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Quick, easy, and irresistibly flavorful, this Carrot Ginger Soup recipe boasts the perfect balance of sweet, earthy carrots and bold, zesty ginger. In just 35 minutes or less, and with the help of a blender or Vitamix, you’ll have a warm, comforting bowl of gingered carrot soup that’s equal parts soul-southing, satisfying, and simple to make.

“Came out great!”

– KITA
Overhead photo of a bowl of carrot and ginger soup made in the Vitamix blender.

Update: This recipe was originally published in January 2024. I made updates to the post below to include more information about making ginger carrot soup at home.

Table of Contents

About this carrot ginger soup recipe

By the time January rolls around, I’m ready for a whole new set of recipes. Out with the butter and cream, in with the veggies and lean proteins! If you, too, feel like your body is starved for healthy eats, this carrot and ginger soup recipe is here to the rescue. 

If you’re looking for more creamy vegetable soup recipes, check out these reader favorites next: Butternut Apple Soup, Creamed Cauliflower Soup, and Creamy Tomato and Basil Soup.

Why you’ll love this soup!

Aside from looking like an actual bowl of sunshine, this delectable soup is:

  • Economical. Made primarily from cheap, long-lasting veggies like carrots and onions plus a handful of pantry staples, this ginger carrot soup is as much a welcome break for your pocketbook as it is for your belly. 
  • Light n’ Lovely. Aside from a touch of butter and oil to sauté your veggies, this gingered carrot soup is nutrish-and-delish. It’s the ideal light meal, though it does pair beautifully with grilled cheese if you need a little extra substance.
  • Allergen-Friendly. This recipe for carrot ginger soup is inclusive AF. It’s naturally vegetarian, can easily be made vegan and dairy-free, plus is naturally gluten-free, soy-free, and nut-free, so everyone can get down with the deliciousness.
Overhead photo of 3 large carrots, an onion, ginger root, garlic cloves, an orange, and carrot juice neatly arranged on a kitchen counter.

Ingredients for carrot soup with ginger

While it may look like a long list of ingredients, the majority are spice cabinet staples. Here’s what to grab to make this carrot soup with ginger:

  • Unsalted Butter & Neutral Oil – Butter adds richness while neutral oil  (e.g. canola or vegetable) increases the smoke point. Feel free to use vegan butter.
  • Carrots – We need shredded carrots, but it’s cheaper to shred them yourself using a box grater or food processor.
  • Yellow Onion – I love the sweetness of yellow onions, but feel free to swap in red or white in a pinch.
  • Dried Thyme Leaves – Only have fresh? Use 3x as much.
  • Smoked Paprika – For warmth and a hint of smokiness. You can also use ground chipotle chiles for a bit more heat.
  • Ground Cinnamon – For warmth and sweetness.
  • Crushed Red Pepper Flakes – For a touch of heat. 
  • Allspice – This dried berry tastes like cinnamon, nutmeg, and clove had a baby. I recommend buying it whole, then grinding it yourself for the longest shelf-life.
  • Ginger Root – Making this carrot soup recipe with ginger gives it an alluring warmth that I can’t get enough of. I prefer using fresh, but you can swap in ground ginger paste in a pinch! 
  • Garlic – Again, fresh is best. But feel free to use jarred minced garlic, frozen garlic paste, or even ½ teaspoon of garlic powder if needed.
  • Carrot Juice – Using carrot juice enhances the carrot-y flavor profile of this soup. If you can’t find it or it’s out of budget, use vegetable broth or chicken broth instead.
  • Orange Juice – For a touch of sweetness and acidity. You can also use lemon juice and add a little extra sweetener.
  • Honey – For a light, floral sweetness to balance out the flavors. Agave also works.
  • Kosher Salt & Ground Black Pepper – Use freshly ground black pepper for the best flavor. 

Recipe variations

The great thing about this recipe for carrot and ginger soup is that it’s endlessly tweakable to fit your dietary needs and preferences. Here are a few ideas to get you started:

  • Dairy-Free/Vegan Version. Use vegan butter and swap in agave for honey in this gingered carrot soup recipe.
  • Extra Protein. Use half (or all) chicken bone broth to replace the carrot juice for an added boost of protein. Serve it with a dollop of Greek yogurt for even more muscle-building power, not to mention a nice bit of creamy richness.
  • Spicy Ginger Carrots Soup. If you’re among the some who like it hot, feel free to dial up the intensity. Add a minced jalapeño or fiery serrano to the pot when you sauté your aromatics, then drizzle with some chili oil, chili crisp, or sriracha for even more of the spicy goodness.
  • Coconut Carrot Ginger Soup. If you prefer rich carrot soups, stir in a little coconut milk or half-and-half before ladling and serving.
  • Ginger Carrot Soup with Lentils. Stir in some cooked lentils to create a heartier soup dinner,
  • Carrot Soup with Ginger and Turmeric. Add a teaspoon (or more) of ground turmeric for an extra anti-inflammatory boost.

If you’ve got leftover carrots, put them to good use in these delicious recipes: Hummus Carrots and this stir fry Chicken with Carrot.

