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Two bowls of carrot ginger soup topped with cilantro leaves

Healing Carrot Ginger Soup (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 4-6 1x
  • Category: main dish


This carrot ginger soup is full of anti-inflammatory ingredients. It’s creamy, spicy, and comforting for a cold winter day, especially if you’re feeling a little under the weather.


  • 1 tbsp avocado oil
  • 1 small white onion, peeled and chopped
  • 1 shallot, peeled and thinly sliced
  • 5 cloves garlic, peeled and minced
  • 2 inch piece of fresh ginger, peeled and minced
  • 1 lb carrots, scrubbed and chopped
  • 1 quart low sodium vegetable broth
  • Salt
  • Pepper
  • Fresh cilantro, parsley, and crushed red pepper for garnish (optional)


  1. Heat avocado oil in a stock pot over medium heat.
  2. Add onion and shallot, plus a generous shake of salt and pepper. Cook, stirring occasionally, for 2-3 minutes until onion is translucent.
  3. Add garlic and ginger, continue to stir and cook for another 1-2 minutes.
  4. Add carrots and vegetable broth, plus more salt and pepper to taste. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes, until carrots are fork tender.
  5. Transfer soup to a high-speed blender. Blend on high for about 30 seconds until smooth and very creamy. You may need to do this in batches.
  6. Serve hot, garnished with fresh herbs and red pepper flakes, if desired.


  • Make sure your blender can blend hot liquids before using.
  • You can use an immersion blender as an alternative.
  • Keeps well in the fridge for up to 5 days.

Keywords: carrot ginger soup, vegan, gluten free