Erin’s Recipe Rundown
Texture: Smooth and creamy.
Taste: Warm ginger and fresh carrot.
Ease: Made with simple ingredients and a great make-ahead recipe!
Top Tips: Don’t skip roasting the carrots — it’s so worth it to get the most out of their flavor for the richest soup!
Would I make these again? Yes! I love adding it into the dinner rotation for a healthy weeknight meal. It’s a great way to get kids to eat their vegetables. It reheats well too so I like to make a big batch for meal prep throughout the week!
xoxo erin
This post was originally published in March 2013. It was updated with new photos and instructions in October 2024
This carrot ginger soup is one of my absolute favorites for fall! It’s easy to make with affordable ingredients and full of great nutrients, all while being so cozy! Between the spice of the ginger and the sweet earthiness of the carrots, it has such a great depth of flavor, making it both filling and comforting.
Soups like this one can easily be the main dish. Add a salad or some gluten-free bread and you have a complete meal for the whole family!
Featured Comment
From Tori: “This soup is like a hug in a bowl! Other carrot ginger soups I’ve tried have been too aggressive with ginger and too creamy. This is the PERFECT carrot ginger soup that pairs wonderfully with salad, toast, proteins, you name it! It’s full of veggies so makes the perfect side dish or main. I crave this soup all the time and love how simple and affordable the ingredients are. I can’t say enough good things about this soup! Thank you for making such a wonderful recipe!“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Carrot Ginger Soup
- Make-Ahead/Storage/Freezing Instructions
- Is this carrot ginger soup gluten-free?
- Can this carrot ginger soup be made vegetarian/vegan?
- What is carrot ginger soup made of?
- Do you need to peel carrots for the soup?
- Carrot Ginger Soup Tips
- More Soup Recipes
- Carrot Ginger Soup (5 Ingredients!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this carrot ginger soup. Jump to the recipe card below for the exact measurements.
- Carrots: The star of the show, fresh carrots are best for this recipe! Large carrots have better flavor than baby ones. You can leave the skin on the carrots for extra nutrients and ease or peel them for the smoothest soup possible.
- Onion: Onion adds depth of flavor to help the main ingredients shine while not overpowering the soup.
- Garlic: Garlic adds an aromatic touch that complements the carrot and ginger. I prefer to use fresh garlic cloves for this recipe, but jarred garlic or garlic powder will work too.
- Ginger: The ginger adds a kick that takes this carrot soup to the next level! Its spicy warmth complements the sweet carrot flavor. You can use fresh ginger root or frozen ginger cubes.
- Chicken or vegetable stock: Using stock, instead of water, adds more flavor and richness to the soup. I like to use chicken stock, but for a vegetarian/vegan option you can use vegetable stock instead.
- Thyme: Earthy thyme enhances the flavors in this soup and adds a little more freshness. Be sure to use fresh herbs for this recipe!
- Olive oil: Olive oil is an important fat that adds another layer of flavor and richness to the soup to make it smooth and filling.
You also might like these roasted sweet potatoes.
How to Make Carrot Ginger Soup
Here’s an overview of how to make this soup. You can jump to the recipe for the full instructions!
- Roast the carrots: Toss chopped carrots with 2 tablespoons of olive oil. Sprinkle with salt and pepper (about 1/2 teaspoon each). Roast carrots on baking sheet until tender when pierced with a fork. (about 25-30 minutes)
- Sauté in a large pot: Heat 2 tablespoons of olive oil over medium-high heat. Sauté onion until softened (about 4-5 minutes). Add garlic and ginger. Cook until fragrant (about 30 seconds).
- Add ingredients: Add chicken or vegetable stock, fresh thyme, and roasted carrots to the large pot. Bring to boil, then reduce to simmer and cook until vegetables are fully tender (about 20 minutes).
- Puree: Pour the soup into a blender or use an immersion blender and puree until smooth. Season with salt and pepper to taste. Enjoy!
Make-Ahead/Storage/Freezing Instructions
- To Make-Ahead: This soup reheats well and is great for advanced meal prep!
- To Store: Store in airtight container and refrigerate for up to 5 days.
- To Freeze: Let cool completely. Store in an airtight container or freezer bag, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge.
- To Reheat: Reheat soup on the stove or in the microwave until warmed through. You can add a little more stock or water to restore smoothness, if needed.
Is this carrot ginger soup gluten-free?
Yes! This soup is naturally gluten-free. Even chicken and vegetable stock are typically gluten-free, but it’s always good to double-check the labels to be safe.
Can this carrot ginger soup be made vegetarian/vegan?
