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Carrot and Ginger Soup {Vegan+GF}
5 from 12 votes

Carrot and Ginger Soup {Vegan+GF}

This carrot and ginger soup blends peeled carrots and potato with aromatics like onion, garlic, and fresh ginger, cooked in vegetable stock with cumin, turmeric, paprika, and optional sumac. The result is a smooth, velvety, naturally sweet, and warmly spiced soup. It offers a comforting texture and subtle heat from the ginger and spices, suitable for a light vegan meal or starter when served garnished with fresh parsley and sesame seeds.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 8
Course: Soup
Cuisine: Vegan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 onion chopped, medium
  • 1 garlic grated, clove
  • 1 tablespoon ginger grated, fresh
  • 700 g carrot peeled, chopped, medium
  • 1 potato peeled, chopped, small, floury
  • 750 ml vegetable stock
  • ¼ teaspoon cumin
  • ¼ teaspoon Turmeric
  • ¼ teaspoon paprika
  • ½ teaspoon sumac optional
  • salt sea salt & freshly ground
  • ground white pepper sea salt & freshly ground
To serve:
  • parsley chopped, fresh
  • sesame seeds

Instructions

    Cup of Yum
  1. Add a generous glug of olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 4 minutes.
  2. Add grated ginger and garlic, and sauté for 1 more minute.
  3. Add chopped carrots, finely cubed potato and spices and sauté 1 minute. Season with a little bit of salt & pepper.
  4. Pour the stock in, cover with a lid and bring to boil.
  5. Reduce heat, cover partially and simmer until carrots are very tender, about 15 minutes.
  6. Remove 1 or 2 cups of stock and set aside. Using a hand-blender or a large blender, blend the soup, whilst pouring the stock until reaching a creamy velvety texture.
  7. Season to taste with salt and pepper, drizzle with a little bit of oil and top with extra spices if you like.
  8. Serve with chopped parsley, sesame seeds, and toasted rustic bread if you like.