Vegan Butternut Carrot Ginger Soup

Naïby presents

Rich and comforting, this vegan soup, topped with roasted pumpkin seeds, combines butternut squash, carrots, and spicy ginger with coconut milk to create a deliciously smooth soup. 

You'll be surprised how fast you can prepare this nutritious meal.

Hey you! Feeling lazy? This is the perfect recipe for you. Let's make it together!

Your Ingredients

01 4 cups butternut squash

02 2 cups carrots

03 1 sweet onion  + 4 cloves garlic  + 3 tablespoons fresh ginger

04 4 cups vegetable bouillon  + 1 tablespoon tamari

05 1 can coconut milk

06 Garnishes

Cut the butternut squash and peel it


Don't be afraid. First, cut it crosswise in half in its middle and the extremities, then again lengthwise to access the seeds.

Seed it


Here you have two choices: throw out the seeds or save them for roasting later (I highly recommend the latter!)

Cut the butternut and carrots


Peel vegetables and cut into pieces.

Sauté the onion, garlic, and ginger


Sautée the onion first with salt and pepper until it becomes translucent, then add the rest.

Add the bouillon, tamari and veggies


Bring to a boil then simmer until carrots are tender, about 20-30 minutes.

Blend until smooth


It can be done in a stand blender or using a hand blender. Then, add the coconut milk, keeping ¼ cup for the garnish, and blend.

Heat in saucepan


You can transfer back to the saucepan to keep warm. Then divide into bowls and...



with coconut milk

with pumpkin seeds

Hey! I'm Naïby