Carrot Ginger Soup (1)
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  • Food: Carrot Ginger Soup
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

One of our favorite recipes for cheering up cold days is this 7-ingredient carrot ginger soup. It’s a pleasant, comforting supper that’s creamy and refreshing.

This carrot soup recipe is perfect for you if you went to your farmers market over the weekend and returned home with a gorgeous bunch of carrots.

They’re the major component in this simple dish, which also includes a few pantry staples you’re probably already familiar with.

Ingredients for Carrot Soup

Carrot Ginger Soup Easy (1)
Food: Carrot Ginger Soup (Source: Salted Palms)

This easy soup recipe has only 7 ingredients and is incredibly simple and tasty, with no cream, cashew cream, or coconut cream (except for a smidgeon for garnish).

Pureed carrots are the sole source of the soup’s creamy basis. Here’s another reason why it’s so good:

  • Ginger offers a delightful crispness that complements the sweetness of the carrots.
  • It has a rich flavor because of the onion and garlic.
  • Richness comes from extra-virgin olive oil.
  • It’s bright and tart with apple cider vinegar or orange juice.
  • And the vegetarian broth starts the blender going while also tying everything together.

Season with salt and pepper to taste, then sweeten with maple syrup if desired. That concludes our discussion.

Serving Suggestions for Carrot Ginger Soup

I served this carrot soup with a simple massaged kale salad made with leftover brown rice, carrot curls, dried cranberries, a drizzle of olive oil, lemon juice, salt, and pepper to make it a complete meal.

I also spread avocado on toast and topped it with pesto dollops. It would also be delicious with herbed farro. Check out this page for additional salad ideas.

The soup is delicious on its own, but it’s even better with a dollop of pesto made from carrot tops. I’ve made carrot top pesto before, but never with just carrot greens and no additional herbs. Who has basil this time of year, anyway?

This carrot soup, like most soups, stores nicely in the fridge for a few days, making it an excellent Thanksgiving starter or weekday lunch.

Carrot Ginger Soup

Time to Prepare: 10 minutes
Time to cook: 46 minutes
Serves: 3–4

This quick carrot ginger soup with only seven ingredients is perfect for a cold night. It’s completely vegan, with a wonderful creamy texture thanks to the pureed carrots – no dairy or nuts required!


  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • dollops of pesto, optional


Carrot Ginger Soup Yum (1)
Food: Carrot Ginger Soup (Source: Salted Palms)
  1. In a large pot over medium heat, heat the olive oil. Cook, stirring regularly, for about 8 minutes, until the onions have softened and a large amount of salt and pepper has been added. Cook for another 8 minutes, stirring regularly, after adding the smashed garlic cloves (they’ll be blended later).
  2. Add the ginger, then the apple cider vinegar, and 3 to 4 cups of broth, depending on the consistency you want. Reduce to low heat and cook for 30 minutes, or until the carrots are tender.
  3. Allow it to cool slightly before blending. Blend until completely smooth. Season with salt and pepper to taste. If desired, drizzle with maple syrup.
  4. If preferred, top with a drizzle of coconut milk and/or a dollop of pesto.