Definitely! Just use vegetable stock, instead of chicken stock. You can use water, but it won’t offer the same level of flavor and richness.
What is carrot ginger soup made of?
This simple carrot ginger soup recipe is made with ingredients like carrots, sweet onion, garlic, ginger, chicken or vegetable stock, and spices.
Do you need to peel carrots for the soup?
No, you don’t need to peel carrots for soup. In fact, there are many nutritional benefits in the skin of the carrots. However, it’s best to peel the carrots if you want the smoothest possible texture.
Carrot Ginger Soup Tips
- Roast the veggies: One of the best ways to get the most flavor out of vegetables is to roast them. Roasting carrots is easy. Simply cut them into even chunks, toss with olive oil and salt, then roast. You’ll get so much more flavor from roasting the carrots rather than simply boiling them.
- Use flavorful stock: Another tip for flavorful soup is to use chicken stock in place of water for the liquid. You can use vegetable stock to make this a vegan carrot ginger soup recipe.
- Side dish ideas: You can enjoy this healthy soup recipe with almost any meal, but it pairs especially well with a crisp, healthy salad, like this Kale Salad with Cranberries, and with a nice bread, like these Gluten-Free Crusty Rolls.
More Soup Recipes
- Sweet Potato Soup
- Sweet Corn Soup
- Butternut Squash Leek Soup
- Gluten-Free Chicken Noodle Soup
- Sausage Lentil Soup
- Dairy-Free Potato Soup
- Gluten-Free Soup
Carrot Ginger Soup (5 Ingredients!)
Ingredients
- 2 lbs carrots chopped into 1-inch pieces
- 1/2 large sweet onion chopped, (about 1 cup)
- 2 cloves garlic minced
- 1 tablespoon ginger peeled and grated
- 4 cups chicken or vegetable stock (plus more to thin if needed)
- 4 sprigs thyme leaves removed from stem
- olive oil
- salt
- pepper
Instructions
- Preheat the oven to 400F. Toss the chopped carrots with 2 tablespoons olive oil and sprinkle generously with salt and pepper, about 1/2 teaspoon each. Roast the carrots for 25-30 minutes, until fork tender.
- Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Add the stock, thyme and carrots and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the vegetables are fully tender.
- Puree the soup in blender (be careful while blending!) or with an immersion blender until smooth. Season to taste with salt and pepper. Enjoy!
Been making this soup for years and always love it! Thank you!
was digging for a carrot ginger soup and found yours…so glad I did! It’s delicious and positively soul-warming!!
This soup is like a hug in a bowl! Other carrot ginger soups I’ve tried have been too aggressive with ginger and too creamy. This is the PERFECT carrot ginger soup that pairs wonderfully with salad, toast, proteins, you name it! It’s full of veggies so makes the perfect side dish or main. I crave this soup all the time and love how simple and affordable the ingredients are. I can’t say enough good things about this soup! Thank you for making such a wonderful recipe!
I’m so glad you enjoyed it! Thanks for the comment!
Absolutely delicious and so easy to make. Thank you Erin! I love your recipes:)
We loved it!
Yay! I’m so glad you enjoyed it!
Hello Erin,
Made this today for my toddlers lunch and it was a total success. We used organic carrots and didn’t use stock as I won’t be introducing that for a while instead I simply used filtered water. I’ll definitely keep making this recipe.
Thank you for all your hard work.
So excited to FINALLY find a carrot ginger soup recipe without coconut milk or potatoes! because my tummy does not like either lately :/- What a great idea to roast the carrots prior to adding to the soup. Defintely going to give this a try tonight! Thank you for sharing 🙂
Yay I hope you like it! 🙂
are gluten free also IBS sensitive?
This is amazing! Even thought I had to use a tiny bullet blender that left things a bit chunkier, this was incredible. Thank you for this great recipe!
So glad you enjoyed the soup! Thanks for the comment.
Love this soup! Such a family friendly, cozy meal we make all year long. Seriously my daughter (1yrold) loves it!
Hi,
The recipe sounds delicious. I wanted to check if one could roast all the ingredients including the onion garlic and thyme and then just add the fresh ginger to purée?
Wanted to say how much we loved this delicious soup. Thank you for such an awesome and easy Carrot Soup recipe!
Made this three times now – leaving in the ginger for its gentle kick. Delish!
I made this exact same soup just the other day- only it didn't last long enough to take pictures for the blog. It was SO good. I wanted to make it after having it at a vegan restaurant here in Japan, and I think the ginger really makes it awesome. Your photos of it are really gorgeous 🙂