Carrot Broccoli Ginger Soup

This creamy vegan carrot broccoli ginger soup gets its creaminess from smoothly pureed carrots, white beans, and coconut milk. You’ll be shocked to discover how rich it tastes even though there’s absolutely no heavy cream or butter added, which most bisques like this have lots of.

Everything you need to make this simple-but-satisfying, eight-ingredient bisque is probably already in your refrigerator and pantry. Seasoned with scallions, garlic, and ginger, this soup warms you up from the inside out. Ginger is among the healthiest spices in the world, helping aid digestion, reducing inflammation, and easing cold and flu symptoms, according to These aromatics are simmered with carrots in coconut milk and pureed with creamy white beans. Finally, we top it with roasted broccoli, making for a fresh vegan dinner that can be on the table in under an hour. Flavorful and slightly buttery polenta croutons are the perfect crispy accompaniment to this creamy soup!


  • Broccoli: Adding roasted broccoli gives the soup some texture and adds a healthy vegetable to round out the meal.
  • Carrots: This soup is all about carrots, but you can substitute with acorn or butternut squash for other equally delicious versions.
  • Coconut milk: I use light coconut milk, which contains less fat than regular coconut milk. If you prefer a soup that’s less rich, simply decrease the coconut milk and increase the amount of water.
  • Extra-virgin olive oil: We saute our aromatics in oil to soften them and help release their juices.
  • Ginger: Fresh ginger adds a very subtle spicy taste and contrasts the sweetness you get from carrots and coconut milk. I use two tablespoons for a subtle flavor but you can increase up to another tablespoon for extra zing and zest.
  • Scallions and garlic: These aromatics along with ginger impart a depth of flavor. You can also use onions or leeks in place of scallions if you like.
  • White beans: These beans are also known as cannellini, and they add extra protein and fiber to our soup. Navy beans can also be used.

Carrot Broccoli Ginger Soup Ingredients

Carrot Broccoli Ginger Soup

This creamy vegan carrot broccoli ginger soup gets its creaminess from smoothly pureed carrots, white beans, and coconut milk. You’ll be shocked to discover how rich it tastes even though there’s absolutely no heavy cream or butter added, which most bisques like this have lots of.

  • Course: Soup
  • Cuisine: American
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 6


  • 3 tablespoons extra virgin olive oil (divided)
  • 2 scallions (sliced, white and green parts separated)
  • 2 tablespoons fresh ginger (chopped, peeled)
  • 2 cloves garlic (smashed)
  • 5 carrots (chopped)
  • Kosher salt
  • Fresh ground pepper
  • 1 14.5-oz. can light coconut milk
  • 1 14.5-oz. can white beans (drained, rinsed)
  • 3 cups broccoli (florets, roughly chopped)
  • Polenta croutons


  1. Preheat the oven to 450 degrees F.

  2. In a large pot, heat 1 tablespoon of olive oil over medium-high heat.

  3. Add the scallion whites, ginger, and garlic, and cook, stirring occasionally, until softened (about 2 minutes).

  4. Stir in the carrots and season generously with salt and pepper.

  5. Add coconut milk, white beans, and water. Cover the pot and bring the soup to a boil over high heat.

  6. Uncover and cook, stirring occasionally, until the carrots are very tender (about 18-20 minutes).

  7. Meanwhile, mix the broccoli with the remaining 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Roast, stirring, until the broccoli is tender (about 15 minutes).

  8. Puree the soup with a blender in batches. 

  9. Divide the soup among several bowls and top with broccoli, polenta croutons, and scallion greens.

Bon appétit!


  • Do you ever find yourself stuck with too many vegetables after an ambitious trip to the grocery store? Instead of letting them go bad, I often freeze them for future use or make soup with them. If you have frozen carrots on hand, you can easily use them to put this soup together without having to buy fresh carrots.
  • Deepen the carrot flavor by roasting some chopped carrots in the oven. Heat the oven to 400 degrees F and toss the carrots with some olive oil, salt, and pepper, then roast until they’re slightly browned and fork-tender (about 15-20 minutes). If you’re performing this step, skip boiling the carrots for 18-20 minutes (step #7 above).
  • Make sure to use a high-speed blender — I like Blendtec or Vitamix — or an immersion blender to ensure an ultra-creamy texture.
  • I used scallions, ginger, and garlic for this soup, but you can experiment with other spices and aromatics according to your tastes — dried thyme, cinnamon, nutmeg, curry powder, rosemary; the possibilities are endless!
  • Feel free to use frozen broccoli instead of fresh to cut down on prep time.
  • If you don’t have raw garlic, use a 1/4-1/2 teaspoon of garlic powder instead.


Make this soup ahead of time as part of your meal prep for the week since it’ll taste even better the next time as the flavors have more time to meld. It’ll keep fresh in the fridge for 3-4 days, and it’ll do well in the freezer for up to six months without sacrificing taste and consistency. Just divide it into small containers or zip-lock bags for single servings, leaving about two inches of space between the soup and the top. Freeze it the same day that you’re cooking it to capture it at its maximum freshness.


If you’re looking for inspiration for other creamy soup ideas, check out my similar recipes below:

Baked Cauliflower Soup

Creamy Tomato Soup