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’ve made a few of your recipes and love them all. I was looking for a soup that wasn’t heavy but very flavorful and I got exactly what I was looking for! My house smells great as well. Thank you
I’m so glad you enjoyed the soup!
Great recipe! Easy & quick to make and the soup is delicious.
I’m so glad you loved it!
A beautiful soup. Very easy to make and so tasty. I did not add maple syrup or coconut milk. Hubby loved it. Am wondering if this is a soup that can be canned, or possibly frozen.
Stumbled across this recipe yesterday looking for a simple, healthy yet quick soup to make for weekday lunch. This was delish! I didn’t have any veggie broth on hand so substituted for chicken broth; only used 3 cups and it was perfect consistency. This was absolutely fantastic and so very light for a lunch meal — definitely a keeper. Thank you for sharing!
This carrot soup is absolutely amazing! I make it every now and then, and it’s one of our all-time favorite soups! We use 3 1/2 cups broth, and cook it with a lid on, and we found it comes out with the perfect consistency. On top, we add whipped coconut milk, pesto, and roasted mini carrot cubes. The carrot cubes add a little bit of a crunch without changing the overall flavor.
How did you make the carrot so nice and orange? Mine turned out brown!
Hi Beth, it could vary depending on your vegetable broth.
Wow! I feel like a freaking chef!! Lol! This was so— delicious! Whole family loved it! This one is definitely a keeper!!;)
I’m so glad everyone loved it!
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.
4 cups of broth is too much! 3 will be the best for consistency.
Ahould I cover the pot when cooking for 30 minutes?
You can, if you’d like.
This recipe is excellent, easy, and flavorful. I added a hefty dash of peperoncino to make it hot.
Very good!
Yumm! So simple and nourishing.
Delicious. Careful of ginger… I think my measuring was generous and my soup ended up a bit too spicy! Other than that, absolutely delicious!
Why don’t you list the Nutritional value on your recipes?
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.
Oh Ok, thanks.
Hi Pam,
There are great apps, like MyFitnessPal, that can give you that info. You can add each ingredient as part of a recipe or, I think, you can add the link to the page and it will automatically add the ingredients as listed.
My fiancé, who doesn’t really like carrots, gave this a thumbs up – even without the pesto. So thank you!
Hi, can I use ginger powder as I don’t have fresh one. I am making it tonight.
Thanks,
Claire
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.
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.
That’s a great tip, thanks for sharing!
Simple and delicious!
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
Very tasty and filling. Thanks for sharing!
I’m so glad you enjoyed it!
A delicious soup. Thanks, so much!