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.
What is the best blender for soup?
I love to puree this and other soups using my Vitamix A3500, which I think is the best blender for soup. It blends my soups to smooth and creamy perfection every time!
This blender also has a sleek design and special features like built-in wireless connectivity (the base can automatically sense the size of the container you’re using and what program to use!). At around $600 at Amazon, it’s a bit pricey, but it’s super powerful and will last you for years.
More Favorite Soup Recipes
If you love this carrot soup, try one of these easy soup recipes next:
- Butternut Squash Soup
- Pumpkin Soup
- Vegetable Soup
- Tomato Soup
- Or any of these 35 Best Soup Recipes!
Carrot Soup Recipe with Ginger
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- ½ 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.
This recipe is delicious! The only thing I did differently was that I used chicken bone broth instead of vegetable broth because that’s what I had on hand. also only used 5 cups of broth to a 12 serving recipe.because I wondered if 12 cups would be too much. For my personal taste, it was just right. I topped a cup with Cocojune coconut yogurt and skipped the maple syrup. I’ll make this often!
I’m so glad you loved it!
Just made this and it’s perfect – easy and delicious. The apple cider vinegar and ginger add a brightness without either being overpowering, also makes it great for summer time (not too heavy). I added red curry paste right after the carrots went it – perfection! This will be made often!
Such a delicious soup! I followed the recipe, except for the coconut milk, which I forgot to pick up at the market. I suppose I can look forward to trying that the next time I make this. Yes to the maple syrup. I personally favor a savory soup, but that bit of sweetness really enhances the carrot flavor. I will definitely be making this again.
I’m so glad you loved the soup, Carla!
Wonderful dish. I followed your method exactly (added some water and syrup as well). Perfection!
I have to go easy on the onions & garlic given
acid reflux – have any suggestions re: how to
make this given these limitations?
I usually used garlic-infused olive oil when possible (in a recipe calling for garlic)-and leek greens for the onion. – not sure the latter would work in this recipe.
Thks!
Hi Barbara, great question! I think your usual substitutions would work here. I would use 1/2 to 1 cup chopped leek greens. Just make sure to cook them until they’re very tender before blending.
Wife was laying down had a head cold so I cooked this up for her and she feels amazing also made her some ginger tea read the other comment about what not to do I peeled the carrots before chopping my wife is very happy and so am I cause she’s back to herself no stomach pain or headache.
Hi, I’m so glad your wife feels better and that she enjoyed the soup!
Hi! Can this be served cold? Thank you! Excited to try for a cookout tomorrow!
Hi Emma, this one is meant to be served warm but this carrot coconut soup is wonderful cold: https://www.loveandlemons.com/carrot-coconut-soup/
This is a super easy inexpensive receipe. What I did wrong and different. I did not have a peeler so I left peels on carrots WRONG, it’s lumpy. I wanted to add some protien (I don’t like benas) and thought some tofu would blend in. WRONG. Maybe after it sits it will taste better. I didn’t add garlic, I did add cayenne pepper and 1/2 can of cocnut milk. Will make this again!
Appreciate you pointed out your mistakes and took accountability for it rather than complain about the author! Good notes as I also thought about not peeling.. so good to know. Made this and turned out amazing. Didn’t have veg broth so used water instead and if still tasted great!
I hope everyone reads your comment I’m glad i did.
This soup is amazing. I added the coconut milk. Minus the maple.
This soup is amazing. I added the coconut milk.
How do you go from frying veggies to ‘bring to a boil’?
Hi Michal, you add the vegetable broth to the pot with the veggies, then bring it to a boil.
You add the broth and apple cider then reduce
Oh I forog about the apple cider vineger…oops
It says Stir in the Apple Cider Vinegar and Broth.
My new favorite soup! Delicious!!! Thank you for the recipe.
I add a tablespoon or two of red miso and it gives it an extra depth of flavor that is wow
Can’t wait to try this. Where did you get your wooden ladle from?!
This was so delicious! I didn’t have ACV nor maple syrup, but the carrots were perfectly sweet on their own. Someone said turmeric was a good idea which sounds yummy, but I’m gonna try making it again tn with a roasted tomato and see how that plays out..
Hi Amera, I’m so glad you loved the soup!
Does it freeze well?
Hi Laurie, yes! This soup freezes really well.
Is it safe to assume simmer UNcovered, since covered is not specified?
Hi Chris, yes, uncovered.
Easy peasy and the burn from the ginger is nice. Only had chicken stock but I know it would’ve come just as nice. Added cashews and red pepper. This makes me feel like I can heal my sick husband.
Hi Yvonne, I’m so glad you loved the soup!
My absolute go to . I make it by heart now! Easy but more importantly— delicious!
Hi Christine, I’m so glad you love it!
Made this soup yesterday-delicious. Added 1 tsp turmeric and 1 tsp curry. Thank you!
Hi Laura, those additions sound delicious! So glad you enjoyed the soup.