Vegan Carrot and Ginger Soup

4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 735.5 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Vegan Carrot and Ginger Soup calories by ingredient
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A wonderful starter or a meal all on its own! A wonderful starter or a meal all on its own!
Number of Servings: 6


    1 tbsp olive oil
    1-1/2 cups onions (chopped or diced)
    2-3 cloves garlic (minced or pressed)
    4 cups fresh carrots (chopped or diced)
    1 to 1.5 teaspoons ginger (freshly grated)
    4 cups vegetable broth (or water)
    1/4 cup orange juice
    3 cups rice milk (or soy milk)
    salt and pepper to taste


Saute' the olive oil, onions and garlic in the bottom of a large pot until the onions are translucent (3-4 minutes). Add the carrots, ginger, and broth.
Boil until the carrots are very tender (30-35 minutes). Puree the mixture in a food processor or blender (be careful, it's hot!) or mash it in the pot with a potato masher.
Return the mixture to the stove. Heat until warm.
Add the orange juice and rice milk. Do not boil!
Salt and pepper to taste. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user COACH_NICOLE.

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  • A friend and I had this kind of soup last week at a Chinese restaurant, and it was so good I looked for a recipe here on spark. Nicole's recipe's taste is very similar, and I just printed it out to give to my friend as well. I will be making it again. - 2/7/13

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  • I'd use a little less orange juice, maybe 2 tbsp rather than 4. I also added a dash of cinnamon, cumin, and nutmeg. MMmm :) - 1/30/12

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  • It was easy and delicious! - 10/19/11

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  • Love it! I would definately make this one again, both for myself (it makes a great snack) and for entertaining. Don't you just love it when others like vegan food? - 1/1/10

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  • Cumin plus ginger is a great addition. Also, the soup can be made with no dairy/dairy if you can handle the carroty flavor. - 3/24/09

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  • This soup is so yummy and filling too! I didn't have teh ginger, so I left it out, and I actually used light vanilla soy milk from the fridge, and it added a little more sweetness to the soup and it wasn't so carrot-y. But I love it. Especially with a bit of pepper. - 3/2/09

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  • A wonderful recipe, as delicious as it is healthy.
    The only change I made was to use only half of the milk (I used natural soy milk) because I wanted a creamier, thicker consistency. I also topped the soup with a dollop of natural yogurt and a bit of sliced green onion. Delicious!
    - 12/15/08

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  • I have made this soup for company and they love it. I make it in a pressure cooker, first I saute the onion and garlic then add carrots,ginger, boil broth first then add it bring to pressure for 12 minutes and then let it cool for 10 minutes before releasing pressure. Also add cuminseed&fennel. - 12/5/08

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  • Delicious - I used the rice milk. - 11/27/07

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  • This is a great dish. I made a couple of substitutions: I used 4 shallots instead of onion, used 2 cups coconut milk and 2 cups of coconut milk and no OJ.
    Also, I think if the carrots are boiled and pureed before adding them to the other ingredients it would be less messy.
    - 10/21/07

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