My chef’s perfected recipe for glowing carrot and ginger soup is creamy and earthy, enhanced with turmeric. Vegan and gluten-free in just 30 minutes!
Hello, glowing bowl of goodness! You are looking at one of my all-time favorite carrot soup recipes. Today was pouring down rain, and after being wet and cold for a few hours, we came home and made this soup, and it just made everything so much better. It’s incredibly nourishing, earthy, and flavorful!
This carrot soup recipe comes straight from our vegetarian restaurant, and it ticks all the boxes for me. It is truly where healthy meets delicious!
What gives it its amazing glow? We add a little turmeric to give it a little burst of color, flavor and nutrients. You can use fresh turmeric root, or a little ground turmeric, up to you. Perfect for meal prep! It is a soup I love making on Sunday for the busy week. Having it on hand is such a lovely treat for midweek lunches or dinners- it keeps 4-5 days in the fridge!
Carrot and Ginger Soup Ingredeints
This carrot soup recipe is brimming with simple, healthy ingredeints. It is highly adaptable and customizable to your diet!
- Carrots– the star of the soup- use locally grown carrots for the sweetest flavor!
- Onion and Garlic- for the best savoriy depth and flavor. You can also use shallots.
- Fresh Ginger Root – for punchy gingery flavor!
- Turmeric- fresh turmeric root, or sub ground turmeric, for a golden glow and boost of nutrients!
- Veggie broth – use homemade veggie broth, or store-bought.
- Extra Virgin Olive Oil – for richness, or sub coconut oil or ghee ( not vegan).
- Apple Cider Vinegar– for a little brightness
- Maple Syrup– for a hint of sweetness
- Salt, Pepper and a pinch of cayenne!
- To add creaminess, add a splash of coconut milk, or heavy cream (not vegan) or leave it out!
How to make Carrot Ginger Soup
This soup is ready in under thirty minutes! Just be sure to cut the carrots thinly for the fastest cooking time!
Step 1: Simply heat the olive oil in a medium pot, or Dutch oven and saute the onions until tender and fragrant. Add the garlic, ginger, and turmeric root and saute for a few more minutes. Add the veggie broth and carrots, salt, and pepper and bring to a boil; cover and simmer gently until carrots are tender.
Step 2: Blend the carrot soup using a high-powered blender (let it cool a bit first!) until creamy.
Step 3: Place it back into the saucepan over low heat. Add apple cider vinetar, maple syrup, and cayenne. Adjust salt, acid, sweetness and heat to your liking. If you like extra richness, add a swirl of coconut milk– optional!
Note: The soup is quite rich and creamy on its own, so it is not needed, but if you crave richness, add some if you like. Heavy cream also works here, or a dollop of sour cream stirred in.
Step 4: Divide the carrot soup among bowls. You can also swirl the coconut milk on tip of the soup as a garnish. To make the coconut swirls, just gently heat a little coconut milk and whisk with a fork until smooth. Spoon a little teaspoon or so over the soup and swirl it in a circle with the tip of the spoon.
Serving Suggestions
We love serving this soup with our sourdough bread and a hearty green salad like this Pear Salad. So cozy and warming! It’s a light meal but feels so nourishing and grounding with all the roots!
Storage and Make-Ahead
Leftover carrot ginger soup will keep up to 4 days in an airtight container in the refrigerator. It also can be frozen for up to 3 months. Reheat gently on the stovetop.
More FAvorite carrot Soup recipes!
- North African Carrot Soup with Chermoula
- Moroccan Carrot Soup
- Tunisian Chickpea Stew with Carrots, Tops and Harissa
- Orecchiette with Creamy Carrot Miso Sauce
- Easy Vegan Bombay Carrot Salad Recipe
Have a beautiful, light-filled day, and please let us know how you like the soup in the comments below. Thanks 🙏
xoxo
Print
Carrot and Ginger Soup Recipe
- Prep Time: 10
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3 ½ cups
- Category: Soup, vegan
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Glowing Carrot Ginger Soup with turmeric is light, luscious, earthy and flavorful. Vegan and gluten-free. This recipe only makes 4 cups, so I usually double the recipe.
Ingredients
- 1–2 tablespoons olive oil, coconut oil, or ghee
- 1 cup onion, diced (or sub 1/2 cup shallots)
- 1 tablespoon fresh turmeric, thinly sliced (see notes fro ground turmeric)
- 1 tablespoon ginger root, thinly sliced
- 4 garlic cloves, roughly chopped
- 3 cups veggie broth
- 1 lb carrots, sliced into 1/4-inch rings (cutting them small=fast cooking time!) roughly 4 cups.
- 3/4 teaspoons salt
- 1/4 teaspoon pepper, more to taste
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup, more to taste
- Pinch or two of cayenne, to taste
- Optional: 1/4-1/2 cup coconut milk, saving some for swirling if you want. (See notes for substitutions)
- Garnish with a swirl of coconut milk if you like and fresh cilantro or mint.
