Carrot Ginger Soup Recipe | Downshiftology


by Sil Pancho



Simply put — this is the best carrot ginger soup you’ll ever make. It’s a mesh of warm winter flavors, has a smooth velvety texture, and boasts many nutritional benefits. 

Carrot ginger soup in a bowl with a spoon

Looking back at my recipe index, it’s obvious I have a love for carrots and ginger. I often whip up a carrot dish, like my French carrot salad or honey glazed carrots, during cold weather months when I’m trying to get more color on my plate (gotta love beta-carotene). And then I lean towards ginger when I need an immunity boost – especially my ginger shots

So with those two ingredients, I’d say this carrot ginger soup recipe is quite the nutritional powerhouse. Plus, it tastes ridiculously good and is super easy to make. A combination that can’t be beaten.

Ingredients for carrot ginger soup on a table

Carrot Ginger Soup Recipe Ingredients 

This recipe comes together beautifully with seven simple ingredients. Here’s what you will need: 

  • Vegetables: Carrots, ginger, and onion work together to make the soup deliciously sweet and warming.
  • Broth: Use a vegetable broth to keep the recipe completely vegan/vegetarian. If that’s not important to you, then feel free to use chicken broth.
  • Spices and Aromatics: A touch of cinnamon, salt, and a bay leaf are all you need.

Helpful tip: Make your carrot ginger soup extra special by swirling in coconut cream and topping it with crispy shallots, pine nuts, and chopped cilantro!

Find the printable recipe with measurements below

How To Make Carrot Ginger Soup 

There’s only two main steps to this recipe: roast and blend. Here is how to do that:

Cook the onions and garlic. Over medium heat, cook the onions until they’re translucent. Then add the ginger and garlic, and cook for another minute or so. 

Cooking onions in a pot for carrot ginger soup

Cook the carrots. Add the carrots and cook for 10 minutes. Make sure to stir them around occasionally while cooking.

Cooking vegetables in a pot for carrot ginger soup

Add the rest of the ingredients and simmer. Add the broth, bay leaf, cinnamon, and salt to the pot. Bring to a boil, then let it simmer for 20 to 30 minutes until the carrots are soft.

Simmering carrot ginger soup in a pot

Blend the soup. Remove the bay leaf and blend the soup with an immersion blender or transfer it to a high-powered blender. The result should be a perfectly pureed and velvety smooth soup.

Enjoy the carrot ginger soup all on its own, or top it with a swirl of coconut cream, crispy shallots, toasted pine nuts, and cilantro. It’s up to you!

Blending carrot ginger soup in a pot with a blender

What To Serve With Carrot Soup

Creamy carrot ginger soup in a white pot

Storage Tips

I love to meal prep soups for the week — they’re easy to make and store away! 

  • To enjoy throughout the week: Store in an airtight container in the fridge for up to 4 to 5 days. 
  • To freeze for later: Pour any leftovers into freezer-safe containers (like my favorite Souper Cubes). They’ll keep for up to 3 months in the freezer! Then when you’re ready to eat, you can warm it back on the stovetop or in the microwave.

More Healthy Soup Recipes

Make the most of other winter ingredients by turning them into these soups! And if you need more inspiration, check out my list of comforting soup recipes

Get back on a healthy kick and keep this carrot ginger soup in rotation. Once you make it, I’d love to hear your thoughts in the comment box below!

A white bowl of carrot ginger soup next to a napkin

Carrot Ginger Soup

This is the best carrot ginger soup! It’s easy, healthy and a delicious mesh of warm winter flavors that boasts many nutritional benefits!

Calories: 186kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1680mg, Potassium: 799mg, Fiber: 7g, Sugar: 14g, Vitamin A: 38393IU, Vitamin C: 16mg, Calcium: 92mg, Iron: 1mg

©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.

This recipe was originally posted November 2015, but updated to include new photos and information. 

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