Carrot Ginger Soup
This creamy carrot ginger soup is quick and easy to make and full of cozy fall flavor! It has a velvety smooth texture and is naturally sweet from the carrots. Fresh ginger gives it a bright and savory kick!
Carmyn's Notes
Soup season is my favorite time of year. The minute there’s a chill in the air and the leaves start to turn, I head to the farmers market, which is still going strong with all the best fall produce. That’s when I start making my favorite cozy soups.
This one’s special because it’s simple and full of flavor. You only need 7 ingredients for this carrot ginger soup, and it comes together fast.
Serve this soup alongside a sourdough grilled cheese sandwich for a hearty, cozy meal. Or, keep the meal lighter by pairing it with a peach and goat cheese salad and a soft sourdough dinner roll.
Once you try it, I have a feeling you’ll be making it on repeat all season long.
Enjoy! xx
Ingredients & Substitutions
- Carrots: Fresh carrots bring that sweet, earthy flavor and give the soup its gorgeous golden-orange color.
- Onion & Garlic: The savory base that makes everything taste better!
- Vegetable Broth: Use homemade if you’ve got it, or your favorite store-bought brand works just fine.
- Heavy Cream: The secret to that silky, velvety texture. Swap in cashew cream, coconut cream, or full-fat coconut milk to keep it vegan, or leave it out entirely for a lighter soup.
- Fresh Ginger: A little zing that brightens up the carrots and adds cozy warmth.
- Maple Syrup: Just a touch of natural sweetness to balance the ginger’s spice.
- Olive Oil, Salt & Pepper: Simple pantry staples that pull the flavors together.
How to Make Carrot Ginger Soup
Step 1
Heat the olive oil in a large soup pot over medium heat. Add the onion and cook until soft, about 6-7 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 1 minute.
Step 2
Add the chopped carrots to the pot and cook for about 9-10 minutes, stirring occasionally.
Step 3
Add the grated ginger and vegetable broth to the pot and stir. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 20-25 minutes or until the carrots are fork-tender.
Step 4
Remove the pot from the heat and stir in the heavy cream, maple syrup, salt, and pepper to taste. Let the soup cool slightly and carefully add it to a blender. Purée until smooth and transfer back to the pot to keep it warm until you are ready to serve.
Step 5
Ladle the soup into a bowl, garnish with fresh chives or cilantro, drizzle with heavy cream or coconut milk, and enjoy!
How to Store
- How to Store: Let the carrot ginger soup cool to room temperature, then store it in an airtight container in the refrigerator for up to four days.
- How to Freeze: To freeze, pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top, and freeze for up to 3 months.
- Reheat: When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring often until warm, or heat in the microwave in short intervals.
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Carrot Ginger Soup
INGREDIENTS
- 1 pound carrots (peeled and cut into slices)
- 1 tablespoon olive oil
- ½ yellow onion (diced)
- 4 garlic cloves (minced)
- 3 cups vegetable broth
- 1 tablespoon fresh ginger (grated)
- ½ cup heavy cream (or coconut cream, see notes)
- 1 tablespoon maple syrup (or agave syrup)
- salt and pepper (to taste)
INSTRUCTIONS
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 6-7 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the carrots to the pot and cook for about 9-10 minutes, stirring occasionally.
- Add the ginger and vegetable broth to the pot and stir. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 20-25 minutes or until the carrots are fork-tender.
- Remove the pot from the heat and stir in the heavy cream, maple syrup, and salt and pepper to taste. Let the soup cool slightly and carefully add it to a blender. Blend until smooth. Transfer back to the pot to keep warm until you are ready to serve.
NOTES
- How to Store: Let the carrot ginger soup cool to room temperature, then store it in an airtight container in the refrigerator for up to four days.
- How to Freeze: To freeze, pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top, and freeze for up to 3 months.
- Reheat: When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring often until warm, or heat in the microwave in short intervals.
- Heavy Cream: Leave the heavy cream out completely for a lighter soup or swap it with coconut cream or full fat coconut milk for a vegan carrot ginger soup version.