A vibrant, velvety soup made with sweet carrots and zesty fresh ginger – this Carrot Ginger Soup is the ultimate in comfort and nourishment.
There’s something deeply soothing about a warm bowl of homemade soup, and this Carrot Ginger Soup hits all the right notes.
It’s creamy without any dairy, bursting with natural sweetness from roasted carrots, and gets a warming kick from fresh ginger.
Whether you’re looking for a cozy lunch on a chilly day or a light and nutritious dinner, this soup is simple, satisfying, and full of flavor.
It all started during one particularly crisp autumn afternoon, when I was rummaging through my produce drawer and found a bundle of carrots that needed to be used up.
I had just gotten over a cold and wanted something warm and rejuvenating—but still light and nourishing.
I remembered a soup I once had at a local farm café that used roasted carrots and ginger, and I decided to recreate it.
The results? A bowl of sunshine. Since then, this Carrot Ginger Soup has become a regular in my seasonal rotation.
It’s one of those recipes that tastes like it took hours but comes together quickly with minimal fuss.
Why You’ll Love This
1. Naturally Creamy and Flavorful
The roasted carrots give this soup a slightly sweet, rich base, while the ginger adds a warm, spicy undertone that balances beautifully. Blending everything together results in an ultra-smooth and silky texture that feels luxurious without any added cream. It’s a perfect example of how whole foods can yield maximum flavor with minimal ingredients.
2. Packed with Nutrients
Carrots are an excellent source of beta-carotene (which the body converts into vitamin A), and ginger boasts anti-inflammatory properties and aids digestion. This soup is as nourishing as it is delicious, making it ideal for boosting your immune system during cold and flu season—or simply for adding more veggies to your weekly menu.
3. Incredibly Easy to Make
With just a handful of pantry staples, some fresh produce, and a blender, you can whip this soup up in under an hour. The steps are straightforward and beginner-friendly, but the end result tastes gourmet. It’s one of those go-to recipes that doesn’t require any complicated cooking skills.
4. Versatile and Customizable
Want it spicy? Add a dash of cayenne. Prefer it with more protein? Stir in some white beans or lentils. You can serve it on its own, with crusty bread, or as a starter for a bigger meal. It’s also great hot or chilled—making it ideal for both winter and summer.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Cuisine Type: American, Vegetarian, Vegan, Gluten-Free
- Servings: 4
- Estimated Cost: $8–$10
Equipment Needed:
- Baking sheet
- Medium or large soup pot
- Blender (immersion or stand blender)
- Wooden spoon
- Knife and cutting board
- Peeler
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 1 ½ pounds carrots, peeled and chopped into 1-inch pieces
- 1 tablespoon fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or more for desired consistency)
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin (optional, for extra depth)
- Juice of ½ lemon, for brightness
- Coconut milk or yogurt (optional, for topping)
- Fresh herbs or microgreens, for garnish
Step-by-Step Instructions
1. Roast the Carrots
Preheat your oven to 400°F (200°C). Spread the chopped carrots on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle lightly with salt. Roast for 25–30 minutes until the carrots are tender and slightly caramelized around the edges. Roasting enhances the carrots’ sweetness and adds complexity to the soup.
2. Sauté Aromatics
While the carrots are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Stir in the garlic and ginger and sauté for another 1–2 minutes until fragrant. Be careful not to burn the garlic.
3. Add Roasted Carrots and Broth
Once the carrots are roasted, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes to let the flavors meld together.
4. Blend the Soup
Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender. Be cautious when blending hot liquids—remove the lid cap and cover with a kitchen towel to prevent pressure buildup.
5. Season and Adjust
Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of lemon juice. If you prefer a thinner consistency, stir in a bit more broth or water. If you like it richer, swirl in a splash of coconut milk.
6. Serve and Garnish
Ladle the soup into bowls and top with a drizzle of coconut milk or a dollop of yogurt. Sprinkle with fresh herbs or microgreens for added freshness. Serve with crusty bread or a side salad for a complete meal.
Nutrition Facts (Per Serving)
- Calories: 160
- Protein: 2g
- Carbohydrates: 23g
- Fiber: 5g
- Fat: 7g
- Sodium: 580mg
- Vitamin A: 380% DV
- Vitamin C: 15% DV
- Potassium: 620mg
- Iron: 6% DV
Tips for Success
Roast the Carrots for Depth
Roasting caramelizes the natural sugars in carrots and brings out a much richer, deeper flavor than simply boiling. Don’t skip this step if you want restaurant-quality soup.
