Carrot-Ginger Soup

This easy soup is made with just six ingredients. Topped with a dollop of sour cream, this Carrot-Ginger Soup is sure to become one of your favorite meals to enjoy on a chilly night.

Carrot-Ginger Soup. My all-time favorite soup recipe!  6 ingredients, quick & easy! | Kristine's Kitchen

This time of year, I crave soup. There is something about a steaming mug of soup on a chilly day that just makes me happy. I have a few favorite recipes that I always make each fall and winter, plus new favorites like this Butternut Squash and Apple Soup and this Turkey Chili Taco Soup. My old standbys, the ones I’ve been making for years, include Golden Winter Soup (you’ve got to try it), Harvest Pumpkin Soup, and today’s Carrot-Ginger Soup.

This Carrot-Ginger Soup is not new to the blog. I first shared it here four years ago, and I’m not sure anyone has ever looked at that old post.  I decided that was just not ok with me, so I’m bringing the recipe to the forefront today.

In writing about the recipe back then, I mentioned that I had first enjoyed this soup at my friend Stephanie’s house on New Year’s Eve three years before that. Which means that I’ve been making this soup for seven years now, and I still get so excited each time it’s on my weekly menu.

I’ve been friends with Stephanie since my first year of high school. (Could we really have know each other for over 20 years now?  Wow time flies.) A lot has happened in the past seven years since she shared this recipe with me – we’ve both become Moms of two since then – but I’m so lucky to still count Stephanie as one of my closest friends. We’ll be getting together for dinner in a couple of weeks, and these days a big part of the fun is to see how excited our kids are to see each other and play together.

Carrot-Ginger Soup. My all-time favorite soup recipe!  6 ingredients, quick & easy! | Kristine's Kitchen

This soup starts as all good soups should, with onion and butter. To the softened onions, you add carrots, fresh ginger, and broth. Simmer until the carrots are tender, puree until smooth, and finish with a splash of half-n-half. Yes, besides being my favorite soup in the flavor department, it’s also one of the easiest to make.

At the risk of repeating myself, I’m going to say once more that this really is the best soup. The sweetness of the carrots is nicely balanced by the spicy pop from the fresh ginger. I love to serve this Carrot-Ginger Soup with a dollop of sour cream. You can use Greek yogurt, but please don’t skip the topping entirely. The extra creaminess is the perfect finishing touch. If you make this Carrot-Ginger Soup, I think you’ll find you have a new favorite, too.

Carrot-Ginger Soup. My all-time favorite soup recipe!  Six ingredients, quick & easy! | Kristine's Kitchen

Carrot-Ginger Soup
Recipe type: Main Dish, Appetizer
Serves: 6 as a main course or 8 as a first course
This easy soup is made with just six ingredients. Topped with a dollop of sour cream, this Carrot-Ginger Soup is sure to become one of your favorite meals to enjoy on a chilly night.
  • 2 tablespoons butter
  • 2 sweet yellow onions, chopped
  • 4 cups chicken broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons peeled fresh ginger, finely chopped
  • ½ cup half-n-half
  • salt and pepper
  • sour cream, for serving
  1. In a Dutch oven or large pot over medium-high heat, melt butter. Add onions and cook, stirring frequently, until onions are soft, about 5 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender, 15 to 20 minutes.
  2. Puree soup until smooth, either using an immersion blender or by transferring soup to a blender and then returning it to the pot. Stir in the half-n-half and warm over medium heat until hot. Season with salt and pepper to taste.
  3. Serve soup in bowls, topped with a small spoonful of sour cream.
Recipe adapted from my friend, Stephanie; original source unknown.

I love to serve this soup with these homemade rolls:

Cloverleaf Rolls - buttery, homemade rolls (whole-wheat option!) | Kristine's KitchenButtery, pull-apart Cloverleaf Rolls

Honey Yeast Rolls - pillowy soft rolls, sweetened with honey - Kristine's Kitchen-5309wm2Soft, sweet Honey Yeast Rolls

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  1. Yum! I love how simple this is.

  2. This soup looks like it is bursting with flavor! I love the color.

  3. I could eat soup any time of the year, but I crave it when the weather gets cold. I love your collection of fall soups, Kristine! I’m so glad you decided to repost this one, as the flavors sound wonderful! I’ve never had a carrot soup before, but I love how creamy and full of flavor it is, especially with the ginger added in. And the dollop of sour cream sounds like the perfect touch!

  4. I love how simple this recipe is, but also so flavorful! Totally my kind of meal! Pinning!

  5. This looks so creamy! I’ve never had a carrot ginger root soup before. I definitely need to try this!

  6. What a coincidence that you should mention this soup today, because I was already planning to make it this week! Soup is the best this time of year and I especially like to have the leftovers for my week day lunches. Have you really been blogging for 4 years??

    • That is too funny! I’m glad you are still enjoying this recipe, too! I will be having leftovers of this soup for lunch today and can’t wait! Yes, it’s been about 4 1/2 years now. Time flies!

  7. Ginny McMeans says:

    Yes, a soup that you have been making for over seven years is definitely a keeper. It sounds wonderful!

  8. If you’ve been making this soup for that long I will trust you that it is super delicious!!

  9. YUM! Carrots and ginger? Perfect sweet/spicy combo. Love the color and I bet it tastes amazing! I’m pinning to try soon!

  10. I’d totally go for a bowl of this comforting soup on this insanely windy day – such a pretty soup to have in your arsenal!

  11. Sometimes the simplest soups are the most delicious. I love every single ingredient in here, so I know it’s good! And you are so right; every good soup starts with onion and butter. :)

  12. Thanks for the shout-out on the soup, Kristine! It’s one of my favorites too. For an adult variation, I like to add a little brandy (about 1/4 cup) right before you add the half and half (or whipping cream to make it a little richer). Let it simmer for a few minutes before you add the half and half or cream. Sooo good on a cold evening!

    • I remember you like to add the brandy for an adult version of this soup. I usually make it without, but it was very good that time when you made the kicked up version! Thank you for sharing this recipe with me all those years ago! :)

  13. Soup is the best at this time of year, and your carrot ginger soup looks so vibrant and delicious! This is such an amazing flavor combination with the sweet and spicy, need to try it on one of these freezing days!

  14. great flavor combo! now this soup I would have with a grilled cheese sandwich and call it a day!

  15. If you’re saying it’s the best soup, I must try it! I love carrots, I go thru a 5 pound bag of carrots a week, easy. Can’t wait to make this soup!

    • If you love carrots then please do try it. I think you’ll love it, especially since this one’s been tested and approved by friends and family, not just me. :)

  16. This soup looks so yummy! Perfect for a cold night in the Winter! Thanks for sharing!

  17. The thought of how this might smell is causing a smile! What great Winter time soup!

  18. I’ve never actually had a carrot soup, but this one sounds delicious. I’m so glad you brought it back for us! The pairing with ginger makes it sound so comforting.

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