I've done quite a few desserts back to back lately so it is definitely time to get back to some healthy recipes again. So what better way to change that than with this delicious Vegan Carrot Soup?
Carrots are one of my favorite vegetables. My family and I snack on carrots on most days and this easy carrots soup with ginger is one of my go-to recipes.
This soup is so easy and quick to make that I never actually considered writing down the amounts of each ingredient I use to post here. How selfish of me! Simple recipes tend to be the best and once you've made this vegan carrot soup once, you'll be able to make it again without needing to look at the recipe.
Oh, and if you aren't vegan. Don't worry. This doesn't taste like rabbit food. It's incredibly healthy, creamy, and great for anyone. A major plus for this carrot soup is also being gluten-free and paleo ;) Oh, and kids (at least mine) LOVE it!
My favorite part of this soup isn't the color. Yes, I know it's so pretty :) It's actually the fact that my kids gobble up this soup like they haven't eaten in months. Anytime my kids ask for seconds or thirds of a healthy recipe, I shout in my head, "Yes! I'm totally winning at this parenting thing!". The same thing happened when my recently turned 4-year-old started thinking that smushed avocado on bread tastes better than butter. Mmmhm yum!! Avocado! Wait...we were talking about soup, right?
The fact that this soup is nutrient dense and low in calories is an added bonus. 1 cup of this easy ginger soup has only 95 calories. 95 calories that actually have you feeling full! It's not like those horrendous 100-calorie snack packs where you would need to eat 10 of them to feel full. If you don't count calories, as I do, then eat the soup with some nice crusty bread.
Did you know that Panera's bread bowls are vegan? Definitely need to figure out a way to make my own or just make these! *Honey isn't vegan for the bread bowl recipe from Veggie on a Penny but I'm sure you can easily substitute it with maple syrup, agave, or another vegan sweetener.
Just a little side note: I only used a small teaspoon of fresh ginger in this soup because I know most kids, including my own, don't like a strong ginger taste. If I was making this easy ginger carrot soup for myself though, I would add 3x the amount of ginger :)
Oh, also don't forget to garnish with the parsley on top. I added far more than what is pictured because it tastes so good. You wouldn't have been able to see the soup though if I took a picture of that :)
Healthy Vegan Carrot Soup with Ginger
An easy vegan carrot soup recipe with ginger that is healthy, vegan, gluten free, paleo and an all around family pleaser!
- 2 tablespoon Olive Oil
- 1 medium Yellow Onion chopped
- 4 cloves Garlic minced
- 1 tsp sized chunk of Ginger minced or grated
- 2 lbs Carrots 900g (peeled, diced into ½ inch slices)
- 6 cups Vegetable Broth low-sodium, 1200ml
- Fresh Parsley optional
In a large stockpot, heat olive oil and sauté onions until translucent. Add garlic and ginger and sauté for 1- 2 minutes until garlic becomes fragrant.
Add carrots and broth and bring to a boil. Reduce to low heat and cover. Cook for 10 to 15 minutes , stirring every 5 minutes to prevent from boiling over. Continue to cook until carrots can easily be pierced with a fork.
Blend soup with an immersion blender or transfer to a blender to purée in there.
Garnish with fresh parsley and serve with bread.
1) This soup is great for toddlers and kids. 2) Soup will keep in the fridge for at least up to 4 days and can easily be frozen.
If you're not feeling the whole ginger in your carrot soup then try these instead :) Sweet Potato-Carrot Soup or Red Lentil Carrot Soup!
Manali @ CookWithManali says
The color is so pretty Vanessa, I love it! :)
Gloria (@gloriathevegan) says
I just want to plant my face into the bowl and that bread looks divine. I love proper loafs with a nice crust!
Haha Thanks Gloria! I really had to contain myself while taking pictures or my face would have been in the bowl for sure too :)
Maria G. says
This sounds delicious, even though I am not used to using ginger in my cooking. I really like your bowls – they are so pretty (I like simple)!
