This Creamy Carrot Ginger Soup is made with fresh ingredients like carrots, onion, potatoes, and ginger. One of my favorite soups to serve when I’m feeling under the weather, this quick and easy recipe cooks in one pot and is loved by both kids and adults alike.
Creamy Carrot Ginger Soup Recipe
Made with a handful of super simple ingredients like carrots, onion, potatoes, and ginger, this creamy carrot ginger soup is clean and healthy, not to mention gluten-free and easily modified to be vegan and dairy-free (simply swap the butter for olive oil).
You can make this soup as thick or as watery as you would like. Simply add additional broth or water until the desired consistency is reached. I prefer mine slightly thicker, my husband prefers his thinner, so I try to meet somewhere in the middle.
Ingredients in Carrot Ginger Soup
- Olive oil or butter (or both)
- Potatoes (or cauliflower)
- Fresh garlic and ginger
- Water or broth
- Orange zest (optional, yes, but recommended)
How to Make Carrot Ginger Soup
Cook the onions, carrots, and potatoes low and slow. Allow at least 10-15 minutes, or enough time to slowly soften and cook the vegetables over medium to medium-low heat. After the vegetables have started to soften, add the ginger, garlic, and orange zest. Cook for a couple of minutes before adding the vegetable stock or chicken stock, bringing everything to a boil. Cover and reduce heat to low.
Simmer for about 30 minutes or so.
Remove from heat and grab your best blender or immersion blender. Working in batches, fill your blender approximately half full with the carrot and ginger mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
Over low heat, season the pureed soup with additional salt and pepper, to taste. Stir often to prevent the soup from burning. When ready to serve, garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.
- Cook the vegetables over medium to medium-low heat. This will slowly cook the vegetables, making them sweeter.
- For a sweeter soup, swap the Yukon gold potatoes for sweet potatoes.
- To make vegan: Swap the butter for olive oil.
- For a creamier soup, add some coconut milk (vegan) or heavy cream (not vegan) at the end of cooking.
- All garnishes are optional.
How to Serve Carrot Soup
Carrot soup is fantastic with a side of carbs. Sometimes I’ll make homemade croutons, but toasted buttered bread is a family favorite. Great for dunking into the thick and hearty soup, it’s well worth a slice or two. For some veggies, try serving with a simple tomato salad or roasted Brussels sprouts.
Storing and Freezing Carrot Soup
- Storing: Keep leftovers stored in an airtight container and in the refrigerator. Reheat and enjoy within 5 days. The soup will thicken as it cools, add a cup or two of water or broth when reheating to help thin it out.
- Freezing and thawing: Allow the soup to cool before transferring to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary). Allow the soup to thaw in the refrigerator overnight or transfer to a bowl filled with warm water for faster thawing. Best enjoyed within 4 months.
Have you tried making this Creamy Carrot Ginger Soup Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Carrot Ginger Soup Recipe
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium yellow onions (chopped)
- 2 pounds carrots (peeled and chopped)
- 2 medium russet potatoes (peeled and cubed)
- 1 teaspoon salt (plus more to taste)
- 6 cloves garlic (minced)
- 2 tablespoon ginger (grated)
- 1 orange (zested)
- 5 cups chicken or vegetable stock (plus more to thin)
- coconut cream, fresh cilantro, black sesame seeds (to garnish)
- Cook the onions. Add the olive oil and butter to a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and translucent- approximately 4-6 minutes.
- Cook the carrots and potatoes. Add in the carrots and potato and cook for an additional 6-8 minutes. Sprinkle with salt and mix well to combine.
- Mix in the ginger, garlic, and orange zest. Once the vegetables have started to soften, add the ginger, garlic, and orange zest. Mix well to combine. Cook for 1-2 minutes, stirring continuously.
- Add broth and simmer. Add the chicken (or vegetable stock) and bring to a boil. Cover and reduce heat to low. Allow soup to simmer for approximately 35 minutes, or until the vegetables are tender. Stir occasionally.
- Blend soup – Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender (see notes). Working in batches, fill your blender approximately half full with the carrot and ginger mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
- Season to taste – Turn the pot with your pureed soup on low heat. Season with additional salt and pepper, to taste. Stir often to prevent soup from burning.
- Serve. Garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.
- For soups like this you can’t really overcook your vegetables, so no need to set a timer for 35 minutes exactly. As long as all your vegetables are nice and mushy, you’re good to go.
- You may want to let your vegetables and broth cool slightly before blending. If you’re in a hurry, make sure to only fill half way and pulse before blending. If your mixture is too thick or you’re having trouble blending, don’t hesitate to add more broth until you reach your desired consistency.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)