Easy Vegan Carrot Ginger Soup



  • 6 large carrots, peeled and cut into 2-inch
  • 2 tablespoons coconut oil, divided
  • 2 yellow onions, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/2 cup Ripple Original Half and Half
  • Fresh cilantro (to garnish)


  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. Place carrots in a large bowl with one tablespoon of the coconut oil. Toss to coat and add salt and pepper. Spread in a single layer on prepared baking sheet and bake 25-30 minutes, or until tender.
  3. Heat the remaining tablespoon of coconut oil in a large soup pot over medium heat. Add the onions and cook 8-10 minutes, or until just beginning to brown. Add the ginger and the vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, and cool slightly.
  4. Add the roasted carrots to the broth. Using an immersion blender, puree the soup directly in the pot until smooth.
  5. Place soup over medium heat and return to a simmer. Reduce heat to low and stir in the Ripple Half and Half. Serve warm garnished with fresh cilantro.

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