Carrot Ginger Soup
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Carrot ginger soup is quick to make and blends up silky smooth, ready in about 30 minutes. You’ll get sweet carrot flavor with a gentle ginger warmth and it turns out creamy without adding dairy. I’ve included an easy ginger guide so you can keep it mild or give it more bite, and it reheats well for make-ahead lunches.
Ginger guide: 1/2 teaspoon mild, 1 teaspoon noticeable.
Texture: yes, even without cream (optional coconut milk).
Why you’ll make it again
- Straightforward method with simple ingredients.
- Easy to adjust thickness and seasoning to taste.
- Keeps well, so it’s great for leftovers and the freezer.
This soup is naturally vegan and dairy-free and it’s gluten-free too.
Fresh carrots and ginger give this soup its vibrant color and a bright, comforting flavor that’s especially satisfying on chilly days.
How to make carrot ginger soup
In a pot, sauté the carrots and onion in a little oil until the onion softens. Add the grated ginger and cook briefly while stirring so it doesn’t burn.
Pour in the vegetable stock and season with a pinch of salt. Bring to a boil, then reduce the heat and simmer (covered) until the carrots are tender, about 20 minutes.
Blend until smooth. If you are using a countertop blender, let the soup cool for a few minutes and blend in batches. Taste and add more salt if needed.
Creamy carrot soup
This carrot soup tastes wonderfully creamy even without adding cream. It comes together with just a few simple ingredients.
The recipe is budget-friendly and can easily be doubled or tripled if you are cooking for a larger group.
For an even creamier finish, you can stir in coconut milk (not the drinking kind). About ½ cup is usually enough to add richness without overpowering the flavor of the carrots and ginger.
If you enjoy this recipe, you might also like my broccoli and celery soup or sweet potato soup, which uses coconut milk for extra creaminess.
Thickness
I like puréed soups that are not too thin and not too thick, so this carrot soup falls somewhere in the middle.
If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce slightly.
If you prefer a thinner soup, add a splash of stock or water, warm it through and taste again so the seasoning stays balanced.
Storing and reheating
This soup can be stored in an airtight container in the fridge for 3 to 4 days. It reheats well in the microwave or on the stovetop.
For longer storage, let the soup cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Julia’s tips
- Since this soup uses just a few ingredients, choose the freshest carrots and ginger you can find for the best flavor. Fresh ginger works much better than powdered.
- You can use either white or yellow onion. Both give a good base flavor.
- Ginger brings a lot of character to this soup, so you do not need much additional seasoning. If you prefer a milder taste, use only about ½ teaspoon of grated ginger.
- I like to use low-sodium vegetable stock with a little salt. If you are using regular stock, consider diluting it with some water, such as 2 cups of stock and 1 cup of water to keep the flavor balanced.
- If you are not vegetarian or vegan, you can make this soup with chicken broth or any other stock you have on hand.
- A high-speed blender makes this extra silky, but an immersion blender works great too.
More soups to try
Carrots are a simple everyday vegetable, yet they make a soup that feels cozy and full of flavor. If you are looking for more inspiration, here are a few more easy soups to try:
- Creamy vegetable soup is a smooth and cozy option for any day of the week.
- A bowl of red bean soup makes a simple meal feel hearty and filling.
- Jalapeno potato soup adds just the right amount of spice to creamy potatoes.
- Potato leek soup is a timeless favorite with a gentle, comforting flavor.
Carrot Ginger Soup Recipe
Ingredients
- 1 tablespoon olive oil see note 1
- 1 medium onion minced, see note 2
- 1 pound carrots thinly sliced (450 grams)
- 1 teaspoon fresh ginger grated, see note 3
- 3 cups low-sodium vegetable stock see note 4
- salt to taste
Instructions
- In a 3-quart (3-liter) pot, heat 1 tablespoon olive oil. Add diced 1 medium onion and 1 pound carrots, sauté for about 3 minutes. Stir in 1 teaspoon fresh ginger and cook briefly, stirring so it doesn’t burn.
