Love a silky smooth soup filled with healthy vegetables and spices? Then this carrot ginger soup recipe is exactly what you are looking for. Combining the sweetness of the carrots with the deep warm and spicy aroma of fresh ginger will make this carrot soup recipe rich and delicious. Add a hint of cinnamon, black pepper and turmeric to make this velvety soup a real winner for any cold day.

Bowl of carrot and ginger soup with almonds, spring onions and thyme on a yellow plate

If there is one vegetable I always have at home, it will be carrots. I love adding them to a wide range of recipes, not only for the nice orange color but also for the hint of sweetness it gives to any recipe. And if I feel like a quick snack, I just eat them raw (and peeled of course).

When making soup, carrots are often added as a complementary ingredient to add extra flavor and sweetness. But did you know that carrot soup in itself is just delish? And adding various spices to your soup will finish it off as a delicious weekday soup recipe. This soup comes out really soft and creamy without using any cream. Of course, you can always add a dollop of cream to garnish the soup before serving, but it’s the carrots themselves that give this ginger carrot soup its lovely creamy texture.

three bowls of ginger and carrot soup with almonds, thyme, basil leaves on a yellow plate and blue checkered towel

Carrot and ginger soup ingredients

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

  • Carrots: Use either fresh carrots (peeled) or frozen carrots if that’s what you have in the freezer in your pantry.
  • Ginger: Use fresh ginger for warmth and for a pungent touch of spiciness. I would not recommend replacing the fresh ginger with ground ginger as the flavor is not the same and the end result will be different.
  • Onions and garlic: Add onions and garlic for extra depth of flavor.
  • Broth: Use either vegetable or chicken broth, depending on whether you want to make a vegetarian carrot soup or not.
  • Seasoning: Apart from salt and freshly ground pepper, add a hint of cinnamon and turmeric. A teaspoon of curry will also do well in this soup, but I haven’t used it in this particular recipe.
  • Toppings (optional): Consider adding toasted almond flakes, spring onions, fresh thyme, chopped basil or parsley as optional toppings.

How to make carrot soup from scratch

This carrot and ginger soup recipe is really easy to make and will take around 40 minutes when using fresh carrots, which need to be peeled and chopped. By using frozen carrots, which are usually already chopped and peeled, it will save you some time. I also fry the onions and carrots for a couple of minutes before adding the stock, to bring out all the tasty flavors of the vegetables. To reduce cooking time, you can add the vegetable broth together with the veggies. Just keep in mind the flavor will be less pronounced and tasty.

So this is the preparation of my carrot soup recipe with ginger:

Peel and chop the carrots and onions. Peel and mince the garlic and fresh ginger. Heat some olive oil in a large pot and fry the onions a few minutes until soft on medium heat. Add the carrots, garlic and ginger and fry for a few minutes in order for the vegetables to release their flavors. Add the spices and broth and cook on low heat until all the vegetables are soft and tender. Cover with a lid while cooking. Take off the heat and blend until smooth. For blending you can use either a hand mixer or a food processor. Add more liquid if the consistency of the soup is too thick for your liking.

bowls of carrot ginger soup with spring onions, fresh thyme and basil leaves with a checkered towel on a yellow plate

Make ahead suggestions

This soup can perfectly be made ahead of time. In fact, in my opinion, soup only gets better if you let it rest for a couple of hours before serving. After blending the soup, allow to cool to room temperature then put it in the fridge in a sealed container. If making a large quantity, portion the soup in small containers and put those in the freezer.

Reheat the soup on low heat before serving. Just reheat the right quantity you will need for serving.

long image of 4 bowls of carrot ginger soup with toppings of almonds, spring onion, thyme and basil on a yellow plate

Serving suggestions

Growing up, we always had soup as a starter. My mom would make fresh soup nearly every day. It’s a great way to make sure you’re eating your daily required amount of fresh vegetables. This carrot ginger soup is definitely great to serve as a starter. In that case, make sure the consistency of the soup is not too thick and hence too filling. Try also this carrot and ginger juice as a refreshing alternative.

You can serve this homemade carrot ginger soup as a starter before this wild boar stew, these braised Belgian endives, mussels mariniere, chickpea and chorizo stew or this hearty French tartiflette.

It’s also a great soup to serve as a light meal with some crusty bread to dip. In this case, it’s nice to have a thick soup, so add less broth so as to make it more filling. Stir in a dollop of cream or a dash of coconut milk right before serving, or add some roasted pumpkin seeds, chopped fresh parsley or these homemade crispy oven roasted chickpeas.

bowl of ginger carrot soup with spring onions, thyme, basil and almonds on a yellow plate

interested in more soup recipes?

If you love soup as much as I do, make sure to get some further inspiration from my other soup recipes:

bowl of ginger carrot soup with spring onions, thyme, basil and almonds on a yellow plate
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5 from 4 votes

Carrot ginger soup

This carrot and ginger soup recipe combines the sweetness of the carrots with the deep warm and spicy aroma of fresh ginger to make this soup rich and delicious. You can add a hint of cinnamon, black pepper and turmeric making it a real velvety winner on any cold day.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Light Meals
Cuisine: Fusion
Servings: 4
Calories per serving: 165kcal
Author: Sabine


  • 1 cup (or 230 grams) onions peeled and diced
  • lbs (or 700 grams) carrots peeled and chopped
  • 2 cloves garlic minced
  • tablespoons fresh ginger grated
  • 4 cups (or 1 liter) vegetable broth
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 tablespoon olive oil
  • salt and pepper to taste

Optional toppings

  • spring onions cut in rings
  • flaked almonds lightly toasted
  • fresh thyme
  • fresh basil leaves
  • cream a dollop


  • In a large pot, heat olive oil on medium heat. Add diced onions and fry for 3 minutes until soft. Add garlic, chopped carrots and ginger and fry for another 5 minutes while stirring occasionally. Add turmeric, cinnamon and vegetable broth.
  • Reduce to low heat and cook covered with a lid for 20 minutes until carrots are soft.
  • Take the pot off the heat and blend until smooth.


  • Add more liquid depending on your preferred consistency of the soup.
  • Use either vegetable or chicken broth.


Calories: 165kcal
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Carrot and ginger soup recipe | carrot ginger soup recipe | carrot soup with ginger
Carrot and ginger soup recipe | carrot ginger soup recipe | carrot soup with ginger
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