Carrot Ginger Soup
This easy Carrot Ginger Soup is made with just six ingredients. Finish with a touch of half and half for extra creamy texture or keep it vegan with coconut milk. This Carrot Ginger Soup is sure to become one of your favorite meals to enjoy on a chilly day.
I crave soup during fall and winter weather. 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 Soup and this Crockpot Chicken Noodle Soup. My old standbys, the ones I’ve been making for years, include Potato Soup (you’ve got to try it), Broccoli Cheese Soup, and today’s Ginger Carrot Soup recipe.
This Carrot Ginger Soup is not new to the blog. I first shared it here in 2010 and I still get so excited each time it’s on my weekly menu.
How to Make Carrot Ginger Soup
Besides being my favorite carrot soup recipe, it’s also one of the easiest to make.
This soup starts with onion and butter or olive oil in a dutch oven or large pot. To the softened onions, you add the carrots, fresh ginger, and broth. Then, simmer until the carrots are tender. For a creamy texture, puree until smooth in a blender. For a richer soup, add a splash of half and half or coconut milk.
To keep the soup vegan, use olive oil, vegetable broth and coconut milk when making the soup.
At the risk of repeating myself, I’m going to say once more that this really is the best soup. The sweetness of the fresh carrots is nicely balanced by the spicy fresh ginger. I love to serve this Carrot Ginger Soup with a drizzle of half and half or coconut milk. I think you’ll find you have a new favorite, too.
Serve this delicious soup with yeast rolls or cloverleaf rolls.
Carrot Ginger Soup
Ingredients
- 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 peeled fresh ginger (finely chopped)
- ½ cup coconut milk (can substitute half and half or heavy cream)
- salt and pepper
Instructions
- 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.
Nutrition
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Yum! I love how simple this is.
This soup looks like it is bursting with flavor! I love the color.
Thank you, Kelly! The flavor of this soup is the best!
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!
Thank you, Gayle! I always think carefully before reposting recipes, and this one was definitely worthy of being highlighted again!
I love how simple this recipe is, but also so flavorful! Totally my kind of meal! Pinning!
Thank you so much for pinning, Sheena!
This looks so creamy! I’ve never had a carrot ginger root soup before. I definitely need to try this!
I think you will love this one, Connie! The ginger is just lovely with the carrots.
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!
Yes, a soup that you have been making for over seven years is definitely a keeper. It sounds wonderful!
Thank you, Ginny! I’m pretty sure I’ll still be making this soup seven years from now!
If you’ve been making this soup for that long I will trust you that it is super delicious!!
It certainly is! 🙂
YUM! Carrots and ginger? Perfect sweet/spicy combo. Love the color and I bet it tastes amazing! I’m pinning to try soon!
The color is pretty awesome, isn’t it? Thank you for pinning!
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!
Thank you Melanie! Ugh wind. Not my favorite!
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. 🙂
Thank you, Ashlyn!
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! 🙂
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!
Thanks, Rachel! Vibrant is a great word to describe this – both in color and flavor!
great flavor combo! now this soup I would have with a grilled cheese sandwich and call it a day!
That was my lunch yesterday! This soup and a grilled cheese. It was perfect.
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. 🙂
This soup looks so yummy! Perfect for a cold night in the Winter! Thanks for sharing!
Thanks, Jenn! I always find myself looking at the weather forecast when meal planning in winter, and on especially cold days I try to plan for soup!
The thought of how this might smell is causing a smile! What great Winter time soup!
Thank you, Pamela! Glad I could make you smile. 🙂
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.
I’m glad I brought it back too! Carrots certainly make a delicious soup, especially when paired with ginger.