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Carrot Ginger Soup

Carrot ginger soup is one of my favorite cold weather soups. It’s healthy and easy to make, has a creamy smooth texture, and warms you from the inside out. Made from fresh carrots, ginger, onion, broth and a hint of spices, it’s also dairy-free and vegan.

Three bowls of carrot ginger soup on a white table.

I can definitely say that ginger is one of my favorite ingredients to spice up any dish. It’s zesty yet has a warm, sweet taste to it, and gives any recipe a deliciously spicy aroma. So today, I’m blending fresh carrots into a rich, creamy soup with hints of ginger in it. 

This carrot ginger soup has a perfect balance of sweetness and savoriness, and is loaded with healthy ingredients. If ever there was a cozy soup to warm up alongside a fire with, it’s this one.

Carrot Ginger Soup Ingredients 

This recipe comes together beautifully with just simple 7 ingredients. And most of those you’ll likely already have in your fridge and pantry. Here’s what you’ll need: 

  • Carrots: form the bulk of this veggie heavy soup.
  • Ginger: adds warmth, sweetness and spice.
  • Onion & Garlic: adds freshness and depth of flavor.
  • Vegetable Broth: to make it velvety smooth.
  • Cinnamon: adds a little spice to it.
  • Bay Leaf: adds a sweet note.
  • Salt and Pepper: to taste.

Pureed carrot ginger soup in a large pot.

How To Make Carrot Ginger Soup 

This easy carrot ginger soup recipe can be broken down into three main steps. Cooking, blending (or puréeing) and adding toppings. Here’s how to do it: 

  1. Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes. 
  2. Add the carrots into the pot and cook for 10 minutes, while stirring often. 
  3. Add the vegetable broth, bay leaf, cinnamon, and salt to the pot. Bring it to a boil, cover it, and then turn the heat down to low to let it simmer for 20-30 minutes. 
  4. Blend the soup with an immersion blender or transfer it to a high powered blender. Blend for about 1 minute or until it’s pureed and smooth. 
  5. Cook the shallots in a pot over medium high heat with avocado oil for about 1-2 minutes, stirring frequently. Then remove the shallots onto a paper towel. 
  6. Garnish with coconut cream, shallots, pine nuts, cilantro, and enjoy!

Several bowls of carrot ginger soup on a table.

Tips to Make It Ultra Creamy

You can use either a hand-held immersion blender or a high-powered blender to puree the soup. If you use an immersion blender (as I did here), it will be creamy, but with texture.

If you’d like the soup ultra creamy, transfer it to a full-sized blender and blend on high for one minute. It’ll be silky smooth.

You can also add more broth to the soup, if you’d like it thinner (and more drinkable) rather than thick and hearty. It’s up to you!

Carrot ginger soup in a white bowl next to a spoon.

What To Serve With Carrot Ginger Soup

If you’re looking to enjoy this soup alongside a hearty protein dish, my crispy baked chicken thighs, basil chicken, garlic butter shrimp, or salmon patties will taste delicious. 

Or if you like a good old soup and salad combination, this soup will pair nicely with my kale apple salad, wild rice and arugula salad, or za’atar roasted cauliflower

Carrot ginger soup in a white bowl with toppings.

More Warming Soups You’ll Love

I have a feeling you’ll love these other delicious fall and winter soups. 

Several bowls of carrot ginger soup on a table.
5 from 4 votes

Carrot Ginger Soup Recipe

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4 servings
Author: Lisa Bryan
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Carrot ginger soup is one of my favorite cold weather soups and i's easy to make. Just blend fresh carrots, ginger, onion, broth and a hint of spices. It's also dairy-free and vegan.

Ingredients

  • 2 tbsp avocado oil, or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp ginger, minced or finely diced
  • 2 lbs carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp cinnamon
  • 1 tsp salt

Toppings

  • 1/4 cup avocado oil
  • 1 shallot
  • 4 tbsp coconut cream
  • 4 tbsp cilantro, chopped
  • 4 tsp pine nuts

Instructions

  • Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
  • Add the ginger and garlic to the pot and stir for another minute.
  • Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
  • Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
  • Turn off the heat and remove the bay leaf.
  • Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
  • To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
  • Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
  • Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
  • Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.

Lisa's Tips

  • I make this soup in large batches and freeze in individual portions so I always it on hand. It will keep for several months in the freezer. 

Nutrition

Calories: 375kcal, Carbohydrates: 32g, Protein: 4g, Fat: 28g, Saturated Fat: 7g, Sodium: 1682mg, Potassium: 878mg, Fiber: 8g, Sugar: 15g, Vitamin A: 38416IU, Vitamin C: 17mg, Calcium: 92mg, Iron: 1mg
Course: Soup
Cuisine: American
Keyword: carrot ginger soup, carrot ginger soup recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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This recipe was originally posted November 2015, but updated to include new information. 

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33 comments on “Carrot Ginger Soup”

  1. Hi Lisa, what size is your pot for soup? I am student and I have never made soups before, so I would need to buy a large pot if the one I have is not big enough.

  2. Carrot and ginger are a match made in heaven. I put ginger in many dishes, but this combination is perfect. I also love carrot and ginger juice (extractor), which gives you all the benefits of both plants with a delicious taste. But in winter, soups are a favorite of the entire family. Thank you for this healthy recipe.

    • Hi there! Carrot and ginger really is the best combination :) Hope you and your family enjoy this recipe!

  3. This recipe has become one of our favorite comfort foods. I CRAVE it, so we eat it all year long. its amazing what the coconut cream does to the carrot soup base.

  4. This is so good! I just made it. I’m sick of having more and more migraines so I am going to try the anti inflammatory food route. 

    The soup turned out amazing! I put way too much ginger. So I am really looking forward to making it again. Sooo delicious!

    • Hi Julianne – That’s great! I’m glad you’re adjusting your diet for your needs! Thank you for the kind comments and I’m so glad to loved the Carrot Ginger Soup! :)

  5. This soup is surprisingly delicious! I have tried many carrot soups and this one tops them all. I added half a bulb of fennel along with the onion in the soup and the other half of fennel I fryed (also put in some more ginger in this)with the crispy onions. Also , I didn’t have pine nuts so I did the go raw pumpkin & sunflower seed mix toasted along with a few walnuts. Then a few sprigs of the fennel greens to top the coconut cream and goodies. 
    So warming for a rainy day! 

  6. Would this work with substituting the veggie broth with water?

  7. How long is this good in the freezer? 

  8. another question, if I’m doubling, would you recommend twice as much on every ingredient?

  9. Yum! this sounds good and I love crispy shallots. Would it work to stir in the coconut cream before freezing or refrigerating for serving the next day. I am just curious if the cream curdles when reheating.

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  14. Is it healthy to pan fry with avocado oil?

  15. Hi Lisa, we found your recipe on Finding Vegan yesterday and had this soup for dinner with some sourdough flatbread. (we had some leftover cashew cream – so we used that) It was really delicious! Love your site, too, by the way. Looks great and gorgeous photos! ?

    • Yay – so glad you found me! And I’m even more thrilled you loved this recipe – cashew cream is a perfect swap for the coconut cream. Well done! And thanks for your sweet compliments. :) xo

  16. I made this tonight–truly delicious!

  17. for only a year in your photography is absolutely stunning. this soup looks divine and the lighting is perfection!

  18. This looks so yummy!
    -Molly
    apolloandluna.com