Instructions
- Heat olive oil in a medium heavy-bottomed pot over medium high heat.
- Add onion and sauté until fragrant and softened, about 4-5 minutes. lower heat to medium, add ginger, turmeric, and garlic, and continue sauteeing for 2 minutes.
- Add veggie stock and carrots, salt and pepper.
- Bring to a boil, cover tightly, turn the heat down and simmer gently until carrots are very tender, 15-ish minutes.
- Let cool a bit, and use a high-powered blender and blend until smooth and velvety.
- Place soup back in the pot over low heat. For extra richness, stir in some coconut milk- or just use it as a garnish. Stir in the apple cider vinegar and maple syrup and optional cayenne for a little heat. Taste, adjust salt, acid, sweetness and heat to your liking. For extra zingy ginger flavor, add a little ground ginger.
- Serve with optional coconut milk swirls.
Notes
If using ground turmeric add it when add the broth. It is much more intense in flavor than the fresh root, so start with ½ teaspoon, adding more to taste at the end.
If your soup lacks depth, add a teaspoon or two of miso paste, soy sauce, or a small veggie bouillon cube.
To make coconut milk swirls- gently heat it first, whisk, then spoon over the soup, swirling with the tip of the soup.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 151
- Sugar: 12.9 g
- Sodium: 1045.5 mg
- Fat: 5.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 26 g
- Fiber: 5.4 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Absolutely delicious and so easy. A new favourite soup- thank you
Great to hear this Joanne!
Sylvia & Tonia, I love this soup because of the depth of flavour and the health benefits.
Thank you Chefs!!
So happy to hear this Mary! Appreciate the review as always. 🙂
This was a great carrot ginger soup. Thanks for the recipe.
Great to hear!
so simple and delish! added toasted bread cubes and it is a meal
Perfect Slivia!
Absolutely delicious and so simple to make. I did add a bit of soy and about a teaspoon of veggie broth concentrate to deepen the flavor as you suggested. A big hit!
Happy to hear you enjoyed!
Beautiful, delicate and delicious – not to mention healthy! When serving it to my Thanksgiving guests, I tried to make the round coconut milk swirl as illustrated, but it sank into the soup. However when we stirred it, the coconut milk appeared again. Definitely a keeper. As always, thanks for your great and tasty recipes.
So glad you enjoyed! Thicker coconut cream may swirl in better.
This is my first time (EVER) posting a comment on a recipe. So that should say something about this recipe.
I’ve never made a carrot soup and I’m so happy I waited for this recipe. It was so easy, I made it during a 45 minutes Zoom meeting. Absolutely delicious!! I added miso and a TINY bit of soy sauce. I’ll probably make homemade buttery croutons to top the leftovers!
I’m planning on making a tripe batch to freeze this weekend.
Thanks Erin! So happy to hear you enjoyed this!
Just made this carrot soup, and it is amazing. I added some cilantro and thyme and a bit more heat and it is fabulous. Looking forward to lunches for a couple of days. Thank you, Sylvia. Judith
We’re so happy you liked this Judith!
My husband said this is the best soup he’s ever had! Everything in it is so good for you–turmeric, ginger, garlic, carrot, coconut milk–a keeper for sure! Thank you Sylvia!
Glad you enjoyed this!
Another INCREDIBLE recipe! My husband made a double batch of this delicious Carrot-Ginger Soup, so we had it for 2 days and loved it! Then, we still had soup on the third day… well, we added hand fulls of greens and lots of shelled shrimp, and avocado on top. Oh WOW! This soup, with shrimp, will bring your friends to tears of joy! Another perfect recipe! Thank you, Sylvia!
Love it Janet! ❤️
Would it be acceptable to replace maple syrup with honey?
Yes, absolutely!
Delicious soup, thank you Sylvia. I used ground turmeric and raw cashews, otherwise everything was per your recipe. And my sacral loved the warming boost!
Nice Leanda! Love it.
I’m looking for anti-inflammatory recipes for a post surgery diet and this looks amazing! I’d like to add some protein, maybe lentils or chickpeas? Do you have any suggestions of what would go best? Thanks as always Sylvia!
I think either of those would work here Cat!
This soup had a pleasing yet mild favor. I didn’t have the carrot juice, so I used vegetable broth as the liquid. It was my first time cooking with fresh tumeric, and I was surprised at how mild its flavor was. I expect that using the carrot juice would add to the flavor, but it’s not something that I typically have lying around! When I make this soup again, I will add even more tumeric, and see if that deepens the flavor. I might also consider a dash or two of Worcetershire. Nice recipe.
Thanks Joe! Glad you gave this a go. A teaspoon of miso may help too!