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.
Excellent!!! So unexpectedly yummy!!!
I don’t have fresh ginger. Would ground ginger work and how much should I use?
I’d start with 1/2 teaspoon, you could add more to taste after that if you wanted.
This was delicious! Also made the carrot top pesto ( no cheese) and swirled in some coconut milk ithey were the perfect compliment . Simple but delicious recipe with the perfect balance of flavors imho.
Hi Jen, I’m so glad you loved the soup!
This soup is so delish with the pesto sauce a garnishment! My son made smoky gouda savory biscuits as a side! Very fancy!
Made this tonight and it was absolutely delicious. I added a thai chilli and doubled the ginger because I LOVE ME SOME GINGER, and threw in some white beans and a handful of spinach at the end because they were about to go bad in the fridge and needed using. Recipe was super simple to make and SO DELICIOUS! Honestly it was fantastic before I altered it, I just grew up on spicy ginger everything and was feeling nostalgic lol. Thanks so much! Definitely going to try out some of your other recipes!
This is delicious! I have turkey stock frozen from Christmas so I used that! didn’t need the syrup or pesto, yummy as is. And super easy! Thanks!
good
Delicious!
Do you think this would work with canned carrots? We have quite a few canned carrots that my husband bought that are about to expire and I am trying to figure out how to use them.
Hi Beth, I don’t think I’ve ever had canned carrots so I’m not sure how different it would taste. I think it could work.
This soup is absolutely delicious!! We’ve made it twice in the last month already! The only difference I made the second time was I roasted the carrots by tossing whole baby carrots with some oil, salt and pepper and roasted fir about 30-40 mins at 375. Thank you for sharing this scrumptious dish!
I’m so glad you loved it!
Best soup I’ve ever made!
I’m so happy to hear that!
Amazing
I usually love anything with coconut cream/milk and ginger, but in this occasion the cocount milk was a bad addition. The carrots are sweet enough already per se, so I didn’t add the maple syrup. And for me, the coconut milk was a killer in sweetness.
I liked how it tasted with out the maple syrup and without the coconut milk, so I’ll keep the recipe with that change.
Hi Claudia, this soup doesn’t have coconut milk (I think you maybe have meant to comment on the Carrot Coconut Soup recipe). You might like this one better.
Hi Jeanine,
Thanks for the follow up . You do suggest coconut milk (“a tad”) for garnish. I may had placed more than “a tad”, and just didn’t like it. However, previous to that it was good. Thanks for sharing all your recipes!
Delicious! I added extra light coconut milk and used the maple syrup. Next time I will double the recipe to have leftovers!
Super delicious and very simple to make.
I LOVED this soup! It was just want I needed on a cool fall evening. I did go rouge and added fennel, russet potato, cinnamon, clove and curry. And then I added the coconut milk to the blender to mix in with it – absolutely delicious!
Extremely good and tasty soup. My husband was delighted with it
I’m not a huge carrot fan but this is amazing! My favorite recipe so far! I followed your recipe exactly. Added coconut milk at the end instead of pesto. I will try pesto next time.
Simple and delicious! I added chili flakes for a little spiciness.
This was delicious!!! Wish I had doubled the recipe to have some leftovers. Will be making it again soon!