This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that’s warm, hearty, and packed with spicy ginger and creamy coconut. It’s healthy, made with only a few simple ingredients, and it’s so easy to make!
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*I originally shared this recipe in February 2015. I’m re-posting it today with some updated photos! This Creamy Carrot Ginger Soup is one of our family’s absolute favourite recipes of all time. We make it all year round and my kids gobble it up and practically lick their bowls out. If that’s not a reason to call this soup the “Best Ever” Creamy Carrot Ginger Soup, I don’t know what is!!
This Carrot Ginger Soup is kind of a “non-recipe” I developed myself and I’ve been making for years. I’ve written down some basic measurements in the recipe below for you, but when I make this soup at home I rarely measure anything. It is so, so easy, so tasty and so healthy! The method and ingredients are simple, and the best part is that even my husband can enjoy this soup with us because it’s dairy-free!
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I hope you enjoy this soup as much as our family does! Let me know in the comments below, what’s your favourite easy soup recipe to make at home?
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RECIPE VIDEO
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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Best Ever Creamy Carrot Ginger Soup
Recipe: Ingredients
- 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
Recipe: Instructions
- Put a large pot over medium heat and add the olive oil.
- Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
- Grate some ginger over the pot as the vegetables are heating up and stir that in too.
- 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 (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 it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
- Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
- Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. 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), and a sprinkle of chopped parsley (if you wish).
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
A lovely recipe made even better with addition of 2 Granny Smith apples and a splash of orange juice. My soup was still little thick so I added the full can of coconut milk and additional half and half cream. ( Maybe my carrots were large, not medium.)
So glad you liked it!
I just made it in an instant pot! I added turmeric and 2 Fuji apples! Amazing!
So glad you enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
Hi there,
Can we freeze the soup?
Yes, absolutely!
Do I really need 20 to 25 carrots or is there a typo in the recipe’s requirements ?
I find that it’s quite a lot of carrots. One of the comments mentioned that her soup was a bit thick. I can certainly understand why.
I use 20-25 small carrots. If you have larger ones, try 10 or 15.
Thanks for this! Could you put 20-25 small carrots OR 10-15 large carrots in the recipe or perhaps just weigh the carrots before they go in the pot & put an amount in grams or ounces so it’s a little clearer? I nearly went to a different recipe because I was like, “oh dear! I definitely don’t have 20-25 carrots when I probably do have enough in a different size! 🙂 Thank you so much for sharing it! Off to make it now! Xxx
Thanks for the suggestion!
I used 6 large carrots and followed the recipe. I added tumeric and curry and it turned out amazing !! Top off with plain Greek yogurt and you got a winner !!
So glad you enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
I already made this twice, LOVE IT!!!! first time I halved the measurements as I only had 10 carrots, yesterday made a lot more and again, is marvelous. Thanks so much for the recipe!!!!!
So glad you loved it! 🙂
I’m well into my second hour of cooking and these carrots still aren’t falling apart.. heck! I even have it on medium HIGH. 20 minutes. Phff.
Smells good tho.
As long as the carrots are soft, you can puree the soup 🙂
Well followed the recipe pretty much but roasted my veggies first in oven for about 35 mins ..400 degrees. Then put in pot with broth…So so good, bit Of caramelized taste. Been reading the comments and I love the idea of adding nutmeg, turmeric, or even apples.. Really great recipe and easy too!!
Roasting the veggies in the oven is our hack too when we have a bit more time on hand ☺️
Making this today but was wondering it lists the carbs and fiber based on serving size. What size is a serving? 1 cup of soup?
1 serving is about 1.5 cups.
I am on a low sodium diet in made this soup with unsalted chicken stock. I added extra Ginger and it was amazing thank you so much for this recipe
So glad you enjoyed it! Thanks for the positive feedback Leslie!
Could I use broth instead of stock?
Yes!
Eating now. Very simple and easy to make. Added a dash of nutmeg. I had two large fresh carrots and a big onion. Husband does not like garlic reason for 4 stars. Adding the garlic would have added more flavor. I used 1/2 & 1/2 for liquid. I put a dollop of coconut milk in my bowl. Changed the taste 100% A little goes a long way so I am glad I didn’t us the cup of it to blend. Thank you for the recipe.
Thank you for your feedback Maggee Mae!😊
I just made this and it was amazing. I added some Calabrian chili to give it an extra kick
Yammm! That sounds delish!
This was so simple yet so delicious. I think this is my husband’s favorite carrot soup recipe I’ve tried! So refreshing. Thanks for a great recipe!
You’re welcome Amy! Thanks for the feedback!🙂
Delicious!!!! Loved it!!!
Thanks Annie!🙂
Unfortunately I only had 2 and a 1/2 carrots and so I was not sure if I had small or medium or large carrots so I would think it’s easier to put some grams or pounds or ounces for more precise amount of how many carrots to use but I kind of did my rough calculations and thought maybe I had 1/10 of the amount you recommended and adjusted the spices accordingly I had a wonderful outcome and added a little turmeric to the whole thing it was just great
Glad it still turned out great!🙂
Spectacular recipe! Make this, you won’t regret it. Even my hubby, who isn’t a carrot fan, loved it!
It really is 😉! Thanks Karina!
Love love love it… served with some homemade croutons (used the coconut milk). Very filling, goes a long way.
I know! We love this soup too! Thanks Dianne🙂
WOW soooo delicious!! We all loved this soup so much. The only addition I made was adding 1 tbsp of curry powder to the oil at the start for about a minute before I added the ingredients. Honestly hands down best carrot ginger soup!!
Thanks so much Natalie!!🙂
THIS WAS FABULOUS! I HALVED BECAUSE I WAS NOT SURE THAT I WOULD LIKE IT AND WE FINISHED IT IN ONE GO!
Thanks so much Anne!!
What a wonderful dish! Thank you. How would you suggest making it a little thicker?
You can just reduce the stock by 1/2 cup.
How could I convert this recipe to be an Instant Pot recipe?
Feel free to check out my Instant Pot version of this recipe here: https://thebusybaker.ca/instant-pot-creamy-carrot-ginger-soup/
Hi McKenzie, here is our recipe: https://thebusybaker.ca/instant-pot-creamy-carrot-ginger-soup/. Hope this helps!
I rate this recipe 5 stars. It is delicious according to actual recipe, nothing added and nothing omitted. It is a wonderful recipe for soothing and warmth on a cold day. Thanks for sharing.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
So creamy and smooth … lovely delicate flavour.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
This is delicious!! I had a lot of carrots, but not enough tor 8 cups, but it was easy to adjust accordingly. I never use coconut milk, but I did for this, and it was great. I put in plenty of fresh ginger for a nice heat, and also threw in a star anise and a pinch of allspice. I will be making this again! Can’t wait to explore more of your recipes!
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!