Carrot Ginger Soup
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Carrot Ginger Soup



This is one of my tried and true recipes that I've been making for years but for some reason never thought to put on weelicious. Long before I was married or had kids, when my best friend and I were living together, this soup was in my weekly recipe rotation. Like many kids who shun their veggies, my friend was hard to cook for, but she absolutely loved this naturally sweet soup.

Preparation takes minimal effort and once Kenya saw me take out the hand blender, I don't think he cared how it tasted as long as he got to help me make it. Once the ingredients were cooked and nice and tender, I let Kenya use the hand blender to mix it up, making the soup super creamy (without using any dairy, mind you). Boys sure do love their toys! I think he pureed it for what felt like 20 minutes until he finally deemed it
"just right mommy".

Nutritious, delicious and heart warming, hopefully this Carrot Ginger Soup will be in your weekly rotation all winter long!

Carrot Ginger Soup  (serves 4)

  • Prep Time: 5 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
This is one of my tried and true recipes that I've been making for years but for some reason never thought to put on weelicious. Long before I was married or had kids, when my best friend and I were living together, this soup was in my weekly recipe...


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 16 oz bag baby carrots
  • 2 tablespoons fresh ginger, peeled and chopped
  • 1 teaspoon kosher salt
  • 1 32 oz box low sodium vegetable stock (you could also use low sodium chicken stock)


  1. 1. Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
  2. 2. Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
  3. 3. Puree the soup using a hand blender or in a blender until creamy and smooth.
  4. 4. Serve topped with a dollop or yogurt, sour cream or crème fraiche.

Accompaniments: plain yogurt, sour cream or crème fraiche

Carrot Ginger Soup

Nutrition Information

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  1. Cheryl Bingham

    November 17, 2014 at 1:50 pm

    I loved the soup!!! My 22 mo old not so much:/ this was my first time giving him ginger… Should I reduce the amount to 1TBSP ?

  2. Melissa

    May 29, 2013 at 8:41 pm

    Hi! Is this good cold?

    • catherine

      May 30, 2013 at 10:40 am

      I like it cold or hot!

  3. Mollie

    January 9, 2013 at 3:50 pm

    This was fantastic. I had maroon carrots, so the color was so beautiful!

  4. Amy

    June 2, 2012 at 5:49 pm

    Made this this past week, and it was delightful. I used dried ginger powder (less expensive…) and used about 2tsp, and it worked out well.

  5. Bren

    June 6, 2011 at 7:35 pm

    How about a food processor? And can this be freezed in the covered ice trays?

    • catherine

      June 8, 2011 at 5:39 pm

      Yes it can :) – You can use a food processor but I would recommend you do it in batches because it will be hot and might splatter.

  6. Tiffany

    February 24, 2011 at 8:30 am

    Can this be made in the crockpot?

  7. Pris

    January 10, 2011 at 11:01 pm

    So can you make this in the Vitamix? I’ve tried to make carrot juice before in it and it turned out horrible but not cooked carrots.

    • catherine

      January 11, 2011 at 2:58 pm

      yes you can :)

      • Pris

        January 11, 2011 at 9:10 pm

        OMG! I hate carrots. I try them all the time, but I cannot stand them. However, I try to make them as much as I can so that my daughter doesn’t have the same aversion. But, I got to say, I LOVED this soup. I had 3 bowls! So thank you for making a carrot hater, a carrot lover.

  8. jess

    December 8, 2010 at 3:40 pm

    I think it’s okay…kids not having it. 19 month old would barely try it. Almost 5 yr old ‘momma, i only like how it looks’ 😉 oh well…

  9. Casey Hemmer

    November 22, 2010 at 6:07 am

    Thanks, and for anyone that is having difficulty chopping onions without the tears, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

  10. Stacey

    November 20, 2010 at 4:27 pm

    I really liked it and so did one of my four kids, but three didn’t despite the fact they generally like carrots. I did decrease the ginger to 1 Tbsp. as many suggested and it didn’t have enough kick, so probably if I make it again, I will use the full amount of ginger recommended.

