Carrot Ginger Soup

This 7-ingredient carrot ginger soup is perfect for brightening up cold days. Creamy, refreshing, and packed with flavor, it’s a cozy and satisfying vegan meal.

Why You’ll Love This Recipe

This carrot ginger soup is incredibly easy to make and requires only a handful of pantry staples. It’s naturally creamy from pureed carrots, without needing any dairy. The ginger adds a lovely zing, making it both comforting and invigorating. It’s also a great make-ahead meal that stores well and even freezes beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon extra-virgin olive oil
• ½ medium yellow onion, chopped
• ½ teaspoon sea salt
• 3 garlic cloves, smashed
• 1 pound carrots, roughly chopped
• 1 teaspoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• Freshly ground black pepper
• 1 teaspoon maple syrup, optional
• Coconut milk, for garnish, optional

Directions

1. Heat the oil in a large pot over medium heat. Add the onions, salt, and pepper and cook until softened, stirring occasionally, about 8 minutes.
2. Add the smashed garlic cloves and carrots to the pot and cook 8 minutes more, stirring occasionally.
3. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Let cool slightly and transfer to a blender. Blend until smooth. If the soup is too thick, add a little water. Add maple syrup if you prefer it sweeter.
5. Serve warm, drizzled with coconut milk if desired.

Servings and timing

Servings: 3 to 4
Prep Time: 10 minutes
Cook Time: 46 minutes
Total Time: 56 minutes

Variations

• Add a pinch of curry powder or turmeric for extra warmth.
• Swap apple cider vinegar with lemon juice for a citrusy twist.
• Include a sweet potato for a heartier texture.
• Add a dollop of sour cream or Greek yogurt if not vegan.
• Top with homemade croutons for crunch.

storage/reheating

Let the soup cool completely before storing. It keeps in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat until heated through, stirring occasionally. It also freezes well for up to 3 months. Thaw in the fridge overnight and reheat as needed.

FAQs

What kind of carrots should I use?

Any fresh carrots will work—just scrub them clean. Peeling is optional.

Can I freeze this soup?

Yes, this soup freezes very well. Store in freezer-safe containers for up to 3 months.

How do I make it spicier?

Increase the amount of fresh ginger or add a pinch of cayenne or curry powder.

Can I use baby carrots?

Yes, baby carrots can be used as long as the weight is equivalent to 1 pound.

What blender works best for smooth soup?

A high-speed blender like Vitamix or Blendtec gives the creamiest results.

Can I use dried ginger instead of fresh?

Fresh ginger is best, but you can substitute 1/4 teaspoon of ground ginger if needed.

Is this soup gluten-free?

Yes, it’s naturally gluten-free.

What if I don’t have apple cider vinegar?

Lemon juice or white wine vinegar can be used as substitutes.

Can I add protein to this soup?

Yes, stir in cooked red lentils or top with crispy chickpeas.

Does it work well for meal prep?

Absolutely. It stores well and can be reheated quickly.

Conclusion

This carrot ginger soup is simple, wholesome, and full of vibrant flavor. Whether you’re prepping ahead or warming up a chilly evening, it delivers comfort in every spoonful. Enjoy it solo or paired with a salad or crusty bread for a nourishing, satisfying meal.

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