Get ready to make Carrot Ginger Soup one of your go-to recipes. This soup is the perfect combination of sweet yet hearty, and healing thanks to the anti-inflammatory ginger. It’s so simple to make, you’ll wonder how you went this long without it being part of your family favorites!

Carrot Ginger Soup in bowlPin

Why I Love Carrot Ginger Soup

  • Simple and Tasty: Whip up carrot ginger soup with just a handful of ingredients, perfect for a hassle-free and satisfying meal.
  • Nourishing and Soothing: Feel the healing and health benefits of this vibrant soup, with a comforting blend of carrots and ginger that’s as good for your body as it is for your taste buds.
  • Flavorful Bliss: The delicious, warming flavors of carrot ginger soup will never fails to bring a smile to you and your family’s face.
  • Plan Ahead with Ease: Carrot ginger soup is conveniently freezer-friendly, making it a time-saving option when you want to prep meals in advance without compromising on taste or quality.

Ingredients for Carrot Ginger Soup

Not only is this recipe addicting to eat, but it’s made by only using a few super healthy ingredients. Most of which you may already have on hand. Here’s what you need to make your new favorite soup:

  • Carrots: One of the key nutrients in carrots is beta-carotene, a powerful antioxidant that the body converts into vitamin A, which is essential for maintaining healthy vision, as well as for the growth and development of cells in the body.
  • Ginger: Ginger has long been used in traditional medicine to help with a variety of ailments, including nausea, sore throat, and even headaches. It is also well known for its anti-inflammatory properties.
  • Onion: Adding an onion in this recipe gives this soup a rich umami flavor and a slight sweetness that takes it to the next-level.
  • Vegetable Stock: I use vegetable stock in this recipe so that it can be vegetarian, but if you have no preference, chicken stock works great too!
Ingredients for carrot ginger soup.Pin

How to Make Carrot Ginger Soup

1. Sauté the Onion: Heat olive oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.

2. Add Ingredients and Simmer: 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. Purée the Soup: Puree the soup using in a blender or with an immersion blender until creamy and smooth.

3. Serve with Toppings: Serve topped with a dollop of yogurt, sour cream or crème fraiche and pumpkin seeds if desired.

Carrot ginger soup in bowl.Pin

Storage/Freezing Instructions

Storage: To store carrot ginger soup in the refrigerator, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.

Freezing: For longer storage, freezing is an excellent option. Once the soup has cooled, ladle it into freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly, label them with the date, and place them in the freezer for up to 3 months.

Spoonful of carrot ginger soupPin

More Simple Soup Recipes

Nutritious, delicious and heart warming, hopefully this Carrot Ginger Soup will be in your weekly rotation all winter long! Let me know in the comments what you think or tag me on social media if you make this one!


Carrot Ginger Soup

This soup is the perfect combination of sweet yet hearty and super healthy too! Plus, you only need a few ingredients to make it.
5 from 1 vote
Course: Dinner
Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 16 ounces baby carrots (you could also use whole carrots, peeled and chopped)
  • 2 tablespoons fresh ginger, peeled and chopped
  • 1 teaspoon kosher salt
  • 32 ounces low sodium vegetable stock (you could also use low sodium chicken stock if you don't need this to be vegetarian)


  • Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
  • 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.
  • Puree the soup using a hand blender or in a blender until creamy and smooth.
  • Serve topped with a dollop of yogurt, sour cream or crème fraiche if desired.


Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1578mg | Potassium: 309mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16121IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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. 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.

  3. 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.

  4. 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.

  5. 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…

  6. 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.

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

  8. 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!

  9. 2 Tablespoons of fresh ginger was overwhelming for us, will try just 1 Tablespoon next time, otherwise, a wonderful way to eat carrots!!

  10. 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.

  11. 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?

  12. 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!

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

  14. 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.

  15. 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.

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

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

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