Overhead photo of carrot soup blended with ginger, honey, and broth in a large saucepan.

Chef expert tips for perfect results every time

  • Use Fresh Ginger. For the best flavor, be sure to use fresh ginger root. Unfortunately, ground ginger will not provide the same bright, zingy flavor.
  • Actually, a Spoon is Necessary. The easiest way to peel ginger is by flipping a spoon over and rubbing it along the body of the ginger. The brown, tough skin comes right off, leaving you with perfect ginger beneath. 
  • Shred Carrots with a Food Processor. While you *can* use a box grater to grate your carrots and onions, the food processor makes short work of it. It also helps to keep the onion fumes under wraps, which means fewer tears.
  • Freeze your Onion. If you are going the manual route, you can pop the onion in the freezer for 10-15 minutes before grating to make the process a little less tearful.
  • Use Blender or Vitamix. If you’re looking for a super smooth, silky soup texture, you’ll need to use an immersion blender or stand blender like a vitamix to blend the soup.
  • Make it in Advance. This carrot soup recipe with ginger is ideal to made in advance as it actually tastes better the next day after the flavors have had a chance to marry and meld together.
  • Garnish Before Serving. Remember, you eat with your eyes first, so consider garnishing your bowl of gingered carrot soup with fresh herbs and spicy chili oil before serving. Not only do the garnishes add to the visual appeal, but they also dial the flavors way up.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use pre-cut carrots for this ginger carrot soup?

Absolutely. If you’re looking to save time you can definitely use pre-cut or pre-shredded (julienned) carrots. Just make sure they’re all roughly the same size to ensure even cooking.

Why is my gingered carrot soup bitter?

Oh dang! It sounds like your carrots were either harvested too early, were grown in a hot, dry environment, or were stored next to produce that emits ethylene gas (e.g. apples). This causes an influx of terpenes to develop, which results in a bitter taste. Sometimes the inner core of the carrots also taste a bit bitter, so you can remove them if you like.

However, fixing the bitterness in your ginger and carrot soup isn’t difficult. Simply counteract the bitterness with more sweetness (honey or agave), acidity (orange juice), and/or salt till it tastes the way you like!

Can I add other vegetables to ginger and carrot soup? 

Absolutely! Feel free to get creative with the veggies in this soup recipe. Below are some delicious additions to inspire:

  • Enhance the sweetness of this gingered carrot soup by adding sweet potatoes or butternut squash.
  • Add a mild, earthy flavor with the addition of parsnips.
  • Replace the yellow onions with leeks or shallots for a more delicate allium flavor.
  • Add an extra layer of fresh flavor by tossing in some celery.

How can I make this carrot ginger soup spicier?

If you’re looking to add more heat, consider adding more crushed red pepper flakes or using a pinch of cayenne pepper during cooking. Personally, my favorite way to spice up this gingered carrot soup recipe is to drizzle a little bit of chili oil over the top just before serving. But, you can use your favorite hot sauce instead.

Do I need a vitamix to make carrot soup with ginger?

While a high-powered blender like a Vitamix is ideal for achieving a silky-smooth texture, you can use any stand blender or immersion blender to puree the soup. And, if you don’t have a blender, you can try using a potato masher to mash the soup ingredients; however, you’ll end up with a chunky texture.

Close-up photo of ginger carrots soup garnished with fresh herbs and chili oil.

Serving ginger carrots soup 

  • Heat Things Up: A drizzle of chili oil (or chili crisp!) for those who crave a bit of spice. It’s the perfect Instagrammable fiery swirl!
  • Top with Fresh Herbs: Sprinkle some chopped flat-leaf parsley or thyme. It’s not just for the ‘gram; these herbs add a refreshing contrast to the gingered soup with carrot’s sweetness.
  • Creamy Contrast: A dollop of Greek yogurt or sour cream adds a creamy, tangy twist, making each spoonful rich and balanced. Or serve it with whipped ricotta and crostini toasts if you’re looking for a fast and flavorful starter.
  • Serve with Crusty Bread: A slice of warm, crusty oven roasted garlic bread or a chunky piece of sourdough is a must. It’s perfect for dunking and soaking up all that soupy goodness.
  • Alongside Roasted Vegetables: Roasted cauliflower, sweet potatoes, or brussels sprouts make a hearty and wholesome pairing with this soup recipe.

Unique serving ideas

  • Citrus Spark: Serve with a wedge of orange. Squeezing a bit into the soup adds a bright, tangy note, creating a symphony of flavors.
  • Top with Crispy Chickpeas: For a surprisingly delicious twist, roast chickpeas with honey and sprinkle them on top for a crunchy finish.
  • Alongside a Fresh Salad: Pair it with a light, crisp green salad. Think arugula or spinach, maybe a zesty vinaigrette – it’s a refreshing side that complements the soup’s veggie-forward flavor profile. My Thai mango salad or lemony couscous salad are perfect.
  • Grilled Cheese: For a heartier meal, you can’t find a better companion than a grilled cheese sandwich. The gooey, melted cheese and crispy bread are a match made in heaven with the smooth soup. Add deli turkey meat if you’re looking for more sustenance.
  • Serve with Pickled Veggies: The tang of pickled veggies can lend a vibrant contrast and an extra layer of flavor. Anything from pickled jalapeño and pickled red onions to pickled radishes and ginger works great here.

