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.
Great recipe and super easy. I more than doubled the ginger (’cause I ❤️ ginger) and it was not overpowering. 2 suggestions to add some protein:. It’s great w a dollop of plain Greek yogurt. I have also added red lentils to the recipe. It will require more broth/water, but their flavor and texture blends in nicely!
Thank you!
Great suggestions! I’m so glad you love the recipe.
Easy to make and very tasty. Thank you.
I’m so glad you enjoyed it!
This is an amazing recipe. I was a bit skeptical since we thought the carrot soup will be sweet. I didn’t add the coconut milk nor the maple syrup and added a little bit of hatch chili. Thanks
I’m so glad you loved it!
I made this soup today but didn’t love it, which I was surprised seeing as all the comments were raving about it. All I could taste was the apple cider vinegar. Is that a mistake in the recipe? It’s so overpowering I can’t taste anything but. I out exactly the amount the recipe called for, followed the entire thing to a T. Maybe I’ll try it again sans ACV.
I know it’s not intended for this reason but I have been on really strong antibiotics and had major digestion issues as a result. I have only had two cups so far but oh my this is like medicine for my bowels. Thank you so so much!
So glad you love the soup!
Made it for brunch and everyone loved it. Love the depth of flavor with just a few ingredients. Great fall soup.
I’m so glad it was a hit!
I’ve cooked 20 years, never left a comment on a recipe. This soup is SO simple and SO good! I’m shocked. Shocked!
Hi Anthony, I’m so glad you loved it!
OUTSTANDING! Best flavor ever!!! So comforting on a cold day! I’ve made several times and it is good to the last drop! Make it today! You won’t be disappointed! ♥️😍☺️
Hi Peg, I’m so glad you loved it!
So good! This is my forty time making it. I would suggest doubling the recipe though. It does not make very much as is. Thank you!
Hi Chase, I’m so glad you love it!
Thanks for this one! I’m on a liquid diet for a bit (medical procedure) and this is just what I was looking for…vegan, pureed, flavorful, full of veggies, and not starch-focused. I might stick with this recipe and create some other variations to it. Possibly adding a bunch of zucchini, celery, cauliflower, etc.
I’m so glad you loved the recipe!
Is this soup grainy? I have been using the immersion blender for 10 minutes and it’s still no silky smooth.
Love your website
Soups are great
Please can you make veggie fat free dairy free recipes
Hi Louise, we find that we have better luck getting soups really smooth when we puree them in an upright blender. Hope this helps!
A stand-up blender does a much better job.
Immersion blender didn’t work for me either but the stand blender made it so silky smooth! Surprisingly, my 5 year old loves this soup, despite that it’s a tad bit gingery (which I love), she ate my portion! Now I have to make more…
Delicious soup. Made just as the recipe states but added some coconut milk to the whole batch (not just a dollop per bowl)
I’m so glad you enjoyed it!
Can I freeze this soup?
yep!
Made this soup this weekend because my son was feeling sick and I had some organic carrots on hand. He says Mom the soup was really good! thanks for the delicious and simple recipe!
I’m so glad he enjoyed it!
how many does this recipe make for?
Hi, it serves 3 to 4.
This soup is a real good winter warmer. The spice of the ginger works well. Highly recommend.
I’m so glad you enjoyed it!
Just made this for lunch, super good!!
Instead of coconut milk/maple, I used some soy creamer we keep on hand, and I also enjoy a dash of tabasco in my bowl 🙂
Btw, are the instructions supposed to mention bringing it to a boil before reducing to a simmer? My veggie broth came out of the fridge so I needed to crank it up before letting it simmer.
Thanks so much for this recipe!
This soup is absolutely delicious! I dont use the syrup or pesto, but definitely the coconut milk. Love it!
I’m so glad you loved it!
Delicious ! I made mine without the maple syrup, and I added a full can of coconut milk. I think it would taste lovely with a pinch of cinnamon and nutmeg or curry powder, but absolutely sublime as is!
Hi Julie, I’m so glad you enjoyed the soup!
YUM!
So far (I’ve lost count of recipes I’ve made from your blog) but not a bad one yet!
I’ve made carrot ginger soup many times before, but the addition of the coconut milk drizzle added an extra layer of zingy goodness. I made it yesterday since I always find soups better the day after. Paired with my homemade zucchini cheddar bread for the win.
Winner of my new carrot ginger soup recipe.
I’m so glad you loved it!