This carrot soup recipe is creamy and glowing! Made with simple ingredients, enlivened with ginger and turmeric, it’s easy to make in 30 minutes! Vegan, GF.
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! I like to make big batches of this to freeze, give away, or just have on hand.
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 a healthy soup on hand is such a lovely treat for midweek lunches or dinners- it keeps 4-5 days in the fridge!
Carrot Soup Recipe Ingredeints
This creamy carrot soup recipe is brimming with simple ingredients. It is highly adaptable and customizable to your diet, and very budget-friendly.
- Fresh Carrots– the star of the soup- use locally grown carrots for the sweetest flavor!
- Onion and Garlic- the aromatics, for the best savory depth and flavor. You can also use shallots.
- Fresh Ginger Root and turmeric- for punchy gingery flavor (Sub ground turmeric, or yellow curry powder for a golden glow and boost of nutrients.)
- Veggie broth – use homemade veggie broth, or store-bought.
- Apple Cider Vinegar- for a little brightness
We add salt and pepper to taste, and if you want it sweeter, add a teaspoon of maple syrup or honey. A pinch of cayenne is nice here too. To make it creamy, a swirl of coconut milk or cream is always an option.
How to make Carrot Ginger Soup
Chef’s Tip. This soup is ready in under thirty minutes! Just be sure to cut the carrots thinly for the fastest cooking time! If your carrots are scrubbed, no need to peel. The peel contains many nutrients.
Step 1: Saute. Simply saute the onions until tender and fragrant. Add the garlic, ginger, and turmeric root ( or powder) and saute for a few more minutes.
Step 2: Simmer. Add the veggie broth and carrots, salt, and pepper and bring to a boil; cover and simmer gently until carrots are tender, about 10 minutes.
Step 3: Puree the soup. Blend the carrot soup using a high-powered blender (let it cool a bit first!) until creamy. Immersion blenders work too!
Step 4: Warm and season. Place it back into the saucepan over low heat. Add apple cider vinegar, 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.
Carrot Ginger Soup Serving Suggestions
We love serving this carrot soup with our sourdough bread or focaccia and a hearty green salad like this Pear Salad. So cozy and warming! Or serve it up with a grilled cheese sandwich. It’s a light meal but feels so nourishing and grounding with all the roots!
Storing Carrot soup
Leftover carrot ginger soup will keep up to 4 days in an airtight container in the refrigerator. It can also 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
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Carrot Soup Recipe with Ginger
- Prep Time: 10
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Category: Soup, vegan
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
This glowing Carrot Soup recipe with ginger and turmeric is light, luscious, and flavorful. Vegan and gluten-free. This recipe only makes 4 cups, so I usually double the recipe.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced (or sub 1/2 cup shallots)
- 1 tablespoon fresh turmeric, thinly sliced (see notes 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, more to taste
- 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
- Coconut milk, for swirling if you want. (See notes for substitutions)
Instructions
- Saute. 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.
- Simmer. Add veggie stock and carrots, salt, and pepper. Bring to a boil, cover, turn the heat down and simmer gently until carrots are very tender, 15-ish minutes.
- Blend. Let cool a bit, and use a high-powered blender and blend until smooth and velvety.
- Warm and season. Place the 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, maple syrup, and optional cayenne for a little heat. Taste, adjust salt, acid, sweetness, and heat to your liking.
- 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.
For extra zingy ginger flavor, add a little ground ginger.
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
Hi Sylvia,
I love your recipes, but my husband is not a fan of coconut. Is there a vegetarian substitute for coconut milk?
Do you drink dairy? I think a little half and half or cream would would be nice here. Yogurt may be too tangy. There are also plant based creams you can use.
I was out of coconut milk so used 1/2 cup of plain goats milk yogurt and extra water to achieve a silky smooth texture. I added a bit more maple syrup to balance the tanginess of the yogurt.
Perfect Sheryl!
I changed this up a little bit. I omitted the carrots, ginger, and turmeric. Instead, I added some twice baked potatoes and some spareribs. I didn’t blend it and used way less liquid. It was #delish! I’ll definitely be making this again!
I was dubious about this recipe, to be honest, mainly because carrot soup needs to be good, but can be so bad (in my experience). Anyway, I had a crack. All I changed changed was one less cup of water. And it’s freaken awesome! So tasty and warming. Some would even say glowing. 😘 Well done & thanks!
Thanks Bonnie. Glad you gave it a go.
Very very good. Just made it.
I got crazy and decided to add some sweet potato that I had already steamed, which caused me to have to increase the amounts of curry, lime juice, salt and coconut aminos (which are all delicious, anyway, so it was totally fine!). We LOVED this soup, and I tried to do the swirls (almost nailed it) before sprinkling with a bit of chopped cilantro and flat leaf parsley. Served with a few slices of gluten-free rustic peasant loaf. Brought it for lunch at work today, and I’m really looking forward to lunch!
