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This Vegan Carrot and Ginger Soup is both sweet and spicy and velvety smooth. Get the recipe below.
As the weather gets cooler, soup season begins. Soups are the perfect meal for getting cosy and warm.
This Vegan Carrot and Ginger Soup is especially warming thanks to the heat provided by the fresh root ginger, ground spices and fresh red chilli.
Made extra creamy with the addition of potato and vegan plain yogurt, it’s a delicious bowl of soup that everyone will love.
If you like adding spice to soups then you may like to try one of these (do not, some of these are vegetarian and will need adapting for a vegan diet).
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Ingredients
The ingredients for this soup are the type of ingredient you’re likely to already have in your pantry. There’s nothing super special about them but together they make a nutritious soup!
- Onion
- Garlic
- Root ginger
- Carrot
- Potato
- Ground coriander
- Ground cumin
- Vegetable stock
- Plain, unsweetened vegan yogurt
- Fresh coriander
- Red chilli
Step-by-step Instructions
There are just 6 simple steps required to get your soup to your table:
- Step 1: heat a little olive oil in a saucepan and fry the onions.
- Step 2: add the grated root ginger and minced garlic and cook for another minute or two to release their aromas.
- Step 3: next add the diced carrot, potato and ground spices to the pan.
- Step 4: pour over the vegetable stock and simmer until the vegetables are tender.
- Step 5: add the vegetables and stock to a blender and blitz on high until you have a velvety texture.
- Step 6: serve in a bowl along with a drizzle of vegan yogurt, coriander leaves and thinly sliced fresh red chilli.
Hint: if the soup is too thick for your liking, add a little more water when blending.
Substitutions
There are a handful of substitutions you can make if you don’t have everything to hand. They are:
- Ginger: if you can’t get hold of fresh root ginger you could use ground ginger instead.
- Garlic: instead of fresh garlic, you could use garlic powder or garlic granules.
- Yogurt: instead of vegan yogurt, coconut cream would work just as well for a cool, creamy swirl.
- Chilli: instead of sliced red chilli, try chilli flakes.
Variations
If you want to put your own twist on the soup, try one of these variations:
- Curry flavour: add garam masala and turmeric or a mild curry powder for a more Indian inspired spice profile
- Extra heat: add extra chilli (either in the form of diced red chilli or hot chilli powder) at the same time as the other spices
- Extra sweetness: trade sweet potato for the regular potato in the recipe for a sweeter soup
- Super creamy: swap half of the stock with coconut milk for a really creamy soup.
Equipment
You’ll need a chopping board, knife, vegetable peeler, large saucepan and a spatula to make the soup along with a high speed blender to get it to the right consistency.
I love my Vitamix blender and can really recommend it but other blenders will work just as well.
Serve in a deep bowl.
Storage
This soup will keep in the fridge in an airtight container for up to 3 days. Alternatively you could freeze it for up to 3 months.
Top tip
Struggling to peel your root ginger? Use a teaspoon to scrape away the rough outer skin. This is a simple trick that helps you get rid of the skin without wasting lots of the root ginger underneath.
Frequently asked questions
Can I reheat leftovers in the microwave?
If you are cooking from chilled then yes, you can reheat in the microwave. Do it for a minute at a time, stirring in between. Always make sure it’s piping hot before serving. I recommend thawing frozen soup on the hob and reheating that way.
Can I use a handheld (immersion) blender to blitz the soup?
Yes, if you want to blend the soup in your pan you can use a handheld (immersion) blender it just might take a little longer.
The recipe
Vegan Carrot and Ginger Soup
This Vegan Carrot and Ginger Soup is both sweet and spicy and velvety smooth.
Ingredientsย ย
- 1 tablespoon olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 inch root ginger grated
- 350 g carrots diced
- 1 large potato diced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 400 ml vegetable stock
- 4 tablespoon vegan yogurt plain, unsweetened
- 2 tablespoon fresh coriander leaves only
- 1 red chilli thinly sliced
Instructionsย
-
Heat the oil in a saucepan and fry the onions for 5 minutes until they begin to soften.
-
Add the grated ginger and minced garlic and cook for a further minute to release their aromas.
-
Next add the carrot, potato and ground spices to the pan and cook for a further minute to toast the spices.
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Pour over the vegetable stock, bring to a boil then reduce to a simmer and cook for 20 minutes or until the vegetables are tender.
-
Once the vegetables are cooked, transfer them to a blender along with the liquid and blitz on high until velvety smooth (add more water if you prefer a thinner soup).
-
Serve in a bowl with a drizzle of vegan yogurt, the coriander leaves and thinly sliced red chilli.
Nutrition
Calories: 344.64kcalCarbohydrates: 63.14gProtein: 7.48gFat: 8.49gSaturated Fat: 1.19gPolyunsaturated Fat: 1.09gMonounsaturated Fat: 5.29gSodium: 936.57mgPotassium: 1527.47mgFiber: 10.73gSugar: 16.6gVitamin A: 29911.1IUVitamin C: 87.88mgCalcium: 146.54mgIron: 2.81mg
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