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a white bowl of vegan creamy carrot soup sprinkled with thyme

Creamy Carrot Soup with Ginger

An easy healthy vegan creamy carrot soup recipe the whole family loves - meat eaters and fussy toddlers included!
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Course Appetizer, Light Meals, Lunch
Cuisine Australian, British
Servings 4 people


  • 1 tbsp olive oil
  • 1 onion diced
  • 1-2 garlic cloves minced
  • 2 cm fresh ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp curry powder
  • 3c | 550g carrots (approx 8 carrots) roughly chopped
  • 2½c | 625ml vegetable stock or water
  • 1c | 250ml coconut milk


  • Cook onion in the olive oil in a saucepan over a low heat until soft – around 5-10 minutes.
  • Add the garlic and ginger, and cook one minute more before adding the carrots.
  • Cook the carrots for 5 minutes before adding the ground cumin, ground coriander and curry powder.
  • Stir, then add the stock/water, and simmer for 20-25 minutes until the carrots are tender. If you place a fork in one, it should fall apart.
  • Take the soup off the heat and blend until smooth, then stir through coconut milk.
  • Serve and enjoy!
Keyword carrot soup, healthy creamy carrot soup, toddler lunch, vegan soup


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