• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Blogghetti logo

  • Home
  • About
  • Contact
    •  Privacy Policy
    • Disclosure Policy
  • Recipes
  • Resources
  • Search
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » 30 Minute Vegan Carrot Ginger Soup

30 Minute Vegan Carrot Ginger Soup

Apr 4, 2022 · Leave a Comment

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.

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.

Vegan Carrot Ginger Soup image with text

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.

delicious bowl of carrot ginger soup with thyme sprig

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.

creamy vegan carrot ginger soup with thyme

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
bowl of diced carrots
Follow Blogghetti on Pinterest

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.

overhead shot of vegan carrot ginger soup

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

I love this Instant Pot!

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.

creamy carrot ginger soup in bowl
Carrot Ginger Soup is a great way to get more veggies in your diet.
Click to Tweet

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.
delicious bowl of carrot ginger soup with thyme sprig
overhead shot of vegan carrot ginger soup

30 Minute Vegan Carrot Ginger Soup

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.
No ratings yet
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: 30 minutes, carrot ginger soup, carrots, ginger, Soup, vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings

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.
creamy carrot ginger soup in bowl

Stay connected for the latest recipes

Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!

 

overhead shot of vegan carrot ginger soup
Enjoy!

More from Blogghetti

Easy Meals, One Pan Meals, Soups and Stews

Previous Post: « Cinnamon Butterscotch Pear Chips #SpringSweetsWeek
Next Post: Bunny Oreo Balls »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I’m a self-proclaimed foodie, avid reader, crafter, wife, mother, and always a student. Click here to read full profile.

TRENDING ON SOCIAL MEDIA

mini turkey meatloaves close up

Mini Turkey Meatloaves Recipe

tray of sausage balls appetizers

Air Fryer Sausage Balls

close up of creamy squash soup with garnishes in white bowl

Creamy Autumn Squash Soup

cherry cobbler served on white and gray plate

3 Ingredient Slow Cooker Cherry Cobbler

hard cinnamon candy in glass bowl

Hard Cinnamon Candy

the best slow cooker chili - served in a white bowl

The Best Slow Cooker Chili Ever

Rosemary bread sliced on wooden cutting board

Easy Homemade Rosemary Bread

Valentine's M&M Cookie Bar squares - close up

Valentine’s M&M Cookie Bars

Recipe Key

AppetizersBakingCasseroles

Crock Pot MealsMeal PlansOne Pan Meals

Cooking TipsSoupsVegetables

Get Tried and True Recipes Straight to Your Inbox!

Copyright © 2023 • All rights reserved • All rights reserved. • Privacy Policy
All images & content are copyright protected. Please do not use my images without prior permission.
If you want to share this recipe, please provide a link back to the post for the original recipe.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie SettingsAccept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
SAVE & ACCEPT