Carrot Ginger Soup

How This Carrot Ginger Soup Came to Be

If you’ve been around here for a while, you may know that I spent several years living and traveling throughout the Caribbean. On one of those trips, while visiting the small island nation of Dominica, I was introduced to a pumpkin ginger soup.

It was the first time I really noticed how naturally fresh ginger pairs with sweet vegetables and how nourishing its vibrant, warming quality can be when served in a soup on a cold day.

That combination stayed with me. Over time, I found that ginger works best when it’s paired with vegetables that already have some sweetness, like pumpkin, sweet potatoes, or carrots. That’s what eventually led me to this carrot and ginger soup recipe.

What makes this soup one I come back to:

• It gets better as it sits, which makes it great for making ahead, and leftovers freeze well.
• It uses basic ingredients and lets each one shine without overcomplicating things.
• You can make it on the stovetop or roast the carrots first, depending on how much time you have.
• It works just as well served warm in the winter or chilled on hot summer days.

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Ingredients for Carrot Ginger Soup

No matter which method you choose, the ingredient list for this vegan carrot soup stays the same.

I included the exact measurements in the recipe card below, but here are a few helpful ingredient notes I picked up through years of testing the recipe:

Carrots: Peeling is completely optional. I usually skip it and simply scrub the carrots well with a soft brush under running water. This works especially well if you are using organic carrots.

I use the regular carrots you’d find in every supermarket, but rainbow carrots would also work.

Cooking liquid: I usually make this recipe using a mix of vegetable stock and water to keep it vegan and vegetarian, but you can also use chicken stock.

That said, if you do not have any broth, you can use water as the cooking liquid.

Garlic: I recommend using fresh garlic for the best results. If you are roasting the carrots in the oven, I recommend grating the garlic so it cooks quickly and blends smoothly.

For the stovetop method, a rough chop is perfectly fine since it will cook along with the rest of the vegetables.

Ginger: Fresh ginger is best here. Just like the garlic, grating the ginger works best for the roasted version, so it softens evenly.

If you are making the soup on the stovetop, you can roughly chop it, as it will have plenty of time to cook through.

Apple Cider Vinegar: To me, a splash of vinegar is what ties everything together, so do not skip it. I used apple cider vinegar, but another vinegar, like white wine vinegar or even lemon juice, would also work.

Optional garnishes: While this soup is perfectly fine and delicious on its own, you can jazz it up with a variety of garnishes. Below are a few ideas: 

• If you are keeping things plant-based (and dairy-free), a drizzle of coconut milk or a spoonful of coconut cream or cashew cream is a wonderful option.
• If you are okay with a small amount of dairy, I love finishing mine with a dollop of crème fraîche, which adds a nice contrast to the natural sweetness of carrots and the gentle heat coming from ginger.
• In the cooler months, I love adding a handful of pumpkin seeds or crispy roasted chickpeas for a little crunch. 
• A handful of fresh herbs, such as chives, parsley, thyme sprigs, or cilantro, is always a great way to finish this easy ginger carrot soup.

Optional Seasoning: In the recipe below, I kept the seasoning simple with just salt and black pepper, letting the carrots shine.

That said, if you enjoy warm spices, a small pinch of ground turmeric, cumin, or coriander works beautifully here. I recommend starting light (with ¼ teaspoon of each) and adjusting to taste.

How to Make Carrot Ginger Soup (Two Ways – Roasted & Stove Top)

Method 1 – Roasted Carrot Ginger Soup

I’ll be honest, this is my favorite way to make this soup because, as the carrots roast in the oven, their natural sugars caramelize, giving the soup a deeper, more developed flavor that takes this otherwise simple recipe to the next level.

It takes about 40 to 45 minutes from start to finish. Here’s how I do it:

Step 1 – Roast the carrots:  Start by chopping the carrots into 1-inch pieces. Then spread them out on a parchment-lined sheet pan. Drizzle them with vegetable oil, then sprinkle with kosher salt and black pepper.

Using clean hands, give everything a good toss so the carrots are evenly coated and arranged in a single layer. 

Roast in a preheated 425°F (220°C) oven for about 30 minutes, or until the carrots are tender and lightly caramelized around the edges. This roasting step is where so much of the depth comes from, so don’t rush it.

Step 2 – Sauté the aromatics: While the carrots are roasting, heat 1 tablespoon of vegetable oil in a heavy-bottom soup pot (such as a Dutch Oven) over medium heat. Add the onion and sauté for 5 to 6 minutes, stirring occasionally, until it turns soft and translucent. 

Stir in the freshly grated garlic and ginger and cook for about a minute, just until fragrant. We want them softened, not browned.

Step 3 – Add the liquid: Pour in the vegetable broth and water, then season with kosher salt and black pepper. Give everything a quick stir, cover the pot, and bring it to a gentle boil. 

