Carrot and Ginger Soup

This warming carrot ginger soup combines sweet carrots with zesty fresh ginger for the ultimate comfort bowl. With just five main ingredients and one pot, it's the perfect recipe for busy weeknights or when you need something nourishing and satisfying. Naturally vegan-friendly and incredibly flavorful!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 95kcal

Equipment

Ingredients

1 tablespoon oil or butter
1 onion diced
1 –2 tablespoons fresh ginger grated
1 –2 cloves garlic minced
1 lb carrots sliced
4 cups vegetable or chicken stock
Salt and pepper to taste

Instructions

Heat oil or butter in a large pot over medium heat. Cook diced onion until soft and translucent, about 5 minutes.
Add grated ginger and minced garlic; cook for 1 minute until fragrant.
Add sliced carrots and stock to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are completely tender.
Using an immersion blender or regular blender, blend soup until completely smooth.
Season with salt and pepper to taste and serve hot with optional toppings like coconut milk, crispy chickpeas, or fresh cilantro.

Notes

For extra richness, swirl in coconut cream or milk before serving

Crispy fried shallots make an excellent garnish for added texture and flavor

Soup can be made up to 3 days ahead and refrigerated; reheat gently before serving

For a spicier version, add a pinch of cayenne pepper or curry powder with the ginger

Use vegetable stock to keep the recipe vegan, or chicken stock for deeper flavor

If you don't have fresh ginger, substitute with 1 teaspoon ground ginger

The soup freezes well for up to 3 months in airtight containers

Nutrition