Vegan Cinnamon Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

Roasted carrots caramelize at the edges before they're simmered with onion, garlic, fresh ginger, turmeric, and warm Ceylon cinnamon, then blended into a silky, glowing puree. A generous pour of full-fat coconut milk folds in at the end for richness, brightened with a splash of apple cider vinegar to keep the flavor lively rather than flat. The result is a velvety, gently spiced soup with real depth, finished with a swirl of coconut milk and torn cilantro for freshness on top. It's an easy weeknight bowl that also feels special enough for guests, and it holds up beautifully as leftovers. This one is a solid pick for a vegan kitchen, since every component driving the flavor here is plant-based to begin with. Serve it with crusty bread for dipping and you've got a complete, cozy meal.

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Ingredients

4 servings

2 lb carrots, peeled and cut into 1-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp coconut oil, melted
1 tsp fine sea salt, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
4 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh cilantro leaves, roughly torn (optional)
1–2 tsp coconut milk, swirled on top (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat and arrange in a single layer. Roast for 25–28 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
2
While the carrots roast, heat a large pot over medium heat. Add 1 tsp coconut oil (from the measured amount, or a small additional drizzle) and the onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.

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