Vegan Classic Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

Warm ginger and garlic bloom in the pot before a generous two pounds of carrots go in, simmering low and slow until they're fork-tender and ready to blend into something silky-smooth. Cumin, turmeric, and coriander add earthy warmth without ever tasting heavy, while a bright squeeze of lemon at the end wakes the whole bowl up. Blitzed with an immersion blender right in the pot, the texture turns velvety and completely lump-free — comfort food in the best possible sense. A finishing drizzle of good olive oil and a scatter of fresh chives or parsley add color and a little herby lift on top. It's the kind of soup that tastes like it took all day but comes together on a weeknight, and it fits neatly into a plant-based rotation.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground coriander
2 lbs carrots, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 tsp fresh lemon juice
¼ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

2 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, ginger, cumin, turmeric, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.

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