Go Back
+ servings

Vegan Carrot & Ginger Soup

This vegan carrot and ginger soup is so savory, rich, and creamy. Perfect for a winter night!
No ratings yet
Print Pin
Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Linda & Alex


  • 6 cups of carrots – cut into 1 inch pieces
  • 1 red onion – chopped
  • 1 tablespoon of coconut oil
  • 2 teaspoons of grated fresh ginger
  • 1 and ¼ teaspoons of Chinese Five Spice
  • 1 teaspoon of brown sugar
  • 2 teaspoons of sea salt
  • ¼ teaspoon of white pepper
  • 4 cups of almond milk – add more if you want the soup to be thinner


  • Steam the carrots for 10 minutes or until they’re soft.
  • While the carrots are steaming, heat the coconut oil in a large cast iron skillet. When the oil is hot add the onions and turn the heat to medium. Cook until they begin to brown. Add the carrots to the pan and cook until the carrots begin to brown.
  • Add the ginger, spice, salt, and pepper and stir to combine.
  • Remove from the heat and let cool for 10 minutes
  • Put 1 cup of almond milk in a blender* and 2 cups of the carrot mixture. Blend until smooth and creamy and pour the mixture into a large soup pot. There shouldn’t be any pieces of the carrots or onions. Continue the process until you’ve pureed all of the solid food.
  • Add 1 and ½ cups (adjust the creaminess of the soup with more almond milk if necessary) of almond milk to the soup pot and stir well. Heat more if necessary.
  • • Be careful when blending hot food. Only fill the blender half way and put a towel over the lid to prevent burning yourself in the event that it overflows.
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!