Can you freeze carrot ginger soup?

Yes! This soup freezes beautifully. Store in airtight containers for up to 3 months. Reheat gently on the stove and add a splash of broth to adjust the texture.

Do you need to peel carrots for soup?

Not necessarily. If your carrots are organic or well-scrubbed, leaving the skin on is fine. Peeling simply gives a smoother finish and removes any bitterness.

Is carrot ginger soup good for digestion?

Absolutely. Carrots are high in fiber, and ginger is known for soothing the digestive tract and reducing inflammation. This soup is light, gentle, and gut-friendly.

What if I don’t have fresh ginger?

You can use ½ teaspoon of ground ginger for every tablespoon of fresh. You’ll lose a bit of brightness, but the warmth and spice will still come through.

How do I make the soup creamier without dairy?

Add a splash of full-fat coconut milk or cashew cream after blending. These ingredients keep the soup vegan while enhancing creaminess and flavor. For more naturally creamy, dairy-free comfort recipes, check out our nectarine scones recipe —a tender, plant-based bake perfect for brunch.

Carrot Ginger Soup – Best 5-Ingredient Vegan Soup Recipe

Name: Carrot Ginger Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds carrots, peeled and chopped; 1 tablespoon olive oil (for roasting); 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 cups vegetable broth; Salt and pepper to taste; Optional: 1/2 cup coconut milk; Optional: pinch of turmeric or cayenne

Carrot Ginger Soup

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This carrot ginger soup is a creamy, comforting, and naturally vegan dish made with just five main ingredients. Perfect for meal prep, it’s full of flavor thanks to roasted carrots and fresh ginger, making it an ideal healthy option for cozy lunches or dinners.

Author: Emily
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegan

Ingredients

2 pounds carrots, peeled and chopped
1 tablespoon olive oil (for roasting)
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
Salt and pepper to taste
Optional: 1/2 cup coconut milk
Optional: pinch of turmeric or cayenne

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Instructions

Preheat oven to 400°F (200°C).
Peel and chop carrots into even pieces. Toss with olive oil, salt, and pepper.
Roast carrots on a baking sheet for 25–30 minutes, until tender and slightly caramelized.
In a large pot, heat a bit of olive oil over medium heat. Add onion and sauté for 5–7 minutes until soft.
Stir in garlic and grated ginger, cooking for 1–2 more minutes.
Add the roasted carrots and vegetable broth. Stir to combine.
Use an immersion blender to puree until smooth. Or blend in batches in a high-speed blender.
Return soup to the pot and bring to a gentle simmer.
Add coconut milk and optional spices if using. Simmer for 10–15 minutes.
Season with additional salt and pepper to taste. Serve warm with garnishes of choice.

Notes

Soup can be frozen for up to 3 months in airtight containers.
Use baby carrots for less prep.
Ground ginger can substitute fresh (½ tsp ground = 1 tbsp fresh).
Add lentils or white beans for extra protein.
Use chicken broth if not vegan for a richer flavor.

Find it online: https://recipeshots.com/carrot-ginger-soup-recipe/