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 is amazing! I’ve made 3 batches and I can’t keep the supply in stock, So good!
Made without maple syrup and coconut milk
The men in my life LOVED it! Defo a repeat !!
Carrots on sale for 20 cents a pound ! Making my soup now. Can’t wait to taste it.
This is a good base recipe. Standing alone it’s pretty tasteless but adding a variety of spices and seasonings it comes out good. I added red curry paste, curry, turmeric and other flavors. The ginger does not stand out at all so it needs a lot more. If you like bland food you’ll like this on its own. Otherwise you can add just about anything you’d like.
Silly question but, do you peel the carrots?
Hi Ashley, I leave them unpeeled, but you could peel them if you want!
Can I use chicken broth
Hi Rachel, yep!
I never peel but scrub them down with veggie broth. My mom told me never to waste the minerals in the skin
Mm, delish!..& simple. Made it just like recipe..no maple syrup, no added water.
So glad you loved it, Heide!
Would it be ok to just use plain water if you don’t have broth?
Hi Alexandra, yep! The soup may just need a bit more salt.
Does this freeze well? I have a group event coming up and would like to make several batches ahead of time.
Hi Jenn, yes! It freezes great.
This is absolutely delicious and also a very quick and easy dish to prepare!! I made it as-is and it did not need the maple syrup (my opinion based on my batch). I attempted to use the immersion blender and that was a fail (lol!…I made a mess). Definitely use your VitaMix or high speed blender. I paired this soup with your cannellini bean spread over toasted sourdough…oh my!! Thank you for your amazing recipes!! You are my go-to!
I’m glad you enjoyed it!
Glad I read these comments before using my immersion blender or adding maple syrup. I have a only small three cup blender but will do it in batches if you think the immersion blender doesn’t work well thank you.. my son loves coconut milk so thought I’d add half a can but nobody seems to do that. To be continued
When simmering….keet cover on or no cover? Thanks.
uncovered
I would use less vinegar next time and add more if needed. I found this too vinegary.
I completely agree with you. It doesn’t really need it.
This was SOOOO Good!! We added the coconut milk when we blended it along with maple syrup. Then served it with sour cream.
Definitely making this regularly!!
Very nice!
I am in love with this soup! So easy and healthy and delicious! I started a diet to lower my cholesterol and have made a batch every week!
Could I do this in slow cooker and any changes ?looks amazing !
Hi Suzanne, I’m sure you could make this in a slow cooker, but we haven’t tested it, so I’m not sure about the timing, etc.
Would chicken broth in place of the vegetable broth be an ok substitute? I don’t want to alter the flavor too much but I was hoping to use what I have on hand. 🙂
Absolutely.
Flu season has hit my household… except for me (knock on wood). I made a few batches of bone broth because my family can’t keep food down. I didn’t want the carrots from the broths to go to waste. I mostly followed these instructions, but I already had the cooked carrots to go straight into the blender. This is delicious! I topped with green onion, cilantro, more pepper, and some shredded chicken.
Hi Yolanda, I’m glad it hit the spot!
I never review, but this is absolutely delicious. I put a little fresh ginger before I served it and a spoonful of Greek yogurt for protein delicious.
Hi Mary, I’m so glad you loved it! Thanks for commenting!
This soup was fab! It’s the vinegar that gives it life. Followed the recipe but, per the comments, added about a tablespoon of ginger. Also, topped with cilantro when serving and that made it incredible. If you’re not a cilantro fan, I bet fresh basil is also delicious.
Hi Jenny, I’m so glad you loved it!