Carrot Ginger Soup

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This easy Carrot Ginger Soup is full of flavor and simple to make with everyday ingredients. It's smooth, creamy, and lightly spiced for a cozy bowl that's perfect for lunch or dinner.

You'll love how quickly this comes together with just a few basic ingredients.

Simple and flavorful carrot soup

This carrot soup is one of those simple recipes that feels special even though it's made with basic ingredients. The carrots become sweet and flavorful as they simmer and the curry and ginger adds just the right amount of warmth to the soup.

I like to keep this soup smooth and silky, but you can leave it a bit chunky if you prefer. It's delicious on its own or served with crusty bread or a grilled cheese sandwich.

This recipe makes enough for a family meal, and leftovers taste even better the next day.

Another delicious soup I have that also features carrots is this Butternut Squash Carrot Soup.

Key ingredients for carrot soup

Carrots, veggie stock, an onion, ginger powder, and curry powder on a white counter.

Carrots - These are the star of the soup. Use very fresh, good quality carrots. Avoid pre-cut carrots since they tend to be dry and less flavorful.
Stock - Use veggie stock or chicken stock.
Aromatics - Onion and garlic add a depth of flavor.
Spices - Curry powder and ginger powder add maximum flavor.

How to make carrot ginger soup

Heat olive oil over medium heat in a pot.
Add onion and saute for 3-5 minutes until softened.
Add carrots and cook for about 1 minute.

Adding spices to a pot with chopped carrots.

Stir in garlic, curry powder and ginger powder. Stir for about 30 seconds until they become fragrant.

Testing the doneness of a carrot with a fork.

Add stock and stir well.
Simmer until carrots are soft, about 30 minutes.

Pureeing carrot soup with an immersion blender.

Remove soup from heat and puree using an immersion blender. Puree soup until smooth.
Add salt and pepper to taste.
Serve hot.

Recipe tips

Cut carrots evenly so they cook at the same rate.
For a thinner soup, add a bit more broth after blending. For a thicker soup, simmer a bit longer to reduce.
Add a swirl of cream or coconut milk to each bowl for a creamier soup.

Make ahead and storage tips

This soup reheats well, so you can prepare it in advance.
Store cooled soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on medium-low heat on the stove, stirring occasionally.
Store in the freezer. Allow soup to cool then transfer to a freezer-safe container, leaving a bit of space for expansion. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
If the soup separates after storing or freezing, stir or blend again for a smooth consistency.