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Carrot Ginger Zucchini Soup

This bright, immune boosting soup is perfect for summer. Freezer friendly, it can be made ahead of time and can be made with either fresh or frozen vegetables.

Source: The Simple Veganista

Serves 4-6


  • 1 medium onion, diced

  • 2 TBSP olive oil

  • 2 cloves garlic, minced

  • 1 inch fresh ginger, minced or grated

  • 1 TSP cumin

  • 1 TSP coriander

  • 1/2 TSP turmeric

  • 1/2 TSP paprika

  • 4-5 medium carrots, chopped or 2 cups frozen carrots

  • 2 medium zucchinis, chopped or 2 1/2 cups frozen zucchini

  • 3 1/2 cups vegetable broth

  • 1 can coconut milk

  • juice of 1/2 a lemon

  • salt and pepper to taste, I like to start with a teaspoon of each


  1. Add olive oil and onion to a large pot and sauce until onions begin to soften, about 5 minutes.​

  2. Add the garlic, ginger, cumin, coriander, turmeric, and paprika and sauce for 1 minute more.

  3. Add the carrots and zucchini and sauce for around 7 minutes more.

  4. Add the vegetable broth and bring to a boil, then simmer for 15-20 minutes or until all the vegetables are soft.

  5. Finish with the coconut milk, salt and pepper, lemon juice and stir to combine.

  6. You can stop there if you like your soup chunky, otherwise use an immersion blender to puree the soup until it has a creamy texture.

  7. Garnish with green onions and lemon.

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