Creamy Carrot Ginger Soup
Creamy, comforting, and nourishing easy carrot soup made in one pot with simple plant-based ingredients. No dairy and no roasting!
Why We Love This Carrot Ginger Soup
- Easy to Make (No Roasting): Everything is cooked in one pot on the stove. No oven or roasting necessary. Just simmer and blend!
- Higher in Protein & Fiber: One small serving provides about 6 grams of protein and 6 grams of fiber!
- No Dairy, Nuts, or Coconut: This carrot soup is creamy and silky but without any cream, cashews, or coconut milk! Carrots cook down into a soft, creamy base, and a little bit of chickpeas and silken tofu make it extra thick and silky.
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Carrots ⟶ Carrots are the star of this soup and make it creamy and lightly sweet.
- Ginger + Turmeric ⟶ For warming, spiced flavor that makes this carrot soup extra comforting on a cold night.
- Chickpeas + Silken Tofu ⟶ Make the soup thicker, creamier, and higher in plant protein and fiber.
- Onion + Garlic ⟶ For extra flavor.
- Vegetable Broth ⟶ I use Better Than Bouillon Vegetable Base. You can use water if necessary, but you will want to add more salt or miso.
- Miso ⟶ I like to use red or mixed (awase) miso for deeper flavor, but any miso will work.
How to Make
This creamy carrot soup is so simple to make and requires very little hands-on time. All you need is a pot and a blender (an immersion/hand blender is best for minimal clean-up).
Cook onions in oil over medium heat until translucent but not browning, about 3 minutes. 
Add carrots, garlic, ginger, turmeric, and smoked paprika and stir for 2 minutes. 
Add water, bouillon, and chickpeas. Simmer 20-30 minutes until the carrots are very tender. 
Turn off heat and add miso, tofu, black pepper, and lemon juice. Blend until smooth.
Serving Suggestions
You can serve this healthy carrot soup as a light lunch or cozy side dish with dinner. It will serve 2 as a light lunch/main or 4 as a side. If serving as a main dish, I recommend topping it with some croutons or dipping some hearty bread into it for a more substantial meal. If you want more texture, top the soup with roasted chickpeas or nuts/seeds for a little crunch.
How to Store Carrot Ginger Soup
- Fridge: In an airtight container for 3-4 days.
- Freezer: Cool the soup to room temperature first, then transfer to freezer-safe containers (or silicone molds like Souper Cubes*) and store for up to 3 months.
- Reheat: Thaw the soup overnight in the fridge, then heat in a pot on the stove. Or if you store it in silicone molds, you can just pop a serving into a pot straight from frozen. You can also microwave the soup, but stop every minute or so and mix it so the heat is evenly distributed.
More Cozy + Nourishing Soups
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Creamy Carrot Ginger Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 500 grams carrots chopped
- 2 cloves garlic minced
- 2 tsp ginger minced
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika optional
- 2½ cups water
- ½ tsp
vegetable bouillon* - ½ cup cooked chickpeas drained and rinsed if canned
- ½ tbsp miso or more to taste
- 150 grams silken tofu
- black pepper to taste
- lemon juice to taste start with 1/2 tbsp
Instructions
- Heat olive oil in a pot over medium heat. Add onions and cook until translucent, about 3 minutes.
- Add carrots, garlic, ginger, turmeric, and smoked paprika and stir for 2 minutes.
- Add water, bouillon, and chickpeas. Simmer 20-30 minutes until the carrots are very tender.
- Remove from heat. Add miso, tofu, black pepper, and lemon juice. Blend with an immersion blender until smooth.
- If you are using a stand blender, let the soup cool for 5-10 minutes first, otherwise the soup can explode out of the blender due to intense steam pressure.
- Taste and add more miso, salt, pepper, or lemon juice as desired.
- If you need to reheat the soup, bring it to a gentle simmer over medium low heat. Be careful not to boil too vigorously or you will lose the flavor and nutrients in the miso and lemon juice.
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