Skip to main content

Carrot Ginger Soup 2 Ways: Original and Vegan Cream Options

  • Author:
  • Updated date:

Melanie is an avid vegan homemaker who has been enjoying cooking and experimenting in the kitchen for over 15 years.

Carrot ginger soup

Carrot ginger soup

Carrot Ginger Soup

This is a pleasantly spicy and warming ginger-forward soup, perfect to heal an upset stomach or provide cozy comfort on a cool autumn day.

Vegan Cashew Cream Option

Cashew cream is a staple in my kitchen because it comes in handy so often. I use it for salad dressings, desserts, pastas, and of course to cream soups like this one. The recipe is super easy; it calls for just two ingredients. If you would like a creamed version but need it to be nut free, you can use the same recipe for the cashew cream but make it with sunflower seeds instead.

Scroll to Continue

Read More From Delishably

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

8 cups

Ingredients

Original Recipe (no cashew cream):

  • 1 (220 grams) yellow onion, small dice (about 2 cups)
  • 1 clove (3 grams) garlic, roughly chopped
  • 3 tablespoons (32 grams) fresh ginger, roughly chopped
  • 6 (375 grams) carrots, large dice (about 3 cups)
  • 1 tablespoon olive oil
  • 1/2 tablespoon coriander powder
  • 2 tablespoons + 1 teaspoon Better Than Bouillon Organic Vegetable Base

Vegan Cream Option:

  • 1/2 to 1 cup cashew cream

Instructions

  1. Heat a stockpot over medium heat. Once hot, add the oil, then immediately add the onions to get a nice sizzle. Set a timer for 7 minutes. Add in a sprinkle of salt, give it a good stir and let it cook until the water starts evaporating. Once all the water is gone you'll need to stir more frequently. Add a few tablespoons or so to deglaze the pot as needed.
  2. While the onion cooks, chop up the garlic, ginger, and carrots.
  3. Once the 7-minute timer goes off, add in the garlic and ginger and stir frequently for 1 minute.
  4. Add in the carrots, coriander, and bouillon. Stir well and make sure to get all the fond (caramelization) off the bottom of the pan. Place the lid on and cook for 6 minutes. Stir occasionally.
  5. Add the vegetables to a high-speed blender along with 3 cups of the water. Blend on low to break things up and gradually move it to high speed, adding water as needed to blend it smooth.
  6. Pour the soup back into the kettle and use a spatula to get most of it out of the blender. Place the remaining 3 cups of water in the blender and whiz it up for a few seconds to clean out the blender, then pour that into the kettle. Waste not want not.
  7. Simmer the soup for 10 minutes before serving to allow the flavors to incorporate. If you're making the creamed version, wait until the last 2 minutes to mix it in. Let it gently warm through the soup. Be careful not to bring to a boil after adding the cream because it will get lumpy. If you have an oops, you can try re-blending it to make it smooth again.
  8. Optional: Serve with cashew cream swirled in, some fresh cracked black pepper, and cilantro.

© 2022 Melanie

Related Articles