Why You’ll Love This Carrot Ginger Soup

• It’s a flavor explosion. The sweet, earthy carrots and the zesty, warm ginger create a dynamic duo that’s both familiar and excitingly new in every spoonful.
• It’s incredibly creamy without any cream. The magic here is in the blending—when you puree the softened vegetables, they create a naturally luxurious, silky texture that feels indulgent but is wonderfully light.
• It’s a weeknight hero. This soup comes together in under an hour, most of which is hands-off simmering time. It’s perfect for a quick, healthy dinner that doesn’t taste rushed.
• It freezes like a dream. Honestly, this soup might be even better the next day, or the day after that. Make a double batch and stash some in the freezer for a future you who will be very, very grateful.

Ingredients & Tools

• 2 tbsp olive oil or coconut oil
• 1 large yellow onion, roughly chopped
• 4-5 cloves garlic, minced
• 2 tbsp fresh ginger, finely grated (or more, to taste!)
• 2 lbs (about 900 g) carrots, peeled and chopped into 1-inch chunks
• 4 cups (1 liter) vegetable broth (low sodium if possible)
• 1 cup (240 ml) water
• 1 tsp ground coriander
• ½ tsp ground cumin
• to taste salt and freshly ground black pepper
• for serving a drizzle of coconut milk, yogurt, or a sprinkle of fresh herbs like cilantro or chives

Tools: A large soup pot or Dutch oven, a good blender (immersion or countertop), and a microplane or fine grater for the ginger.

Don’t be shy with the ginger—a little goes a long way, but it’s what makes this soup truly special. Using fresh ginger, not the powdered stuff, is non-negotiable for that bright, zingy flavor. And for the carrots, just give them a good scrub and peel; there’s no need for perfectly uniform pieces since they’ll all be blended up in the end.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Ginger is the star, so treat it right. The easiest way to get that beautifully potent ginger paste is to use a microplane grater. You’ll get all the flavorful juice and fine pulp without any stringy bits.
• Why chop the carrots roughly? Since everything gets blended, precision isn’t key. Smaller, uniform chunks will cook faster, but larger, rustic pieces are absolutely fine—just be patient and let them soften completely.
• Don’t rush the first step. Sautéing the onions, garlic, and ginger until they’re fragrant and soft is the foundation of the soup’s flavor. This step, called sweating the vegetables, builds a deep, savory base that you can’t get by just boiling everything together.
• Think about your broth. The soup is only as good as the broth you use. A good-quality vegetable broth makes a world of difference. If you’re using a standard-sodium broth, you might need to add less salt at the end.

How to Make Carrot Ginger Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty sourdough bread — There’s nothing better for dipping and scooping up every last bit of this vibrant soup. The chewy texture and slight tang are a perfect match.
• A simple arugula salad with a lemon vinaigrette — The peppery, bitter notes of the arugula and the sharp acidity of the lemon provide a fantastic contrast to the soup’s creamy sweetness.
• A grilled cheese sandwich — Go for a mature cheddar or gruyère. The crispy, buttery, cheesy goodness is the ultimate comfort food pairing that turns soup into a feast.

Drinks

• A crisp, dry Riesling — The slight sweetness and high acidity of the wine cut through the soup’s richness beautifully and complement the ginger spice.
• A warm cup of jasmine green tea — The floral notes of the tea are surprisingly harmonious with the ginger and create a very soothing, light meal experience.
• A ginger beer or ale — For a non-alcoholic option, doubling down on the ginger theme is a fun and refreshing choice that enhances the soup’s primary flavor.

Something Sweet

• A slice of orange and almond cake — The citrus notes and nutty flavor are a lovely, not-too-sweet way to finish the meal, continuing the bright, warm theme.
• A few pieces of dark ginger chocolate — It’s a simple, elegant treat that echoes the ginger in the soup and provides a rich, bittersweet ending.
• A scoop of mango sorbet — The tropical fruitiness feels light and cleanses the palate, offering a cool contrast to the warm soup.

Top Mistakes to Avoid

• Mistake: Not cooking the carrots until they are completely soft. If the carrots have any resistance when you poke them with a fork, they’re not ready to be blended. Undercooked carrots will result in a grainy, textured soup instead of a silky smooth one.
• Mistake: Blending the soup while it’s piping hot in a sealed blender. I’ve learned this the hard way—the steam pressure can blow the lid right off, creating a very dangerous and messy situation. Always let it cool a bit and vent the lid.
• Mistake: Skipping the taste-and-season step at the end. The seasoning level before and after blending can change. Salt is what makes all the individual flavors pop, so season gradually until it tastes just right to you.
• Mistake: Using old, dried-out ginger. Fresh ginger should be firm, smooth, and heavy for its size. Wrinkled, lightweight ginger has lost much of its potent juice and won’t give you the same vibrant flavor.

Expert Tips

• Tip: Add a splash of acidity at the end. A squeeze of fresh lime or lemon juice just before serving can elevate the soup to a whole new level. It brightens all the flavors and balances the sweetness of the carrots.
• Tip: Roast the carrots first for a deeper flavor. If you have a bit more time, toss the chopped carrots with oil and roast them at 400°F (200°C) until tender and slightly caramelized. Then proceed with the recipe from step 1. This adds a wonderful, nutty depth.
• Tip: For an extra creamy texture, add a potato. Peel and chop one medium russet or Yukon gold potato and add it with the carrots. It blends up to create an even thicker, velvety consistency.
• Tip: Make it ahead! This soup is a fantastic make-ahead meal. It keeps beautifully in the fridge for up to 4 days and the flavors meld and improve. It also freezes perfectly for up to 3 months. Thaw overnight in the fridge and reheat gently.

FAQs

Can I make this soup with frozen carrots?
You absolutely can! There’s no need to thaw them—just add the frozen carrots directly to the pot. You may need to add a couple of extra minutes to the simmering time to ensure they become completely tender. The flavor will be very similar, though some argue fresh carrots have a slightly sweeter, more vibrant taste. For convenience, frozen is a great option.

My soup is too thick. How can I thin it out?
No problem at all! Simply stir in a little more vegetable broth, water, or even a splash of coconut milk until it reaches your desired consistency. Reheat it gently after adding the extra liquid. Remember, you can always add more liquid, but you can’t take it out, so go slowly.

Can I make this soup in a slow cooker?
Yes, this recipe adapts wonderfully to a slow cooker. Sauté the onions, garlic, and ginger in a skillet first (this step is important for flavor development), then transfer them to the slow cooker along with the chopped carrots, broth, and spices. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the carrots are tender, then blend.

What can I use instead of an immersion blender or countertop blender?
If you don’t have a blender, you can force the soup through a fine-mesh sieve using a ladle or spatula. It will be more work and you might not get it as perfectly smooth, but it will still be delicious. A food mill would also work well for achieving a smooth texture.

How can I make this soup more spicy?
If you love heat, there are a few easy ways to turn up the spice level. Add a finely chopped fresh chili (like a serrano or Thai chili) along with the garlic and ginger. A pinch of red pepper flakes stirred in with the spices works well too. Or, serve the soup with a drizzle of chili oil or sriracha on top for a customizable kick.