Stimulate those soup bowls with creamy, spiced Ginger Carrot Soup. Earthy root vegetables perk right up with a zesty burst of fresh ginger and citrus. Serve it as a stunning first course for a holiday meal or with rustic bread for a hearty fall lunch. Any way you serve it, this vegan-friendly soup is loaded with nutrients and flavor.
You know how all summer I just go on and on and on about fresh veggies? Well, now that it’s October, I’m going to go on and on and on about pureed veggies. Sorry. It happens. Every year.
Just look at my back catalog and you will find a shocking number of pureed vegetable soups. Enough that you would rightly guess I spend at least 75% of the fall making and eating soup. I get a lot of requests in my house this time of year to not “drink dinner.”
Which is why I always serve soup with bread. Lots of bread. Ridiculous amounts of bread. I am no stranger to a soup sandwich – which is basically laying a slice of bread on top of your soup and then pinching the ends together to lift up the soup with the aforementioned bread and eating it like a sandwich. Never tried it? You’re welcome.
I’ve said it before, and I’ll say it again – soup is an absolute feel good food. I’m not talking comfort food. Comfort food is a distraction. And it’s a great one! Do not misunderstand me. But soup is a cure-all. Everything feels better after soup. And I’d say we deserve that right about now.
So get out your stock pots and your ladles and just trust me, tomorrow morning – after a cup or two of coffee – step away from your social media and prep this soup instead. Let it simmer, then, eat it for lunch – with as much bread as you want – and I guarantee you an afternoon so fine, you won’t remember what year it is.
The Secret to the Best Carrot Soup
Roast those carrots! No joke. No steaming, simmering or sautéing – get them nice and brown in a hot oven. (1) You’re going to soften them right up and make blending easier and your final result silkier. And (2) you’re going to get that beautiful, sweet (literally) caramelization that brings a ton of flavor to the table (again, literally).
How to Make Ginger Carrot Soup
Roasting the carrots first doubles the flavor. Don’t skip this step! Be sure to check the recipe card for detailed step-by-step instructions and photos.
- Roast. Roast sliced carrots until soft and well caramelized.
- Saute. Saute your alliums – sweet onion, leeks, and garlic.
- Spice it! Add fresh grated ginger. The recipe calls for a 2″ knob, which is a good kick. Start with a 1″ knob (about a tablespoon) if you’re only ginger-curious.
- Simmer. Add the roasted carrots to the soup, as well as broth and seasoning. Simmer for 15 minutes to allow the flavors to meld.
- Add cream. Add a splash of orange juice for zing and either heavy cream or coconut milk for a creamy finish.
- Blend. Choose your weapon and blend accordingly – either in the pot with an immersion blender or in batches in a stand blender.
Tips for Making This Recipe Perfectly
- Give the carrots ample space and time to fully caramelize for best flavor. You absolutely want to see brown, bubbly edges!
- Start with a 1″ knob of ginger (about a tablespoon) if you’re only ginger-curious.
- Blend until very smooth. Run it through a sieve if you’re exceptionally particular, but at the very least make sure to break down any big chunks.
Blending Vegetable Based Soups
There are two hand options for pureeing vegetable based soups: an immersion (or handheld “stick”) blender, or a traditional stand blender.
Immersion Blender: Pros – this tool is easy, quick, and requires less clean-up; Cons – it doesn’t always puree as super smooth as a stand blender, especially a high-quality one like a Vitamix.
Stand Blender: Pros – a very smooth and creamy soup that often doesn’t need to be further thinned; Cons – pureeing must be done in batches, and you’ll have slightly more clean-up.
What to Serve with Carrot Soup
- Perfect soup for dunking – pick up any kind of crusty loaf, from baguette to ciabatta.
- More vegetables? Make it a soup and salad night. Try a seasonal side like Roasted Cauliflower Salad with Turmeric and Tahini in the fall, or Roasted Broccoli Quinoa Salad in the spring.
- Need more protein? Top with crispy roasted chickpeas.
Make It Your Way
- Keep it vegan: omit the heavy cream, or substitute full fat coconut milk (which just happens to pair deliciously with both ginger and carrot!)
- Make it less spiced: use half the amount of ginger if you’re only spice-curious or feeding sensitive eaters.
More Super Soups
- Creamy Broccoli Potato Soup
- Carrot Apple Soup
- Curried Cauliflower Soup
- Roasted Tomato Soup
- Nourishing Potato Onion Soup
Did you make this Ginger Carrot Soup? I’d love to know how it turned out! Leave a comment and a rating below.
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Ginger Carrot SoupPrint Recipe Rate this Recipe Pin Recipe
- 2.5 lb carrots, about 8 large, peeled and sliced into ½" coins
- 2 tbsp olive oil, divided
- 1 medium sweet onion, chopped
- 1 medium leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 2" knob fresh ginger, peeled and chopped (less for a more subtle flavor)
- ½ tsp cumin
- 4 c vegetable stock
- 1 tsp sea or kosher salt
- ½ tsp pepper
- 2-4 tbsp orange juice
- ¼ – ½ c heavy cream, or full-fat coconut milk
- Position a rack in the lower third of the oven. Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Peel and slice the carrots, then toss in 1 tbsp olive oil. Spread the carrots evenly over a baking sheet. Roast, flipping once halfway through, for 20-25 minutes or until soft and caramelized.
- Heat a dutch oven or soup pot over medium heat. Add the remaining tablespoon of oil and heat until it shimmers. Add the onion and leek, toss to coat in the fat, then cover and sweat the onions, stirring occasionally, until they’re soft and lightly browned, 10 minutes.
- Add the garlic, ginger and cumin, stir to combine, and saute, stirring continuously, until very fragrant, 1-2 minutes.
- Add the roasted carrots to the soup base, then pour in the broth. Season with salt and pepper. Increase the heat and bring the liquid to a simmer. Reduce the heat to maintain a gentle simmer and cook for 15 minutes.
- Blend using an immersion blender, or in batches in a blender. Add the orange juice and cream if using. Taste for seasoning; adjust with more orange juice for zing.
- Use an immersion blender or stand blender to puree the soup. If using a stand blender, blend in batches and leave the lid vent open to allow steam to escape.
- Leftovers: store leftovers in the fridge in a sealed container for up to 4 days. Reheat in the microwave in 30 second intervals or in a soup pot over medium heat until warmed through.
- Freezer: cool, then transfer to freezer-safe containers or gallon zip lock bags (for storing flat). Freeze up to 2 months. Thaw in the fridge overnight, then reheat in a soup pot over medium heat until warmed through.
Thank you for posting this. My attempt is finishing now. Smells fantastic. I went all in on the ginger. YOLO, right? Feeling healthier already!
Loved!!! I accidentally added the whole can of coconut milk and it was scrumptious!