Carrot Ginger Soup

This Carrot Ginger Soup recipe is the best carrot soup made with fresh carrots and ginger. It’s healthy, hearty, and packed with spicy ginger and creamy coconut. Make it in 30 minutes or less with simple ingredients!

 

Estimated reading time: 42 minutes

There’s nothing quite as warm and comforting on a cold day as a bowl of fresh, homemade soup. This Creamy Carrot Ginger Soup is one of our absolute favourite soup recipes of all time because of how delicious and healthy it is, but also because of how EASY it is to make! Trust us, if you’re looking for a new soup recipe to try this season, this Carrot Soup recipe is the one to try!

Aside from the fact that homemade soup is oh so comforting and tasty, it can be an incredibly nutritious choice for a healthy lifestyle. We love incorporating homemade soup into our weekly meal plans for so many reasons:

1. Low in Calories & High in Nutrients: Homemade soup is a nutrient-dense choice that’s often packed with vegetables. By using veggies as the foundation, you’re getting a wide array of nutrients without the added fat or calories found in some other comfort foods.

3. Fibre-Rich and Filling: Carrots and other veggies are high in fibre, which, aside from so many health benefits, keeps you feeling full longer.

4. Versatile: Vegetable-based soups can be adapted to your family’s tastes, dietary preferences, or even to whatever veggies you have on hand. You’re able to add or omit ingredients easily, making this soup perfect for a busy lifestyle.

5. Easy to Make Ahead: There’s nothing like the feeling of having a healthy meal all ready for you to enjoy when you walk through the door. Adding a batch of homemade soup to your freezer in portioned containers means you always have a nutritious meal just waiting to be heated and served – no need for take-out!

Using fresh ginger in recipes can be a challenge! It doesn’t often grate well and it can get kind of clumpy and be hard to distribute throughout a mixture. We have a special trick we love to use that makes including fresh ginger in your recipes SO easy!

Add some fresh ginger to a freezer-safe bag or container and place it in your freezer. Once it’s frozen, it’s SO easy to grate with a microplane zester or fine grater into your favourite soups, muffin or cake batters, or whatever else you’re making. Frozen ginger lasts in the freezer for up to one year, making it a great way to save money and keep fresh ginger on hand for whenever you need it!

Contrary to popular belief, creamy soups like this Carrot Ginger Soup recipe don’t need to contain large amounts of high-fat ingredients like heavy cream in order for them to achieve the perfect creamy texture. The secret to an ultra creamy soup is the art of pureeing! If you’re after a lusciously smooth and velvety soup without all the added fat, break out your blender! Here’s how we recommend going about making the creamiest blended soup ever!

• Immersion Blender: An immersion blender, also known as a stick blender, is a fantastic tool for pureeing soup directly in the pot. It offers easy control and minimizes cleanup. It doesn’t do quite as good a job of pureeing soup as a high powered countertop blender, but it does the trick!
• Standard Countertop Blender: If using a countertop blender, especially a high-powered one, you’ll get a much creamier result but you’ll create more dishes to wash and the process will take a little longer.

If you’re using an immersion blender, simply place the blender in the pot and puree on high speed, making sure to get all the solid pieces.

If you’re using a standard countertop blender, here’s how we recommend pureeing your soup:

• Allow the soup to cool slightly after simmering. This prevents steam from building up in the blender, which can lead to splattering.
• Puree in batches, a little at a time: Don’t overfill your blender. Instead puree in batches and pour the pureed soup into a new pot one batch at a time.
• Since each batch you puree will contain a slightly different ratio of solids to liquids be sure to stir all the pureed batches together in a new pot before reheating and serving the soup.

One of the most important pieces of kitchen equipment when it comes to making creamy soups is a blender. Not all blenders are created equally – a high-power blender will give your blended soups the creamiest and smoothest result, but they’ve got a high price tag. An immersion blender is a great tool to have on hand for making creamy soups and best of all, it creates fewer dishes than a traditional blender. Here’s a list of our favourite blender options for making homemade blended soups, at different price points (paid links):

• Our favourite KitchenAid hand-held Immersion Blender
• Our trusty KitchenAid Countertop Blender
• Our favourite high-powered Blendtec Blender that we use almost daily
• Our new favourite portable Ninja blender
• We’ve also used this high-powered Vitamix Blender and would recommend it for all kind of pureed recipes like soups and smoothies