Thanks Maria :) I love cooking with ginger, you should definitely give it a try. I usually just use ginger for adding to my tea though. So good :)
The Vegan 8 says
Gorgeous soup Vanessa! 3 words I like...carrot, ginger and easy. I love the easy recipe and I love both carrots and ginger, I can only imagine how delicious this is! I don't have any ginger, but I will need to get some and try this...so nutritious too! Great recipe!
Thanks Brandi, We buy a lot of carrots and ginger...because for some reason every time I'm at the store I think I need more ginger. I hoard it. If you were closer I could easily bring you half a lb :D Let me know if you get a chance to try it!
Ceara @ Ceara's Kitchen says
LOVE the bright color of this soup, Vanessa! I have a whole bunch of carrots that need to be used up so I might just be giving this soup a try! :) And those 100 calorie snack packs seriously suck + they have a bagillion ingredients! I'll take this gorgeous soup over those packs any day! AND can we take a second to talk about the huge chunk of delicious bread behind your carrot soup? YUMM!!
Haha yes..that bread is stealing the show. I was so tempted to take a bite right in the middle of it while I was taking pictures, no joke. Completely agree on those sucky 100 calorie packs. They are weirdly expensive, are loaded with crap, and yet somehow I see so many people buying them. Some things I'll never understand!
Audrey @ Unconventional Baker says
This has got to be the prettiest soup in the world. I think just staring at this gorgeous sunny color would make me happy :)
SO much better than a 100 cal. pack!! This looks amazing and nutrient dense!! DOn't you just love soup?!! I sure do! Great recipe... the bread looks delicious too!!
This soup is a favorite in our household!!! I have made it several times. Takes no time at all to create, reheats well for work lunches, and smells/tastes amazing each and every time!!! Thanks for the recipe Vanessa!!!!
Vanessa Croessmann says
Thanks Jackie! You just put the biggest smile on my face :)
Vanessa, my husband and I plan on making this to take to Thanksgiving this year. Do you have any suggestions for toppings or go-alongs for this amazing soup? I saw you paired it with some bread but didn't know if you have any other suggestions. Thanks a million!!!!
Vanessa Croessmann says
Hi Jackie, that's such a great idea! Are looking for different toppings? or sides? To make it seem more "Thanksgiving worthy" I would swirl some coconut milk into it right before serving, add fresh parsley, fresh cracked pepper, and even top it with some toasted almond slivers (pumpkin seeds and pine nuts will work well too. A lime slice on each bowl of soup would look beautiful too and work really well with the ginger carrot flavors. If you're really into garlic, like my family, you can also roast some finely sliced garlic slices and add them on top. Depending on what else is being served at your thanksgiving, I would still add a slice of bread (if it's toasted even better!) or baguette. I hope those are the suggestions you were looking for. Let me know if I can help in any other way :) I would love to see a picture of it when you serve it at Thanksgiving!
It's good! I like it!
Mary Ann Felix says
Vanessa, I need to be on a soft diet for a few weeks so I tried this recipe tonight. It’s so very delicious I had to have seconds! Although I made it with all the ingredients on the recipe (except the oil) I swapped out a bit of the vegetable broth for almond milk. Also I didn’t have fresh parsley so I added some cilantro instead. It was so good my husband (a confirmed carnivore) ate it and said “This is good”. That translates to awesome and I couldn’t agree more! I look forward to trying more of your recipes. THANK YOU!
Vanessa Croessmann says
So happy you and your husband enjoyed the soup, Mary Ann! I haven't tried adding almond milk to it but that actually sounds delicious! Thanks for the tip and the comment :)
Jesse J Jroski says
Almond milk, interesting. I have make this multiple times and never thought of that. Nice substitution. This is a dynamite recipe by the way.
Vanessa Croessmann says
Thanks Jesse! So happy you like the Ginger Carrot Soup Recipe!