This Carrot Ginger Soup is a delight year-round, but especially when juicy red tender carrots are in season. Made with well about 8 ingredients in just 30 minutes, this endlessly adaptable naturally vegan Carrot Ginger Soup recipe is a perfect option for any busy weeknight. Light, bright, and filled with vegetable goodness, one bowl is sure to lift your spirits!
Table of Contents
About Carrot Ginger Soup
Made with just 5 base ingredients, this recipe for Carrot Ginger Soup is shockingly full of flavor. Best of all, it’ll be ready in just 30 minutes, making it the perfect meal for even your busiest weeknights!
Naturally sweet carrots and onions form the base flavor of the soup, but they are highlighted by the warmth of ginger for a soup that is somehow equal parts cozy and refreshing. It’s actually quite surprising how much flavor you can coax from just 5 ingredients!
While this carrot ginger soup has a creamy mouthfeel, it is completely dairy-free and naturally vegan. There’s no need to add any thickening agents; the veggies do all the work for you. And, if you prefer a thinner consistency, you’re welcome to add more water or veggie stock to your liking.
As if that weren’t enough to love, this delightfully simple Carrot Ginger Soup recipe is also extremely versatile. Make it spicy by adding chilies, add extra creaminess with a drizzle of coconut milk, make it heartier by adding steamed veggies at the end – the options are nearly endless. Read on below for more ideas on how you can customize it to your needs!
Ingredients & Substitutions
- Carrots – While this carrot ginger soup recipe will work with any color of carrots, I highly recommend you use red tender juicy carrots whenever possible. They are exceedingly sweet, have a gorgeous hue, and are loaded with antioxidants to keep you healthy. If you happen to grab a large haul, check out this collection of 23 Carrot Recipes to help you make your way through it all!
- Onions – Any color of onions (red, white, or yellow) will work here. You can also swap in shallots, leeks, or scallions depending on what you have on hand.
- Ginger – Fresh ginger is always best, but you can feel free to use powdered ginger if that is all you have. To peel fresh ginger quickly and easily, simply use a spoon!
- Olive Oil – Feel free to use any neutral flavored oil or butter if you prefer.
- Water or Vegetable Stock – Water will work just fine, but you can add a layer of complexity by opting for flavorful stock.
- Salt & Pepper – Everything needs seasoning, but these kitchen staples are so ubiquitous, I hardly count them as ingredients anymore.
- Fresh Herbs – If you happen to have some fresh herbs on hand, they make for a very pretty garnish. That said, this is entirely optional.
How To Make Carrot Ginger Soup
Prep and Make Soup Base
1. Rinse, peel and chop 350 grams carrots, or approximately 3 medium to large red carrots.
Also, chop 1 medium onion (60 grams or ⅓ cup chopped) and 8 grams (~1 tablespoon chopped) of peeled 1 inch ginger.
2. Heat 1 tablespoon olive oil in a pan or saucepan. Add the chopped onions.
3. Stir and sauté till the onions soften and turn translucent.
4. Add the chopped ginger and sauté till the raw aroma of ginger goes away.
5. This should take between 10 to 20 seconds.
6. Then add the chopped carrots.
7. Season with salt to taste.
8. Mix very well and sauté the carrots for a minute.
9. Add 1 cup of water or vegetable stock. Stir and mix to combine.
10. Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are tender and softened.
11. Check occasionally when the carrots are cooking.
12. Switch off the heat when the carrots are cooked through and fork tender.
13. Set the pan aside on kitchen countertop and let the heat reduce until it is cool enough to handle.
Make Carrot Ginger Soup
14. Then add everything (including the liquids) in a grinder or blender jar, or use an immersion blender or electric blender directly in the pan.
15. Add ½ cup water or as needed and grind or blend to a smooth puree.
16. Take all of the puréed carrot mixture in the same pan.
17. Add ½ cup more water or as required and mix very well.
18. Place the pan on the stovetop again and heat carrot ginger soup on a low heat. For a slightly thin consistency, you can add some more water.
19. When the soup becomes warm or hot, then add about ¼ teaspoon black pepper powder.
20. Mix very well. Pour in soup bowls. Garnish carrot ginger soup with any fresh herb like parsley, coriander, mint, dill leaves, or thyme. Enjoy!
Make-Ahead Tip: Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 1 month and then warmed up before serving.