Here’s a list of the other items you’ll need to make this delicious carrot ginger soup recipe (paid links):

• a large soup pot
• a chopping board
• a chef’s knife
• a microplane zester
• measuring cups and spoons
• liquid measuring cups
• a soup ladle
• cooking utensils

Here’s a list of the ingredients you’ll need to make this Carrot Ginger Soup recipe (paid links):

• 20-25 small carrots, peeled and roughly chopped (10-15 large carrots, or about 8 cups of chopped carrots)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced or pressed
• 2 tablespoons grated fresh or frozen ginger
• Salt and pepper to taste
• 4-5 cups vegetable or chicken stock
• 1 cup coconut milk (or heavy cream, or half and half for a non-vegan option)

We hope you enjoy this soup recipe as much as we do! Let us know in the comments below, what’s your favourite easy soup recipe to make at home? We’d love to know!

More Recipes Like This

• Slow Cooker Carrot Ginger Soup (Dairy-Free)
• Instant Pot Creamy Carrot Ginger Soup
• Roasted Vegetable Soup
• Creamy One Pot Butternut Squash Soup
• Sweet Potato Soup
• Lasagna Soup
• Apple Carrot Ginger Muffins
• Sweet Potato Soup
• Roasted Potatoes and Carrots

Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.

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Carrot Ginger Soup

Made with fresh carrots and ginger, this Carrot Ginger Soup recipe is healthy, hearty & easy to make with simple ingredients in 30 minutes or less.

4.79 from 14 votes

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By Chrissie

Yield 8 servings

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Recipe: Equipment

• ▢
  Large Pot
• ▢
  wooden spoon
• ▢
  large knife
• ▢
  Cutting Board
• ▢
  Microplane Zester
• ▢
  measuring cups and spoons
• ▢
  liquid measuring cups
• ▢
  Blender
• ▢
  Immersion Blender

Recipe: Ingredients 

0.5x1x2x

• ▢ 20-25 small carrots, peeled and roughly chopped (10-15 large carrots) about 8 cups of chopped carrots
• ▢ 2 tablespoons olive oil
• ▢ 1 large onion, diced
• ▢ 3 cloves of garlic, minced or pressed
• ▢ 2 tablespoons grated fresh or frozen ginger
• ▢ Salt and pepper to taste
• ▢ 4-5 cups vegetable or chicken stock
• ▢ 1 cup coconut milk (or heavy cream, or half and half for a non vegan option)
• ▢ Chopped parsley for garnish
• ▢ Greek yogurt or coconut yogurt for garnish

US CustomaryMetric

Recipe: Instructions 

• Put a large pot over medium heat and add the olive oil.
• Throw the onions and garlic into the pot, stirring as they cook, just until the onions start to become soft.
• Add the carrots, then grate some ginger over the pot as the vegetables are heating up, then stir.
• Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (it should be between 4 and 5 cups of stock).
• Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
• Remove from the heat and puree the soup while it's hot using an immersion blender. If you'd rather use a regular blender, you'll have to first let the soup cool a little bit before pureeing. then puree in batches.
• Once the soup is almost pureed and you can't see very many chunks, add the can of coconut milk (or milk/cream of your choice).
• Use the immersion blender again to blend the coconut milk into the soup. (This helps the texture to become very velvety.) If you used a regular blender, simply stir in the coconut milk. Add more salt and pepper, to your taste.
• Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt, or a swirl of cream (or coconut cream). Add a sprinkle of chopped parsley, if you wish.

Recipe: Notes

Storage Instructions

This soup keeps well in an airtight container in the fridge for up to 3 days.

Freezer Instructions

This soup freezes beautifully and keeps in the freezer for 3-4 months in an airtight container. 

 

Course: Appetizer, Dinner, Lunch, Soup

Cuisine: American, Asian, Canadian, Dairy-free, Healthy, Lunch, Soup, Vegan

Keywords: Best Ever Creamy Carrot Ginger Soup, carrot ginger soup, carrot soup

Recipe: Nutrition

Nutrition Facts

Carrot Ginger Soup

Amount Per Serving (1 serving)

Calories 203 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 4mg1%

Sodium 282mg12%

Potassium 715mg20%

Carbohydrates 22g7%

Fiber 5g21%

Sugar 10g11%

Protein 5g10%

Vitamin A 25477IU510%

Vitamin C 11mg13%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

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