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 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
- 1/2 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.
I made this tonight after searching for a simple soup recipe for a late summer evening that felt like Fall. This was so perfect. I added the coconut milk and really loved it. After we ate it, I realized this is vegan – an added bonus!
I’m honored to be the 1st person who actually made this!! ( I only read 15 reviews so maybe someone else was first)
Made as recipe written.. Only variation was a sprinkle of dried red Thai chili. Will serve with the coconut milk and micro greens on top for color. Very easy and will freeze nicely.
Delicious I added several sprigs of fresh thyme during simmer just because I like it 😀
Hi Barbara, I’m so glad you enjoyed the soup!
Tried it today, loved it! My kitchen smelled amazing!
Hi Josue, I’m so glad you loved the soup!
Should we peel the carrots??
I freezer prepped this as an easy lunch in the first weeks after my daughter was born. Today I finally ate it and WOW this is delicious! Super flavorful but still light enough to not put you in an afternoon slump (key when you have a 4 wk old, haha). I’ll definitely be making this again!
This soup is delicious. This was my first time making carrot soup and I’m loving the flavor. Mine came out dark orange. I did not have and therefore did not use any of the optional ingredients.
Made this tonight and realized after blending that I used too much ginger. What can I add when reheating that would mellow the ginger? Thanks! Love your blog and cookbooks.
Hi Stacey, try stirring in coconut milk when you reheat it to help dilute the extra ginger flavor.
Just made this tonight. Added some diced jalapeno and served it on top of shredded chicken, arugula, and turmeric rice. It pleased everyone in the house, which is a rarity lol
Just made this. Very good – a good swirl of the coconut milk on top really finishes it. Thank you for the recipe.
I’m glad you enjoyed it!
Thank you for the carrot soup recipe! It was flavorful and easy to make.
I’m so glad you enjoyed it!
I’m sorry you didn’t enjoy this one.
This was absolutely DEE licious. Doubled the recipe but not the garlic. The taste was amazing
I’d definitely check your vegetable broth – a pinch of salt with the onions shouldn’t take it over the top. If you prefer less, a low-sodium broth might be a better option.
This was delicious! Loved the ginger addition!
I have never made a vegetable soup before, and this being my first was outstanding! Very easy to do, and the black pepper in the beginning resulted in a bit of a kick. Will surely make again and again:)!
Hi Mariam, I’m so glad you loved the soup!
Absolutely loved this soup. Followed the instructions and recipe to a T this time, but I think in the future I’ll put the carrots and the onions in at the beginning together (unless there’s a reason to not do so that I’m not aware of). Added a few tablespoons of coconut milk in at the very end, but it could go with or without. Only added 3 cups of stalk and let it cook down to about half its size. The apple cider vinegar was a great addition. The acidity really balanced out the sweetness. One of the best carrot ginger soups I’ve had.
Hi Juliana, I’m so glad you loved the soup!
Hi! I’m making soup to feed about people Monday to Friday next week (18-20) a day. I am serving this as the vegan option on Monday and Thursday. If I make ahead and freeze the portion for Thursday will the freezing cause it’s consistency to change once it’s defrosted? Thanks in advance!
Looks absolutely scrumptious, especially on a cold winter day. When simmering the soup, should this be done covered or uncovered? Thanks!
Hi Elaine, uncovered – I hope you enjoy!
Happy New Year to L&L, if slightly belated! Made this soup this pm – looks so vibrant and alive on this rather grey, grainy rainy day in the UK! I have eaten lots of different carrots soups, some very good, and made some myself. This is easily THE BEST. (Didn’t have basil to hand) so used small handfuls of kale and gem lettuce. Still absolutely delicious. Love how L& L makes you think and experiment.
Hi Fi, I’m so glad you enjoyed the soup! I love kale pesto, that was so clever to sub kale in place of the basil 🙂
I added 50 gm of cheddar cheese, 1 tablespoon dripping or goose fat to add its taste. I need to say that it’s one of the tastiest dishes which I have tried till now. I tried baby-kale-raspberry-salad for the first time, and my son loved it,. I shared your website with my colleagues Kately and Silvia who just enjoys trying out these types of recipes with carrot.
Kately suggested to me a website with varieties of Lebanese recipes which look delicious. I have tried carrot pie made in Lebanon style and yes it was really awesome dish. I am sharing the link for those who want to try out different cuisines
http://www.nestle-family.com/recipes/english/levant-recipes.aspx