Carrot Ginger Soup is the perfect cold-weather soup! Filled with vitamins and flavor, this soup can be made with coconut milk for a vegan and dairy-free version. 

I made this soup for book club. I doubled the recipe and there was a boatload left over, so I sent some home with my guests. 

One of them reported to me that her 3-year-old son loved it and said, “Mommy, can I have all of it?”

If you want your kids to eat vegetables and not even know it, this is the soup! Everything is blended to smooth perfection, and they won’t even know that they are eating onions!

This recipe for Carrot Ginger Soup has only five simple ingredients (if you don’t count the spices). Here they are:

Ingredients for Carrot Ginger Soup

• carrots
• yellow onion
• vegetable broth (can also use chicken broth)
• heavy whipping cream (can also use full-fat canned coconut milk)
• olive oil
• salt
• black pepper
• fresh ginger (can use powdered ginger)

How to Make Carrot Ginger Soup

The first thing you want to do is peel and cut your carrots. If you have baby carrots, you can skip the peeling and cutting. You’ll need about six cups.

If you’re using regular carrots, you’ll want a pound to a pound-and-a-half of them. 

Cut them into 1-2″ pieces. The narrower the carrot is, the longer I cut the pieces.

Put all the cut carrots into a bowl and pour about a tablespoon of olive oil over them. Stir to mix.

Then line a cookie sheet with parchment paper and pour the carrots on top. Sprinkle with salt (I like to use kosher salt) and pepper (freshly ground is best!)

Then bake at 400 degrees F., flipping every 15 minutes or so, for a total of about 45 minutes. You want to get some nice brown spots.

While the carrots are cooking or cooling, put a large stock pot on the stove. Turn it to medium and add one tablespoon of olive oil.

Add 2 cups of diced onions and cook just until beginning to brown–about eight or ten minutes.

Add 2 tablespoons of freshly minced ginger (or 1 teaspoon of powdered ginger).

Then add 4 cups of vegetable broth or chicken broth to the onions and ginger. Bring to a boil. Then reduce the heat to a simmer and cover the pot for five minutes.

Remove the broth from the heat.

Put half the carrots in a blender along with 2 cups of vegetable broth or chicken broth and blend until smooth.

(These pictures are from when I doubled the recipe. Your blender likely won’t be as full!)

Pour into a separate pot or bowl so you can blend the remaining carrots and broth.

Once everything has been blended, pour it into your stock pot and turn the heat back on to medium. When soup begins simmering, add 1/2 cup heavy whipping cream or coconut milk and stir.

Remove from the heat and serve!

What to serve with Carrot Ginger Soup

My Easy Home Made Breadsticks are the perfect complement!

Add in my Spinach Blueberry Salad for a great color contrast and lots more nutrition!

P.S. If you want the perfect recipe for Roasted Carrots with Dill, click here. All my kids LOVE these!

Continue to Content

Carrot Ginger Soup Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

Carrot Ginger Soup is the perfect cold-weather soup! Filled with vitamins and flavor, this soup can be made with coconut milk for a vegan and dairy-free version. 

Print

Ingredients

• 1 pound carrots, peeled and cut into 1-2" pieces (about six cups of baby carrots or cut carrots)
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced (about 2 cups)
• 1/2 teaspoon kosher salt (plus more, to taste)
• 1/2 teaspoon freshly ground black pepper (plus more, to taste)
• 2 tablespoons freshly minced ginger, or 1 teaspoon ground ginger
• 4 cups low-sodium vegetable broth or chicken broth
• 1/2 cup heavy whipping cream (or full-fat canned coconut milk)

Instructions

1. Preheat your oven to 400 degrees F.
2. Add your cut carrots to a large bowl and drizzle with one tablespoon of olive oil. Stir until all the carrots are coated.
3. Line a cookie sheet with parchment paper. Pour the carrots onto the parchment paper.
4. Sprinkle the carrots with kosher salt and freshly-ground black pepper.
5. Bake for a total of about 45 minutes, stirring every 15 minutes.
6. Remove from the oven and let cool slightly.
7. While the carrots are baking or cooling, put a large stock pot on the stove. Add one tablespoon of olive oil and turn the heat on to medium
8. Add the diced onions and cook for 8-10 minutes, until they just begin to brown.
9. Add the minced or powdered ginger along with the vegetable or chicken broth and bring to a boil.
10. Reduce heat to simmer and cover for five minutes. Remove from heat.
11. Add half the roasted carrots and half the broth to a blender. (Be very careful! The broth will be hot!)
12. Blend until smooth. Pour into a separate pan or large bowl.
13. Repeat with the remaining carrots and broth.
14. Add the pureed soup back to the stove and turn the burner to medium. Bring to a simmer, stirring occasionally.
15. When soup simmers, turn off the heat and add the 1/2 cup of heavy cream or coconut milk.
16. Taste and add additional powdered ginger, salt, or pepper if desired. Serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 480mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 2g

Pin me!