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This Carrot Ginger Soup is creamy and comforting soup recipe with a delightful balance of flavors. Serve this carrot soup for a light lunch or dinner, or as a first course when entertaining.
If you haven’t tried carrot soup, prepare to be charmed by this easy carrot ginger soup recipe. It’s richly flavored, incredibly simple to make, and the leftovers reheat wonderfully.
When carrots are cooked, their flavor intensifies, making them an ideal base for a creamy pureed soup. In this carrot ginger soup recipe, the subtle sweetness of the carrots is perfectly balanced by the warm and spicy flavor notes of fresh ginger.
Coconut milk adds richness and makes this soup luxuriously creamy. The subtle coconut flavor pairs especially well with the carrots and spicy ginger. If you prefer not to use coconut milk, half and half or heavy cream will also lend richness and creaminess to the soup.
You’ll appreciate the simplicity of this recipe, whether you’re cooking on a weekend or a busy evening. This creamy carrot soup requires just six ingredients, and the prep work is minimal.
I first shared this homemade carrot ginger soup recipe more than ten years ago. It’s still one of my favorite soups so I’m sharing it again today with new photos and more tips to help you make the best carrot soup. For more comforting soup recipes, try my Butternut Squash Soup, Broccoli Cheddar Soup and Potato Soup recipes.
Carrot Soup Ingredients:
- Butter: Sautéing the onion in butter adds richness to the soup, but you can use olive oil instead if you prefer.
- Yellow Onion: You can use a sweet yellow onion or a regular yellow onion. Using a sweet onion will give you a milder onion flavor in the soup.
- Carrots: You’ll need 2 pounds of carrots for this recipe, which is about 10 medium to large carrots.
- Vegetable Broth: I recommend using low sodium vegetable broth so that you can better control the amount of salt in the soup.
- Fresh Ginger: Fresh ginger adds delicious flavor to this carrot soup. To chop fresh ginger, first peel it with a spoon or knife. Then slice it, cut the slices into matchsticks, line the matchsticks up and chop them.
- Coconut Milk: Coconut milk makes this soup rich and creamy. You can substitute half and half or heavy cream if you prefer.
- Salt & Pepper: Add salt and pepper for flavor, to taste.
How to Make Carrot Soup
Here’s an overview of the steps to making this carrot soup recipe. You’ll find the full ingredients and instructions in the recipe card below.
- This soup starts with onion and butter in a Dutch oven or other large pot. Cook the onions until they are soft, about 5 minutes.
- Then add the carrots, fresh ginger, and vegetable broth.
- Bring the soup to a simmer, cover the pot, and cook until the carrots are tender. This will take about 20 minutes, depending on the size of your carrot pieces.
- Puree the soup, either using an immersion blender or by transferring it to a countertop blender. For the smoothest, creamiest texture, I recommend using a countertop blender to puree this carrot ginger soup. An immersion blender will work as well, so long as you take care to fully puree the soup.
- Stir in the coconut milk.
- Season the soup with salt and pepper, to taste.
Vegan Carrot Soup
To make vegan carrot soup, use olive oil instead of butter. Use coconut milk (not half and half or cream) to make the soup creamy. The recipe is vegetarian as written.
What to Serve with Carrot Ginger Soup
This carrot ginger soup pairs well with yeast rolls or dinner rollsspread with softened butter. You can add a simple green salad, kale salad or spinach salad to round out the meal.
Storage & Reheating Instructions
This carrot soup keeps well in the refrigerator for 3-4 days. Let the soup cool and then store it in an airtight container in the fridge. Reheat soup in a pot on the stove, stirring often, or in the microwave.
If you would like to freeze this carrot soup, I recommend freezing it before adding the coconut milk or cream. Both coconut milk and heavy cream have a tendency to “break” when frozen. This would cause the soup to appear curdled after thawing.
Thaw frozen soup in the refrigerator overnight or in the microwave on low power. Then heat to steaming hot in a pot on the stove or in the microwave. Stir coconut milk (or cream) into hot soup before serving, if desired.
