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Roasted carrot soup in small white bowl with spoon.
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5 from 1 vote

Roasted Carrot Soup with Ginger (Vegan)

This Roasted Carrot Soup recipe is creamy and made with coconut milk, garlic, onions, and ginger. It's vegan and made without dairy.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: carrot soup, vegan carrot soup, ginger carrot soup, gluten free carrot soup
Servings: 5
Calories: 265kcal
Author: Christine Rooney


  • Immersion Blender



Roast The Vegetables:

  • Heat oven to 400 degrees.
  • Peel 6 cloves of garlic and cut the cloves into halves or quarters.
  • Cut 1 large onion (any color) into large chunks.
  • Wash and peel (optional) 3 lbs. of carrots. Cut the carrots into chunks by cutting them into thirds and then cutting the thirds into halves or quarters depending on the thickness of the carrot. It's important that the carrots are all relatively the same size to ensure even cooking.
  • Divide the carrots, onions, and garlic cloves between two separate baking sheets. Drizzle each baking sheet with 1 ½ Tbsp. olive oil (3 Tbsp. total). Sprinkle ¼ tsp. kosher salt and ¼ tsp. pepper over each baking sheet (½ tsp. each of salt and pepper total). Toss until completely coated.
  • Place the baking sheets in the oven and roast the vegetables for 45-50 minutes. Stir them once during the roasting process so the vegetables do not burn. The vegetables should be soft but not mushy and the edges caramelized.
  • Remove the pans from the oven and allow to cool slightly.

Puree The Soup:

  • Place the roasted vegetables in a Dutch Oven or heavy-bottomed soup pot. Add 4 cups vegetable broth and ½ cup full-fat coconut milk to the pot.
    The soup can be pureed using an immersion blender, a good quality blender, or a potato masher.
    It's important to puree the soup cooled slightly in case it splatters.
  • If using an immersion blender puree the soup in the soup pot. The soup may splatter a bit so be careful when blending. Blend for a few minutes on medium speed until the soup reaches a mostly creamy consistency. It is also important not to scrape the bottom of your soup pot with the blade of the immersion blender as it can damage the pan. Try to hold it above the surface of the pan to avoid scraping the bottom while blending.
    If using a regular blender transfer the soup (cooled slightly) to the blender (being careful not to overfill it) and blend until pureed. This may need to be completed in batches depending on the size of your blender. Once pureed transfer back to the soup pot on the stove top.
    If using a potato masher mash the carrots and liquids in the soup pot for a few minutes until all of the ingredients are combined. A potato masher will not get the soup as creamy as a blender but should work just fine.
  • Once the soup is pureed heat the Dutch Oven or soup pot to medium high and place the cover on top. Cook the soup until it is completely heated through and stir until combined.
  • Grate a 1-inch portion of ginger into the soup using a microplane or small grater (you can substitute ¼ - ½ tsp. dried ginger) and 1 Tbsp. white wine vinegar. Stir until combined.
  • Feel free to add another ½ cup vegetable broth or water to the soup to thin it out a bit. Stir until combined.
  • Serve with fresh chopped herbs (optional).


You can substitute the white wine vinegar with any type of vinegar you like (do not use malt vinegar if you are gluten free as it contains gluten).
Feel free to thin the soup out by adding more vegetable broth or to make it creamier add extra coconut milk.
You can swap out some of the vegetable broth with water if you are watching your sodium levels.
Adjust salt and pepper levels to your liking.


Serving: 2cups | Calories: 265kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 1230mg | Potassium: 979mg | Fiber: 8g | Sugar: 16g | Vitamin A: 45917IU | Vitamin C: 20mg | Calcium: 109mg | Iron: 2mg