This Creamy Carrot Ginger Soup is made from simple, fresh ingredients—carrots, onions, potatoes, and ginger—and comes together in a single pot. It’s one of my go-to comfort soups when I’m under the weather. Quick to prepare and easy to adapt, this soup is popular with both kids and adults.
I love velvety blended soups. While I also enjoy chunky dishes like chili or chicken noodle soup, a smooth vegetable purée is my favorite on chilly days. This carrot ginger soup relies on a handful of wholesome pantry staples and can easily be made gluten-free, vegan, or dairy-free (swap butter for olive oil and use vegetable stock).
The texture is adaptable: add extra broth or water if you prefer a thinner soup, or blend less liquid for a heartier consistency. I like mine somewhere in the middle—creamy but still pourable.
Table of Contents
- Key Ingredients
- How to Make Carrot Ginger Soup
- Recipe Tips
- How to Serve
- Storing and Freezing
- Carrot Ginger Soup Recipe
Key Ingredients
- Olive oil or butter (or both)
- Yellow onion
- Carrots
- Potatoes (or cauliflower as a lower-carb option)
- Fresh garlic and ginger
- Water or broth (chicken or vegetable)
- Orange zest (optional but recommended)
How to Make Carrot Ginger Soup
Start by cooking the onions, carrots, and potatoes gently. Heat olive oil and/or butter in a large pot over medium to medium-low heat and sauté the onions until soft and translucent, about 4–6 minutes. Add the carrots and potatoes and cook another 6–8 minutes so the vegetables begin to soften and develop sweetness.
Stir in the grated ginger, minced garlic, and orange zest, and cook for 1–2 minutes until fragrant. Pour in the chicken or vegetable stock, bring the pot to a boil, then cover, reduce the heat, and simmer until the vegetables are tender—about 30–35 minutes.
When the vegetables are fully cooked, remove the pot from the heat and puree the soup. Use an immersion blender directly in the pot or transfer the mixture in batches to a countertop blender, filling it only halfway at a time. Return the smooth soup to a clean pot and heat gently over low, seasoning with salt and pepper to taste. Stir frequently to avoid scorching.
Serve garnished with chopped cilantro, a drizzle of coconut cream or heavy cream (depending on dietary preference), and a sprinkle of black sesame seeds if desired.
Recipe Tips
- Cook the vegetables over medium to medium-low heat to coax out natural sweetness.
- For extra sweetness and a richer color, substitute Yukon gold or russet potatoes with sweet potatoes.
- To make this vegan, replace butter with olive oil and use vegetable stock.
- Add coconut milk or heavy cream at the end for a silkier texture.
- Garnishes are optional—keep it simple or dress it up for guests.
How to Serve
This soup pairs beautifully with bread—crusty toasted slices, buttered toast, or homemade croutons are all excellent for dipping. For a fuller meal, serve with a simple green salad or roasted vegetables like Brussels sprouts.
Storing and Freezing
- Storing: Keep leftovers in an airtight container in the refrigerator and enjoy within five days. The soup will thicken as it cools; add a splash of water or broth when reheating to loosen the texture.
- Freezing: Let the soup cool completely, then transfer to freezer-safe containers or zip-top bags, removing as much air as possible. Lay flat to freeze. Thaw overnight in the refrigerator or place sealed bags in warm water for quicker thawing. Consume within four months for best quality.
More Soup Recipes to Try Next,
- Split Pea Soup with Ham
- Homemade Tomato Basil Soup
- Italian Wedding Soup
- Roasted Acorn Squash Soup
- Classic Chicken Noodle Soup
- Chicken and Dumplings
- Butternut Squash Soup
Have you tried this Creamy Carrot Ginger Soup?
Share your experience in the comments—I always enjoy hearing how readers customize the recipe.
Carrot Ginger Soup Recipe
Jessica Randhawa
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Ingredients
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 2 pounds carrots, peeled and chopped
- 2 medium russet potatoes, peeled and cubed
- 1 teaspoon salt, plus more to taste
- 6 cloves garlic, minced
- 2 tablespoon ginger, grated
- 1 orange, zested
- 5 cups chicken or vegetable stock, plus more to thin
- coconut cream, fresh cilantro, black sesame seeds, to garnish
Instructions
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Cook the onions. Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–6 minutes.
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Cook the carrots and potatoes. Add the carrots and potatoes and cook 6–8 minutes more. Sprinkle with salt and stir to combine.
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Add ginger, garlic, and orange zest. Once the vegetables begin to soften, stir in grated ginger, minced garlic, and orange zest. Cook 1–2 minutes, stirring constantly.
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Add broth and simmer. Pour in the stock, bring to a boil, then cover, reduce heat, and simmer about 35 minutes or until vegetables are tender. Stir occasionally.
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Blend the soup. Remove from heat and allow to cool slightly if needed. Use an immersion blender or transfer in batches to a blender and puree until smooth. Return to a clean pot.
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Season and serve. Warm the pureed soup over low heat, adjust seasoning with salt and pepper, and stir often to prevent burning. Garnish as desired and serve.
Notes
- Vegetables in this kind of soup can’t be overcooked—cook until very tender and ready to blend.
- If blending hot liquid, work in small batches and leave a vent for steam. Add extra broth if needed to help the blender process the mixture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!