the blender only halfway. Puree in small batches. Carefully hold the lid down with a clean kitchen towel, lifting it occasionally to release the steam. Omitting this could cause the top to blow off the blender and send hot liquid spraying everywhere and on you.
Can this carrot soup recipe be made ahead of time and frozen?
This carrot soup is a perfect made ahead dish and freezes well. To make ahead of time: prep the all of the vegetables and store them in the refrigerator until you’re ready to make the soup.
You can make the soup as much as 1-2 days ahead of time, leave out the coconut milk. Refrigerate and when you are ready to heat the soup up, add the coconut milk in and heat until hot.
To freeze the carrot ginger soup, allow soup to cool and place in freezer-safe containers and freeze. The coconut milk may separate a little but it will blend in well once heated. Freeze for up to 3 months. Allow to thaw before heating up.
What do you serve with this vegan carrot ginger soup?
- Bread – this Rosemary Bread is delicious to serve with the soup. Any crusty bread works well, too.
- Sandwiches – grilled cheese is a good sandwich to dip into this soup.
- Salads – a tossed salad with your favorite salad dressing, or try this Cucumber and Purple Daikon Radish Salad with Dill Dressing.
Ingredients
- 2 T. extra virgin olive oil
- 1 small sweet onion, diced
- 3-4 garlic cloves, minced
- 1½ lbs. carrots, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- 3 c. vegetable stock, preferably organic
- 1 T. fresh ginger, minced
- 2 t. fresh thyme leaves
- 1/3 c. full-fat coconut milk
How to Make Vegan Carrot Ginger Soup
Step 1
Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
Step 2
Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
Step 3
Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately.
Slow Cooker Directions
This is my favorite slow cooker at the moment.
Step 1
Instead of dicing the carrots, slice them into 2 inch pieces. You can rough chop the onions and bell peppers. Add the vegetable stock, carrots, bell peppers, onion, garlic, minced ginger, thyme, salt and pepper to the slow cooker.
Step 2
Cover and cook on low for 4-6 hours (or high for 3-4 hours) or until the carrots are tender. Once cooked, follow the instructions in the 30 minute directions to puree the soup and add the coconut milk.
Instant Pot Directions
Step 1
Turn your Instant Pot to the saute setting and add the oil. Once the oil is hot, saute the onion, carrots, garlic, and bell peppers. Add the ginger and let saute another minute.
Step 2
Add the vegetable stock and thyme to the Instant Pot. Cover and cook on Manual High Pressure for 9 minutes. Then, carefully release the quick-release pressure valve and open the lid. Blend with immersion blender (or use the blender method listed in this post), stir in the coconut milk and season with salt and pepper. Serve.
Tips, Tricks, and FAQs
- This recipe can be made on the stove-top, in a slow cooker or Instant Pot.
- Replace the coconut milk for heavy cream if you aren’t a fan of coconut milk for care if the soup is vegan.
- Chicken broth can be used in place of the vegetable stock.
- Fresh carrots are best for this recipe.
- To freeze the carrot ginger soup, allow soup to cool and place in freezer-safe containers and freeze. The coconut milk may separate a little but it will blend in well once heated. Freeze for up to 3 months.
- Make ahead tips: can make the soup 1-2 days ahead but don’t add the coconut milk until you’re heating the soup up.
- Be careful when using hot liquids in a blender, filling the blender only halfway. Puree in small batches. Carefully hold the lid down with a clean kitchen towel, lifting it occasionally to release the steam. Omitting this could cause the top to blow off the blender and send hot liquid spraying everywhere and on you.
30 Minute Vegan Carrot Ginger Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3-4 cloves garlic, minced
- 1 1/2 pounds carrots, diced
- 1 medium red bell pepper, diced
- salt and pepper, to taste
- 3 cups vegetable stock, preferable organic
- 1 tablespoon fresh ginger, minced
- 2 teaspoons fresh thyme leaves
- 1/3 cup full-fat coconut milk
Instructions
Stove – Top Directions
- Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately.
Slow Cooker Method
- Instead of dicing the carrots, slice them into 2 inch pieces. You can rough chop the onions and bell peppers. Add the vegetable stock, carrots, bell peppers, onion, garlic, minced ginger, thyme, salt and pepper to the slow cooker.
- Cover and cook on low for 4-6 hours (or high for 3-4 hours) or until the carrots are tender. Once cooked, follow the instructions in the 30 minute directions to puree the soup and add the coconut milk.
Instant Pot Method
- Turn your Instant Pot to the saute setting and add the oil. Once the oil is hot, saute the onion, carrots, garlic, and bell peppers. Add the ginger and let saute another minute.
- Add the vegetable stock and thyme to the Instant Pot. Cover and cook on Manual High Pressure for 9 minutes. Then, carefully release the quick-release pressure valve and open the lid. Blend with immersion blender (or use the blender method listed in this post), stir in the coconut milk and season with salt and pepper.
Notes
- This recipe can be made on the stove-top, in a slow cooker or Instant Pot.
- Replace the coconut milk for heavy cream if you aren’t a fan of coconut milk for care if the soup is vegan.
- Chicken broth can be used in place of vegetable stock.
- Fresh carrots work best in this recipe
- To freeze the carrot ginger soup, allow soup to cool and place in freezer-safe containers and freeze. The coconut milk may separate a little but it will blend in well once heated. Freeze for up to 3 months.
- Make ahead tips: can make the soup 1-2 days ahead but don’t add the coconut milk until you’re heating the soup up.
- Be careful when using hot liquids in a blender, filling the blender only halfway. Puree in small batches. Carefully hold the lid down with a clean kitchen towel, lifting it occasionally to release the steam. Omitting this could cause the top to blow off the blender and send hot liquid spraying everywhere and on you.
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