Vegan and Gluten-Free Carrot and Coriander Soup With Ginger

Carrot and coriander soup
Gluten-free carrot and coriander soup with ginger

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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
112 Calories
4g Fat
19g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 112
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 805mg 35%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 2g
Vitamin C 8mg 42%
Calcium 70mg 5%
Iron 1mg 5%
Potassium 497mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Carrot soup with ginger and coriander is an easy low-fat vegetarian and vegan soup recipe that you can serve for a light lunch or dinner. Coriander seeds have a lovely aroma, particularly when heated for a few minutes in a skillet and add a distinct flavor to a basic carrot and ginger soup, taking it from ordinary to extraordinary. If you have powdered coriander, that's fine to use instead as well. 

Inspired by the flavors of India, this carrot ginger soup is made with little more than onions, carrots, fresh ginger, coriander seeds, and vegetable broth. This could be served with some crusty French bread or perhaps some Indian naan bread and a side green salad to make it into a full and hearty vegetarian meal. 

This recipe is both vegetarian and vegan (as long as you use a cooking oil and a dairy-free and vegan margarine), and if you need it to be gluten free as well, just make sure to use a gluten-free vegetable broth. 


  • 1 tablespoon margarine, or cooking oil

  • 1 onion, chopped

  • 1 1/2 pounds carrots, peeled and diced

  • 1 teaspoon minced or grated fresh ginger

  • 2 teaspoons coriander seeds

  • 4 cups vegetable broth

  • 1 dash sea salt, to taste

  • 1 dash freshly ground black pepper, to taste

Steps to Make It

  1. In a large soup or stockpot, cook the chopped onions in the margarine or cooking oil just until soft, about 3 to 5 minutes. Add in the diced carrots, fresh ginger, and the coriander seeds and allow to cook, stirring frequently, for a few more minutes.

  2. Next, add the vegetable broth and bring to a low simmer. Cover the pot with a lid and allow to cook for at least 25 minutes, or until the carrots are very soft and tender.

  3. Carefully transfer the soup to a blender or a food processor and puree until smooth or almost smooth, depending on how you like your soup, and working in batches if needed.

  4. Add a dash of salt and pepper (sea salt or kosher salt and fresh ground black pepper is always best) and serve your soup hot, reheating if necessary.

  5. Enjoy your easy homemade carrot, coriander, and ginger soup.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.