Although there’s no cream in this Carrot Ginger Soup, you wouldn’t know it—it’s luxuriously thick, rich, and creamy! The combination of sweet carrots and warm ginger makes this carrot and ginger soup a knockout.
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The creamy carrot soup of your dreams.
Wait, you mean you don’t dream about carrot soup?
After I made my Instant Pot Carrot Soup With Ginger, I might not have dreamed about it at night, but it did pop into my head a lot, especially on chilly winter days. It’s rich and creamy, and the warmth of the ginger (fresh AND dried!) is exactly what you need when it’s cold outside. So I thought it was high time to make a stovetop version and this carrot ginger soup was born.
Like the Instant Pot version that inspired it, this carrot soup is fragrant and flavorful, but it’s the ginger that really sets it apart from other carrot soups (say my Roasted Carrot Soup, which is also delish!). The ground ginger has a nice, gentle warmth, while the fresh ginger is like KAPOW—zippy and zingy and amped up even more with just a little bit of cayenne.
The other thing I love about this soup is that it’s creamy and rich without being heavy—Greek yogurt gives it that velvety texture without heavy cream. If you want to make your carrot ginger soup vegan, just swap the yogurt for coconut milk!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Carrots. The star of the show! The belle of the ball! Use regular carrots (not baby carrots), which are more flavorful. You don’t have to peel them as long as you wash them well.
Onion and Garlic. Aromatics that form the backbone of most soup recipes.
Fresh Ginger. The easiest way to peel ginger is with the edge of a spoon, but here’s an even better trick: like the carrots, as long as the ginger has been washed well, you don’t have to peel it.
Spices. Ground ginger, turmeric, cumin, and cayenne.
Vegetable Broth. Chicken broth is fine too.
Greek Yogurt. I use nonfat yogurt.
Apple Cider Vinegar. For a bright little pop. You don’t taste the vinegar, you just taste a little oomph. For a fun cooking lesson, taste it before and after adding the vinegar. You’ll love how it brings the soup to life.
How to Make Carrot Ginger Soup
Soften the Carrots and Onion. Cook them with the oil in a large pot over medium-high heat. You want them to soften, not brown.
Add the Garlic, Ginger, and Spices. Stir it all together and cook for 30 seconds, or until fragrant.
Simmer. Pour in the broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the carrots are tender.
Puree. Turn off the heat and puree the soup with an immersion blender, then add the yogurt and blend again. You can adjust the thickness at this point by adding more broth.
Finish. Stir in the vinegar, season to taste, and ladle the carrot ginger soup into bowls. Garnish with cilantro and ENJOY!
Ingredient Swap
If you buy a bunch of carrots that still have the greens attached, you can use the leaves as a garnish instead of buying cilantro. They taste a little bit like parsley!
What to Serve with Carrot Ginger Soup
You can garnish your carrot ginger soup and serve it as a light meal on its own, or round out your meal with something extra. Here are some ideas!
Toppings. Add a dollop of Greek yogurt or a swirl of coconut milk, sprinkle in toasted cashews or Air Fryer Chickpeas, or float some leftover roasted vegetables on top (Roasted Cauliflower would be excellent!).
Salads. This Curry Chicken Salad would be perfection.
Sandwiches. You can never go wrong with a creamy soup paired with Air Fryer Grilled Cheese. Crispy bread and soup? Yes please!
More Creamy Veggie Soups
Instant Pot Potato Soup
Acorn Squash Soup
Crockpot Tomato Soup
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Carrot Ginger Soup
This carrot ginger soup recipe is warm and cozy, with ground AND fresh ginger for double the flavor. It's rich and creamy but won't weigh you down.
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6servings
Calories 161kcal
Author Erin Clarke / Well Plated
Ingredients
1tablespoonextra virgin olive oil
2poundscarrotsscrubbed and ½-inch diced, I leave peels on
1medium yellow onionchopped
2clovesgarlicchopped
2tablespoonsfinely chopped fresh ginger
1teaspoonkosher salt
1teaspoonground cumin
½teaspoonground turmeric
¼teaspoonground gingerincrease to ½ teaspoon for serious ginger kick
¼teaspooncayenne pepperreduce to ⅛ teaspoon if sensitive to spice
6cupslow sodium vegetable brothplus additional as needed
In a Dutch oven or similar large, deep pot, add the oil and heat over medium-high. Add the carrots and onion. Let cook, stirring often, until the onions begin to soften, about 8 minutes.
Add the garlic, fresh ginger, salt, cumin, turmeric, ground ginger, and cayenne and let cook until fragrant, about 30 seconds.
Add the broth. Increase the heat to high and bring the soup to a boil. Reduce the heat to maintain a steady simmer. Let simmer until the carrots are tender, about 30 minutes.
Turn off the heat. Puree the soup: with an immersion blender, blend the soup until smooth and creamy. Once it's mostly pureed, add the Greek yogurt (or coconut milk) and blend again. If the soup is thicker than you would like, add more broth (or water) as needed). Alternatively, you can transfer the soup to a blender and puree it in batches, then return it to the pot—add the Greek yogurt while blending. (Be careful not to overfill your blender; hot soup will splatter!).
Stir in the vinegar. Carefully taste and season with additional salt as needed (depending on your broth you may want another pinch). Enjoy hot, topped with fresh cilantro.
Video
Notes
Adapted from my Instant Pot Carrot Ginger Soup
TO STORE: Refrigerator carrot ginger soup in an airtight container for up to 5 days.
TO FREEZE: Store in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before heating.
TOREHEAT: Warm leftover soup over medium-low heat on the stovetop or in the microwave.
