This vegan carrot ginger soup is super healthy, super quick, and super creamy without using any heavy cream. Made with only 8 ingredients, it’s perfect for a weeknight dinner.
I have really grown to love carrots. Not that I didn’t like carrots before, but now we eat carrots probably 2 times a week because that’s one of the roasted vegetables the kids will gobble up like candy.
This deliciousness I share with you today is carrots in soup form. If carrots are the star of this soup then ginger is the co-star, giving the soup a punch of flavor and some immune-boosting properties. And did you think healthy comfort food was an oxymoron? Read on!
What I love about this soup
- This carrot ginger soup is creamy without using any cream, so it’s naturally vegan. One of our chef friends taught me to add a potato in soups so it’s creamy without all the calories and heaviness. Potatoes are pretty mild in flavor but they produce the ideal texture for a winter soup.
- This creamy carrot ginger soup requires only 8 ingredients (I’m not counting salt and pepper):
- olive oil
- vegetable broth
- fresh ginger (don’t even think about using ground ginger…you’ve got to go fresh with this soup!)
- bay leaves
- This carrot soup can be made on a weeknight. It’ll take you about 30 minutes from start to finish to make. The chopping is minimal and you don’t need to be precise because the ingredients will get all blended together anyway.
- I mean, who would feel guilty about downing something with lots of beta carotene, antioxidants, potassium, and anti-inflammatory properties? Not me.
What to serve with carrot ginger soup
The carrot and ginger are quite powerful together, so you don’t want to eat this with a meat that’s also packed with a ton of flavor. I think a really simple roasted chicken would be perfect. We ate this soup recently with flank steak, and it was also a great match.
Feelin’ Fancy? Garnishes for the soup
If you’re feeling fancy, consider buying some creme fraiche and swirling a dollop in the soup (Side note: this would not be something I’d do during the weeknight though personally, but if I had guests I’d be totally into it!). If you don’t have creme fraiche, sour cream would also work.
However, if you’re keeping the soup vegan, then garnish with some olive oil, parsley or cilantro, and pine nuts like I did here. You could also use coconut milk if you wanted to add creaminess though.
More soups you will love
Try some of these other soups to warm you up on these cold, frigid nights:
- Creamy Tomato Basil Soup with Parmesan Crisps — don’t skip the parmesan crisps. They take 6 minutes are are delicious.
- Weeknight Chicken Tortellini Soup, exactly what it sounds like. Total deliciousness…and another good one to boost the ole immune system.
- Orzo Soup with Spinach and Sausage is the perfect entree soup to make for dinner.
- Italian Sausage and Spinach Soup — can you tell I love sausage in my soups?
Stay warm and stay well!
Weeknight Friendly Carrot Ginger Soup
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 tsp fresh ginger, grated
- 10 large carrots, peeled and cut in 1" pieces
- 1 Russet potato, peeled and diced in 1" pieces
- 3 bay leaves
- 4 cups vegetable broth
- salt and pepper, to taste
- In a large saucepan, saute the onions in oil on medium heat until translucent and tender, about 4-6 minutes. Add the garlic and cook for another minute until fragrant. Add the ginger, carrots, potatoes, bay leaves, and vegetable broth. Bring to a simmer.
- Continue cooking soup until liquid reduces by about 1/3 and vegetables are tender, about 20-25 minutes. Remove soup from heat and use an immersion blender to puree the mixture to desired consistency. If you don't have an immersion blender, place cooled soup in batches into a blender or food processor until smooth and creamy.
- Serve with parsley or cilantro and pine nuts to garnish (optional, of course!)