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.
Love the color and flavor. It’s a keeper. Thanks
Kate
Hi Kate, I’m so glad you loved the soup!
can you freeze, or how long will it keep in the fridge?
My favorite soup recipe! I cook it often, however, I add cayenne, paprika, and fresh squeezed lemon juice to taste (in addition to the ACV) and consider that a game changer! It goes from great soup to utterly decadent.
I’m so glad you loved it!
Came out really thick, so I added half a can of low-fat coconut milk And a good tsp of ground ginger to spike it up, and the maple syrup to tone down the vinegar. I think I’d prefer lemon juice to the ACV. A few goodly dashes of garam masala would not go amiss!.
This was so unbelievably good that I think it will be in weekly rotation every fall/winter. Thank you, thank you, thank you! And thank you to all previous commenters who suggested using immersion blender.
Hi Alison, I’m so glad you loved the soup!
This was delicious! I added a little lemon juice, made it even better. Orange juice also seems like it would work well.
I’m so glad you enjoyed the soup! I agree that orange juice would be great here.
I have literally made this soup and variations on it almost weekly since I found this recipe. Easy to follow and hard to mess up, even when you experiment! Family favorite in my household!
I’ve enjoyed adding sweet potatoes and acorn squash which gives it a thicker consistency if you’re looking to bulk up.
Hi Erika, That’s great to hear! I’m so glad you love the soup. Thanks for sharing some of your favorite variations!
could you skip the apple cider vinegar? do you have any substitutes you would recommend?
Hi Mira, For sure! You could replace it with rice vinegar or finish the soup with a squeeze of lemon or lime juice instead.
Made this soup this morning as I needed to use up the carrots and ginger in my fridge. It was perfect. I don’t usually keep veggie broth in my pantry, so I used chicken bone broth. It turned out perfectly! Thank you for sharing the recipe.
I have never made carrot soup before! I am on a low fodmap diet and this was a lovely, flavorful choice! My hubby even enjoyed it! Thank you!
I’m surprised it’s this good! And healthy! And vegan!
I’m so glad you loved it!
Easy and delicious. I followed the recipe to the letter and came out so good! Thank you
I made this a few days ago and just ate the leftovers and it is even better than on the first day! I will def make again.
I’m so glad you enjoyed it!
Omg please delete my comment I just reread recipe and see exactly where you add the broth my apologies still recovering from Covid I see I didn’t even spell my own name right 🤦🏻
Hi Janette, no worries, I hope you feel better 🙂
Loved this ! The best soup we’ve ever made! We added a little bit of chopped chicken breast and some roasted butternut squash to the recipe and used an immersion blender to mix everything in the pot. Adding the coconut milk made this divine. Can’t wait to make it again. Super easy and heavenly <3
I’m so glad you loved it!
On the chunky side, even when blended on high. Perhaps I didn’t cook the carrots long enough, but it came out a bit gritty. The flavors are tasty
Amazing soup!
I added more ginger! it was delicious!
topped with a tablespoon of sour cream. perfect amount – no leftovers and my family exclaiming MAKE IT AGAIN!
Very delicious, if you don’t like ginger as much use less than what the recipe says
Quick question: Do you simmer with a cover on the pot?
I made it once before and it was Totally Delish!!!
Today I forget if I covered the pot while it simmered. I am not but it is just me guessing.
Hi Bobbie, I simmer it uncovered – hope that helps!
It was a really good soup. Do you know how many calories per bowl?
I put it into myfitnesspal and it gave the following info:
calories 285
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 6 g 32 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 557 mg 23 %
Potassium 1095 mg 31 %
Total Carbohydrate 53 g 18 %
Dietary Fiber 18 g 74 %
Sugars 6 g
Protein 9 g 17 %
Vitamin A 747 %
Vitamin C 8 %
Calcium 31 %
Iron 36 %
How much is a serving
How many oz or cups is a serving?
Thank you for the nutritional info.!
This is, quite possibly, THE BEST SOUP I’VE EVER MADE. I made a garlic and parmesan sourdough crouton, topped with a drizzle of cream and a sprinkle of red pepper flakes and I could’ve eaten it all. 10/10
Hi Jaclyn, thank you so much for your sweet comment! Those croutons sound amazing.