- Pour in 3 cups low-sodium vegetable stock, season with a pinch of salt, and cover with a lid. Bring to a boil, then reduce the heat to low and simmer covered until the carrots are tender (about 20 minutes).
- Purée until smooth and taste. Add more salt if needed. If using a countertop blender, let the soup cool for a few minutes and blend in batches.
- Enjoy!
Notes
- I highly recommend using extra virgin olive oil, but if you don’t have it on hand, use cooking olive oil instead. Real butter is also a great substitute.
- Either white or yellow onion will work great.
- For a milder ginger taste, use only ½ teaspoon of grated ginger. The ginger flavor will also intensify when you keep the soup in the fridge overnight.
- I used a low-sodium vegetable stock and added only a pinch of salt at the end. If you use regular vegetable stock, consider diluting it with water (e.g., use 2 cups of stock and 1 cup of water).
- This recipe yields 4 portions or 3 very generous portions.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Nice minimal recipe. I agree with having a medium-consistency soup. I sautéed garlic along with the onions and also added some frozen butternut squash, but still found the soup to be lacking in flavour. I added some umami mushroom powder, apple cider vinegar, and some herbamare salt to bring some more flavour. It melds really nicely after a day, and the ginger has a lovely pop. Next time will process in my Ninja blender as the immersion blender left it a little too gritty.
Hi Kelsey. Thanks so much for your feedback! This is a very light soup but should be flavorful enough. I would say it also depends on the quality of ingredients. I find that regular carrots from the supermarkets lack flavor which unfortunately will affect the soup’s taste.
Am I missing something? How many carrots?
Hi Tucker. It’s 1 pound. It’s on the ingredient list in the recipe card.
This is the best soup I have ever made, I used some garlic and lemon grass from my garden, while it boiled and took the lemon grass out before blending.
That’s so good to hear, Kenneth! Happy Cooking! :)
This was a breeze to make, and turned into the most beautiful orange smoothie after a turn in the Vitamix…I topped it with a swirl of heavy cream and sprinkled on pumpkin seeds. The ginger hits first, and then fades as the carrot comes through. There are layers of flavor from this simple recipe — the next day I had it cold and it was just as good. Later, I added chopped cooked broccoli florets when serving it again, and a sprinkle of a homemade turmeric spice mix for variety. I’m taking a quart of it to a family member tomorrow, and saving a pint for myself. REALLY good.
Just made this soup, and it was delicious. Best carrot soup recipe I’ve tried, will definitely be making it again and again. Thank you.
You are welcome, Samantha. Thank you for finding time to write the feedback!
Your low-calorie soup recipe really helped me a lot throughout.
Yay, that’s so good to hear, Mehak.
Delicious and perfect for a rainy winter day!
Thanks so much for your feedback and rating, Susan! I hope you find more recipes you like on my blog!
Thank you for your recipes and a wonderful website. I’m in my mid 60s and have enjoyed carrots my whole life. After making the recipe per your recipe, I just found it lacking. I did add about a tablespoon of salt, 1/2 teaspoons of Parisian herbs and French thyme. Once I plated the soup, I added a dollop of sour cream. After making these adjustments, I enjoyed the soup. Thank you again.
Hi Cary, thanks for your feedback. We like this soup as is but additional seasoning can be added, if needed.
This soup is wonderful! Thanks!
You are welcome, Susan! :)
My family has been sick for weeks! I used homemade organic bone broth. It tastes amazing! I hope it helps get us healthy!
I love how your soup recipes are always so easy and accessible! These look really good and I love their color. I drink a carrot smoothie every day to get more carrots into my diet so I totally hear you on the health benefits of carrots :)
Thanks Julia! Do you make carrot smoothies yourself? We love carrot/orange/beet juice but haven’t tried a carrot smoothie yet!