cup of carrot ginger soup with a dollop of sour cream
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Carrot Ginger Soup
This easy Creamy Carrot Giner Soup is made with just six ingredients. Finish with a touch of half-n-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.
Servings: 6 as a main course or 8 as a first course
Calories: 165kcal


  • 2 tablespoons butter or olive oil
  • 2 sweet yellow onions chopped
  • 4 cups chicken or vegetable broth
  • 2 pounds carrots peeled and sliced
  • 2 tablespoons peeled fresh ginger finely chopped
  • 1/2 cup half-n-half or coconut milk
  • salt and pepper


  • In a Dutch oven or large pot over medium-high heat, melt butter or heat olive oil. 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.
  • 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 or coconut milk. Season with salt and pepper to taste.
  • Serve soup in bowls, garnish with your choice of chives, parsley, dill or sour cream.


Nutrition information below for vegan option with olive oil and coconut milk. 


Serving: 1/6 recipe | Calories: 165kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 735mg | Potassium: 588mg | Fiber: 5g | Sugar: 10g | Vitamin A: 25593IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen