This is a brilliant carrot soup with a difference. It is thick and creamy without feeling heavy. It is quick to make, can be made in advance and freezes easily. This colourful carrot ginger soup is vegan, healthy and perfect with crusty bread!
Vegan Carrot Ginger Soup
This Carrot soup is the ultimate fridge clear-out recipe. Carrots come primarily packaged in 1kg bags here and it is next to impossible to use up the whole bag! It perfectly solves the question – what to make with leftover carrots? In fact, it works for so many of the ingredients in this recipe. Leftover half tin of coconut milk? It’s the perfect amount for this warming soup! I have not used roasted carrots like in our Roasted Carrot, Chickpea Soup so this is a quick soup recipe. I absolutely love soups and I’ll tell you why.
Soups warm the soul during the winter months They are perfect for a light midweek dinner meal They are great for make-ahead lunches. Simply reheat the next day for a quick, healthy lunch You can make them with whatever you have lying around in your fridge
Healthy Carrot and Ginger Soup with Coconut Milk
Nutrients are retained in this superfood carrot soup, thanks to our trusty Instant Pot, or electric pressure cooker. Most of the ingredients in this soup are packed with nutrition making it a brilliant plant-based soup that healthy. Let’s start with the health benefits of carrots.
Carrots are high in beta-carotene and play an important role in eye site and support the functioning of the immune system. Carrots are rich in other vitamins and minerals They are also low in calories and high in fibre.
A few of our favourite carrot dishes, like Carrot and Coconut Pulao Rice and African Peanut, Carrot and Tomato Soup are regulars on our table. Ginger is the second main ingredient in this soup. Here are some health benefits of ginger:
Aids in digestion Reduces inflammation Supports the immune system
In this soup, we also have superfoods such as onion and garlic.
The secret ingredient to make the best soup
Ok so maybe I should say ingredient(s)! Vegetable soups are elevated with the addition of fresh onion and garlic! It is a formula that I use for every soup recipe! Onion lends a sweetness and savouriness to soup as it caramelises as it cooks and supplies an “umami” flavour. Garlic provides a rich, creamy and nutty taste to soup. As the garlic cooks, the flavour of the garlic mellows. Both ingredients also add bulk to the soup however, the secret ingredient is nothing without the secret method! Saute and simmer the onion and garlic in oil for a couple of minutes to extract their delicious flavour. Simply throwing all the ingredients in a pot at once will not yield incredible taste! Onion and garlic need time and space to cook before the rest of the ingredients are added.
Ingredients for Vegan Carrot, ginger and Coconut Soup
Full ingredients list and method can be found in the recipe card below
Carrots – we have used fresh carrots Ginger Onion & Garlic Coconut Milk – we have used tinned coconut milk. You could also use dried coconut powder and reconstitute it to make coconut milk Green chilli – optional Vegetable stock – we have used a vegetable stock cube that has been dissolved in hot water Flavourings – ground coriander, nutmeg powder and cinnamon powder Garnishing- freshly chopped cilantro/coriander
Ingredients for the best Saffron Vinaigrette
The soup as it is, is so delicious but adding a little drizzle of saffron dressing just takes this soup to the stratosphere! This vinaigrette is a dazzling concoction of extra virgin olive oil, saffron threads, crushed raw garlic and lemon juice. Although the flavours are immense, this is truly a simple and quick salad dressing to whip up and will only add a few more steps when making this soup.
Instant Pot Carrot and Ginger Soup
The quickest and healthiest way to prepare soup is by pressure cooking. Pressure cooking reduces cooking times and it also locks in the precious nutrients provided by our ingredients. We have found that British vegetables tend to cook very quickly due to their high quality and water content. We cooked the soup for 6 minutes on high pressure in our Instant Pot.
How to make Carrot, Coconut and Ginger Soup
The step by step pictures below are for Instant Pot Carrot Soup. Normal pressure cooker and stovetop recipe is in the recipe card below
Other vegan soup recipes
Pumpkin Miso Soup African Peanut, carrot and tomato soup Goji Berries, Mushroom and Sweet Potato Soup Mulligatawny soup Roasted cauliflower, Parsnip and Walnut Soup Instant Pot Bean Soup Vegetarian
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
Instagram Facebook Pinterest YouTube
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
