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Creamy Carrot & Ginger Soup

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Creamy carrot & ginger soup is savory yet healthy made with fresh ginger, Chinese Five spice and soy sauce for an easy vegan soup recipe.  

A white soup bowl filled with carrot ginger soup that's topped with sesame seeds, wonton strips, green onions, and crushed peanuts. There's a black spoon and a whole star anise next to the bowl. You can see the orange dutch oven pot in the background.

I sent John to the grocery store and he brought home an abundance of carrots.

Sure, it was St. Patrick’s Day week so they were on sale, but that left me with two huge bags of carrots (not that I’m complaining).

Perfect for some deliciously creamy carrot soup.

It’s still soup season in my eyes and carrots are perfectly in season for Spring so why not make a carrot soup recipe with my loads of carrots :).

This easy carrot soup recipe is made with lots of fresh ginger, a dash of warm Chinese Five spice, star anise, soy sauce and fresh scallions.  

Despite not having actual cream in the recipe, it’s still velvety smooth and creamy.

It’s the perfect amount of spice, warmth, savory and sweet that’s easy to make and ready in less than 60 minutes!

An orange dutch oven pot filled with creamy carrot soup topped with sliced green onions and sesame seeds. There's a whole carrot and green onion stalk next to the pot.

Ingredients you will need for this vegan carrot soup recipe:

  • Carrots
  • Yellow onion
  • Garlic
  • Fresh Ginger
  • Sesame Oil
  • Rice wine vinegar 
  • Vegetable Broth (or water)
  • Soy sauce (low sodium preferred)
  • Chinese Five Spice
  • 1 whole star anise 
  • Scallions
  • Crushed peanuts, sesame seeds, and wonton strips (optional, for serving)
A wooden cutting board topped with sliced carrots, sliced green onion, whole cinnamon sticks, star anise and two small white bowls with soy sauce and chinese five spice

How to make creamy carrot & ginger soup:

  1. Heat sesame oil over medium heat in large stock pan or Dutch oven. Add carrots, onion, garlic and ginger. Stir and cook until slightly softened, about 7 minutes.
  2. Add rice wine vinegar, stir and cook 2 minutes.
  3. Add vegetable broth, soy sauce, Chinese Five spice, star anise, and black pepper. Stir and bring to a boil.
  4. Turn heat down to low, cover and simmer for 30 minutes.
  5. Remove star anise.
  6. With your hand blender, blend soup until creamy and smooth.
  7. Top with scallions and serve.
  8. Optional: serve with sesame seeds, wonton strips and crushed peanuts.

If you don’t have a hand (immersion) blender, you can simply place a cup of soup at a time in your blender and blend until smooth.

I have to say, the hand blender is SO convenient and I use it all the time, especially when making soups and sauces because you can blend right in the same pan!

You can get one pretty cheap on amazon (affiliate link).

A white soup bowl filled with carrot ginger soup that's topped with sesame seeds, wonton strips, green onions, and crushed peanuts. There's a black spoon and a whole star anise next to the bowl. You can see the orange dutch oven pot in the background.

My creamy carrot & ginger soup recipe is easy, healthy and packed with flavor!  

If you make it, be sure to let me know how you liked it in the comments below :).

For more healthy soup recipes try:

An orange dutch oven pot filled with creamy carrot soup topped with sliced green onions and sesame seeds. There's a whole carrot and green onion stalk next to the pot.

Creamy Carrot & Ginger Soup

Yield: 4 Bowls
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Creamy carrot ginger soup is savory yet healthy made with fresh ginger, Chinese Five spice and soy sauce for an easy vegan soup recipe.  

Ingredients

  • 2 tbsp sesame oil
  • 5 cups carrots, peeled & sliced 1/4", about 2 lbs
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated or finely chopped
  • 2 tbsp rice wine vinegar
  • 4 cups water
  • 1/4 cup soy sauce, low sodium preferred
  • 1 tbsp Chinese Five Spice
  • 1 whole star anise
  • pinch black pepper
  • 1 bunch scallions, for serving
  • crushed peanuts, optional
  • wonton strips, optional
  • sesame seeds, optional

Instructions

  1. Heat sesame oil in large soup pot or Dutch oven over medium heat. Add carrots, onion, garlic and ginger. Stir and cook 7-8 minutes or until carrots are slightly softened.
  2. Add rice wine vinegar, stir and cook 2 minutes.
  3. Stir in vegetable broth, soy sauce, Chinese Five spice, star anise, and black pepper. Turn heat to high and bring to a boil. Then, turn down to low, cover and simmer for 30 minutes.
  4. Discard star anise. With hand immersion blender, blend soup until smooth and creamy.
  5. Serve with scallions, crushed peanuts, wonton strips and sesame seeds (if desired).

Notes

*If you don't have an immersion blender, you can use a regular blender by adding a cup or two of soup at a time and pureeing until smooth.

*Carrot soup will keep in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 178Total Fat: 7.53gSaturated Fat: 1.07gUnsaturated Fat: 5.94gSodium: 733mgCarbohydrates: 25.83gFiber: 6.9gSugar: 11.65gProtein: 4.04g

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© Wine a Little Cook A Lot
Cuisine: American / Category: Lunch

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