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Ginger Veggie Soup, 2 Ways

October 31, 2020 | By Jeremy Scheck | 20 Comments

After a college night of drin- hydration, I often crave something super nourishing the next day to recoup. This ginger vegetable soup is the perfect thing to make for dinner the next day. You can choose to purée it or leave it as is, although I might recommend taking more care to chop the vegetables nicely if you are not blending it.

Do not be nervous about the long ingredients list, this is incredibly simple to make. You’re just chopping up veggies, seasoning, adding liquid, boiling, and blending if you want. You can sneak in any other veggies you like as well and play around with substitutions as long as you don’t think it will majorly affect the texture of the soup.

Carrot Ginger Soup, 2 Ways


Vegetable Base (prep the rest after starting to cook the onions)

  • 1 yellow onion, diced
  • 2-3 tablespoons neutral oil (such as avocado or canola)
  • Kosher salt, to taste
  • Sliced white and light green parts of a small bunch of scallions (optional)
  • ~3 inches of fresh ginger, finely chopped (you don't have to peel it as long as you scrub it!)
  • 4-5 garlic cloves, sliced
  • 4-5 ribs of celery, chopped
  • 5-6 carrots, chopped
  • 1 medium sweet potato, peeled and chopped
  • 1-2 cups cauliflower (I used frozen)
  • 1 can of chickpeas

Suggested seasoning

  • Large pinch of turmeric
  • Generous freshly ground black pepper
  • Red pepper flakes, to taste
  • Herbs, to taste (I used dry oregano and thyme and fresh sage)
  • A sprinkle of garlic powder

For the broth

  • 3 cups of veggie broth
  • 1 can coconut milk (not light)

Suggested options for serving

  • A lime wedge
  • A scoop of greek yogurt
  • The darker part of the scallions from above
  • Crispy fried shallots or onions
  • Croutons


  1. In a 6 quart (or larger) stock pot, add the onions and oil with a generous pinch of salt. Start cooking them on medium to medium-low heat as you prepare the next ingredients.
  2. Add the scallions and ginger, and continue cooking as you chop the garlic. Then add the celery and carrots. Next, the sweet potato when you finish cutting it. Then add the cauliflower and chickpeas.
  3. Season with the suggested seasonings or as desired.
  4. Add in the veggie broth and the coconut milk, stir and bring to a boil. Once it's at a boil, lower the heat and simmer 10-15 minutes, or until the carrots and sweet potato are tender. Taste for salt, keeping in mind that it will likely need A LOT until it tastes right. The soup is dense with lots of veggies that are begging for it. It might need a couple teaspoons of salt, so go little-by-little and taste as you go!
  5. If desired, blend the soup. You can use an immersion blender or ladle it into a normal blender.
  6. I think the soup benefits tremendously from a squeeze of lime, and I like a scoop of greek yogurt particularly with the blended version.
  7. You can freeze leftovers!
Add a Comment


  1. Okay, I NEEDED this soup. After drinking too much the night before, this detox soup really hit the spot! The ginger and coconut milk really made the dish stand out and the veggies and spices made for a perfect fall dinner. I added a sprinkle of parmesan on top. I definitely recommend the Greek yogurt addition! Great work ????

  2. I made this with some substitutions (I didn’t have scallions, I had chicken stock instead of veggie stock, I used most of the herbs mentioned but didn’t have sage or regular red pepper so I used Aleppo Pepper instead, as well as some “sunny paris” seasoning mix — which is a mix of shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf, according to their website) — ANYWAY THE POINT IS, it came out SPECTACULAR! The recipe is very forgiving and flexible, herb-wise you truly just put what you think will be good and it will be good. Don’t be daunted by the long list of ingredients — it’s super easy and you can chop things rather roughly, particularly if you are planning to blend it anyway, it will all MELD with very little interference from you. Pro-tip – don’t forget to SHAKE the coconut milk first otherwise you are in for a nasty shock when you open the can lol. Just stir it, it’s fine.

    I blended 3/4s of it but left some bits in for texture, and it came out great. Topped with greek yog, lime and croutons, eaten with some hot buttered toast – HELL YEAH FALL VIBES! Hearty and scrumptious, and super easy.

  3. Made this today and it was perfect! I used leeks instead of scallions and mild curry powder because i ran out of turmeric and it came out so spicy and comforting! I agree to double down on the amount of salt you think you need. Amazing recipe will definitely make again!

