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 440 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!

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.

 

306 comments

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Rate this recipe (after making it)




  1. Chrisse
    02.28.2021

    5 stars
    Excellent!!! So unexpectedly yummy!!!

  2. Sue Hellerstein-Margolias
    02.18.2021

    I don’t have fresh ginger. Would ground ginger work and how much should I use?

    • Jeanine Donofrio
      02.18.2021

      I’d start with 1/2 teaspoon, you could add more to taste after that if you wanted.

  3. Jen
    02.14.2021

    5 stars
    This was delicious! Also made the carrot top pesto ( no cheese) and swirled in some coconut milk ithey were the perfect compliment . Simple but delicious recipe with the perfect balance of flavors imho.

    • Jeanine Donofrio
      02.15.2021

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

  4. JenNC
    02.04.2021

    5 stars
    This soup is so delish with the pesto sauce a garnishment! My son made smoky gouda savory biscuits as a side! Very fancy!

  5. Cristina
    02.01.2021

    5 stars
    Made this tonight and it was absolutely delicious. I added a thai chilli and doubled the ginger because I LOVE ME SOME GINGER, and threw in some white beans and a handful of spinach at the end because they were about to go bad in the fridge and needed using. Recipe was super simple to make and SO DELICIOUS! Honestly it was fantastic before I altered it, I just grew up on spicy ginger everything and was feeling nostalgic lol. Thanks so much! Definitely going to try out some of your other recipes!

  6. Cheryl
    01.31.2021

    This is delicious! I have turkey stock frozen from Christmas so I used that! didn’t need the syrup or pesto, yummy as is. And super easy! Thanks!

  7. Beth
    01.26.2021

    Do you think this would work with canned carrots? We have quite a few canned carrots that my husband bought that are about to expire and I am trying to figure out how to use them.

    • Jeanine Donofrio
      01.26.2021

      Hi Beth, I don’t think I’ve ever had canned carrots so I’m not sure how different it would taste. I think it could work.

  8. Kim J
    01.17.2021

    5 stars
    This soup is absolutely delicious!! We’ve made it twice in the last month already! The only difference I made the second time was I roasted the carrots by tossing whole baby carrots with some oil, salt and pepper and roasted fir about 30-40 mins at 375. Thank you for sharing this scrumptious dish!

    • Jeanine Donofrio
      01.18.2021

      I’m so glad you loved it!

  9. Amélie
    01.16.2021

    5 stars
    Best soup I’ve ever made!

    • Jeanine Donofrio
      01.17.2021

      I’m so happy to hear that!

  10. Claudia
    12.28.2020

    2 stars
    I usually love anything with coconut cream/milk and ginger, but in this occasion the cocount milk was a bad addition. The carrots are sweet enough already per se, so I didn’t add the maple syrup. And for me, the coconut milk was a killer in sweetness.
    I liked how it tasted with out the maple syrup and without the coconut milk, so I’ll keep the recipe with that change.

    • Jeanine Donofrio
      12.28.2020

      Hi Claudia, this soup doesn’t have coconut milk (I think you maybe have meant to comment on the Carrot Coconut Soup recipe). You might like this one better.

      • Claudia
        01.02.2021

        Hi Jeanine,
        Thanks for the follow up . You do suggest coconut milk (“a tad”) for garnish. I may had placed more than “a tad”, and just didn’t like it. However, previous to that it was good. Thanks for sharing all your recipes!

  11. ANA PEREZ
    12.10.2020

    5 stars
    Delicious! I added extra light coconut milk and used the maple syrup. Next time I will double the recipe to have leftovers!

  12. Sandra
    12.07.2020

    5 stars
    Super delicious and very simple to make.

  13. Jenn
    12.01.2020

    5 stars
    I LOVED this soup! It was just want I needed on a cool fall evening. I did go rouge and added fennel, russet potato, cinnamon, clove and curry. And then I added the coconut milk to the blender to mix in with it – absolutely delicious!

  14. Lisa
    11.19.2020

    5 stars
    Extremely good and tasty soup. My husband was delighted with it

  15. Michelle S
    11.18.2020

    5 stars
    I’m not a huge carrot fan but this is amazing! My favorite recipe so far! I followed your recipe exactly. Added coconut milk at the end instead of pesto. I will try pesto next time.

  16. Jemma
    10.21.2020

    5 stars
    Simple and delicious! I added chili flakes for a little spiciness.

  17. Ina
    10.11.2020

    This was delicious!!! Wish I had doubled the recipe to have some leftovers. Will be making it again soon!

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.