Once it starts bubbling, lower the heat and let it simmer for about 10 minutes. Letting it simmer a bit helps the flavors come together before blending.

Step 4 – Add the roasted carrots: Once the carrots are out of the oven and cool enough to handle, carefully transfer them into the pot.

Give everything a good stir and let it simmer for another 4 to 5 minutes so the roasted carrots can fully blend into the broth.

Step 5 – Blend until smooth: Remove the pot from the heat, then carefully blend the soup with an immersion blender until smooth and creamy.

Place the pot back on the stove, stir in the apple cider vinegar, and bring it to a brief boil one last time. That small splash of vinegar brightens everything up right before serving.

Step 6 – Garnish and serve: If preferred, garnish with a dollop of creme fraishe or a splash of coconut milk. Ladle into bowls and enjoy!

Method 2 – Stovetop Carrot Ginger Soup:

Your other option is to cook this carrot ginger soup entirely on the stovetop, which is also great because it takes about 30 to 35 minutes from start to finish, is made in one pot, and requires fewer steps than the roasted version, making it a great option for busy weeknights.

Step 1 – Sauté the vegetables: Heat a small amount of vegetable oil in a large pot over medium heat. Add the onion and carrots and sauté for about 5 minutes, stirring occasionally, until the onion begins to soften. 

Stir in the fresh garlic and ginger and cook for about a minute, just until fragrant.

Step 2 – Add the liquid: Pour in the vegetable stock and water, then season with salt and black pepper. Give everything a good stir, cover the pot, and let it come to a gentle boil.

Step 3 – Let it cook: Lower the heat to medium and let the soup simmer for about 30 minutes, or until the carrots are completely tender. To check doneness, insert a sharp knife into one of the carrots. If it slides in and out easily your carrots are cooked and ready for blending.

Step 4 – Blend until smooth: Remove the pot from the heat, then carefully blend the soup with an immersion blender until smooth and creamy. Taste and adjust the seasoning as needed.

Step 5 – Finish and serve: Return the pureed carrot-ginger soup to the stovetop and bring it to a final boil. Stir in the apple cider vinegar to brighten the soup just before serving.

Make-Ahead, Storage, and Freezing Instructions

Make ahead: This carrot ginger soup can be made a day or two in advance. Let it cool to room temperature, then transfer it to an airtight container and refrigerate until you are ready to serve.

Storage: Leftover soup keeps well in an airtight container in the fridge for 2 to 3 days.

Freezing: Like most vegetable-based soups, this carrot soup freezes beautifully. Once completely cooled, portion it into freezer-friendly containers with tight-fitting lids. These WECK jars (affiliate link) are my favorite. Freeze for up to 3 months.

Reheating: Let the soup thaw in the refrigerator overnight and reheat gently in a small saucepan over medium-low heat, stirring occasionally, until warmed through.

If it is too thick, feel free to add a splash of water (no more than ¼ cup) or vegetable stock to thin it out.

FAQs

What Goes Well with Carrot Ginger Soup?

Once your vegan carrot soup is ready, you can easily turn it into a complete meal with a few simple sides. Here are my favorite ones:

Crusty bread: A warm, crusty loaf is the perfect side for any soup, and this pureed carrot soup is no different. I love serving it with my No-Knead Bread or Olive Loaf, which are both ideal for dipping and soaking up every last bit.

Simple green salads: A fresh salad adds a nice contrast to the warm, creamy soup. Any leafy green salad works well here, but favorites include my Fall Harvest Salad or a simple Kale Salad for something light and refreshing.

Grains and rice: For a more filling meal, serve the soup with rice on the side. Brown Rice works beautifully, or you can opt for Vermicelli Rice if you want something a little lighter that still feels satisfying.

Other Creamy Vegetable Soup Recipes

I don’t know about you, but I love having a few easy soup recipes I can rely on throughout the year, especially vegetable-packed soup recipes that are both comforting and simple to make.

Here are a few of my favorites that I think you will enjoy:

• A versatile year-round staple: If you are looking for a light yet satisfying soup that works year-round, my Zucchini Soup is a wonderful option. It’s extra special during summer zucchini season as it can be served chilled on warm days or warm when you are craving something cozy.
• A spiced root vegetable classic: If you enjoy naturally creamy soups with a touch of spice, my Vegan Sweet Potato Soup is a great option with warming spices, carrots, and ginger.
• The rich crowd-ready batch: For a fall-inspired soup recipe, try my Vegetarian Butternut Squash Soup. It is just as rich, comforting, and great for a crowd.
• A fast weeknight dinner solution: If you want something a little more filling, my French Lentil Soup is a great option. This green lentil soup is packed with veggies and great for a weeknight dinner.