Vegan Carrot Ginger Soup

This post may contain affiliate links. For more information please read the full disclosure here.

Nothing warms the soul on a cold day quite like a steaming bowl of carrot ginger soup. Bursting with vibrant flavor from fresh ginger and garlic, every spoonful is positively soothing. What I love about this recipe is that it comes together easily whether using your slow cooker or regular oven/stove method.

On busy days, I simply toss all the ingredients into my trusty slow cooker before work. By dinnertime, the kitchen is filled with the heavenly aroma of ginger-spiced carrots slowly simmering away. A quick blend is all it needs before serving up restorative bowls of sunshine in a cup.

For oven batch cooking, roasted carrots develop an extra layer of caramelised sweetness. I throw them into a roasting pan along with garlic and ginger then let the oven do the work while I attend to other tasks (okay fine, Netflix). Later, a quick boil softens the potatoes before blending everything into a lush, smooth soup.

However you make it, this soup is pure comfort in a bowl. The blend of ginger, garlic and carrots warms me up on even the coldest of days. With its year-round appeal and ease of preparation using two versatile methods, this has become a go-to recipe for cure what ails me. I hope it does the same for you!

Instructions

2 lbs carrots, chopped

1 medium onion

2 medium potatoes, chopped

6 cups water

2 cloves garlic

2 cm cubes of raw ginger

1 vegetable stock cube

Salt and pepper to taste

Method 1- Slow cooker

1. 1. Put all ingredients in a slow cooker. 
2. 2. Let cook on medium heat until potatoes and carrots are tender (when you poke them with a knife they should slide right off).
3. 3. Blend everything together. If you’re using a wand blender you can do it right in the slow cooker (turn it off first though!) and if you’re using a jug blender wait until everything is cooled first.
4. 4. Serve with crackers or crusty bread.

Method 2- Oven/Stovetop

1. 1. Place carrots, onion, garlic and ginger into a roasting pan with lid. 
2. 2. Cook at 150C/300F until carrots are tender, usually about 1 hour for my oven.
3. 3. Put the water, stock cube and potatoes in a large pot and boil until potatoes are tender.
4. 4. Add the oven roasted ingredients to the broth and potatoes. 
5. 5. If you’re using a wand blender you can blend right in the pot and for a jug blender just wait for everything to cool first.
6. 6. Serve with crackers or crusty bread.

FAQs:

Q: Can I use frozen carrots if fresh aren’t available?

A: Yes, frozen carrots work great in this soup and save time versus chopping fresh. No need to thaw – just add them straight to the slow cooker or roasting pan.

Q: Can this soup be made ahead?

A: Indeed, the soup freezes beautifully for up to 3 months. Simply cool completely before dividing into portions and freezing in an airtight container. Thaw and reheat on the stovetop when desired.

Whether you make it in the slow cooker or oven, a steaming bowl of this soothing carrot ginger soup is the ultimate cure for winter’s chill. Bright with flavour from ginger and garlic, every spoonful warms both body and soul. Don’t be surprised if you find yourself craving it year-round – it’s just that comforting!

If you give this a try or have any questions please let me know in the comments! Bon Appétit!