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.
Do you need to peel the carrots? I’m really excited to try this!
Hi Sarah, I just scrub them, no need to peel.
OUTSTANDING!
Super delicious and satisfying. I added a touch of honey and coconut milk. So many layers of flavor, beautiful creamy texture, a gingery spice punch, my husband loved it too.
Loved the soup. Doubled the recipe and added the juice of one lime in place of the apple cider vinegar, and did add the maple syrup , served with a dollop of creme fraiche.
If you do not have fresh ginger, can you use dried & if so how much??? Thank you!!!
Hi Debbie, I would start with 1/2 teaspoon ground ginger and taste and adjust from there. I hope you enjoy!
We love this soup! It’s among our regular favorites. We usually double the recipe to make it a meal for the 3 of us. If we’re lucky someone gets a small cup for lunch the next day
LOVE this soup!! I added Frank’s hot sauce to mine and ohh my lord heaven in a bowl
I made this today and it’s absolutely delicious! As a relatively new vegan, I was looking for a soup like this. Thanks so much for sharing YOUR recipe
I made this including a medium golden beet I had and skipping the garlic. Plus I substitute coconut 🥥 oil for the olive and added my famous potato water that I freeze every time I have to boil a vegetable. Then garnished with cilantro. It was DIVINE ☺️
Does this freeze well?
Loved it.
Thanks!
Excellent soup recipe.
Definitely remaking!
M
This was pretty good. The flavor of the veggie broth I user came through too much, which I didn’t love, so I added the can of coconut milk and mixed it in. That made it a lot better for me. It would be great if you could list ingredients by weight. Thank you!
11/9/2021. Made this Carrot Ginger Soup today. I made this pretty much exactly to recipe. I used 1/2 vegi broth & chicken broth because that was what I had on hand. I used Coconut Cream from Trader Joes (no additives, just pure coconut, to drizzle on top. I made 1 & 1/2 times the amount & I now have an equal amount left over (for 2). The soup was excellent. I will make again & share the recipe. We both loved it. I added twice the coconut cream than my spouse. Highly recommend, reminds me of a Thai soup I had at a Thai restaurant In Martinez Ca.
This is only the second soup I made from your collection – IT WILL NOT BE MY LAST! So easy, delicious and warming on a cold winter Canadian day! And I can eat it guilt free!!
Yummy recipe!
Just made this and the few spoonfuls I tried while dividing up ready for freezing were delicious! I probably added 2-2-1/2 tsp of fresh ginger as I love it so there is a real kick to the soup. Added some maple syrup but no pesto or coconut milk. Looking forward to enjoying this – will probably double the recipe next time as it only has made me 2-1/2 servings.Thanks so much!
This recipe is the bomb; thank you for sharing it.
I did not use any of the optional ingredients and, because I had so many carrots, doubled the recipe.
I love this soup cold, as in a snack on the go. it keeps well in my little cooler since there is nothing that could spoil, and is just like a shake.
This will be my take along for road trips.
Thank you for specifying exactly how much onion (rather than “one medium onion”)!
Magnificent! I used a 3 1/2 cups of miso broth and added 1/4 Mandarin orange juice. Everything else, including the directions, straight off the recipe. I did blend it in the pot with an immersion blender. I garnish it with some lightly baked asparagus tips and one non-vegan, item, dollops of sour cream.
This one is definitely going into the regular rotation. Thank yo so much!
I’m so glad you enjoyed it!
This soup is incredible!! I used 3 cups of broth like others had suggested, and cooked with the lid on. I forgot to add the maple syrup because I was so excited to eat it, but I did add coconut milk and it complemented the ginger so nicely. I’m going to try freezing some for my mom to try when she visits, I’ll update on how that goes if I remember 🙂
Ah I meant to do 5 stars!
How did the freezing go?!
Ah thanks for the reminder, I completely forgot! It worked great, I just defrosted it in the microwave and it was good to go 🙂
very good