Carrot Ginger Soup
See my guide on how to use an Instant Pot.
This Carrot Ginger Soup is creamy and comforting, with a delightful balance of flavors. Serve this carrot soup for a light lunch or dinner, or as a first course when entertaining.
If you haven’t tried carrot soup, prepare to be charmed by this easy carrot ginger soup recipe. It’s richly flavored, incredibly simple to make, and the leftovers reheat wonderfully.
When carrots are cooked, their flavor intensifies, making them an ideal base for a creamy pureed soup. In this carrot ginger soup recipe, the subtle sweetness of the carrots is perfectly balanced by the warm and spicy flavor notes of fresh ginger.
Coconut milk adds richness and makes this soup luxuriously creamy. The subtle coconut flavor pairs especially well with the carrots and spicy ginger. If you prefer not to use coconut milk, half and half or heavy cream will also lend richness and creaminess to the soup.
You’ll appreciate the simplicity of this recipe, whether you’re cooking on a weekend or a busy evening. This creamy carrot soup requires just six ingredients, and the prep work is minimal.
I first shared this homemade carrot ginger soup recipe more than ten years ago. It’s still one of my favorite soups so I’m sharing it again today with new photos and more tips to help you make the best carrot soup. For more comforting soup recipes, try my Butternut Squash Soup, Broccoli Cheese Soup and Potato Soup recipes.
- Butter: Sautéing the onion in butter adds richness to the soup, but you can use olive oil instead if you prefer.
- Yellow Onion: You can use a sweet yellow onion or a regular yellow onion. Using a sweet onion will give you a milder onion flavor in the soup.
- Carrots: You’ll need 2 pounds of carrots for this recipe, which is about 10 medium to large carrots.
- Vegetable Broth: I recommend using low sodium vegetable broth so that you can better control the amount of salt in the soup.
- Fresh Ginger: Fresh ginger adds delicious flavor to this carrot soup. To chop fresh ginger, first peel it with a spoon or knife. Then slice it, cut the slices into matchsticks, line the matchsticks up and chop them.
- Coconut Milk: Coconut milk makes this soup rich and creamy. You can substitute half and half or heavy cream if you prefer.
- Salt & Pepper: Add salt and pepper for flavor, to taste.
How to Make Carrot Soup
Here’s an overview of the steps to making this carrot soup recipe. You’ll find the full ingredients and instructions in the recipe card below.
- This soup starts with onion and butter in a Dutch oven or other large pot. Cook the onions until they are soft, about 5 minutes.
- Then add the carrots, fresh ginger, and vegetable broth.
- Bring the soup to a simmer, cover the pot, and cook until the carrots are tender. This will take about 20 minutes, depending on the size of your carrot pieces.
- Puree the soup, either using an immersion blender or by transferring it to a countertop blender. For the smoothest, creamiest texture, I recommend using a countertop blender to puree this carrot ginger soup. An immersion blender will work as well, so long as you take care to fully puree the soup.
- Stir in the coconut milk.
- Season the soup with salt and pepper, to taste.
Vegan Carrot Soup
To make this recipe vegan, use olive oil instead of butter. Use coconut milk (not half and half or cream) to make the soup creamy. The recipe is vegetarian as written.
What to Serve with Carrot Ginger Soup
Storage & Reheating Instructions
This carrot soup keeps well in the refrigerator for 3-4 days. Let the soup cool and then store it in an airtight container in the fridge. Reheat soup in a pot on the stove, stirring often, or in the microwave.
If you would like to freeze this carrot soup, I recommend freezing it before adding the coconut milk or cream. Both coconut milk and heavy cream have a tendency to “break” when frozen. This would cause the soup to appear curdled after thawing.
Thaw frozen soup in the refrigerator overnight or in the microwave on low power. Then heat to steaming hot in a pot on the stove or in the microwave. Stir coconut milk (or cream) into hot soup before serving, if desired.
More Soup Recipes
- Cauliflower Leek Soup
- Golden Winter Soup
- Tuscan White Bean and Kale Soup
- Lasagna Soup
- Chicken and Rice Soup
- Instant Pot Soup Recipes
Carrot Ginger Soup
- 2 tablespoons butter (or olive oil)
- 1 large yellow onion (chopped)
- 2 pounds carrots (peeled and sliced ⅛ inch thick, about 10 medium/large)
- 4 cups low sodium vegetable broth
- 2 tablespoons finely chopped peeled fresh ginger
- ½ cup full fat coconut milk (can substitute half and half or heavy cream)
- salt and pepper
- In a Dutch oven or large pot over medium-high heat, melt the butter (or heat olive oil). Add onion and cook, stirring frequently, until soft, about 5 minutes.
- Add the carrots, broth and ginger. Bring to a boil, then reduce the heat to a low simmer, cover, and simmer until carrots are tender, about 20 minutes.
- 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 coconut milk. Season with salt and pepper to taste.
- Serve soup, with a drizzle of coconut milk, if desired.
- To make this recipe vegan, use olive oil instead of butter. Use coconut milk (not half and half or cream) to make the soup creamy.
- This soup keeps well in the refrigerator for 3-4 days. Let the soup cool before refrigerating and store in an airtight container. Reheat soup in a pot on the stove, stirring often, or in the microwave.
- If you would like to freeze this carrot soup, I recommend freezing it before adding the coconut milk or cream. Thaw frozen soup in the refrigerator overnight or in the microwave on low power. Then heat to steaming hot in a pot on the stove or in the microwave. Stir coconut milk (or cream) into hot soup before serving, if desired.
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