Carrot and Ginger Soup {Vegan+GF}
Prep time
Cook time
Total time
This Carrot & Ginger Soup is the perfect one-pot spring soup - Cozy and satisfying but loaded with vibrant flavours. Plus, it’s dairy-free, gluten-free, vegan and ready in just 30 minutes!
Recipe type: Soup
Cuisine: Vegan
Serves: 8
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 garlic clove, grated
  • 1 tablespoon fresh ginger, grated
  • 700gr medium carrots, peeled, chopped
  • 1 small floury potato, peeled, chopped
  • 750ml vegetable stock
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ½ teaspoon sumac (optional)
  • sea salt & freshly ground white pepper
To serve:
  • fresh parsley, chopped
  • sesame seeds
  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.
Recipe by The Petite Cook at