  11. Pamela

    November 16, 2010 at 1:08 am

    Just wanted to say this is an absolutely delicious soup! It will definitely now be a regular in my meal rotation!

  12. Christy

    November 12, 2010 at 10:59 pm

    Loved this one! I am not a big fan of carrots, but really enjoyed this. Thank you!

  13. Bridgitt

    November 10, 2010 at 11:23 am

    This is seriously SOOO good! I also used half the amount of ginger, but this was *just right* for me! I am planning to make ginger carrots as a side dish, using this recipe – minus the blending. Then I can blend the leftovers for a different dish! Double duty! :) YUM!

  14. Melinda P

    November 8, 2010 at 6:59 pm

    2 Tablespoons of fresh ginger was overwhelming for us, will try just 1 Tablespoon next time, otherwise, a wonderful way to eat carrots!!

  15. Kelly K.

    November 8, 2010 at 6:35 pm

    I never have ginger around, but I do have ground ginger in my pantry. I think I threw in about 2 tsp.’s cuz I wasn’t sure how much to use…I figured less than fresh chopped. It was still a bit too much I think and my daughter and I both thought it was too spicy. :( Thoughts on how much to try next time?

    • Tiffany

      February 24, 2011 at 8:29 am

      Ginger can be kept in the freezer… It is an easy way to have it on hand when you need it .

    • catherine

      November 9, 2010 at 3:25 pm

      When a recipe calls for 1 tsp of fresh ginger, put 1/2 tsp of ground ginger since ground ginger is more stronger in flavor than fresh.

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  18. Mrs. Price

    November 7, 2010 at 11:07 pm

    Super yummy!!! DS loved it!!!

  19. Kristal

    November 6, 2010 at 1:07 pm

    This is delicious, but I might use a tad less ginger next time. My girls thought it was a little “spicy.” We added sour cream and some pepitas for crunch and protein. Yum!

  20. Kristal

    November 6, 2010 at 11:07 am

    Probably a super dumb question, but is stock the same as broth? Thanks!

    • catherine

      November 9, 2010 at 3:36 pm

      They are both the same but different although they taste the same. Stock is make with bones and broth is made with the meat :)

  21. Kristal

    November 5, 2010 at 8:50 pm

    It’s true that baby carrots are typically washed in a chlorine-and-water solution before packaging (as are other ready-to-eat fresh vegetable products) but they’re not soaked in it, and they are rinsed in potable water. The point of the chlorinated water is to protect consumers’ health by reducing bacteria that could cause foodborne illnesses.

  22. Julie

    November 5, 2010 at 1:38 pm

    Could dried ginger powder be used if I don’t have fresh ginger?

    • catherine

      November 9, 2010 at 3:40 pm

      you can but fresh ginger tastes a lot better with this recipe since ginger is one of the star ingredients. I would use 1 Tbsp of ground ginger in this recipe since ground ginger is stronger in flavor.

  23. Cheryl

    November 5, 2010 at 1:12 pm

    The baby carrots are not a great choice as they are soaked in chlorine.

  24. Gaby

    November 4, 2010 at 6:51 pm

    What about regular carrots? They are cheaper and I hears they’re healthier. Thoughts?

    • Amy

      November 4, 2010 at 9:18 pm

      Just use a pound of regular carrots. I think she was just trying to make the recipe super easy for busy moms.

  25. Amy

    November 4, 2010 at 11:52 am

    I logged on to make the eggplant burgers but came across this soup and made it instead. Simple and yummy. Thanks!

  26. Kathryn

    November 4, 2010 at 9:38 am

    Great way to use up the baby carrots that languish in the crisper at the end of the week!

  27. Maryea @ Happy Healthy Mama

    November 4, 2010 at 6:29 am

    I am adding this to my recipes to try list! When do you add the ginger?

    • Caryn

      November 4, 2010 at 7:54 am

      I added it with the carrots. It was so delicious and as always easy to prepare.

  28. Maram

    November 4, 2010 at 3:21 am

    hi lovely recipe but you have not used the Ginger

    • cristy

      November 18, 2010 at 2:30 pm

      the ginger is added with the stock and carrots.