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Vegan and Dairy Free Ginger and Carrot Soup

A dairy-free soup rich in Vitamin A and packed with anti-inflammatory properties.
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What you need to make a Dairy-Free Carrot Soup

Coconut oil: Boosts energy and helps with digestion

Garlic and Onion: Fight inflammation. I cut up these two ingredients and place them on a plate near my kids’ beds when they have a cold.

Fresh Ginger: This one I use a lot during the cold and flu season, especially in shakes with lemon and honey. Fresh ginger helps boost the immune system and aid digestion issues, which place a huge role in our health.

Vegetable broth (vegetable stock): Easy to digest and helps with bone strength.

Carrots: A great source of vitamin A – for eye health

Tamari or soy sauce: Tamari is a gluten-free version of soy sauce.

Coconut milk: Another antioxidant that can help with digestion, hair, and skin.

Lemon juice: Adds a fresh and citrusy flavor to the carrot soup. Lemon is my all-time favorite ingredient. It’s great for weight loss, boosts the immune system, and may help to maintain health (if you use it often).

Nutmeg: This is optional, but gives the soup a boost of flavor.

And salt and pepper to season

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Steps for Carrot Ginger Soup Recipe

1. Heat a medium-sized soup pot over medium heat. Add the coconut oil and onions, and cook until onions are soft and translucent.

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2. Add garlic and ginger and stir for 30 seconds until fragrant.

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3. Add the carrots, broth, tamari (or soy sauce), and bring to a boil.  Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.

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4. Add soup to a blender, blend until smooth, then return to the pot.

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5. Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.

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Garnish soup with:

  • Chopped parsley
  • Chopped scallions
  • Chopped cilantro
  • Toasted pumpkin seeds

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ginger-carrot-soup-in-a-brown-and-cream-bowl-with-carrots-a-green-towel-and-a-spoon-on-the-side

Vegan and Dairy Free Ginger and Carrot Soup

A dairy-free soup rich in Vitamin A and packed with anti-inflammatory properties.
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Course: Appetizer, Dinner, Lunch
Cuisine: American, Soup
Allergy: Dairy Free, Nut Free, Vegan, Vegetarian
Total Time: 30 minutes
Servings: 4
Calories: 297kcal

Equipment

Ingredients

  • 1 Tbsp coconut oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh ginger, grated
  • 4 cups vegetable broth
  • 3 cups carrot, chopped
  • 1 Tbsp tamari, or soy sauce
  • 14 oz coconut milk, canned
  • 1 Tbsp lemon juice, fresh
  • 1 dash nutmeg, optional
  • salt, to taste
  • ground black pepper, to taste

Instructions

  • Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and trasnlucent.
  • Add garlic and ginger and stir for 30 seconds until fragrant.
  • Add broth, carrots, tamari or soy sauce, and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.
  • Add soup to a blender, blend until smooth, then return to the pot.
  • Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.
  • Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds

Nutrition

Calories: 297kcal | Carbohydrates: 20g | Protein: 3g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1022mg | Potassium: 594mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16540IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 4mg

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