Vegan Curried Carrot Ginger Soup

Soup garnished with coconut cream, pistachios and carrot greens.

4.58 from 7 votes

Vegan Curried Carrot Ginger Soup

This creamy Vegan Curried Carrot and Ginger Soup not only has vibrant color, velvety texture, and tantalizing taste, it’s gluten-free and freezer friendly!

Course Appetizer, Dinner, Side Dish, Soup

Cuisine Asian, Gluten Free, Indian, Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 168kcal

Author Kim Peterson

Equipment

Ingredients

2 tablespoons olive oil (may use vegetable, canola, avocado or coconut oil)
2 pounds carrots , well-rinsed, peeled or unpeeled, sliced in ½-inch coins
1 ½ cups onion , chopped
1 cup celery , chopped
4 cloves garlic , minced
1 ½ teaspoons curry powder
1 quart rice milk
1 13.5-ounce can unsweetened coconut milk , regular or lite
½ cup carrot juice or orange juice
1 tablespoon maple syrup , or agave or honey
1 tablespoon ginger root , freshly grated
Salt and pepper, to taste
Garnish: leafy carrot greens, sliced green onions, chopped pistachios, coconut cream

Instructions

Heat oil in a Dutch oven or large pot over medium-high heat. Add carrots, onion, and celery. Season with salt and pepper, and sauté stirring occasionally until vegetables soften, about 10 minutes.
Add garlic and curry powder; cook 1 minute more, stirring frequently.
Add the rice milk, coconut milk, and carrot juice. Bring to a boil, reduce heat and simmer 20 minutes, or until carrots are tender. Remove from heat.
Blend with an immersion blender or work in batches to puree the vegetables in a high-speed blender. Do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape.
Pour each batch of pureed soup in another pot and keep warm on medium-low heat.
Once all the vegetables are pureed stir in the syrup and ginger. Season to taste with salt and pepper.
Can be made 3 days ahead. Let cool, cover, and refrigerate. Rewarm over medium heat when ready to serve along with suggested toppings.

Notes

To substitute ground ginger for fresh:

You’ll need less ginger powder because of its higher concentration. Use ¼ to ½ teaspoon of ground for 1 tablespoon of fresh.

Storage & Reheating

To store, leftovers will last in an airtight container in the fridge up to 1 week.

To freeze, let soup cool completely then pour into plastic freezer bags. Lay the bags on a sheet pan to make them flat and take up less room in your freezer. Once bags are frozen, remove sheet pan and store in freezer up to 4 months.

To reheat, when ready to enjoy let soup thaw if frozen and rewarm on the stovetop over medium heat, or microwave.

Instant Pot Instructions

Select the Sauté function on your IP. Once hot, add oil, carrots, onion and celery. Cook for 2-3 minutes, then add garlic and curry powder and sauté for 1 minute.
Press Cancel. Add 3 cups rice milk and carrot juice. Secure the lid. Now select the manual function and cook on high pressure for 6 minutes.
When time is up, carefully use a quick release. Stir in coconut milk, ginger and syrup. Season to taste with salt and pepper. Blend and serve as directed above.

Nutrition