While this simply delicious recipe for carrot ginger soup is a delight as written, there’s always room for customization. Here are a few ideas to get you started:
- Creamy: Add canned coconut milk for a richer mouthfeel.
- Spicy: Add diced green chiles for an added burst of heat.
- Chunky: Add your choice of simply seasoned steamed veggies or grains for a heartier soup. You can also check this creamy one pot thick classic Carrot Soup (made with only carrots) and this hearty tangy-sweet Tomato Carrot Soup (with fresh tomatoes and juicy carrots).
- Toddler-Friendly: Just skip ginger and black pepper, or cut back on both to keep the heat in check. Do not use store brought vegetable stock as most of them are loaded with salt and preservatives. Make the soup in water or homemade vegetable stock.
- Pressure Cooker: I have cooked carrots in a pan, but you can also pressure cook carrots for one whistle in a stovetop pressure cooker or in the Instant Pot.
Absolutely! Any leftovers can be kept in the fridge for up to three to four days, or in the freezer for up to one month.
Yep! It’ll last for up to 1 month if frozen.
PRO TIP: If you’re freezing the soup, I suggest using a muffin tin to help you portion it. Once frozen into pucks, pop them out of the tin and place them in a zip-top bag. Whenever hunger strikes, heat up 2 to 3 pucks for a single serving of homemade goodness!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Carrot Ginger Soup Recipe
- 350 grams carrot or 3 medium to large juicy red carrots
- 8 grams ginger or 1 tablespoon chopped ginger
- 60 grams onion or ⅓ cup chopped onions
- 2 cups water or Vegetable Stock, add as required
- salt as required
- ¼ teaspoon ground black pepper or crushed black pepper, add as required
- 1 tablespoon olive oil – you can also use butter
- 1 to 2 tablespoons chopped fresh herbs – like parsley, coriander, mint, dill leaves, chives or thyme for garnish
- Rinse, peel and chop the carrots to small pieces or cubes. Make sure not to chop in large chunks as these will take a longer time to cook.
- Peel onion and rinse it. Chop onion and set aside. Rinse ginger and then peel it. Chop the ginger and keep aside.
Making carrot ginger soup
- Heat olive oil in a pan or sauce pan. Add the chopped onions.
- Stir and sauté stirring often on low to medium heat till the onions soften and turn translucent.
- Add the chopped ginger and sauté for about 10 to 15 seconds till the raw aroma of ginger goes away.
- Next add the chopped carrots. Season with salt as per taste.
- Mix and sauté the carrots for a minute.
- Add 1 cup water or vegetable stock. Stir to combine.
- Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are fork tender and softened.
- In between do check when the carrots are cooking.
- Switch off the heat when the carrots are tender and softened. Place the pan on kitchen countertop and let the heat reduce or let the mixture become warm.
- Then add everything (including the liquids) in a grinder or blender jar. Add ½ cup water/veg stock or as required and grind or blend to a smooth and fine puree. Make sure there are no chunks in the puree.
- Transfer the entire pureed carrot mixture from the blender to the same pan.
- Add ½ cup more water/veg stock or as needed and mix very well.
- Keep the pan on stovetop again and heat on a low flame. For a slightly thin consistency, you can add some more water or veg stock.
- When the soup becomes warm or hot, then add ground black pepper. Mix very well.
- Pour Carrot Ginger Soup in soup bowls. Garnish with any fresh herb like parsley, coriander, chives, mint, dill leaves or thyme. Leftovers can be refrigerated for about 2 to 3 days and then warmed up before serving.
- Black pepper can be added more or less as per your requirements.
- For toddlers and small kids, skip ginger and black pepper or add less amounts of ginger.
- Instead of olive oil, you can use any neutral flavored oil like avocado oil or sunflower oil. For a richer taste, add butter.
- If the carrots are not sweet, then you can add up-to ½ to 1 teaspoon raw sugar, coconut sugar or palm sugar for a sweet taste in the soup.
- Instead of cooking in a pan, you can also pressure cook carrots in a stovetop pressure for 1 whistle on medium heat. Alternatively choose to cook carrots in Instant Pot.
- Scale up the recipe to make for more servings.
Nutrition Info (Approximate Values)
This Carrot Ginger Soup recipe from the archives first published in January 2017 has been republished and updated on 3 July 2022.