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:
4.97 from 304 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!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 3 garlic cloves, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • freshly ground black pepper
  • 1 teaspoon maple syrup, optional
  • coconut milk for garnish, optional

Instructions

  • Heat the oil in a large pot over medium heat. Add the onions, 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 8 minutes more, stirring occasionally.
  • Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
  • Serve with a drizzle of coconut milk, if desired.

 

187 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Shay-Lynn
    01.13.2023

    5 stars
    I made this for my older brothers who never finish their vegetables and they gobbled this up so quickly! I’ve been craving it for the past week so I made sure to pick up extra carrots, can’t wait for dinner tonight

    • Phoebe Moore (L&L Recipe Developer)
      01.13.2023

      I’m so glad you’re all loving the soup!

  2. Nie
    01.11.2023

    5 stars
    Tried this recipe last night. I added one less garlic clove and almost doubled the ginger ( because I just Can’t have enough ginger in everything) but still turned out Amazing! Thank you!

    • Phoebe Moore (L&L Recipe Developer)
      01.13.2023

      So glad you loved the soup!

    • AV
      01.25.2023

      5 stars
      Ahhhmazing! Followed the instructions to the T tho I used chicken broth instead because I didn’t have the vegetable broth. Easy, delicious, very well balanced!

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.