Carrot Ginger Soup

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.

Carrot Soup Recipe with Ginger

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:

  1. Ginger adds a lovely freshness and plays well with the carrots’ sweetness.
  2. Onion and garlic give it depth of flavor.
  3. Extra-virgin olive oil adds richness.
  4. Apple cider vinegar or orange juice makes it bright & tangy.
  5. 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.

Carrot Ginger Soup

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

rate this recipe:
4.98 from 265 votes
Prep Time: 10 mins
Cook Time: 46 mins
Serves 3 to 4
This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required!


  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 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


  • 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.



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Rate this recipe (after making it)

  1. Michelle Miller

    5 stars
    Delicious soup. Made just as the recipe states but added some coconut milk to the whole batch (not just a dollop per bowl)

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  2. Tania

    Can I freeze this soup?

  3. ali

    Made this soup this weekend because my son was feeling sick and I had some organic carrots on hand. He says Mom the soup was really good! thanks for the delicious and simple recipe!

    • Jeanine Donofrio

      I’m so glad he enjoyed it!

  4. philippa

    how many does this recipe make for?

    • Jeanine Donofrio

      Hi, it serves 3 to 4.

  5. Alice

    5 stars
    This soup is a real good winter warmer. The spice of the ginger works well. Highly recommend.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  6. Kimberlyand

    5 stars
    Just made this for lunch, super good!!
    Instead of coconut milk/maple, I used some soy creamer we keep on hand, and I also enjoy a dash of tabasco in my bowl 🙂

    Btw, are the instructions supposed to mention bringing it to a boil before reducing to a simmer? My veggie broth came out of the fridge so I needed to crank it up before letting it simmer.

    Thanks so much for this recipe!

  7. Katherine

    5 stars
    This soup is absolutely delicious! I dont use the syrup or pesto, but definitely the coconut milk. Love it!

    • Jeanine Donofrio

      I’m so glad you loved it!

  8. Julie

    5 stars
    Delicious ! I made mine without the maple syrup, and I added a full can of coconut milk. I think it would taste lovely with a pinch of cinnamon and nutmeg or curry powder, but absolutely sublime as is!

    • Jeanine Donofrio

      Hi Julie, I’m so glad you enjoyed the soup!

  9. Lainey

    5 stars
    So far (I’ve lost count of recipes I’ve made from your blog) but not a bad one yet!
    I’ve made carrot ginger soup many times before, but the addition of the coconut milk drizzle added an extra layer of zingy goodness. I made it yesterday since I always find soups better the day after. Paired with my homemade zucchini cheddar bread for the win.
    Winner of my new carrot ginger soup recipe.

    • Jeanine Donofrio

      I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.