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Grab a bag of carrots and make this creamy, light, and perfectly spicy carrot ginger soup. It’s simple, healthy, and delicious.
Published in August 2020/Updated in Sept 2025
Fresh carrots are one of the most versatile and budget-friendly ingredients available at the grocery store all year round. They are low in calories, rich in nutrients, and have a sweet, earthy flavor that’s perfect for making healthy family meals.
I’ve shared quite a few recipes featuring carrots, from crispy to from easy to flavorful and . Seriously, carrots are terrific!
In today’s ginger carrot soup, I’ve made the most of a big bag of carrots by adding just a few extra ingredients. I used coconut milk for a silky smooth texture and a combination of turmeric and fresh ginger to add a kick of spice that will keep you coming back for more. Yes, it’s that GOOD!
And it’s totally vegan, vegetarian, gluten-free, and so good for you! Plus, it keeps well in the fridge for several days and makes a brilliant make-ahead starter or lunch.
This carrot ginger soup is truly delicious all year round: light and refreshing in summer, cozy and warming in winter. All you need is a bunch of carrots, a short list of ingredients, and 30 minutes!
List of the ingredients
- Carrots
- Ginger
- Coconut milk
- Turmeric
- Onion & Garlic
- Olive oil
- Vegetable broth
- Lime or lemon juice
- Salt & pepper
How to make carrot ginger soup
(Note: This is a brief description; the recipe is at the bottom of the page.)
- Sauté the onion in olive oil.
- Stir in the ginger, garlic, and turmeric.
- Add carrots, vegetable broth, and coconut milk.
- Cook for 20 minutes.
- Blend until smooth, season to taste, and finish with fresh lime juice. It’s delightful when served with some stovetop or , or topped with for a protein boost!
Recipe Notes
Carrot ginger soup ingredients
Onion + olive oil + garlic: It’s an essential flavor base. You can use your favorite oil for this recipe.
Carrots: You can use fresh or frozen carrots. But the recipe is also great for using soft and floppy carrots that have been sitting too long in the fridge.
Ginger + turmeric: It’s a simple combination that packs lots of flavor and excellent anti-inflammatory and antioxidant properties. You can use ground ginger instead of fresh, but keep in mind the overall flavor will be more subtle.
Coconut milk: I like to use a small amount of coconut milk (2/3 cup) to round out the flavors. Using less coconut milk rather than the whole can reduces calories and fat, making this delicious soup healthier, lighter, and less expensive, too. You can also conveniently freeze your leftover coconut milk for another recipe (see my tips in the recipe notes below).
Broth (or water): To keep the soup fresh and light, I prefer low-sodium vegetable broth to make the vegetables shine. A broth that is too salty or too tasty can overshadow the flavors.
Salt & pepper: As always, I recommend tasting the soups before serving to make sure the seasoning is spot on. Also, if you use a vegetable broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning.
Lime or lemon juice: The bright, citrus punch from the lime or lemon juice makes this soup fresh and flavorful. I love adding plenty of chopped cilantro for extra freshness, but you can skip it if you don’t have it on hand.
STORAGE TIPS
Carrot ginger soup keeps well in the refrigerator for about 3-4 days, which makes it a great meal prep option. It can also be frozen. Let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.
More carrot soup recipes for you
Love carrots? Here are more carrot soup recipes to try!
Let me know if you are making this carrot ginger soup recipe! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!
Carrot Ginger Soup
This bowl of golden and creamy goodness is simply delicious, light yet filling, budget-friendly, and packed with anti-inflammatory and detox ingredients. Ready in 30 minutes! The recipe yields 5 cups.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, sliced
- 3 garlic cloves, sliced
- 3 tablespoon fresh ginger, minced (or 2 tsp of ground ginger)
- 2 teaspoon ground turmeric
- 2 pound (900 grams) carrots, peeled and sliced
- 3 ½ cups (840 ml)
- ⅔ cup (160 ml) coconut milk
- 1 teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper
- 1 lime or lemon juice, to serve
- fresh chopped cilantro, to serve (optional)
Instructions
- In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
- Stir in the ginger, garlic and turmeric, mix well and cook for another minute.
- Add the carrots, broth, coconut milk, and seasoning, and bring to a boil. (Note: If you use a vegetable broth that tastes quite salty on its own, add the salt at the end and not at the beginning.)
- Reduce the heat, cover with a lid, and simmer for about 20 minutes until the carrots are cooked through and soft. Stir occasionally.
- Remove the pot from the heat, let it cool slightly, and transfer it to a high-powered blender or blend it with an immersion blender. Blend until smooth, then taste and adjust the seasonings to your liking. Add fresh lime juice (from about ½ lime).
- Serve warm or cold, topped with chopped cilantro (optional) and accompanied by the remaining lime wedges for an extra zesty flavor, if desired. Enjoy!
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