Carrot Ginger Soup

This naturally vegan carrot ginger soup is one of my favorite light and nourishing soups for any time of year. The ginger, carrot, and coconut flavors are so gorgeous together, and the swirl of coconut milk on the top just makes everyone feel so fancy. This soup comes together quickly and easily either on the stovetop or in the Instant Pot.

Variations & Modifications

  • Feel free to swap out some of the carrots for other orange, starchy veggies such as sweet potato, butternut squash, or pumpkin.
  • I don’t recommend messing with the flavors too much, as you can easily muddy the beautiful, simple flavors in this soup by adding too much to it. If you do want to add more flavor though, I recommend a touch of curry paste or powder, a pinch of coriander or cumin, or a pinch of garam masala.
  • If coconut isn’t your thing, you can swap out the coconut milk for dairy cream, although it will taste different as the coconut milk adds a lot to the flavor of this soup.

More Light, Yummy Soup Recipes

If you make this lovely vegan carrot ginger soup, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Carrot Ginger Soup

The ginger, carrot, and coconut flavors in this soup are so gorgeous together, and the swirl of coconut milk on the top just makes everyone feel so fancy. This soup comes together quickly and easily either on the stovetop or in the Instant Pot.
5 from 1 vote
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Active Time: 10 minutes
Inactive Time: 10 minutes
Servings 6

Ingredients
 

Veggies

  • 2 lbs carrots, roughly chopped, unpeeled
  • 1/2 onion, large dice

Fat

  • 1 can coconut milk

Condiments & Seasonings

  • 3 garlic cloves, roughly chopped
  • 1 tbsp fresh ginger, roughly chopped, thick peels removed, thin peels are ok
  • 2 cups vegetable broth
  • 1/4 tsp salt
  • pinch of black pepper
  • 1/2 lime, juiced (add after cooking)

Optional Garnish

  • roasted pumpkin seeds
  • coconut milk, to swirl
  • coconut yogurt, dollop
  • sprinkle of fresh cilantro, to garnish

Instructions
 

Stovetop Directions

  • Add the carrots and onions to a heavy bottomed pot, with a small splash of oil.
  • Sauté over medium low heat 5-7 minutes until the onions are translucent.
  • Add the ginger and garlic and cook for a minute or two, until fragrant.
  • Add the veggie broth, coconut milk , and a pinch of salt. Simmer, being careful not to boil the coconut milk, for 15-20 minutes, until the carrots are soft.
  • Blend fully or partially with an immersion blender, or carefully in small batches in a regular blender, after cooling a little.
  • Add the lime and stir in broth to reach desired consistency if the soup is too thick.
  • Season to taste with salt and pepper, garnish, and serve.

Instant Pot Directions

  • Add the veggies, ginger, garlic, and broth to the Instant Pot.
  • Close the pot lid to Sealing. Set it to Manual (high pressure) for 6 minutes.
  • When the pot beeps, carefully use Quick Release.
  • Stir in the coconut milk and lime juice. Thin with broth if desired.
  • Blend fully or partially with an immersion blender, or carefully in small batches in a regular blender, after cooling a little.
  • Season to taste with salt and pepper, garnish, and serve.

Notes

  • If your soup is too thin, add some split red lentils to thicken it up!
  • Feel free to add other starchy orange veggies to this soup such as pumpkin, sweet potato, or butternut squash.

Nutrition Information

Calories: 228kcal (11%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 16g (25%)Saturated Fat: 14g (88%)Sodium: 525mg (23%)Potassium: 689mg (20%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 25429IU (509%)Vitamin C: 14mg (17%)Calcium: 67mg (7%)Iron: 2mg (11%)
Did you make this recipe?Tag me on instagram at @katiesconsciouskitchen so I can see it! Or leave a rating or comment below! I love hearing from you! ♡
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4 Comments

  1. Melissa Uppelschoten

    My family raved about this recipe! I am about to make it for the 3rd time. I don’t have an Instapot so I just roast my carrots and onion first. Thank you, Katie!

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