Creamy carrot ginger soup. A simple recipe for a vegan, delicious and warming soup made from ginger, carrots and coconut milk. Freshly squeezed orange juice gives the soup a fresh, sweet aroma that goes perfectly with the carrot-ginger combination. The soup is perfect for the cold season and is quick and easy to make. With cut out toast stars and coconut milk swirl, it also makes a great Christmas soup.
Winter is coming …
… and with winter comes the cozy, colder season. The time of year when I’m craving recipes that give me a cozy and warming feeling. What fits in better than a creamy, aromatic and delicious soup?
One soup that I currently love to prepare is this carrot ginger soup. The soup is not only quick and easy to prepare, but also totally creamy because it is pureed in the mixer. Whether curries or soups: I love it creamy! You too? Then you should definitely try the recipe.
Christmas inspiration
With the winter, also the Advent and Christmas seasons is coming. And with that, probably the first thoughts about what to eat at Christmas. The recipe for the carrot ginger soup is great as a light starter or as a main course.
With little tricks and decoration ideas you can conjure up every day soup quickly and easily to a Christmas soup. Stars carved out of toast, a dash of coconut milk swirl and fresh parsley make the carrot ginger soup a Christmas eye-catcher.
Vegan carrot ginger soup – the details
The recipe couldn’t be easier. Base are onion, garlic, ginger and carrots as well as vegetable broth, coconut milk, freshly squeezed orange juice and spices. The vegetables are fried in a saucepan and deglazed with broth and coconut milk and seasoned. Freshly squeezed orange juice gives the soup a fresh, sweet aroma that goes perfectly with the carrot-ginger combination.
The soup is cooked for about 20 minutes and then pureed in the mixer. Finally, serve with bread or toast, a dash of coconut milk or soy cuisine and fresh parsley.
So easy and so delicious!
Alternatives and tips
Instead of frying the carrots in a pot, you can marinate them with oil, salt and pepper and bake them in the oven at 180 – 200 degrees for about 30 to 40 minutes. The roasted aromas that arise during baking give the soup a totally delicious aroma. Then puree with the remaining ingredients to make a soup.
Not a fan of coconut milk or an intolerance? No problem. Alternatively, you can use vegan cooking cream (for example soy cuisine). You can also just use broth. In this case, the soup will be less creamy, but it will also taste good.
Looking for more vegan lunch or dinner recipes? Try one of these…
- Vegan Lasagna
- Oven Baked Crepes with Spinach Feta Filling
- Pumpkin Mac and Cheese
- Lentil Pumpkin Curry with Naan bread
- Creamy Tomato Soup
- Pumpkin Soup with crispy chickpeas
- Pumpkin Curry
- Cauliflower Soup with vegan Bacon
- Pumpkin Lasagna with Spinach and Cashew Ricotta
- Lentil Stew
- Fettuccine Alfredo with Brussels Sprouts
If you make this soup recipe, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Carrot Ginger Soup
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 3 garlic cloves chopped
- 1-2 tbsp ginger chopped
- 1 kg carrots chopped
- 500 ml vegetable stock
- 400 ml coconut milk
- 1/2 orange squeezed out
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- salt and pepper to taste
- coconut milk or soy cuisine for serving
- parsley and pumpkin seeds for serving
- bread for serving
Instructions
- Heat oil in a pot. Add the onion and fry for about 2-3 minutes until the onion is translucent. Add the garlic and ginger and stir-fry for another 2 minutes. Add the carrots to the pot. Let fry for about 8-10 minutes *. Stir occasionally.
- Deglaze with the stock and coconut milk. Add orange juice, apple cider vinegar, maple syrup and a little salt and pepper and simmer gently for about 20 minutes.
- Then carefully pour in a blender, mix and season to taste.
- Pour the soup into bowls. Serve with a dash of coconut milk or soy cuisine and fresh parsley.
Notes
- If you don't like or tolerate coconut milk, you can use vegan cooking cream (for example soy cuisine) instead. Alternatively, you can just use broth. In this case the soup will be less creamy.
- Alternatively, you can marinate the carrots with oil and spices and bake them in the oven at 200 degrees for about 30 minutes. Then puree with the remaining ingredients in a blender.
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