There’s something undeniably comforting about a bowl of carrot ginger soup. It’s smooth, cozy, and packed with flavor — the kind of dish that tastes like it’s been simmering all day, even though it only takes about 30 minutes. This soup delivers a beautiful balance of sweetness from the carrots, warmth from the ginger, and a creamy finish that feels indulgent but is still totally wholesome.

If you’re looking for a soup that’s easy to make, good for you, and genuinely satisfying, this is it. It works as a light lunch, a dinner starter, or even as a freezer-friendly meal prep option.

Creamy Carrot Ginger Soup

Why You’ll Love This Recipe

Vibrant and nutritious: Carrots are packed with beta-carotene, and ginger brings a healthy zing.
Creamy without being heavy: Coconut milk (or cream) gives it a rich texture without overpowering the natural flavors.
Simple pantry ingredients: Nothing fancy or hard to find here — just whole, real food.
Quick and easy: From start to finish, this soup is on the table in about 30 minutes.
Customizable: Make it dairy-free, spicy, or herbaceous with just a few tweaks.

Whether you’re chasing comfort on a chilly day or just craving something nourishing and flavorful, this carrot ginger soup is always a good idea.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

5 large carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1-inch fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
Salt and pepper, to taste
Optional: Fresh parsley for garnish

Instructions

1. Sauté the aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it softens. Stir in the garlic and ginger and sauté for another minute until fragrant.

2. Cook the carrots
Add the chopped carrots and pour in the vegetable broth. Bring everything to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until the carrots are fork-tender.

3. Blend the soup
Remove the pot from heat. Use an immersion blender to puree the soup until silky smooth, or transfer it in batches to a high-speed blender. Be careful with the steam.

4. Add the creamy finish
Return the soup to the pot and stir in the coconut milk or heavy cream, depending on your preference. Let it warm through, but don’t boil it once the cream is added. Season with salt and pepper to taste.

5. Serve and garnish
Ladle the soup into bowls and garnish with fresh parsley, a swirl of cream, or even toasted pumpkin seeds for a little crunch.

Variations

Spicy twist: Add a pinch of cayenne or a chopped chili when sautéing the garlic and ginger.
Herb boost: Add fresh thyme or rosemary while the soup simmers for an earthy undertone.
Make it chunky: Reserve a handful of cooked carrot pieces before blending to stir back in.
Add protein: Serve with a poached egg on top or stir in cooked lentils for a heartier meal.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens over time.

Freezer: This soup freezes beautifully. Let it cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight.

Reheat: Warm gently on the stovetop over medium heat, stirring often. If it thickens in the fridge, add a splash of broth or water when reheating.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, it stores well in the fridge or freezer, and the flavors actually improve after a day or two.

Is coconut milk necessary?

No, you can use heavy cream, half-and-half, or any plant-based alternative you prefer. Or skip it for a lighter soup.

Can I use baby carrots?

Definitely. Just make sure to measure roughly the same volume and chop them smaller for even cooking.

What if I don’t have fresh ginger?

Ground ginger works in a pinch. Start with 1/2 teaspoon and adjust to taste.

Can I use chicken broth instead of vegetable broth?

Sure! It’ll still taste great, though it won’t be vegetarian anymore.

Is this soup spicy?

It has a gentle warmth from the ginger, but it’s not spicy unless you add heat intentionally.

Do I need to peel the carrots?

For the smoothest texture, it’s best to peel them. But if they’re organic and thoroughly washed, you can leave the skins on.

Can I use a regular blender?

Yes, just blend in batches and be cautious of steam. Don’t overfill the blender.

What toppings go well with this soup?

Try yogurt, roasted seeds, croutons, or even a drizzle of chili oil.

How do I make this soup thinner or thicker?

Add more broth if it’s too thick. Let it simmer uncovered a bit longer if you want it thicker.

Chef sara