Ginger Carrot Soup


This Vegan Ginger Carrot Soup is part of a collaboration with 7 other vegan YouTubers - Soup-er Vegan Soups!

I adapted this recipe from The Splendid Table's Carrot Ginger Soup recipe.

Serves: 4 cups

  • 2 tablespoons canola oil
  • 1/2 cup chopped yellow onion
  • 1 pound carrots, chopped
  • 1 3/4 cups vegetable broth
  • 1/4 cup orange juice
  • 1 tablespoon finely grated fresh peeled ginger
  • 14-ounce can coconut milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pinch ground nutmeg


  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and sauté until translucent, about 5 minutes.
  3. Add the carrots, broth, orange juice and ginger; bring to a boil.
  4. Reduce the heat and simmer, covered for 30 minutes.
  5. Remove from the heat.
  6. Puree with immersion blender or let cool for 15 minutes and blend in a blender, until very smooth.
  7. Return the soup to the saucepan and stir in the coconut milk, lemon juice, salt, pepper and nutmeg.
  8. Reheat the soup over medium heat until hot.
  9. Ladle the soup into bowls and serve.



Check out the Other Vegan Soups

Split Pea Sweet Potato Soup

EcoVeganGal // Website, YouTube Channel

Creamy Potato Curry Soup

Fellowship of the Vegetable // Website, YouTube Channel

Filipino Rice Porridge

AstigVegan // Website, YouTube Channel

Soft Pretzel Bites

SimplyBakings // Website, YouTube Channel

Vegetable Lentil Stew

The Divine Hostess // Website, YouTube Channel

Red Lentil Coconut Curry

Veggietorials // Website, YouTube Channel

Lentil Soup with Sun-dried Tomatoes and Spinach

Brown Vegan // Website, YouTube Channel

Cantaloupe Soup

This may seem weird, but it's not. I've made a similar recipe before and it tastes so refreshing and light! Perfect for hot summer days. You should try it.

Chilled Cantaloupe Soup

Source:, adapted

Serves:  6

6 cups chopped cantaloupe, about 1 (4 pound) melon
1 1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons agave nectar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 sprig fresh mint

  1. Place all ingredients, except for the mint, in a large bowl and stir.
  2. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
  3. Taste and whisk in more cinnamon, agave nectar or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
  4. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight "cigar." Slice crosswise into thin strips.
  5. Pour the chilled soup into six soup bowls.
  6. Garnish each with a sprinkle of shredded mint and serve.