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Creamy Carrot Soup with Ginger + Coconut Milk (Vegan) | vegan soup recipes, carrot soup recipe, homemade soup recipes, easy soup recipes, fall soup recipes, recipes using fresh carrots, fresh carrot soup || The Butter Half via @thebutterhalf

Creamy Carrot Soup with Ginger + Coconut Milk (Vegan)

Creamy carrot soup with ginger (vegan). This is a healthy soup recipe and makes a great appetizer for a full-course meal or the perfect light lunch.
Course Soup
Cuisine American
Keyword creamy carrot soup,, easy appetizer recipe, light recipes, vegan recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 380kcal


  • 2 tablespoons olive oil or avocado oil
  • ½ sweet onion chopped
  • 4 cups carrots chopped (approx. 6 carrots)
  • 2 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • ½ tablespoon orange zest
  • 4 cups vegetable broth
  • 1 tablespoon fresh squeezed orange juice
  • 1 tablespoon fresh lemon juice
  • 14 oz can coconut milk
  • Fresh ground pepper and sea salt to taste
  • Chives or green onions to garnish


  • Heat the olive oil (or avocado oil if you prefer) in a large pot. Add in the chopped onion and sauté until barely translucent.
  • Next, add in the carrots, ginger, garlic, orange zest, broth, orange juice and lemon juice. Bring the mixture to a boil. Once it is at a rolling boil, cover and simmer for about 20 minutes until the carrots are tender.
  • Pour the mixture into a food processor or blender and puree until smooth.
  • Transfer the puree back into the pot and add the coconut milk and salt and pepper to taste. Serve it up in your cute soup bowls and dig in!


Calories: 380kcal | Carbohydrates: 26g | Protein: 4g | Fat: 31g | Saturated Fat: 22g | Sodium: 1047mg | Potassium: 759mg | Fiber: 6g | Sugar: 15g | Vitamin A: 21900IU | Vitamin C: 20.4mg | Calcium: 69mg | Iron: 2.1mg