Recipe for a vegan Carrot Ginger Soup with pumpkin seed oil swirls on top. Ginger gives this perfect fall soup spice. It’s also gluten-free!
This vegan Carrot Ginger Soup is the perfect meal for fall days. I’m usually more a summer person but this year the summer in Austria was extremely hot (I think it was the hottest summer since the documentation of temperatures?), so I don’t mind the cooler temperatures. This also means: soups! This year I’ll focus on creamy soups because I’ve bought a new blender and want to put it to good use.
One part of the ginger will be cooked and blended in the soup and the other part will be grated for the soup topping.
I’ve roasted the carrots & ginger in a pot until slightly brown and the added the water, boiled and blended it. Super easy!
In my opinion, creamy soups need fancy swirls! In this case, I’ve used pumpkin seed oil to create a nice contrast and a fuller flavor profile. It goes really well with the slight spiciness of the ginger and the mild carrot taste.
![](https://www.elephantasticvegan.com/wp-content/uploads/2015/10/vegan-carrot-ginger-soup-closeup-1-320x320.jpg.webp)
Vegan Carrot Ginger Soup
Ingredients
- 4 carrots
- 1- inch slice of ginger
- 2 cups water
- 1/2 teaspoon salt
- 1 teaspoon coconut oil
- pumpkin seed oil for swirls
- 1/2 teaspoon shredded coconut , unsweetened
Instructions
- Peel the ginger and grate half of it and save it for later. Chop up the rest of the ginger in small pieces. Peel and cut the carrot in thick slices.
- In a pot, heat the coconut oil and add in the chopped carrots & ginger and roast until it starts to get brown. Add the water and let it boil for about 10 minutes.
- Let it cool off a bit before pouring it into a blender and blending it for about a minute until super fine and creamy (if the mixture is still hot, take off the middle part of the lid and close it with a kitchen towel).
- Pour the soup back in the pot, heat it up and slowly add the salt to taste (I've used 1/2 teaspoon).
- When the soups hot, serve, top it with the grated ginger and shredded coconut and make pretty swirls with the pumpkin seed oil. Enjoy!
Simone
Thursday 10th of November 2016
The soup tastes amazing!
Melissa @ vegan does it
Wednesday 7th of October 2015
This looks so beautiful, Bianca! Carrots and ginger is such a lovely flavor combination too.
Bianca
Thursday 8th of October 2015
Thanks, Melissa! I completely agree - but I'm biased - I love ginger :)
Jenn S.
Wednesday 7th of October 2015
This looks so good!! And I love those pumpkin seed oil swirls!!
Kyra
Wednesday 7th of October 2015
Your soup looks so nice Bianca, I wish the weather wasn't so hot here already so I could make this! The pumpkin seed oil sounds interesting, I haven't heard of that before but I imagine it would have a delicious flavor :)
Bianca
Wednesday 7th of October 2015
Oh poor you! I'd give so much for sunshine right now, instead we're blessed (?) with rain. :) Pumpkin seed oil is an Austrian speciality and it's so good on salads or when used as super artistic soup swirls.
Natalie
Wednesday 7th of October 2015
I think carrots make any soup better, but I've never made a soup just for them! Creamy soups are my fave, and I'm really intrigued by the coconut flakes. My blender has better get ready for a temperature shift :)
Bianca
Wednesday 7th of October 2015
Creamy soups are really amazing and now with the new blender they are so much better, creamier and smoother. Making creamy soups with an immersion blender has always been such a huge mess - I always hated that but now I can't get enough of creamy soups :)