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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’!

top down view of bowl with serving of zucchini carrot 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!

top down view of ingredients used to make healthy zucchini carrot soup.

Ingredients You’ll Need

In this recipe, onion, carrots, and zucchini are sauteed with flavorful spices, then simmered until tender before adding coconut milk and pureed into a healthy and delicious soup 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
side by side photos showing the process of sauteing veggies and spices on the stovetop.

How To Make Carrot Zucchini Soup

  • Saute: Heat oil in a large pot on medium heat, add onion and saute  5 minutes. Add the ginger, cumin, coriander, paprika, and turmeric, cook 1 minute more, or until fragrant. Add carrots and zucchini, cook another 7 minutes or so.
top down view showing the process of adding liquids while cooking carrot zucchini soup on the stovetop.
  • Simmer: Add the vegetable broth/water, 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.
top down view showing the soup before being pureed and after.
  • 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 your 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 thicker soup, add potatoes or use vegan creamer. Add in 1 or 2 diced and peeled medium sized gold potatoes when adding the carrots and zucchini. Or use this homemade Vegan Cream to thicken it nicely.

top down view of freshly made zucchini carrot soup in a white pot.

How To Store

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: This zucchini carrot soup is freezer friendly and freezes well for up to 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 zip locking). 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:

side angle view of bowl with serving of zucchini carrot soup.

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.



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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Soup, Entree
  • Method: simmer
  • Diet: Vegan


  • 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 cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 45 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


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.


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.

Updated: Carrot Zucchini Soup was originally published in July 2012. It has been retested and updated with new photos and helpful tips in July 2020.

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  1. Jonathan Bryans says:

    This was lovely…..i did not liquidise the finely chopped vegetables as i like a bit of tooth to a soup. I simmered for 20 minutes without covering. My stock was frozen squeezed juice of salted zucchini and carrot…I used the squeezed zucchini and carrot for another recipe, but I saved the juice. I added chopped coriander root and leaves as a garnish….thank you, gingery, garlicky and somehow a little sweetness…..I loved it and will be doing it again!!

  2. Found your recipe and make it for dinner last night. I used half smoked and half sweet paprika. OMG! This is so delicious. My husband kept raving about how good it was. Thanks for such a great use of veggies from our garden. Definitely going to make this again. :)

  3. I am always looking for new soups in the summer to use Up an abundance of garden produce. This is a new favorite. I will definitely make this again. I substituted almond milk and it was delicious.

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Colleen! Glad you’ve found a new favorite!

  4. I assume the garlic is added with the onions.

    1. This soup is lovely, full of flavor. I had squash so I mixed it with the carrots. I only had smoked paprika and it was good.

    2. Julie | The Simple Veganista says:

      Thanks for pointing that out, not sure how I missed it. The garlic goes in with the ginger. I’ve updated the recipe card. Thanks again, and enjoy the soup!

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