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 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!

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Carrot Soup Recipe with Ginger

rate this recipe:
4.97 from 470 votes
Prep Time: 10 minutes
Cook Time: 46 minutes
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
  • ½ medium yellow onion, chopped
  • ½ 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


  • 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.



4.97 from 470 votes (331 ratings without comment)

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Rate this recipe (after making it)

  1. Cheryl

    5 stars
    This is a super easy inexpensive receipe. What I did wrong and different. I did not have a peeler so I left peels on carrots WRONG, it’s lumpy. I wanted to add some protien (I don’t like benas) and thought some tofu would blend in. WRONG. Maybe after it sits it will taste better. I didn’t add garlic, I did add cayenne pepper and 1/2 can of cocnut milk. Will make this again!

    • Keri

      5 stars
      Appreciate you pointed out your mistakes and took accountability for it rather than complain about the author! Good notes as I also thought about not peeling.. so good to know. Made this and turned out amazing. Didn’t have veg broth so used water instead and if still tasted great!

  2. Linda

    5 stars
    This soup is amazing. I added the coconut milk. Minus the maple.

  3. Linda

    5 stars
    This soup is amazing. I added the coconut milk.

  4. Michal

    How do you go from frying veggies to ‘bring to a boil’?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Michal, you add the vegetable broth to the pot with the veggies, then bring it to a boil.

    • Heathwr

      You add the broth and apple cider then reduce

      • Cheryl

        5 stars
        Oh I forog about the apple cider vineger…oops

    • Michel

      It says Stir in the Apple Cider Vinegar and Broth.

  5. Denise

    5 stars
    My new favorite soup! Delicious!!! Thank you for the recipe.

  6. Hartley

    I add a tablespoon or two of red miso and it gives it an extra depth of flavor that is wow

  7. Shalene

    Can’t wait to try this. Where did you get your wooden ladle from?!

  8. Amera Galal

    5 stars
    This was so delicious! I didn’t have ACV nor maple syrup, but the carrots were perfectly sweet on their own. Someone said turmeric was a good idea which sounds yummy, but I’m gonna try making it again tn with a roasted tomato and see how that plays out..

    • Phoebe Moore (L&L Recipe Developer)

      Hi Amera, I’m so glad you loved the soup!

  9. Laurie

    5 stars
    Does it freeze well?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Laurie, yes! This soup freezes really well.

  10. chris gross

    Is it safe to assume simmer UNcovered, since covered is not specified?

    • Jeanine Donofrio

      Hi Chris, yes, uncovered.

  11. Yvonne

    5 stars
    Easy peasy and the burn from the ginger is nice. Only had chicken stock but I know it would’ve come just as nice. Added cashews and red pepper. This makes me feel like I can heal my sick husband.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Yvonne, I’m so glad you loved the soup!

  12. Christine

    5 stars
    My absolute go to . I make it by heart now! Easy but more importantly— delicious!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Christine, I’m so glad you love it!

  13. Laura

    5 stars
    Made this soup yesterday-delicious. Added 1 tsp turmeric and 1 tsp curry. Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Laura, those additions sound delicious! So glad you enjoyed the soup.

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.