This carrot ginger soup is one of my favorite simple recipes for cozy nights. With just seven ingredients, I can make a creamy, flavorful bowl that feels light yet satisfying. The sweetness of the carrots blends beautifully with the warmth of ginger, making it a perfect dish for cold weather or whenever I want something nourishing and refreshing.

Why You’ll Love This Recipe

I love this soup because it’s simple, comforting, and wholesome. With no dairy or nuts, the creamy texture comes entirely from pureed carrots, which makes it naturally vegan and gluten-free. The ginger adds a fresh zing, while the apple cider vinegar gives it a bright tangy finish. I can easily dress it up with coconut milk or keep it plain, and it always feels satisfying. It’s also a wonderful recipe to make ahead since it stores well for several days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• extra-virgin olive oil

• yellow onion

• sea salt

• garlic cloves

• carrots

• fresh ginger

• apple cider vinegar

• vegetable broth

• freshly ground black pepper

• maple syrup, optional

• coconut milk, for garnish, optional

Directions

1. I heat olive oil in a large pot over medium heat. Then I add the onion, salt, and pepper, cooking until softened, about 8 minutes.

2. I add the smashed garlic and carrots, cooking for another 8 minutes.

3. Next, I stir in the ginger, apple cider vinegar, and vegetable broth. I bring it to a boil, then reduce the heat and let it simmer for 30 minutes.

4. After it cools slightly, I transfer the soup to a blender and blend until smooth. If it’s too thick, I add a little water. For a hint of sweetness, I stir in maple syrup.

5. I serve it with a drizzle of coconut milk for garnish if I want a creamy finish.

Servings and timing

This recipe makes 3 to 4 servings. Prep time is about 10 minutes, cook time is 46 minutes, so I can have it ready in under an hour.

Variations

I like to experiment with this soup depending on what I have on hand. Sometimes I add a pinch of curry powder or turmeric for extra warmth. Sweet potatoes can be blended in for a richer flavor, or I use carrot tops to make a pesto to serve alongside. When I want to make it heartier, I ladle the soup over rice or farro.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat, stirring occasionally, or I microwave it in short intervals until heated through. If it thickens in the fridge, I just add a splash of water or broth while reheating.

FAQs

Can I freeze carrot ginger soup?

Yes, I freeze it in airtight containers for up to 3 months. When I’m ready to enjoy it again, I thaw it in the fridge overnight and reheat it on the stove.

Do I need to peel the carrots?

I don’t always peel them. If the skins are clean and fresh, I leave them on for extra nutrients and a more rustic flavor.

Can I make this soup without a blender?

Yes, I can use an immersion blender directly in the pot. If I don’t have one, I mash the carrots with a potato masher for a chunkier version.

What can I serve with carrot ginger soup?

I like pairing it with avocado toast, a simple grain salad, or a slice of crusty bread. It’s also lovely as a starter before a larger meal.

How can I make the soup spicier?

I add a pinch of red pepper flakes or extra ginger if I want more heat. A dash of cayenne also works well.

Conclusion

This carrot ginger soup is a go-to recipe for me whenever I want something healthy, warming, and easy. With its bright flavors and creamy texture, it’s versatile enough to enjoy as a light lunch, a dinner starter, or a comforting main dish. I keep coming back to it because it’s both simple and full of flavor.