Ginger Carrot Coconut Soup Recipe (Vegan)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

This incredible Ginger Carrot Coconut Soup is bursting with rich flavors that are the perfect combination of sweet and spicy. This creamy, delicious soup doesn’t even require any heavy cream! It’s cozy and comforting, vegan, vegetarian, gluten-free, and kid-friendly too!

I love soups that have layers of complex flavors. Where, in every bite, you taste multiple ingredients with bursts of sweetness and spice.

Soup is one of my ultimate favorite dishes because it’s loaded with nutrients, delicious, and is absolutely satisfying. Even after the longest day, you can sit at your table and feel comfort from the warmth and flavors of this ginger carrot coconut soup. And the best part is, as the soup simmers your entire home is flooded with its spicy aroma. It doesn’t get much better than that!

Latest Recipe Video!

The secret ingredient that you probably won’t be expecting is the banana. In order to keep this a vegan carrot soup recipe, you need to get the creaminess from something other than heavy whipping cream. Believe it or not, a banana is the perfect ingredient to do the job. Plus, it enhances the natural sweetness from the carrots as well. 

This is the perfect recipe for the colder months, but you can honestly enjoy it year-round as well!

👩🏽‍🍳 Why This Recipe Works

• Creamy carrot ginger soup (with no cream!)
• Rich complexity of flavors
• Made with creamy coconut milk instead of cream
• Super healthy soup
• Easy recipe
• Delicious with a piece of crusty bread
• Great as a main course or an appetizer
• Best vegan carrot soup ever!

🥘 Ingredients

This vegan soup requires just a handful of basic ingredients, easily found at any grocery store! For the full recipe and nutrition facts, see the recipe card below.

• Fresh Carrots: Because you can’t have a recipe for carrot soup without carrots of course! They are the main ingredient and star of this dish. If you don’t have enough carrots, you can substitute in some butternut squash or even sweet potatoes.
• Coconut Milk: Helps to make this a creamy vegan carrot soup without needing any cream. I used light coconut milk to cut down on fat and calories, but for a richer soup, you can use full fat coconut milk.
• Onions & Spices: Critical for all of the rich aromatic flavors in this recipe! Ginger and curry powder are the stars here. We saute the onions, ginger and spices in olive oil (or coconut oil) before adding the rest of the ingredients to really allow the spices to bloom.
• Bananas: This secret ingredient both brings out the natural sweetness of the carrots while also making this soup creamy!
• Water or vegetable stock: Because every soup needs some sort of broth!
• Pepitas: For some added texture and crunch on top.

🔪 Instructions

Step 1: Heat oil in a large saucepan or large pot over medium-high heat. Add onion and a pinch of salt, sauté 5 minutes until onion is soft. Stir in ginger, cook 1-2 min. Reduce to medium heat. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & ginger with curry mixture.

Step 2: Add carrots, banana, 1 tsp salt and 4 cups water or vegetable broth and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are tender and can be pierced easily with a fork.

Step 3: Puree soup using an immersion blender or in small batches using a regular blender or food processor. Return pureed soup to pot (if you’re not using an immersion blender) and stir in 1 cup light coconut milk and lime juice.

Step 4: Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. You can also use canned coconut cream if you don’t have time to make the reduction on your own.

Step 5: Ladle your coconut ginger carrot soup into individual bowls, and add a swirl of coconut milk reduction into each serving. Top with pepitas (about 1 tsp per bowl). Feel free to add a sprinkle of red pepper flakes or black pepper for additional heat!

❓Recipe FAQs

💭 Expert Tips

• This is one soup recipe where you don’t have to worry about overcooking the ingredients. Since it’s a blended/pureed soup, just cook the ingredients until soft so they are super easy to puree!
• Add your favorite garnishes before serving to this ginger carrot coconut soup. We love adding pepitas, but you could also add a few pieces of shredded carrots, crushed cashews, whole wheat pita chips, croutons, scallions, or even some more grated ginger. 
• Try roasting the carrots for even more flavor before adding them to the pot.
• Feel free to adjust the seasonings to your taste preferences (and reduce the spice if you’re serving this to kids!)
• This vegetarian carrot ginger soup goes really well with a hearty sandwich like this garlic bread grilled cheese or you could do a soup & salad combo with this copycat Chick-Fil-A kale salad.
• Feel free to double this easy vegan carrot soup recipe so you have two batches: one to freeze for later and one to serve right now!
• To add more protein, throw in a can of chickpeas or white beans – you won’t even taste it and it’ll increase the protein and make the soup even creamier!
• To make this creamy soup for kids, feel free to reduce the amount of curry powder/ginger you use, and increase the amount of banana if your kids are especially sensitive to spice. But overall this is a very kid-friendly carrot soup recipe!

🍲 More Vegan Soup Recipes!

• Pumpkin and Sweet Potato Soup
• Vegan Mushroom And Wild Rice Soup
• Tomato Soup With Canned Tomatoes
• Cucumber Gazpacho
• Carrot Potato Soup
• Spaghetti Squash Soup
• Slow Cooker Vegan White Bean Soup
• Lebanese Lentil Soup with Spinach
• Moroccan Chickpea Soup

📋 Recipe Card