Storing leftovers

  • Refrigerator Storage: Let the gingered carrot soup cool to room temperature before popping it in the refrigerator in an airtight container. It should stay fresh and tasty for about 5-6 days. Perfect for meal prep!
  • Freeze for Later: Soup for days! Freeze it in portion-sized containers or freezer bags. It’s good for about 2-3 months. Just remember to leave a little space at the top of the freezer-safe containers for expansion.
    • Thawing: When you’re ready to enjoy, thaw it overnight in the fridge.
  • Reheating Instructions: Reheat on the stove over medium heat or in the microwave until it’s piping hot. If it’s a bit thick, just add a splash of water or broth to get the consistency just right.
Extreme close-up photo showcasing the velvety, smooth texture of ginger carrot soup made in a Vitamix.

And there you have it, my soup-erb friends – a Carrot Ginger Soup recipe that’s as easy to make as it is delightful to devour. Whether you’re looking to warm up on a chilly day, find your way back to normal eating post-holiday feasting, or simply in need of a veggie-packed hug, this soup has got you covered. Until next time, keep calm and carrot on!

Cheyanne

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More creamy root vegetable soups!

Overhead photo of a bowl of ginger carrot soup garnished with chopped parsley and red pepper flakes.

Ginger and Carrot Soup

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings
Print Recipe Pin Recipe
If you're looking for a light, bright, and delicious year-round soup, look no further than this soul-soothing Carrot Ginger Soup recipe. Naturally vegetarian (or vegan with a simple swap), this soup boasts the sweet flavor of carrots punctuated by the cozy warmth of ginger.

Equipment

  • 1 Dutch Oven or Large Saucepan – WITH LID
  • 1 Wooden Kitchen Spoon – for stirring the soup while cooking
  • 1 Immersion Blender or High Speed Blender – for blending the soup

Ingredients 

  • 1 TBS EACH: Unsalted Butter and Neutral Oil (such as canola or vegetable)
  • 1 ½ Pounds Carrots – peeled and shredded (about 4 large or 6 medium carrots)
  • 1 medium Yellow Onion – peeled and grated
  • ¾ tsp Dried Thyme Leaves
  • ¼ tsp EACH: Smoked Paprika, Ground Cinnamon, and Crushed Red Pepper Flakes
  • 1/8 tsp Allspice
  • To Taste Kosher Salt and Ground Black Pepper
  • 1-inch piece Fresh Ginger Root – peeled and grated
  • 2 cloves Garlic – peeled and grated
  • 2 ¾ Cups Carrot Juice – or more as needed (substitute: vegetable broth)
  • 3 TBS Orange Juice (substitute: Lemon Juice)
  • 1 TBS Honey – or more to taste (vegan substitute: agave)
  • Optional Garnishes/Serving: Greek Yogurt OR Sour Cream, Chili Oil, Chopped Flat-Leaf Parsley, Chopped Thyme, Orange Wedges

Instructions

  • Sauté the Carrots and Onions: In a large saucepan or Dutch Oven, heat the butter and oil over medium heat until the butter is melted. Then, add the carrots, onions, generous pinch of salt, and pinch of black pepper to the pot. Cook, stirring often, until the onions are soft, about 5 minutes.
  • Add Ginger and Aromatics: To the saucepan, add the grated ginger, grated garlic, dry thyme, paprika, cinnamon, allspice, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring constantly, for 1 minute, or until fragrant.
  • Add Liquids: Add the carrot juice, orange juice, and honey to the pot. Next, increase the heat to high and bring the soup to a simmer.
  • Cover and Cook: Immediately reduce the heat to maintain a simmer. Cover the pot and cook until the carrots are very fork tender, about 15-20 minutes.
  • Puree Soup: Turn the heat off under the pan and use an immersion blender to puree the carrot soup until it’s completely silky smooth. Alternatively, carefully transfer the soup in batches to a high-speed blender, puree the soup, and return it to the pot.
  • Adjust Taste: Turn the heat under the soup to medium-low and cook until the ginger carrot soup is warm throughout. Take a bite of the soup and adjust for taste, adding more spices for specific flavors, salt and pepper for overall flavor, orange juice for acidity, honey for sweetness, and carrot juice to thin the soup.
  • Garnish and Serve Carrot Ginger Soup: Ladle the soup into individual serving bowls and garnish with a drizzle of chili oil, a dollop of yogurt, and sprinkle of fresh herbs, if using. Enjoy immediately.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Serves: 4-6 people
     
 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 156kcal    Carbohydrates: 27g    Protein: 2g    Fat: 5g    Saturated Fat: 0.4g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 3g    Trans Fat: 0.02g    Sodium: 151mg    Potassium: 737mg    Fiber: 5g    Sugar: 14g    Vitamin A: 39694IU    Vitamin C: 22mg    Calcium: 74mg    Iron: 1mg
Course: entree, Soup
Cuisine: American

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