I’ve been on such a major soup kick lately. I recently made this vegan carrot ginger soup as part of a 5-day vegan cleanse I did. The goal was simply to feel healthier after indulging a bit too much during my birthday in Mexico. This is the first time I’ve ever made carrot ginger soup. It was quite a simple process, although did take some time for cooking. I absolutely love ginger. I kept the recipe super clean and low-calorie and I also kept it vegan.
Some of the recipes I’ve seen included using chicken broth, which would not keep it a vegan recipe. To keep it vegan, I used vegetable broth. I also saw many carrot soup recipes that also include coconut cream. The original recipe I saw actually did include coconut milk, but I chose not to add it because I wanted to keep it lower-calorie and lower in fat.
After your soup is done cooking, it takes some time to either use an immersion blender or another type of blender to puree your soup. If it’s too thick, then you can add more broth or coconut milk. You can top the soup with many different things, depending on what you enjoy. I chose to top my soup with dried cranberries and pepitas. I like the addition of the sweet and the crunchy with the creamy ginergy soup. This recipe makes a lot of servings. I actually had carrot soup for nearly two weeks because it makes 10-16 servings. If you don’t like leftovers, I’d suggest cutting the recipe in half. I personally love having leftovers for quick lunch options.
If you’re looking for other soup recipes, click here. If you’re interested in trying this yummy carrot ginger soup, check out the recipe below.
Vegan Carrot Ginger Soup Recipe
2 Tbsp cinnamon
2 Tbsp cumin
1 tsp turmeric
2 Tbsp ground black pepper
1 tsp allspice
2 tsp cloves
2 Tsp cardamom
5 quarts of vegetable stock
1/8 cup olive oil
5 lbs carrots, chopped
2 large red onions, chopped
3 large zucchini, chopped
8 cloves garlic, peeled
5-6 inches fresh ginger, peeled
optional: 1 can full-fat coconut milk
optional: toppings, such as pepitas and dried cranberries
Place all of the spices in a skillet and saute over medium heat for 30 seconds. Place the chicken stock in a large pot and add the olive oil, carrots, onions, zucchini, garlic, and ginger and all of the toasted spices. Bring to a boil and let simmer for 45 minutes, until carrots are tender. Remove 2 quarts of the vegetable stock (which you can reserve for another recipe, or toss). Blend the remaining soup in batches. If your soup is too thick once it is blended, you can add more of the stock back in. If you want a creamier soup, you can add a can of coconut milk. This will make 10-16 servings. If you don’t want that much leftover soup, you can cut the recipe in half.