Carrot Ginger Soup Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
This Carrot Ginger Soup recipe features a smooth and creamy blend of sweet carrots and zesty ginger, perfect for a light lunch or cozy dinner starter. Easy to make and bursting with flavor, it pairs well with a variety of sides for a satisfying meal.

Updated: Jun. 13, 2024

Carrot Ginger Soup is a vibrant, creamy dish that combines the natural sweetness of carrots with the zesty warmth of fresh ginger. Rich in beta-carotene, vitamins, and antioxidants, the earthy flavor of the carrots is beautifully complemented by the aromatic ginger, creating a harmonious blend that is both comforting and refreshing. Ginger is known for its digestive benefits, making this soup not only delicious but also soothing for the stomach. This smooth and velvety soup recipe is perfect for a light lunch or starter for a more elaborate dinner. Pair it with crusty bread or a crisp green salad for a well-rounded meal.

Ingredients for Carrot Ginger Soup

  • Olive oil: Use a high-quality extra virgin olive oil to sauté the vegetables.
  • Onion: Yellow onions have a mild, slightly sweet flavor that complements the soup perfectly. 
  • Garlic:  A few garlic cloves add aromatic depth to the soup with its subtle pungency.
  • Gingerroot: Fresh ginger root brings a warm, peppery flavor to the soup, perfectly balancing the natural sweetness of the carrots.
  • Carrots: Fresh carrots add natural sweetness but frozen carrots work too. Skip the peeling to get the extra nutrients and fiber from the carrot skin. Just give them a good scrub like you wash any produce.
  • Vegetable broth: A good quality vegetable broth serves as the flavorful base for the soup.
  • Lemon: A little lemon zest provides a burst of citrus aroma to the soup, while the fresh lemon juice adds a subtle acidity that enhances all the flavors.
  • Seasonings: The soup is simply seasoned with salt and black pepper.


Step 1: Cook the veggies

In a Dutch oven or stockpot, heat the oil over medium heat. Add your onion and cook and stir until tender, four to five minutes. Then add the garlic and ginger and cook for one minute longer. Stir in the carrots, broth, zest, salt and pepper, then bring it to a boil. Reduce the heat and simmer, covered, until carrots are tender, for 10 to 12 minutes. 

Step 2: Blend the soup

Pulse the mixture in a blender or with an immersion blender to the desired consistency. Stir in lemon juice and garnish with additional lemon zest, if desired.

Recipe Variations

  • Make it creamy: Mix in a can of coconut milk for a creamy, tropical twist. The coconut milk enhances the soup’s richness and adds a subtle sweetness.
  • Boost with protein: Add red lentils to the soup for extra protein and fiber. The lentils blend smoothly with the carrots and ginger, creating a heartier dish.
  • Try curry style: Stir in a teaspoon of curry powder or a tablespoon of Thai red curry paste to give the soup a fragrant, spicy, and exotic flavor profile. 
  • Spice it up:  Incorporate a pinch of cayenne pepper or a chopped chili pepper to give the soup an extra level of heat.

How to Store Carrot Ginger Soup

To store carrot ginger soup first allow it to cool completely before transferring it to an airtight container. You can keep it in the refrigerator for four to five days and reheat it on the stovetop over medium heat or in the microwave until hot.

Can you freeze carrot ginger soup?

To freeze the soup, ladle it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will last for up to three months. Thaw the soup in the refrigerator overnight before reheating. If you prefer, divide the soup into individual portions before storing, making it easy to reheat just the right amount for a single serving. When reheating, stir occasionally to ensure even heating, and if the soup is too thick, add a splash of water or broth to reach your desired consistency.

Carrot Ginger Soup Tips 

Can I use pre-ground ginger instead of fresh ginger? 

While fresh ginger provides the best flavor and aroma, you can substitute it with ground ginger. Use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger.

What do you serve with carrot and ginger soup? 

Turn your carrot ginger soup into a meal by pairing it with savory scones, stuffed mushrooms, or a warm farro salad. Add a touch of freshness with tomato bruschetta or a beet and goat cheese salad. For a heartier twist, try crispy chickpea fritters for a crunchy texture and added protein.

How do you make carrot and ginger soup thicker or thinner?

For a thicker, creamier soup, simmer the soup uncovered to thicken it by allowing excess liquid to evaporate, or add a thickening agent like a cornstarch slurry. To thin the soup, gradually add vegetable broth, water, or cream while stirring until you achieve the desired consistency.

Carrot Ginger Soup

Prep Time 30 min
Yield 4 servings.


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 teaspoons minced fresh gingerroot
  • 4 large carrots, peeled and chopped
  • 3 cups vegetable broth
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • Additional lemon zest, optional


  1. In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.

Nutrition Facts

3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

This light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri