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 144 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. Marilyn Smith

    5 stars
    Loved this soup. Even my husband liked it. It had just a hint of heat that we both liked. Thought I might add finely minced celery next time for a little more substance. There was no nutritional breakdown so I’m waiting to see how my blood sugar levels react.

  2. Thatcher

    4 cups of broth is too much! 3 will be the best for consistency.

  3. Paul James

    Ahould I cover the pot when cooking for 30 minutes?

    • Jeanine Donofrio

      You can, if you’d like.

    • Thatchpatch

      5 stars
      This recipe is excellent, easy, and flavorful. I added a hefty dash of peperoncino to make it hot.

  4. Jivan from

    5 stars
    Yumm! So simple and nourishing.

  5. Kara

    5 stars
    Delicious. Careful of ginger… I think my measuring was generous and my soup ended up a bit too spicy! Other than that, absolutely delicious!

  6. Pam

    Why don’t you list the Nutritional value on your recipes?

    • Jeanine Donofrio

      I Pam, I don’t count calories, etc, personally. I’ve had more health success by eating mindfully and incorporating a lot of vegetables vs. calculating numbers.

  7. Lucy

    5 stars
    My fiancé, who doesn’t really like carrots, gave this a thumbs up – even without the pesto. So thank you!

  8. Claire

    Hi, can I use ginger powder as I don’t have fresh one. I am making it tonight.


    • Jeanine Donofrio

      Hi Claire, I haven’t tried it with ginger powder (I usually only use it for baking), the soup just might not be as flavorful.

    • Tj

      Toast the ginger powder a bit in a dry paw over low heat before using it to replace fresh ginger. It’ll do just fine.

      • Thatcher

        That’s a great tip, thanks for sharing!

  9. Alicia

    5 stars
    Simple and delicious!

  10. Laura

    5 stars
    Delicious! I am embarressed to say i was looking for a carrot siup recipe to use up my covid frozen carrots up, which were nasty.

    I look forward to using fresh next time – but we soooo enjoyed this. Yummy! Thank you for helping us turn nasty into delicious beyond belief

  11. Karen Montgomery

    5 stars
    Very tasty and filling. Thanks for sharing!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  12. Heather

    A delicious soup. Thanks, so much!

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.