![['Close-up of creamy carrot and ginger soup in a bowl, garnished with fresh herbs.', 'Side view of a bowl of carrot and ginger soup, showcasing its vibrant orange color.', 'Creamy carrot soup with ginger, served in a white bowl, displaying a smooth texture.', 'A richly colored bowl of vegan carrot and ginger soup, with a drizzle of coconut cream.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/creamy-carrot-and-ginger-soup_1_U1.webp)
Creamy Carrot and Ginger Soup (Dairy-Free)
A smooth, flavorful soup combining the sweetness of carrots with the zing of fresh ginger, all made dairy-free and perfect for a cozy meal.
Ingredients
Vegetables
- 1 tbsp coconut oil
- 1 medium yellow onion (chopped)
- 1 clove garlic (minced)
- 3 tbsp chopped fresh ginger
- 1 lb carrots (peeled and chopped)
- 24-32 oz vegetable broth
- 1 14 oz can coconut cream or coconut milk
- 1/2 tsp salt (plus more to taste)
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
- Add chopped carrots and cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes.
- Puree the soup using an immersion blender or transfer to a blender until smooth. Stir in coconut cream and salt, then heat through.
Notes
Adjust salt and seasoning to taste. For a thinner soup, add more vegetable broth.