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Vegan Ginger-Carrot Soup

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Soup
Author: Susan Pridmore


  • 2-3 Tbsp grapeseed oil
  • 1 pound carrots peeled and sliced into 1/8" thick disks
  • 3 stalks celery chopped
  • 1 medium yellow onion chopped
  • 4 tsp fresh ginger peeled, finely chopped
  • 5 cups freshly made vegetable broth
  • 8 ounces russet potatoes peeled, chopped
  • 1 Tbsp brown sugar packed
  • 1/2 cup coconut milk
  • 2 Tbsp Thai green curry
  • Juice from 1 lime
  • 1 tsp kosher salt or to taste
  • 1/2 tsp white pepper


  • Heat the grapeseed oil in a pot large enough to cook the soup over medium-high heat. Add the carrots, celery, onion and ginger and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
  • Stir in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until everything is tender.
  • Pour the soup into a blender (in batches if necessary) and puree until completely smooth.
  • Pour back into the pot and add the remaining ingredients. Serve warm and enjoy!