Carrot Ginger Zucchini Soup
Healthy Carrot Zucchini Soup with veggies, ginger, cumin, turmeric, coconut milk, and lemon is a quick and easy summer soup that’s nourishing and delicious! I like to call it ‘Sunshine Soup’!

Happy day when you add a bowl of sunshine to your life!
This quick and easy Carrot Zucchini Soup is just that, with lots of flavors and pretty colors to brighten any day. It’s a perfect summer soup that is sure to please!
What else is so great about this recipe is that it’s a one-pot meal, meaning fewer dishes. Plus, it’s quick and easy to make!
Simple to put together + simple to put away = Simply lovely!
Ingredients You’ll Need
In this recipe, onion, carrots, and zucchini are sauteed with flavorful spices and then simmered until tender. Then, coconut milk is added, and the soup is pureed into a healthy and delicious soup that all types of eaters will love!
Here is everything you will need (you can find measurements in the recipe card below):
- Zucchini
- Carrots
- Onion + garlic
- Ginger
- Cumin, coriander, turmeric and paprika
- Coconut milk or cream– full or low fat (or use your favorite nut milk or homemade Vegan Cream)
- Lemon
- Salt + pepper
How To Make Carrot Zucchini Soup
- Saute: Heat oil in a large pot on medium heat. Add onion and saute for 5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric and cook for 1 minute more, or until fragrant. Add carrots and zucchini and cook for another 7 minutes or so.
- Simmer: Add the vegetable broth/water, bring to a boil, cover, reduce heat to low, and simmer for 15 to 20 minutes.
- Add remaining ingredients: Turn off heat, and add coconut milk and lemon juice.
- Puree: Using an immersion blender (affiliate link), purée vegetables until creamy. You can also transfer to a standing blender to puree. Or feel free to enjoy as is!
- Warm as needed: Return to low heat and warm through if needed.
Top Tips
- Not a fan of coconut? Use almond, cashew, soy, or oat milk (preferably unsweetened and plain). I’ve some say the coconut flavor was too much, so adjust to your taste.
- Make it thicker. For a thicker soup, add potatoes or use vegan creamer. Add 1 or 2 diced and peeled medium-sized gold potatoes when adding the carrots and zucchini. Alternatively, use this homemade Vegan Cream to thicken it nicely.
How To Store
- Refrigerator: Leftovers will keep well in the fridge stored in a covered container for 5 – 6 days.
- Freezer: This zucchini carrot soup is freezer-friendly and freezes well for 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before ziplocking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
This healthy summer soup is great on its own but can be made even heartier with a little something on the side. Here are a few of my favorite ideas for toppings and sides:
- Bread: Serve with homemade Artisan Bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine.
- Toppings: Top with fresh chopped cilantro, chives, or green onions.
- Sandwich: Serve with this summer Veggie Hummus Sandwich or Mashed Chickpea Salad Sandwich for a hearty meal.
- Salad: Pair with a fresh salad like this Crunchy Kale Salad with Cranberries or Kale, Date & Almond Salad.
More Easy Soup Recipes!
If you try this easy soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCARROT GINGER ZUCCHINI SOUP
Carrot Zucchini Soup is loaded with veggies, ginger, coconut milk, and flavorful spices making for a quick and easy summer soup that is nourishing and delicious! I like to call it Sunshine Soup!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Soup, Entree
- Method: simmer
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil or 1/4 cup water (for water saute)
- 1 medium onion (about 1 cup), chopped
- 2 garlic cloves, minced
- 1-inch fresh ginger, minced or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 – 5 medium carrots (about 2 cups), diced
- 2 medium zucchini (about 2 1/2 cups), chopped
- 3 1/2 cups vegetable broth (or water)
- 1 can ( 15oz) coconut milk (light or full fat)
- 1/2 lemon, juice of
- himalayan salt + pepper to taste
Instructions
Saute: Heat oil in a large pot on medium heat, add onion and saute for 5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and paprika, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
Simmer: Add the vegetable broth and bring to boil, cover, reduce heat to low, and simmer for 15 to 20 minutes.
Add remaining ingredients: Turn off heat, add coconut milk and lemon juice.
Puree: Using an immersion blender, purée vegetables until creamy. Alternatively, you can transfer the soup to a standing blender to puree, may take two batches depending on the size of your blender cup.
Warm as needed: Return to low heat and warm through if needed.
Serve: Serve with homemade Artisan Bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious!
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in covered containers. It’s also freezer-friendly for 2 – 3 months. Let thaw before reheating.
Notes
Sub coconut milk with your favorite plant milk – almond, cashew, soy, oat, etc. You can also use half coconut milk and 1/2 plant milk or vegan creamer.
For a thicker soup, add 1 or 2 potatoes (peeled and cubed) with the carrots and zucchini.
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I liked the flavors in this! I just made this with bone broth for the extra protein. I added some finely chopped spinach at the end too but wouldn’t recommend that texture. It does seem to be best with your recommendation of crust bread or crackers on the side.
I loved the way you cut the carrot garnish! I called this flower soup which made it extra magical for my girls
First time making this and I didn’t know what to expect as taste. Well, I was happily surprised by the flavours! A very delicious soup!! Thank you for this recipe, I will make this again!
I’ve just made this soup, and i absolutely love it! The lemon and fresh coriander at the end really bring it together! I’ll be making this again!
I just had another helping of this soup from my freezer. The flavours still popped and the consistency was perfect for sipping on a cool spring day. Thank you for the Nutritional Data as I’m tracking my diet! Your recipe has just been shared with friends so they can try it too!
Easy to make with all ingredients I had in my fridge! I used chicken broth (since I am not vegetarian) and it had amazing flavours, felt light and hearty at the same time. Will definitely make again!