Ginger Butternut Carrot Soup {Vegan}

This vegan, gluten-free ginger butternut carrot soup recipe can be made in three easy steps and only takes about 30 minutes to prepare from start to finish!

This may sound odd, but the first time I tried ginger butternut carrot soup was when we were vacationing at the Jersey shore. We usually rent a condo and prepare most of our own meals. But since we are on vacation, we often rely on packaged foods. On this occasion, I had recently switched to a plant-based diet. So I faced the challenge of finding healthy packaged food options in the small local grocery store. As I perused the aisles I was intrigued by a selection of organic soups in aseptic packaging by a familiar brand. The ginger butternut carrot soup sounded yummy—so I decided to give it a try.

I was hooked and became a loyal consumer. The soup was delicious, but I was always a little concerned about the amount of sodium and processed oil it contained. Then I discovered how easily I could make my own ginger butternut carrot soup. I control the ingredients and it’s so simple!

Three Easy Steps

This ginger butternut carrot soup recipe can be made in three easy steps:

1. Chop butternut squash. (If this sounds tricky, check out the how-to video I shared in my previous post.)
2. Simmer squash and carrots in broth.
3. Blend squash, carrots, broth, almond milk and spices.

There you have it! It only takes about 30 minutes from start to finish. The soup is creamy, gingery and fresh!

📖 Recipe

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Ginger Butternut Carrot Soup {Vegan}

This simple vegan gluten-free recipe can be made in three simple steps and only takes about 30 minutes to prepare from start to finish.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• ½ butternut squash peeled, seeded and chopped into 1-2 inch chunks* (Use the other half of the squash from this Parmesan Roasted Potatoes and Butternut Squash recipe!)
• 1 cup baby carrots or chopped carrots
• 2 cups low sodium vegetable broth
• 1 cup almond milk
• 1 tsp. ground ginger
• ½ tsp. dried tarragon
• ½ tsp. fine sea salt
• ⅛ tsp. ground black pepper

Instructions

• Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat.
• Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork.
• Spoon the cooked squash and carrots into a blender.**
• Pour the liquid left from cooking into the blender and add almond milk and spices.
• Begin blending on low and turn up to medium high (7 on Vitamix) and blend for approximately 30 seconds.
• Serve immediately or return to saucepan and keep warm until ready to serve.
• Refrigerate or freeze leftovers.

Notes

Note: You can also prepare this soup in an Instant Pot® - simply add squash, carrots, and broth to the pot and cook on the soup setting for 20 minutes. Then allow the pressure to release naturally before moving on to Step 3.

*If you want to use the whole butternut squash, double the recipe and blend in batches.

**You could also use an immersion blender – an ideal option if you double the recipe. Simply add remaining ingredients directly to the saucepan and blend to desired consistency.

Nutrition information is a rough estimate per serving.

Nutrition

Calories: 97kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 351mg | Potassium: 606mg | Fiber: 5g | Sugar: 5g | Vitamin A: 19322IU | Vitamin C: 31mg | Calcium: 162mg | Iron: 2mg