Creamy Carrot Soup with Ginger
Prep time
Cook time
Total time
This is a vegan creamy soup recipe with carrots, ginger and potatoes. You’ll love the sweet and spicy flavor and creamy texture!
Serves: 6 servings
  • 2 big potatoes, peeled and cubed
  • 1 medium onion, peeled and cut in chunks
  • 2 carrots, sliced
  • a thumb-size piece of ginger, peeled and grated
  • 2 Tbsps extra-virgin olive oil
  • 2 Tbsps lemon juice
  • sea salt, to taste
  • white pepper, to taste
  • yogurt (optional)
  • herbs, for garnish
  • water, just enough to cover all veggies
  1. Add potatoes, onion and carrots, in a medium soup pot. Add water, just enough to cover the veggies and let them boil for 15-20 minutes.
  2. Add grated ginger, salt and pepper. Stir well.
  3. Remove from heat when the potatoes and carrots are tender. Check them with a fork.
  4. Using a vertical blender, start blending the veggies.
  5. Add olive oil and lemon juice.
  6. Add more water, depending on how thick/thin you want the soup to be.
  7. Garnish with yogurt (optional) and herbs.
Recipe by Gourmandelle | Vegetarian Blog at