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.
I love this recipe so much! It comes out really creamy, has a lot of flavor, and is healthy. I’ve made it 3 times and have doubled or tripled the recipe each time I make it.
I love this soup. I took a few tips from previous comments and added a table spoon of miso paste and a teaspoon of tumeric. I love ginger so had upped the suggested quantity to get a bit more kick. To liquify it slightly I used unsweetened cocunut water. I skipped the coconut cream but did serve it with chopped cilantro which I thought worked well.. It will make the regular winter rotation ❤️
This was not good. My husband and I agreed: it was missing something.
After reading review comments, tried adding cumin & nutmeg, and added more salt.
Nope.
We both finally admitted to ourselves & each other: this is lousy.
Bummer…it sounded so good!!
I hate, hate, hate to waste food. This was scooped into a plastic bag & tossed into the trash!
This was delicious and so easy to make! I didn’t have apple cider vinegar, so I used white vinegar instead. The ginger adds a lovely extra kick. I will be making this again 🙂
I made a batch back in December and froze it. We had some for dinner the other night, and leftovers for lunch the next day. Having this soup ready to go on a freezing cold January night was a gift – make it!
Woah!!! I totally underestimated how good this was gonna be!! A new favorite for me. Mine tasted kind of buttery?!? Yum!!!
I don’t have fresh ginger, cam I use minced ginger in a jar? If so, how much?
Hi Helen, you could! I would still start with 1 teaspoon. You can always add more to taste!
Wow. I used my homemade veggie broth, sub’d Avocado Oil, & had fully planned on adding coconut cream, but it was perfect without the maple syrup or the coconut milk or cream. I’m not a huge carrot fan–only made because grocery delivery sent carrots instead of celery, but this is now one of my new fave soups! Thank you for sharing the recipe!
Hi David, I’m so glad you loved the soup!
Fantastically simple soup to throw together that pleases a crowd, even those with dietary restrictions.
I did about double the ginger because we absolutely love it. I imagine it would have been a nice, subtle flavor had we not doubled but it was absolutely delicious. Luxuriously creamy! I put the coconut milk in a squeeze bottle and let folks add it if they’d like- I found it a lovely finishing touch.
I’m so glad you loved the soup!
Absolutely delicious. Added a sweet potato and some fresh tumeric with the ginger.. Exactly what we were looking for!
Absolutely delicious. Added a sweet potato and some fresh tumeric with the ginger.. Exactly what we were looking for!
Can I do this in a pressure cooker?
Yum!!!
Delicious! I’ve made it many times.
I’ve made this several times and love it! I’m making it right now. Thinking about serving it to start Christmas dinner. Any idea if it tastes as good to make it ahead and reheat? Thanks.
So good! So easy! I added about half again the ginger because we love ginger in this house, also added a heaping tbsp. of miso as recommended by one of your commentators. This will be in my rotation.
I’m so glad you loved it!
Unexpectedly this was a great soup. My wife had it with some bread and asparagus. It was a great fall/winter meal!
I’m so glad you loved it!
This is delicious. Has a wonderful light ginger flavor and feels like an immune booster while tasting delicious. I did not add coconut milk- I didn’t think it needed it.
Made this today and it was amazing! I added corn for a bit of crunch.