This 7-ingredient carrot ginger soup is one of our favorite recipes for brightening up cold days. Creamy & refreshing, it's a satisfying, cozy meal.
If you went to your farmers market over the weekend and came home with a beautiful bunch of carrots, then this carrot soup recipe is for you. They’re the main ingredient in this easy recipe, along with a few staples that you likely already have in your kitchen.
Carrot Soup Recipe Ingredients
This easy soup recipe is just 7 ingredients, and it’s so simple and delicious with no cream, no cashew cream, and no coconut cream (ok just a tad for garnish, but it’s really not necessary). The creamy base of the soup comes purely from the pureed carrots. Here’s what else makes it so darn good:
- Ginger adds a lovely freshness and plays well with the carrots’ sweetness.
- Onion and garlic give it depth of flavor.
- Extra-virgin olive oil adds richness.
- Apple cider vinegar or orange juice makes it bright & tangy.
- And veggie broth gets the blender moving and ties it all together.
Season to taste with salt and pepper, and add a bit of maple to sweeten it up, if you wish. That’s it!
Carrot Ginger Soup Serving Suggestions
I made this carrot soup a full meal by serving it with a simple massaged kale salad made of leftover brown rice, a few carrot curls, dried cranberries, a drizzle of olive oil, lemon juice, salt, and pepper. I also smashed some avocado on toast and topped it with dollops of pesto. It would be excellent with herbed farro as well. For more salad inspiration, check out this post.
The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time I’ve made it with only the carrot greens and no other herbs. Because who has basil this time of year?
Like most soups, this carrot soup keeps well in the fridge for a few days, so it would be a great make-ahead Thanksgiving starter or weekday lunch. See this post for my best meal prep tips and this one for more lunch ideas.
If you love this carrot ginger soup recipe…
Make sure to try this butternut squash soup, vegetable soup tomato soup, potato soup, curried lentil soup or any of these 25 favorite soups next!
Carrot Soup Recipe with Ginger
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onions
- 3 garlic cloves, smashed
- 2 heaping cups chopped carrots
- 1½ teaspoons grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 to 4 cups vegetable broth
- Sea salt and fresh black pepper
- 1 teaspoon maple syrup, or to taste (optional)
- coconut milk for garnish, optional
- dollops of pesto, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
- Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
- Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
Does this freeze well?
Loved it.
Thanks!
Excellent soup recipe.
Definitely remaking!
M
11/9/2021. Made this Carrot Ginger Soup today. I made this pretty much exactly to recipe. I used 1/2 vegi broth & chicken broth because that was what I had on hand. I used Coconut Cream from Trader Joes (no additives, just pure coconut, to drizzle on top. I made 1 & 1/2 times the amount & I now have an equal amount left over (for 2). The soup was excellent. I will make again & share the recipe. We both loved it. I added twice the coconut cream than my spouse. Highly recommend, reminds me of a Thai soup I had at a Thai restaurant In Martinez Ca.
This is only the second soup I made from your collection – IT WILL NOT BE MY LAST! So easy, delicious and warming on a cold winter Canadian day! And I can eat it guilt free!!
Yummy recipe!
Just made this and the few spoonfuls I tried while dividing up ready for freezing were delicious! I probably added 2-2-1/2 tsp of fresh ginger as I love it so there is a real kick to the soup. Added some maple syrup but no pesto or coconut milk. Looking forward to enjoying this – will probably double the recipe next time as it only has made me 2-1/2 servings.Thanks so much!
This recipe is the bomb; thank you for sharing it.
I did not use any of the optional ingredients and, because I had so many carrots, doubled the recipe.
I love this soup cold, as in a snack on the go. it keeps well in my little cooler since there is nothing that could spoil, and is just like a shake.
This will be my take along for road trips.
Thank you for specifying exactly how much onion (rather than “one medium onion”)!
Magnificent! I used a 3 1/2 cups of miso broth and added 1/4 Mandarin orange juice. Everything else, including the directions, straight off the recipe. I did blend it in the pot with an immersion blender. I garnish it with some lightly baked asparagus tips and one non-vegan, item, dollops of sour cream.
This one is definitely going into the regular rotation. Thank yo so much!
I’m so glad you enjoyed it!
This soup is incredible!! I used 3 cups of broth like others had suggested, and cooked with the lid on. I forgot to add the maple syrup because I was so excited to eat it, but I did add coconut milk and it complemented the ginger so nicely. I’m going to try freezing some for my mom to try when she visits, I’ll update on how that goes if I remember 🙂
Ah I meant to do 5 stars!
very good