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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.
Wow is what you’ll say about the velvety flavor of this soup that tastes like sunshine: our favorite carrot ginger soup! It’s great for using up a big bag of carrots, or when you’re in the midst of a gray season craving sun. Alex and I are usually of the opinion that pureed soups aren’t worth the work since they’re not filling enough to be a meal. But this one is absolutely worth it for the warm and comforting flavor.
The natural sweetness of the carrots shines through, paired with the bright zing of fresh ginger and rich fruitiness of coconut milk. It’s a light and refreshing soup that we love a first course, or for lunch with grilled cheese.
Jump to the recipe—now.
The ingredients you need for 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.
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:
- Grilled cheese like Grilled Cheese in the Oven or Gourmet Grilled Cheese.
- Sandwiches like Pear & Cheese Sandwich or Smoked Salmon Toast.
- Hearty salads like Butternut Squash Salad (with chicken or other protein), Sweet Potato Salad or Perfect Spinach Salad.
- As a starter for a main dish like Lemon Garlic Salmon, Easy Salmon Cakes, Pecan Crusted Salmon, Easy Baked Shrimp, Mushroom Pasta with Parmesan or Stuffed Portobello Mushrooms.
More carrot recipes we love
Got more carrots? Here are a few more carrot recipes to use them:
- Go for straight up Simple Carrot Soup
- Try Carrot Cake Pancakes, Carrot Cake Muffins or Carrot Cake Cookies
- Mix up Fresh Carrot Salad
- Try Honey Glazed Carrots, Roasted Carrots or Perfect Sauteed Carrots
- Boil up a pot of Perfect Boiled Carrots or bake delicious Carrot Fries
- Make Carrot Juice or a Carrot Smoothie
This carrot ginger soup recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free
Carrot Ginger Soup
This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 medium or 6 small servings 1x
- Category: Soup
- Method: Pureed
- Cuisine: Soup
- Diet: Vegan
Ingredients
- 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
Instructions
- Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
- 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.
- 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.
Thank you for sharing
Excellent. Never used coconut milk before. Sort of surprised when I opened the can. Wasn’t sure what to do with it.
Soup is great.
Wow! What a great recipe!! I made it tonight and it was so delicious! Simple yet stunning! Thanks!!
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!
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!
So glad you are enjoying it!
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.
Sorry I am not a fan of this recipe. I really don’t like the sweetness and the taste of cinnamon in the soup.
Easy and delicious
I substituted Kettle & Fire’s Buttery Curry Bone Broth Soup for half of the vegetable broth. OMG!
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!
Can you use canned coconut milk?
Yes!
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.
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.
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 👍
So glad you enujoyed!
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!!
So glad to hear that! Thanks for making :)
Can I use baby carrots instead of big ones? If so would it be like two bags? The big carrots have a stronger taste.
Just chop and measure 4 cups.