This carrot ginger soup is a vibrant, velvety comfort dish that balances sweet carrots with spicy fresh ginger. It’s simple to make, incredibly forgiving, and perfect for cozy dinners or refreshing lunches. You’ll love how this carrot ginger soup comes together with minimal fuss for maximum flavor.
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Why You’ll Love This Carrot Ginger Soup
- Versatile serving: Enjoy it hot or chilled for any season.
- Simple ingredients: Uses affordable pantry staples you likely have.
- Nourishing feel: Bright, aromatic, and satisfying without being heavy.
- Freezes perfectly: Make ahead for easy future meals.
Ingredients & Tools
- 1.5 kg carrots, peeled and roughly chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 50 g fresh ginger, peeled and grated
- 1.5 L vegetable broth
- 2 tbsp olive oil or butter
- 200 ml coconut milk or heavy cream
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
- Juice of half a lemon or lime
Tools: A large stockpot or Dutch oven, an immersion blender or countertop blender, a sharp knife and cutting board, a microplane or fine grater for the ginger.
Notes: Don’t skip the fresh ginger — it’s essential for that zingy, spicy warmth. Coconut milk adds a subtle sweetness that pairs wonderfully with carrots.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 4 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the ginger. Fresh ginger is non-negotiable for that signature spicy kick. Powdered ginger just won’t deliver the same bright, aromatic flavor. A microplane makes grating it a breeze.
- Cut your carrots evenly. Try to chop them into similar-sized pieces so they cook at the same rate. You don’t want some carrots turning to mush while others are still firm.
- Choose your broth wisely. Since the broth makes up the base of the soup, using a good-quality vegetable broth will make a noticeable difference in the final flavor. If you have homemade, even better!
- Consider the coconut milk option. Even if you’re not usually a coconut fan, the flavor here is subtle and complements the carrots beautifully. It also makes the soup naturally dairy-free and vegan-friendly.
- Have your blending tool ready. Whether you’re using an immersion blender or a countertop blender, make sure it’s within reach before you start cooking. The soup is easiest to blend when it’s still hot.
How to Make Carrot Ginger Soup
Step 1: Start by prepping your vegetables. Peel and roughly chop the carrots — they don’t need to be perfect since they’ll be blended later, but try to keep the pieces somewhat uniform. Dice the onion, mince the garlic, and peel and grate the fresh ginger. You’ll notice the amazing aroma already filling your kitchen as you work with the ginger and garlic. Having everything prepped and ready makes the cooking process so much smoother.
Step 2: Heat the olive oil or butter in your large stockpot over medium heat. Add the diced onion and cook for about 5-7 minutes until it becomes translucent and fragrant. Stir occasionally to prevent burning. Then add the minced garlic and grated ginger, cooking for another minute until wonderfully aromatic. Be careful not to burn the garlic — you just want to wake up those flavors.
Step 3: Add the chopped carrots to the pot along with the ground cumin and smoked paprika if using. Stir everything together, coating the carrots with the spices and aromatics. Cook for about 2-3 minutes to let the spices toast slightly and deepen in flavor. You should notice the carrots becoming brighter in color and the spices smelling even more fragrant.
Step 4: Pour in the vegetable broth, making sure the carrots are completely submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 25-30 minutes, or until the carrots are completely tender when pierced with a fork. The carrots should be soft enough to blend smoothly later.
Step 5: Once the carrots are tender, remove the pot from the heat. If you’re using an immersion blender, carefully blend the soup right in the pot until completely smooth. If using a countertop blender, work in batches, filling the blender no more than halfway, and hold the lid down with a towel as hot soup can expand. Blend until velvety smooth.
Step 6: Return the blended soup to the pot if necessary and stir in the coconut milk or heavy cream. Heat gently if needed, but avoid boiling after adding the dairy or coconut milk. Season with salt and black pepper to taste, and don’t forget that squeeze of lemon or lime juice — it really brightens up all the flavors and balances the sweetness of the carrots.
Step 7: Give the soup a final taste test and adjust seasoning if needed. Ladle into bowls and garnish with fresh cilantro or parsley. The vibrant orange color against the green herbs makes for a beautiful presentation. Serve immediately while hot, or let it cool completely if you prefer it chilled.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 4–5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently, thinning with broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — perfect for dipping and soaking up every last bit of soup from the bowl.
- Simple green salad with lemon vinaigrette — the fresh, crisp greens provide a nice contrast to the creamy, warm soup.
- Grilled cheese sandwich — because carrot ginger soup and melty cheese are a match made in comfort food heaven.
Drinks
- Earl Grey tea — the bergamot notes complement the ginger beautifully and make the meal feel extra cozy.
- Crisp Sauvignon Blanc — if you’re enjoying the soup chilled, this wine’s acidity cuts through the creaminess wonderfully.
- Sparkling water with lime — a refreshing, non-alcoholic option that cleanses the palate between spoonfuls.
Something Sweet
- Ginger cookies — continuing the ginger theme with a crunchy, spicy-sweet treat that rounds out the meal perfectly.
- Orange olive oil cake — the citrus notes echo the brightness in the soup while providing a moist, tender dessert.
- Dark chocolate squares — sometimes simple is best, and a few pieces of high-quality dark chocolate provide a satisfying bitter-sweet finish.
