One Pot Carrot Ginger Soup
on Dec 06, 2024
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I’m just going to say it: this This cozy One Pot Carrot Ginger Soup recipe might be the best Carrot Ginger Soup you’ll ever have! I know that’s a bold statement, but this soup has layers upon layers of fresh, vibrant flavor while still being (surprisingly) easy to make!
This One Pot Carrot Ginger Soup starts by sautéing aromatic vegetables like onions, carrots, and fresh ginger. Then it becomes luxuriously smooth and creamy with a blend of veggie broth, coconut milk, and a touch almond butter. The result is a wonderfully flavorful and comforting soup that is especially bright and delicious on a chilly winter day.
I really think this Carrot Ginger Soup is one of my all-time favorite soup recipes! And it’s made with simple, whole food ingredients and pantry staples. I especially love making this soup when meal prepping or stocking my freezer with freezer-friendly recipes. For more freezer-friendly recipes, check out this video.
And for more cozy and healthy soup recipes, try my delicious Vegan Pumpkin Soup, this hearty Tuscan Ribollita, or Loaded Baked Potato Soup!
Carrot Ginger Soup Ingredients
This vegetable soup recipe is 100% dairy free, so it’s a great soup to serve at a gathering when you have a mixed crowd of vegans, vegetarians, and meat-eaters. I’ve found that everybody loves this soup, and you only need a few simple ingredients to make it.
Carrots – the star of the show! This hearty root veggie gives this soup a vibrant color and provides essential vitamins and minerals like vitamin A.
Onions & Garlic – an aromatic base that infuses the soup with lots of flavor!
Ginger – fresh finger is key in this recipe! It provides a a fresh and slightly spicy background flavor that really takes this veggie soup to the next level!
Salt & Pepper – for balance and to bring out the flavors in the vegetables.
Ground Coriander – dried coriander can be found in the spice aisle of the grocery store and it is magic when paired with carrots and other root veggies.
Soy Sauce – might seem like an odd ingredient in this soup recipe, but a little goes a long way in adding depth and richness to the broth.
Apple Cider Vinegar – again, just a dash helps boost the flavor and provides that all important “edge” that Ina Garten is always talking about on her show! It really creates balance, and brightens up this soup.
Maple Syrup – brings out the sweetness of the carrots and ginger.
Almond Butter – creates a subtle nuttiness that is key in this recipe! It truly makes this soup so tasty!
Veggie Broth – I use vegan “chicken” broth from Edward & Sons or veggie broth depending on what I have on hand.
Coconut Milk – gives this dairy-free soup a silky-smooth consistency and rich flavor. Don’t worry, the finished soup doesn’t taste like coconut!
How to Make Carrot Ginger Soup
The full recipe and directions can be found on the recipe card below, but here’s an overview to give you an idea!
Step One – Sauté the Vegetables
Throw the carrots, onions, and ginger into a soup pot and sauté until the onions are translucent.
Pro Tip: allow the veggies to cook over medium heat for a good 7-10 minutes so they soften and break down a bit. You don’t want the heat too high or the onions will brown, which you don’t want because it changes the flavor. Lower and slower is best for creating a flavorful base for the soup.
Step Two – Add the flavor boosters
Next add salt, pepper, and ground coriander. Mix well and stir in the soy sauce, apple cider vinegar, and maple syrup.
Step 3 – Add the liquids and blend
Add the veggie broth, coconut milk, and almond butter to the pot. Then transfer to blender and blend until smooth.
Step 4 – Heat & Eat!
Pour the soup back into the pot and bring to a soft boil to gently warm through. Once the soup warm, ladle it into bowls and serve with lots of good bread on the side for dipping.
Or make my sourdough croutons to serve on top for extra texture!
More Vegetable Soup Recipes to Try!
- Green Quinoa Chili
- Sheet Pan Butternut Squash Soup
- Broccoli & Spinach Soup
- Instant Pot Split Green Pea Soup
- Vegan Pumpkin Samosa Soup
One Pot Carrot Ginger Soup
Equipment
- 1 large soup pot with a lid or dutch oven
- 1 Blender
Ingredients
- 2 tbsp olive oil
- 1 lb carrots
- 1 medium yellow or red onion
- 3 cloves garlic
- 1½ – 2 tbsp finely chopped fresh ginger, fresh ginger is key*
- 1¼ tsp sea salt
- ½ tsp black pepper
- 2 tsp ground coriander
- 2 tsp low sodium soy sauce
- 2 tsp apple cider vinegar
- 2 tbsp maple syrup
- 2 cups veggie broth
- 1 can coconut milk
- ⅓ cup almond butter
Instructions
Prep
- Wash and peel the carrots, then cut into bite sized pieces. Then chop the onion and set both vegetables aside. Finely chop the ginger and mince the garlic, and set aside separately.
Cook the Veggies
- Set a large soup pot or Dutch oven on the stove and set to medium heat. Once warm, add the olive oil, onions, carrots, and ginger. Cook for 7-10 minutes stirring occasionally. Don't let the onions brown. Once the onions are translucent, add the garlic and cook for 1 more minute.
Add the Flavor Boosters
- Next add the salt, pepper, and ground coriander. Then mix in the soy sauce, apple cider vinegar, and maple syrup. Mix well.
- Pour in the vegetable broth and coconut milk, and then stir in the almond butter.
Blend
- Turn off the heat and allow the soup to cool slightly. Then transfer to a blender and blend until very smooth and creamy. About 30-45 seconds. Then pour the soup back into the pot and bring to a soft boil to gently heat through. Taste and add more black pepper if needed.Tip: I recommend using a blender over an immersion blender for this recipe. I find the soup gets a lot smoother and silkier in a regular blender than with a hand mixer.
Serve
- Ladle the soup into bowls and serve as is with some good bread on the side, or top with fun toppings like vegan yogurt or sour cream, and croutons. Enjoy!
