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This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.

Carrot ginger soup

Here’s a bright orange puree that that tastes like sunshine: Carrot Ginger Soup! This recipe is ideal for when you’ve got a big bag of carrots to use up, or when you’re in the midst of a gray season craving sun. We often avoid pureed soups around here because they’re not filling enough to be a meal. But this carrot ginger soup: this one’s worth taking time for! It’s great as a first course, or for lunch with grilled cheese. Here’s why it’s worth peeling and chopping all those carrots.

Ingredients in carrot ginger soup

Carrot ginger soup is a simple pureed soup made with carrots, onion and ginger. For maximum creaminess, this one’s got coconut milk for a velvety texture. It also adds a subtle fruitiness that compliments the carrot perfectly. You could substitute heavy cream for a richer soup, but we adore the flavor that coconut brings. Here’s what you’ll need for this soup:

  • Yellow onion
  • Carrots
  • Ginger root
  • Olive oil
  • Vegetable broth
  • Garlic powder
  • Cinnamon
  • Salt
  • Coconut milk

Most of the effort involved in this soup? Peeling and chopping the carrots! It takes a while to prep, but once you take the first bite: we promise you it will be worth it.


A quick way to peel ginger

Here’s a quick tip on how to peel ginger for this carrot ginger soup. Instead of using a vegetable peeler, here’s a trick: use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.

Blending it up: a few tips!

Chop those veggies, sauté them up, and boil until the carrots are tender (head to the recipe below for exact details). The only fussy part of this carrot ginger soup is blending it! Here are some notes on blending:

  • While immersion blenders are handy, we like to use a standard blender here. With a stick blender, somehow we always end up with un-blended chunks and a mess all over our kitchen. It’s worth using a blender for this one!
  • Carefully transfer the hot soup using a ladle. Don’t pour it all into the blender, or you’ll get lots of hot splatters! A ladle is the way to go.
Carrot ginger soup recipe

What to serve with carrot ginger soup

This carrot ginger soup is not a meal: just like most pureed soups. They’re meant as a first course, or a side dish that compliments another. For that reason, we usually avoid purees because we prefer spending cooking time on a main dish. But this carrot ginger soup is so tasty, it’s absolutely worth the prep time! Here are a few ways to accessorize it and make it into a meal:

Carrot Ginger Soup

More carrot recipes

Got more carrots? Here are a few more carrot recipes to use them:

This carrot ginger soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free

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Carrot ginger soup

Carrot Ginger Soup

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 medium or 6 small servings 1x


This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.


  • 1 yellow onion
  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
  • 1 ½ tablespoons peeled and minced ginger root (about 1-inch nub)
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ¼ teaspoon garlic powder
  • 1 pinch cinnamon
  • ½ teaspoon kosher salt
  • ½ cup full fat coconut milk


  1. Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
  3. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro.
  • Category: Soup
  • Method: Pureed
  • Cuisine: Soup
  • Diet: Vegan

Keywords: Carrot ginger soup

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Okay! I’m not sure which I’m more thrilled with…the ginger & spoon trick or the amazing flavors of this soup! Make exactly as stated and blend, blend, blend until you have a silky smooth consistency! I threw in some homemade croutons before serving!
    Oh!! Also made the grilled cheese with pear!! Hubby is Wowing this meal! 5 stars!!

  2. OMG what a fabulous soup. I live in a remote area where ingredients can be challenging. So the simplicity and use of basic ingredients was much appreciated. But then the velvety smooth comforting soup that resulted was over the top. Highly recommend this one 👍

  3. Outstanding soup!!! This is now going to be a new classic go-to soup in fall/winter. While the soup simmered I made a super simple Brazilian cheese bread for the side.

    Btw I really adore many of the recipes from A Couple Cooks! I have made many over the last 6 months or so. I am a Mark Bittman “minimalist” acolyte but it is so convenient to search your site for fast dinners / family meals on the fly. Also I’m vegetarian who cooks for an omnivore family and your site has been so HELPFUL. THANK YOU.

    1. Thank you for commenting! So glad you are enjoying the recipes. A Bittman book actually got us into cooking years ago — we’re huge fans as well.

  4. I made this soup with a couple modifications. I did not add any seasoning. I did not puree. I prefer chunky soups. Also, I used chicken broth and over a cup of CREAM. I used a lot of Ginger, b/c I love it so much. It is certainly delicious, and I ate it a second time last night as a bed-time snack. This is so delicious and nutricious. Thank you for the recipe!

  5. Easy and delicious

    I substituted Kettle & Fire’s Buttery Curry Bone Broth Soup for half of the vegetable broth. OMG!

  6. Sorry I am not a fan of this recipe. I really don’t like the sweetness and the taste of cinnamon in the soup.

  7. I love this recipe. The first time I made it without the coconut milk because I didn’t have any…. I loved it. The second time I made it with the coconut milk. Both were delicious.

  8. I love this recipe. It replaces my need to order it from Amazon. They no longer offer the Pacific Carrot Ginger Soup. It’s easy and healthy and much cheaper than 1 qt for $3.99. Also I never knew that I could peel ginger with a spoon! Fantastic!
    Also I have made it with and without the coconut milk. Either way, it’s delicious. This morning I poured some over my cooked oatmeal. IT WAS VERY VERY FANTASTIC!

  9. This was spicy and exciting. Made this without the cinnamon or coconut milk. Added a piece of fresh turmeric root. black pepper and some fresh lemon at the end. Very nice!

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