Skip to Content

Vegan Carrot Ginger Soup

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!

Vegan Carrot Ginger Soup | ElephantasticVegan.com

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.

Vegan Carrot Ginger Soup | ElephantasticVegan.com

One part of the ginger will be cooked and blended in the soup and the other part will be grated for the soup topping.

Vegan Carrot Ginger Soup | ElephantasticVegan.com

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.

Vegan Carrot Ginger Soup | ElephantasticVegan.com

Vegan Carrot Ginger Soup

Elephantastic Vegan
Recipe for a vegan and gluten-free Carrot Ginger Soup with pumpkin seed oil swirls on top. It's a bit spicy because of the ginger and the perfect fall/winter comfort food!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Vegan
Servings 2
Calories 76 kcal

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!

Nutrition

Calories: 76kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 2gSodium: 681mgPotassium: 390mgFiber: 3gSugar: 6gVitamin A: 20380IUVitamin C: 7.2mgCalcium: 48mgIron: 0.4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Vegan Carrot Ginger Soup | ElephantasticVegan.com

Vegan Carrot Ginger Soup | ElephantasticVegan.com
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Recipe Rating




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 :)