Creamy Vegan Carrot Ginger Soup with Homemade Gluten-Free Croutons
This dish has been a favorite among my private chef clients—so much so that many have asked me for the recipe. I’m thrilled to finally share it with the world! Time and again, my clients have told me they've never tasted a carrot soup with such depth of flavor. It’s vibrant, comforting, and full of unexpected richness. I hope you enjoy it as much as they have.
While at the Union Square Farmers Market, I picked up some delicious gluten-free bread from a company called Knead Love Bakery. As someone who eats mostly gluten-free—with the occasional yearly cheat—I was genuinely surprised to discover it was gluten-free! I used to pass by their stand all the time and just assumed they sold regular bread. I feel a little silly realizing only now that they’re a gluten-free brand—but I’m so glad I finally gave them a try!
For my first time trying the bread, I decided to make croutons for my soup—and let me just tell you, they were delicious! I cut the bread into small cubes, tossed them with olive oil, salt, pepper, and a sprinkle of Italian seasoning, then baked them at 375°F for about 10–15 minutes until perfectly crispy. The texture held up beautifully, and honestly, you’d never guess they were gluten-free. Total game changer for soup season!
By the way, I’ve had this Canon camera for over a decade and barely used it—so I finally decided I should start putting it to good use. I had a little fun and took a photo of myself in the middle of shooting. Here it is! :)
Ingredients You’ll Need
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 large sweet onion, chopped
4 large carrots, peeled and sliced
2 medium russet potatoes, peeled and diced
1.5 inch fresh ginger, grated
4 cups water
4 cups hot water mixed with 1 tablespoon Better Than Bouillon (vegetable)
2 bay leaves
Salt and freshly ground black pepper, to taste
Directions:
In a large soup pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes, until soft and translucent.
Add the sliced carrots, diced potatoes, and grated ginger. Stir and cook for about 5 minutes to lightly sauté the vegetables.
Pour in the 4 cups of water and 4 cups of Better Than Bouillon mixture. Stir well and add the bay leaves.
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are fork-tender.
Remove the bay leaves. For a creamy soup, use an immersion blender in the pot or blend in batches with a countertop blender.
Taste and season with salt and freshly ground black pepper as needed.
If you are using a blender, blend until completely smooth.
Top with a drizzle of coconut yogurt, cracked pepper, gluten-free croutons, and microgreens or herbs of your liking!
If you make our Creamy Vegan Carrot Ginger Soup With Homemade Gluten-Free Croutons please let us know by leaving a rating below!
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Creamy Vegan Carrot Ginger Soup with Homemade Gluten-Free Croutons
Enjoy the warm, comforting flavor of this humble ginger carrot soup. Perfect for lunch or dinner, it’s sure to be a favorite with family and friends.
Ingredients
Instructions
- In large soup pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes, until soft and translucent.
- Add the sliced carrots, diced potatoes, and grated ginger. Stir and cook for about 5 minutes to lightly sauté the vegetables.
- Pour in the 4 cups of water and 4 cups of Better Than Bouillon mixture. Stir well and add the bay leaves.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are fork-tender.
- Remove the bay leaves. For a creamy soup, use an immersion blender in the pot or blend in batches with a countertop blender.
- Taste and season with salt and freshly ground black pepper as needed.
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