More Soup Recipes:
- Cauliflower Soup
- Cabbage Soup
- Split Pea Soup
- French Onion Soup
- Golden Winter Soup
- Tuscan White Bean and Kale Soup
- Lasagna Soup
- Chicken and Rice Soup
- Vegetable Soup
- Instant Pot Soup Recipes
5 from 2 ratings
Carrot Soup
Servings: 4 servings
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
This Carrot Ginger Soup is easy to make with just six ingredients. Enjoy a bowl of this creamy carrot soup for lunch or dinner. It's also a perfect first course for entertaining.
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Ingredients
- 2 tablespoons butter, or olive oil
- 1 large yellow onion, chopped
- 2 pounds carrots, peeled and sliced ⅛ inch thick, about 10 medium/large
- 4 cups low sodium vegetable broth
- 2 tablespoons finely chopped peeled fresh ginger
- ½ cup full fat coconut milk, can substitute half and half or heavy cream
- salt and pepper
Instructions
In a Dutch oven or large pot over medium-high heat, melt the butter (or heat olive oil). Add onion and cook, stirring frequently, until soft, about 5 minutes.
Add the carrots, broth and ginger. Bring to a boil, then reduce the heat to a low simmer, cover, and simmer until carrots are tender, about 20 minutes.
Puree soup until smooth, either using an immersion blender or by transferring soup to a blender and then returning it to the pot.
Stir in the coconut milk. Season with salt and pepper to taste.
Serve soup, with a drizzle of coconut milk, if desired.
Notes
- To make this recipe vegan, use olive oil instead of butter. Use coconut milk (not half and half or cream) to make the soup creamy.
- This soup keeps well in the refrigerator for 3-4 days. Let the soup cool before refrigerating and store in an airtight container. Reheat soup in a pot on the stove, stirring often, or in the microwave.
- If you would like to freeze this carrot soup, I recommend freezing it before adding the coconut milk or cream. Thaw frozen soup in the refrigerator overnight or in the microwave on low power. Then heat to steaming hot in a pot on the stove or in the microwave. Stir coconut milk (or cream) into hot soup before serving, if desired.
Serving: 1.5cups, Calories: 240kcal, Carbohydrates: 32g, Protein: 3g, Fat: 12g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 1157mg, Potassium: 903mg, Fiber: 7g, Sugar: 17g, Vitamin A: 38565IU, Vitamin C: 18mg, Calcium: 99mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Appetizer, Main Dish
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!
Dinner Recipes Freezer Friendly Gluten Free Recipe Videos Soup Recipes Vegetarian Recipes
posted by Kristine Rosenblatt on Mar 7, 2021 (last updated Feb 7, 2022)
37 comments Leave a comment »
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37 comments on “Carrot Ginger Soup”
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Karen — Reply
Yum! I love how simple this is.
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This soup looks like it is bursting with flavor! I love the color.
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Kristine — Reply
Thank you, Kelly! The flavor of this soup is the best!
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Gayle @ Pumpkin 'N Spice — Reply
I could eat soup any time of the year, but I crave it when the weather gets cold. I love your collection of fall soups, Kristine! I’m so glad you decided to repost this one, as the flavors sound wonderful! I’ve never had a carrot soup before, but I love how creamy and full of flavor it is, especially with the ginger added in. And the dollop of sour cream sounds like the perfect touch!
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Kristine — Reply
Thank you, Gayle! I always think carefully before reposting recipes, and this one was definitely worthy of being highlighted again!
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Sheena @ Hot Eats and Cool Reads — Reply
I love how simple this recipe is, but also so flavorful! Totally my kind of meal! Pinning!
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Kristine — Reply
Thank you so much for pinning, Sheena!
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Connie | URBAN BAKES — Reply
This looks so creamy! I’ve never had a carrot ginger root soup before. I definitely need to try this!
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Kristine — Reply
I think you will love this one, Connie! The ginger is just lovely with the carrots.
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Karen — Reply
What a coincidence that you should mention this soup today, because I was already planning to make it this week! Soup is the best this time of year and I especially like to have the leftovers for my week day lunches. Have you really been blogging for 4 years??
