CarrotGingerSo the Pintura

Smooth and creamy Vegan Carrot Ginger Soup. A simple, fragrant soup with minimal ingredients and BIG flavour!


🥕 2lb (900 grams) carrots , (about 10 medium)
🥕 1 medium onion
🥕 3-4 inch long piece fresh ginger root
🥕 1 tablespoon olive oil , (for oil-free omit oil & roast on a silicone baking mat)
🥕 1 can (13.5 oz / 400ml) coconut milk , light or full fat
🥕 4 cups (960 ml) vegetable stock or water , approximate. You might not need it all.
🥕 2 teaspoon sea salt , or to taste
🥕 1 teaspoon freshly ground black pepper , or to taste


🍲 1. Preheat oven to 420°F (210°C). Skip this step if using an air fryer.

🍲 2. Peel the carrots and onion and chop into large (about an inch long) chunks.

🍲 3. Cut the ginger into 3 to 4 pieces about the same size as the carrots.

🍲 4. Place all the vegetables (including the ginger) onto a baking tray, toss with the oil and cook until fork tender. Mine took about 45 minutes.

🍲 5. If using an air fryer, toss the veggies with the oil in a bowl, transfer to the air fryer basket and air fry on 380°F for about 20 minutes, shaking once or twice until fork tender. All air fryers cook differently so you might need to add on a few extra minutes.

🍲 6. Once done, put the vegetables into a blender or food processor. You will need to do this in a couple of batches. Add the coconut milk to the first batch along with enough stock/water to get it moving. Make sure you don't go over the blenders maximum capacity. Once smooth, pour into a large saucepan.

🍲 7. Repeat with the next batch of veggies, using just stock this time. Just add enough to get it blending smoothly then pour that into the saucepan too.

🍲 8. Once everything is blended and in the saucepan, add more stock/water to thin as necessary, not too much though as this soup is best thick and creamy. Stir well to combine, then add the salt and pepper, tasting as you go to get it just right for you.

🍲 9. Warm through gently in the pan until piping hot, then serve.


🥥 Leftover soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.