Use Fresh Ginger
Fresh ginger provides a bright, slightly spicy flavor that powdered ginger just can’t match. If you don’t have fresh, substitute with ½ teaspoon ground ginger—but the flavor will be more muted.
Blend Thoroughly
To achieve that creamy, velvety texture, make sure to blend the soup until completely smooth. A high-speed blender like a Vitamix or Blendtec will give you the silkiest results.
Adjust the Consistency to Your Liking
Some prefer thick, stew-like soups while others like them more brothy. Don’t be afraid to adjust the amount of broth or even stir in a bit of almond milk or oat milk for a lighter consistency.
Common Questions
Can I use frozen carrots instead of fresh?
Yes, you can! Just be sure to thaw them first and roast them slightly less since they’ve been partially cooked already.
Is this soup freezer-friendly?
Absolutely. Let the soup cool completely, then transfer to airtight containers or freezer bags. It keeps well for up to 3 months. Reheat gently on the stove with a splash of broth.
How can I add more protein?
Try blending in ½ cup of cooked white beans, lentils, or chickpeas before blending. You can also top the soup with toasted pumpkin seeds for added crunch and protein.
Is this recipe good for meal prep?
Yes! This soup keeps well in the fridge for up to 5 days. It reheats beautifully and even tastes better the next day as the flavors deepen.
Variations & Substitutions
- Spicy Kick: Add a pinch of cayenne or a chopped red chili while sautéing the onions.
- Creamy Upgrade: Swirl in a few tablespoons of coconut cream or cashew cream before serving.
- Herby Twist: Add a sprig of thyme or rosemary while simmering, then remove before blending.
- Curry Flavor: Stir in a teaspoon of curry powder for a spiced version that pairs well with naan.
Serving & Pairing Suggestions
- Serve with crusty sourdough bread or rosemary focaccia for dipping.
- Pair with a mixed greens salad with lemon vinaigrette for a balanced meal.
- Top with croutons, pumpkin seeds, or a dollop of vegan yogurt for texture and contrast.
- Makes a beautiful starter for a holiday dinner or a light lunch paired with a sandwich.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in individual portions for grab-and-go meals. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or microwave, stirring occasionally. Add a splash of broth or water if it thickens too much.
Carrot Ginger Soup
Ingredients
- 2 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 1 ½ pounds carrots peeled and chopped into 1-inch pieces
- 1 tablespoon fresh ginger peeled and minced
- 3 cloves garlic minced
- 4 cups vegetable broth or more for desired consistency
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin optional, for extra depth
- Juice of ½ lemon for brightness
- Coconut milk or yogurt optional, for topping
- Fresh herbs or microgreens for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the chopped carrots on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle lightly with salt. Roast for 25–30 minutes until the carrots are tender and slightly caramelized around the edges. Roasting enhances the carrots’ sweetness and adds complexity to the soup.
- While the carrots are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Stir in the garlic and ginger and sauté for another 1–2 minutes until fragrant. Be careful not to burn the garlic.
- Once the carrots are roasted, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes to let the flavors meld together.
- Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender. Be cautious when blending hot liquids—remove the lid cap and cover with a kitchen towel to prevent pressure buildup.
- Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of lemon juice. If you prefer a thinner consistency, stir in a bit more broth or water. If you like it richer, swirl in a splash of coconut milk.
- Ladle the soup into bowls and top with a drizzle of coconut milk or a dollop of yogurt. Sprinkle with fresh herbs or microgreens for added freshness. Serve with crusty bread or a side salad for a complete meal.
Notes
Roasting caramelizes the natural sugars in carrots and brings out a much richer, deeper flavor than simply boiling. Don’t skip this step if you want restaurant-quality soup. Use Fresh Ginger
Fresh ginger provides a bright, slightly spicy flavor that powdered ginger just can’t match. If you don’t have fresh, substitute with ½ teaspoon ground ginger—but the flavor will be more muted. Blend Thoroughly
To achieve that creamy, velvety texture, make sure to blend the soup until completely smooth. A high-speed blender like a Vitamix or Blendtec will give you the silkiest results. Adjust the Consistency to Your Liking
Some prefer thick, stew-like soups while others like them more brothy. Don’t be afraid to adjust the amount of broth or even stir in a bit of almond milk or oat milk for a lighter consistency.
Whether you’re cozying up with a bowl after a long day or serving it at a dinner party with rustic bread and wine, this Carrot Ginger Soup brings comfort, warmth, and nourishment to the table.
It’s one of those simple recipes that never goes out of style—easy to make, full of goodness, and always satisfying.
Give it a try and let it brighten your week.
Happy cooking!