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Kristine — Reply
That is too funny! I’m glad you are still enjoying this recipe, too! I will be having leftovers of this soup for lunch today and can’t wait! Yes, it’s been about 4 1/2 years now. Time flies!
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Ginny McMeans — Reply
Yes, a soup that you have been making for over seven years is definitely a keeper. It sounds wonderful!
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Kristine — Reply
Thank you, Ginny! I’m pretty sure I’ll still be making this soup seven years from now!
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Beth @ The First Year — Reply
If you’ve been making this soup for that long I will trust you that it is super delicious!!
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Kristine — Reply
It certainly is! 🙂
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Jen @ Yummy Healthy Easy — Reply
YUM! Carrots and ginger? Perfect sweet/spicy combo. Love the color and I bet it tastes amazing! I’m pinning to try soon!
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Kristine — Reply
The color is pretty awesome, isn’t it? Thank you for pinning!
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Melanie | Melanie Makes — Reply
I’d totally go for a bowl of this comforting soup on this insanely windy day – such a pretty soup to have in your arsenal!
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Kristine — Reply
Thank you Melanie! Ugh wind. Not my favorite!
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Ashlyn @ Belle of the Kitchen — Reply
Sometimes the simplest soups are the most delicious. I love every single ingredient in here, so I know it’s good! And you are so right; every good soup starts with onion and butter. 🙂
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Kristine — Reply
Thank you, Ashlyn!
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Stephanie — Reply
Thanks for the shout-out on the soup, Kristine! It’s one of my favorites too. For an adult variation, I like to add a little brandy (about 1/4 cup) right before you add the half and half (or whipping cream to make it a little richer). Let it simmer for a few minutes before you add the half and half or cream. Sooo good on a cold evening!
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Kristine — Reply
I remember you like to add the brandy for an adult version of this soup. I usually make it without, but it was very good that time when you made the kicked up version! Thank you for sharing this recipe with me all those years ago! 🙂
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Rachel @ Bakerita — Reply
Soup is the best at this time of year, and your carrot ginger soup looks so vibrant and delicious! This is such an amazing flavor combination with the sweet and spicy, need to try it on one of these freezing days!
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Kristine — Reply
Thanks, Rachel! Vibrant is a great word to describe this – both in color and flavor!
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janelle — Reply
great flavor combo! now this soup I would have with a grilled cheese sandwich and call it a day!
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Kristine — Reply
That was my lunch yesterday! This soup and a grilled cheese. It was perfect.
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Natalie @ Tastes Lovely — Reply
If you’re saying it’s the best soup, I must try it! I love carrots, I go thru a 5 pound bag of carrots a week, easy. Can’t wait to make this soup!
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Kristine — Reply
If you love carrots then please do try it. I think you’ll love it, especially since this one’s been tested and approved by friends and family, not just me. 🙂
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Jenn @ EngineerMommy — Reply
This soup looks so yummy! Perfect for a cold night in the Winter! Thanks for sharing!
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Kristine — Reply
Thanks, Jenn! I always find myself looking at the weather forecast when meal planning in winter, and on especially cold days I try to plan for soup!
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Pamela @ Brooklyn Farm Girl — Reply
The thought of how this might smell is causing a smile! What great Winter time soup!
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Kristine — Reply
Thank you, Pamela! Glad I could make you smile. 🙂
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Sarah @ SnixyKitchen — Reply
I’ve never actually had a carrot soup, but this one sounds delicious. I’m so glad you brought it back for us! The pairing with ginger makes it sound so comforting.
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Kristine — Reply
I’m glad I brought it back too! Carrots certainly make a delicious soup, especially when paired with ginger.
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Al Trepczyk — Reply
We used to drink carrot juice that we juiced ourselves. Made me think of that when we ate this delicious soup. The ginger gave it just a little bit different taste. Thanks.
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Kathleen Herrmann — Reply
This soup is delicious with its sweet and savory flavors. The coconut milk adds creaminess without the calories. The rich color makes a beautiful presentation. Best of all, I know I’m eating healthy!
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