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Home » Recipes » Soups

Vegan Carrot Ginger Soup

Published: Oct 6, 2015 · Modified: Jun 4, 2019 by Bianca · This post may contain affiliate links · 17 Comments

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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
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Vegan
Servings 2
Calories 76 kcal

Ingredients
 
 

  • 4 carrots
  • 1- inch slice of ginger
  • 2 cups water
  • ½ teaspoon salt
  • 1 teaspoon coconut oil
  • pumpkin seed oil for swirls
  • ½ 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 ½ 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
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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Jennifer says

    October 06, 2015 at 6:29 pm

    Oh! Sounds PERFECT! I will certainly HAVE to try this! It's soooooo soup season right now where I am!

    Reply
    • Bianca says

      October 07, 2015 at 5:52 pm

      Soup tastes better when it's raining outside. It's a fact! :)

      Reply
  2. Anu-My Ginger Garlic Kitchen says

    October 06, 2015 at 8:13 pm

    Mmmmm, what an awesome looking delicious and comforting soup.

    Reply
    • Bianca says

      October 07, 2015 at 5:53 pm

      Thank you so much, Anu! It's comforting for sure :)

      Reply
  3. Sina @ Vegan Heaven says

    October 06, 2015 at 9:24 pm

    Yummy! This looks so comforting and creamy, Bianca! :-)

    Reply
    • Bianca says

      October 07, 2015 at 5:54 pm

      With the new blender (thank you so much for tip again!), it's such a pleasure making creamy soups.

      Reply
  4. Strength and Sunshine says

    October 06, 2015 at 11:06 pm

    This is such a light fresh soup! Carrot and ginger go so well together!

    Reply
    • Bianca says

      October 07, 2015 at 5:59 pm

      I totally agree! Thanks, Rebecca :)

      Reply
  5. Gluten Free A-Z says

    October 07, 2015 at 12:31 am

    A simple easy healthy soup- just the kind I like. Thanks for the recipe. The coconut is very interesting

    Reply
  6. Natalie says

    October 07, 2015 at 2:59 am

    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 :)

    Reply
    • Bianca says

      October 07, 2015 at 4:47 pm

      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 :)

      Reply
  7. Kyra says

    October 07, 2015 at 3:11 am

    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 :)

    Reply
    • Bianca says

      October 07, 2015 at 4:33 pm

      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.

      Reply
  8. Jenn S. says

    October 07, 2015 at 5:30 pm

    This looks so good!! And I love those pumpkin seed oil swirls!!

    Reply
  9. Melissa @ vegan does it says

    October 07, 2015 at 10:30 pm

    This looks so beautiful, Bianca! Carrots and ginger is such a lovely flavor combination too.

    Reply
    • Bianca says

      October 08, 2015 at 5:29 pm

      Thanks, Melissa! I completely agree - but I'm biased - I love ginger :)

      Reply
  10. Simone says

    November 10, 2016 at 11:32 am

    The soup tastes amazing!

    Reply
Salt sprinkled on vegan dough in a kitchen setting.

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