This vegan Creamy Coconut Carrot Ginger Soup is so flavourful! You'll love it topped with easy homemade croutons or crispy chickpeas.
Ingredients and substitutions
- Olive oil – any other neutral cooking oil like canola or grapeseed oil would work here.
- Carrots – carrots are the star of this recipe but you can also try making parsnip soup.
- Yellow onion – white onion or shallots are the best substitute.
- Garlic – I prefer fresh garlic cloves, but jarred minced garlic will work in a pinch.
- Ginger root – fresh ginger root provides the best flavour. If you don’t have any ginger root, try using ¼ tsp. of ground ginger instead.
- Coconut milk – you can try using soy or almond milk, just keep in mind the soup won’t be as creamy and will have a different flavour.
- Vegetable broth – chicken broth would be the best substitute here.
- Red curry paste – leave this out altogether if you don’t have any on hand.
- Lemon juice – freshly squeezed or bottled lemon juice or even lime juice is best.
- Salt & pepper – to taste.
Crouton toppers
- Small baguette – you can try using another type of crusty bread cut into one-inch pieces.
- Olive oil – try using another neutral cooking oil like avocado oil.
- Minced garlic – fresh minced garlic is best but the jarred variety will also work.
- Fresh parsley – leave this off if you don’t have any on hand or try using a bit of dried basil instead.Salt & pepper – to taste.
How to make carrot soup
- Toss the veggies in olive oil and salt and pepper.
- Bake for 45 minutes.
- Blend the carrot mixture with the rest of the ingredients.
- Make the baguette croutons.
- Toss the croutons with parsley.
- Serve the soup with toppings and enjoy!
What to serve with carrot soup
This carrot soup is super tasty on its own, but if you’re looking for delicious side dish options, there are plenty to choose from! Serve your soup with a nice side salad or with a yummy sandwich like a Green Goddess Grilled Cheese Sandwich for the ultimate lunch combo.
Here are some more of my favourite options:
- Homemade croutons (see instructions in the recipe card)
- Crusty baguette or garlic bread
- Macaroni and cheese
- Meatballs
- Flatbread (like this roasted vegetable flatbread or steak gorgonzola flatbread)
Frequently Asked Questions
Yes! Carrot soup is delicious and nutritious. Carrots are packed full of yummy nutrients like fibre, vitamin A, calcium and beta-carotene. And since you’re making the soup yourself instead of buying a canned version, it’s made with whole ingredients without any preservatives.
You don’t need to peel the carrots for this recipe – just give them a good wash to remove any dirt then chop them up into one-inch pieces.
This soup will last in the fridge for up to 5 days, which makes it a great option for meal prep. Make a big batch on the weekend and store half in the fridge for lunches throughout the week and freeze the other half!
There are 374 calories in one bowl of this delicious soup. It’s a great option for a healthy lunch!
Storing and reheating
This soup will last in the fridge for up to 5 days. I like to make it on the weekends and then enjoy it for lunch throughout the week! Store it in individual serving sizes in airtight glass containers or even mason jars.
When you’re ready to enjoy, all you have to do is dump it in a pot on the stovetop and bring it to a simmer over low to medium heat. You can also stick it in the microwave for 1-2 minutes.
Freezing carrot soup
Like most soups, this carrot soup will freeze beautifully. Once it’s cooled down to room temperature, transfer it to airtight glass containers or freezer-safe Ziploc bags and freeze for up to 6 months. If you’re freezing your soup in a Ziploc bag, make sure to leave some room at the top, as the soup will expand as it freezes.
Reheating the soup is super easy. Let it defrost in the fridge overnight then reheat in a pan on the stovetop over low heat or reheat in the microwave for 2-3 minutes, stirring halfway through.
More vegetarian soup recipes
- Spring Green Pea Soup
- Green Goddess Vegan Broccoli Soup
- The Best Kabocha Squash Soup
- Cream of Asparagus Soup
- Hearty Chickpea Soup
Meal prep tools for this recipe
- If you’re in need of a Y peeler, here’s the one that I use.
- My Vitamix is a must have for sauces, soups and purees.
- An Immersion blender is a cheaper way to blend things up.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Creamy Coconut Carrot Ginger Soup {Vegan}
Ingredients
- 2 tbsp olive oil
- 2 lb carrots, washed and chopped into 1 inch pieces
- 1 yellow onion, diced
- 4 cloves garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp gingerroot, roughly peeled and sliced into 1/2 inch coins
- 396 mL can full-fat coconut milk
- 2 cups vegetable broth
- 1 tbsp red curry paste optional
- 1 tbsp lemon or lime juice
Topping ideas
- Extra coconut milk for garnish
- Crispy chickpeas
- Fresh chopped parsley
- Green onions, sliced
Optional crouton topper
- 1 small baguette or half regular size baguette
- 1 tbsp olive oil
- 1 clove minced garlic
- 1 tbsp chopped fresh parsley (optional)
- Salt & pepper to taste
Instructions
- Preheat the oven to 425 F. Toss carrots, onions, whole garlic cloves and ginger pieces on a parchment-lined baking sheet with olive oil and salt and pepper. Bake for 45 minutes until softened, stirring 2 times partway through.
- OPTIONAL CROUTONS: Meanwhile, chop baguette into 1 inch pieces and toss with 1 tbsp olive oil, 1 clove minced garlic and season with salt and pepper. Spread out on a baking sheet and bake at 425 F for 5-7 minutes until golden and crisp. Remove from oven, toss with 1 tbsp chopped parsley and set aside.
- Add carrot mixture to a large blender once finished cooking, then add coconut milk, vegetable broth, red curry paste and lime juice. Blend until smooth.
- Pour soup into large bowls, topping with desired toppings. Serve and enjoy!
Comments & Reviews
Karen M says
Delicious! I put this recipe on repeat. Freezes very well! Great way to use up garden carrots and perfect for food prep
Taylor Stinson says
I’m so happy you like it!