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.
Lovely soup! I made some substitutions based on what I had on hand – chicken broth instead of vegetable, white wine vinegar instead of apple cider vinegar – and added some fresh cranberries that needed to be used. I tasted the soup before it was pureed and thought it was a bit salty, so I added a large potato chopped into small pieces and simmered until cooked. Served it up in a bowl and garnished with some syrup, coconut milk fresh ground black pepper and snipped fresh parsley. Very yummy!
The soup is delicious. I doctored it a little by increasing the ginger and the syrup. Also, I added tofu for a little protein.
I’m so glad you loved it!
Wonderful!!!
Easy to make with easy to find ingredients.
Curious as to nutritional info.
I used shallots and celery instead of onions…used more garlic and ginger. I did a double batch. I simmered for 40 minutes. Delicious!
Not sure why the vinegar is there, but for me this ruined it. I could taste vinegar in the final product. Would have otherwise been great.
I used orange juice instead it was fabulous
I use lemon in mine at the very end.
How much salt would you need if you did it without broth and with water instead? And any additional add-ons?
I’d add another 1/2 teaspoon salt, and then possibly more to taste. You could try adding another vegetable like celery or fennel… or for flavor, a bit of tomato paste, miso paste, or some curry powder. Just a few ideas!
I used ham stock, red wine vinegar, and added about 7 ice cubes of pureed frozen chick peas from when my son was starting solids last year. Topped the soup with leftover roast veggies. Delicious! This is a great recipe.
I’m glad you enjoyed it!
Huge fan of your blog! I’ve made so many of your recipes and have absolutely loved them. I just finished making this soup – was it supposed to be covered as it simmered for 30 minutes? Your recipes are always very explicit, so I followed it to a tee and since it did not say to cover it, I didn’t. Let me know if this instruction was missed. Thanks!
not covered, but if you covered it that would be fine too.
I really like your blog and a lot of your recipes, but this was just…ew. The smell and acidity of the apple cider vinegar…I thought, ignore the smell, the taste will be good. But, it wasn’t. I’ll stick to my usual carrot soup recipe (Martha Stewart “Curried Carrot Soup”). Again, I so appreciate your recipes, but this one…I’m bummed; a total waste of ingredients.
Loved this! I have a rotten cold right now and I am limited in what medications I take because of a pre-existing medical condition. This is food as medicine in the best possible way! To make it even easier, I sautéed the aromatics in my Instant Pot for 5 minutes then added everything else (except the maple syrup) and pressured cooked on high for 15 minutes and then let it naturally release. Thanks for the great recipe!
I made this soup today….and love it! So easy and simple. I added a bit more ginger as I like ginger-tangy!! I did not add the maple syrup. Topped it with plant-based yogurt! Delicious! Would like to try your pesto suggestion sometime! Thank you for sharing your recipe.
Made this several times and always good. I pump up the fresh ginger and swirl in fatty yogurt for a hit of protein.
I’m glad you’ve enjoyed it!
Really hearty tasting and healthy refreshining feeling after eating this savory soup.
I’m glad you enjoyed it!
Really hearty tasting and healthy refreshining feeling after eating this savory soup
I’m glad you enjoyed it!
How can I make this in a slower cooker. I love it but want to use a slow cooker
Hi Elizabeth, I think you could saute the onions and let everything else slow cook until the carrots are tender. I’m not sure of the exact timing.
Recipe very easy to follow, most items you would have in your pantry and the taste is very fresh. U added a punch of red pepper flakes and once cooked and pureed I add 1/2 cup cream. Mm mm good!
I’m glad you enjoyed it!