Top Mistakes to Avoid
- Overcooking the ginger and garlic. If you cook them too long before adding the liquid, they can turn bitter and lose their bright, aromatic qualities. Just a minute or two is all you need.
- Blending the soup while it’s too full. If using a countertop blender, never fill it more than halfway with hot liquid. The steam can cause the lid to blow off — I’ve had this happen and it’s quite the mess to clean up.
- Skipping the acid at the end. That squeeze of lemon or lime juice might seem small, but it really balances the sweetness of the carrots and adds dimension. Don’t forget it!
- Underseasoning. Carrots need a good amount of salt to really shine. Taste as you go and don’t be shy with seasoning — the flavor should be vibrant and well-balanced.
Expert Tips
- Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending. This will catch any fibrous bits from the carrots or ginger and give you restaurant-quality silkiness.
- Tip: If you want to make this soup ahead, it actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the refrigerator.
- Tip: For a flavor boost, try roasting the carrots instead of boiling them. Toss with oil and roast at 200°C until tender and slightly caramelized before adding to the soup. This adds a wonderful depth of flavor.
- Tip: Freeze individual portions in freezer-safe containers for quick lunches. The soup thaws and reheats beautifully — just give it a good stir and add a splash of broth or water if it seems too thick.
- Tip: If your soup turns out too thick, simply thin it with additional broth or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce.
FAQs
Can I make this soup vegan?
Absolutely! This soup is naturally vegan if you use olive oil instead of butter and coconut milk instead of heavy cream. The coconut milk adds a lovely creaminess and subtle sweetness that works beautifully with the carrots and ginger. Just double-check that your vegetable broth is vegan-friendly too — some brands might contain hidden animal products.
How long does carrot ginger soup last in the refrigerator?
Properly stored in an airtight container, it will keep well for 4-5 days in the refrigerator. The flavors actually improve after a day or two as they have more time to meld together. When reheating, you might need to add a splash of water or broth as it tends to thicken when chilled.
Can I freeze this soup?
Yes, this soup freezes exceptionally well! Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of space at the top for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove, stirring occasionally.
What if I don’t have an immersion blender?
No problem! A regular countertop blender works perfectly — just work in batches and be very careful with the hot liquid. Another option is a food processor, though you might not get quite as smooth a result. In a pinch, you could even use a potato masher for a chunkier, more rustic texture.
Can I add other vegetables to this soup?
Definitely! Sweet potatoes, butternut squash, or parsnips would all be wonderful additions or substitutions. Just keep in mind that different vegetables might require slightly different cooking times. The ginger and carrot base is quite flexible and can accommodate other root vegetables beautifully.
Carrot Ginger Soup
Make this easy, velvety Carrot Ginger Soup with simple ingredients for a healthy, comforting meal. Ready in under an hour! Get the recipe now.
Ingredients
For the Ingredients
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1.5 kg carrots (peeled and roughly chopped)
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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50 g fresh ginger (peeled and grated)
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1.5 L vegetable broth
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2 tbsp olive oil or butter
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200 ml coconut milk or heavy cream
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1 tsp ground cumin
-
0.5 tsp smoked paprika (optional)
-
Salt and black pepper (to taste)
-
Fresh cilantro or parsley (for garnish)
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Juice of half a lemon or lime
Instructions
-
Start by prepping your vegetables. Peel and roughly chop the carrots — they don’t need to be perfect since they’ll be blended later, but try to keep the pieces somewhat uniform. Dice the onion, mince the garlic, and peel and grate the fresh ginger. You’ll notice the amazing aroma already filling your kitchen as you work with the ginger and garlic. Having everything prepped and ready makes the cooking process so much smoother.01
-
Heat the olive oil or butter in your large stockpot over medium heat. Add the diced onion and cook for about 5-7 minutes until it becomes translucent and fragrant. Stir occasionally to prevent burning. Then add the minced garlic and grated ginger, cooking for another minute until wonderfully aromatic. Be careful not to burn the garlic — you just want to wake up those flavors.02
-
Add the chopped carrots to the pot along with the ground cumin and smoked paprika if using. Stir everything together, coating the carrots with the spices and aromatics. Cook for about 2-3 minutes to let the spices toast slightly and deepen in flavor. You should notice the carrots becoming brighter in color and the spices smelling even more fragrant.03
-
Pour in the vegetable broth, making sure the carrots are completely submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 25-30 minutes, or until the carrots are completely tender when pierced with a fork. The carrots should be soft enough to blend smoothly later.04
-
Once the carrots are tender, remove the pot from the heat. If you’re using an immersion blender, carefully blend the soup right in the pot until completely smooth. If using a countertop blender, work in batches, filling the blender no more than halfway, and hold the lid down with a towel as hot soup can expand. Blend until velvety smooth.05
-
Return the blended soup to the pot if necessary and stir in the coconut milk or heavy cream. Heat gently if needed, but avoid boiling after adding the dairy or coconut milk. Season with salt and black pepper to taste, and don’t forget that squeeze of lemon or lime juice — it really brightens up all the flavors and balances the sweetness of the carrots.06
-
Give the soup a final taste test and adjust seasoning if needed. Ladle into bowls and garnish with fresh cilantro or parsley. The vibrant orange color against the green herbs makes for a beautiful presentation. Serve immediately while hot, or let it cool completely if you prefer it chilled.07
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