  4. Made this yesterday. SO FREAKING GOOD!!! I left out the scallions and sage and subbed broccoli for the cauliflower bc that’s what I had. Didn’t have lime either so I added a splash of apple cider vinegar to the pot for acidity. I definitely think that blending it is the move. I love how Jeremy always makes sure to include healthy fats and protein in his plant-based recipes. Delicious, healthy, flavourful, and filling soup.

  5. i am eating it as i type this. so delicious. i love it. i didn’t have all the herbs mentioned but it turned out just fine. my new favourite soup

  6. Absolutely delicious! Perfect for winter/fall but honestly I’d eat it again any other time of year as well. The lime as the finishing touch added the perfect zestyness that I wanted!!

  7. This is so good ! I did everything by the recipe except scallions and fresh sage.
    I probably added too much ginger but I like it that way.

    I ended up making it in my Instant Pot, sauté function everything at first and then pressure cook for 10 minutes.

    Blended all the way!

  8. this was amazing! a hit amongst my roommates and i. we just got a new blender and really wanted to have a nice blended soup – this really hit the spot. it is really easy to customize it with the veggies and spices you have in your pantry, so i wouldn’t worry too much if you’re missing an ingredient or want to experiment with another! served it with some toasted garlic rosemary toast and it was delicious.

  9. This soup was SO good! I’m not much for measuring when I cook, and the recipe is very forgiving. Luckily I had everything except the scallions, and it was delicious. Incredibly flavorful and filling, and makes a good amount. Perfect with some homemade croutons.

  10. Just made this for the family, did everything as Jeremy has suggested, he is right the lime is a MUST!! So delicious and good for my picky family, they had no idea how many veggies were packed in It.

  11. I had never made soup before making this recipe and it was the perfect soup for a beginner! It was so filling and yummy, plus left me with enough to share with my friends. I definitely plan to make this again!

  12. This soup was incredible. I made it for my parents and my mom said it was one of the best things she’s ever had. It’s a good thing to make if you’re in a situation where you need to impress people. Thank you for this recipe!

  13. I make a big batch of healthy soup on Sundays to have throughout the week, and this will definitely be added to the rotation. So delicious and I love how many veggies are in it. 5/5!!

  14. my family made this a few weeks ago and is making it again tonight. it’s just so good.
    we half-blended it, and put it over cooked rice. it has this great curry-like taste when you do that because of the coconut milk and turmeric taste. we loved it so much and i cant wait to have it again

  15. i’ve made this recipe at least 4 times this past month because it’s just so comforting and warm. it’s an amusing recipe to make and some ingredients are very easily substitutable. highly recommend sitting down and enjoying a warm bowl!

  16. I made this soup for my family the day after New Years and it’s safe to say they loved it!! It was super easy to make and the most delicious flavors mixed together. I definitely recommend doing this recipe since it’s so easy but so complete. Some member of my family even said it reminded them of some sort of Thai soup.
    Also in pretty sure this recipes vegan and although no one in my family is vegan they didn’t even tell the difference between the veggie broth and the chicken broth.
    Safe to say I’ll be making this recipe again!!!

  17. this soup is amazing wow. For spices I ended up using oregano, thyme, pepper, cayenne pepper, tumeric, cumin, coriander, and a dash of yellow curry powder. The ginger with these spices gave it a subtle indian-curry taste. TASTES AMAZING. I topped it with green onion and yogurt mixed with garlic and lots of lime, and warmed up pita bread with butter, garlic and oregano. I let my roommates try it and they’re obsessed. will definitely make this again.

  18. SOOOO good!! Blended 2/3 of it and added it back in just for a bit of texture and it was perfect!! One of the best veggie soups ever!

  19. I turned this into an Everything-but-the-Kitchen-Sink soup. Using up what we had left over from the farmer’s market this week and a few items from the freezer.

    Spring onion, kidney beans, lots of carrots, parsnips, edamame, potatoes. Seasoned with curry powder, rosemary, sage, a Bavarian seasoning mix (brown mustard seeds, thyme, garlic, bay leaves.)

    Served with warm crusty bread. Even though it is summer, this is exactly what my house needed.

  20. Seriously my favorite fall-time soup. Made this for the first time last year, and just made it again this season and it was SO GOOD. This soup truly warms the soul!!

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