Great to hear Maigen! Sweet potato would be good in this!
AMAZING! I loved everything about this soup! I’m already planning on going to the grocery store tomorrow to get more ingredients to make another batch. I used veggie stock and added 1/4 tsp of cinnamon. Absolutely delicious! It’s inspiring me to make some homemade bread, too! Thank you for this recipe! I have two more recipes from your site that I will be trying this week! 🙂
Thanks so much Katie, so happy you liked it!
Delicious, you will definitely want to double this recipe. I love the blend of flavors- excellent,
Thanks Pam!
Since I enjoy organic turmeric and ginger tea, this recipe would be fantastic!!
Thank you.
We absolutely love this soup! It’s my go to carrot soup now. So delicious and comforting! Thank you for sharing the recipe
Awesome JoAnn! thanks for rating it! So helpful!
I just made this and it was delicious! So easy too. Thank you.
Amazing soup! Thanks Sylvia. As soon as I got the email with 10 soups, I knew I gotta make them ASAP. This is the first. Have tried and oh boy, was it good. Off to pumpkin and apple next. Thanks again, I make. Lot of your recipes but I am often too lazy to review them 😉
Thanks so much Alex!!! Appreciate this!
Tried another of your carrot soups tonight and this one was just a delicious as the last one. I think I would like to add a little more curry and perhaps a little chilly next time to spice it up a little. I am so happy with your recipes, especially as it is a cold winter here in Australia. It warms up your tummy. 🙂
Great to hear Jenni! Thanks for the feedback I’m so glad you enjoyed it!xoxo
This soup is the perfect consistency for me, and I never thought to use soy sauce in soups before. Wonderful!
Made this last weekend. My first time with fresh turmeric! I really like the flavor – somehow it tastes fresh and green, like a mild dill, almost – not what I expected.
I didn’t chop the turmeric very finely, and my blender wasn’t able to grind all of the bits smooth, but it mellowed and softened over night. Next time I’ll take care to mince the turmeric.
The mint and coconut milk swirl are a nice addition, we also squeezed a little lime juice over top, too.
Thanks for another keeper recipe! My body and soul are happy!
Thanks for the feed back Julie! I love the flavor of fresh turmeric as well- very fresh tasting! Sometimes grating the turmeric makes it less fibrous in the final dish too. Thanks for the comment and glad you enjoyed it!
Hi Sylvia,
I cooked this at the weekend and its amazing!!! thanks for the recipe. Maple Syrup, Soy & Oil in a soup is a revelation. Time to make a new batch for the month ahead
Yay Anthony! Glad you liked it! Thanks for the comment and rating…truly appreciated!
Wow! What a wonderful wintry concoction! I love the carrot turmeric coconut soup. I used freshly chopped organic turmeric, added a little extra organic ground tumeric and two parsnips with the carrots for extra texture. This one is a keeper. Now, I can’t wait to try the the beet/lentil dish. I am hooked. Thank you for this amazing, healthy website.
Love this post! Where can I find your white pot with the wood handle?
Thanks for sharing such yummy recipes.
Thanks Kathryn….It’s by Danske – “Kobenstyle” you can it find on amazon!
Your magnificent photos and wholesome ingredient list had instant appeal to me on this early winter morning. As the ingredients are straightforward, I made it as soon as I saw it. It is absolutely delicious, every bit as luxurious and comforting as the photos suggest:) The cayenne, cider vinegar and soy sauce created a deep, rich and warming flavour that I know will further improve as the soup rests for a bit. I also added a bit of cinnamon which my family loves. I know they’ll really appreciate this wonderful recipe over the next few days. Thank you for your beautiful post.
P.S. The suggestion of fresh baked whole grain bread with this soup is super tantalizing…trying to cut out flours though so, alas, we’ll have to manage without:(
Awww…. you paint such a lovely picture with your words- thanks so much! I loved reading this ….and your addition of cinnamon, perfection. Enjoy and have a beautiful day. xo
This soup is delicious! I added a roasted acorn squash and it brought out the curry flavor so well. Thanks for this fabulous healthy recipe! It’s a keeper.
loved this, thanks! 🙂
Awesome Rhiannon, I’m so glad!!!
I made this with your recipe for grilled Naan. My husband thinks it is the best meal he has ever had! Absolutely delicious!
What a perfect pairing! I never thought of putting the two together, such a good idea!! Thanks for sharing!
Love it thanks!!!
I love a good creamy and nourishing soup. Carrots yield the sweetest flavor in soup! So delicious!
This looks so good and delicious! Can’t wait to get some carrots and to make this lovely soup!
Love your bowls <3
Thanks Nalalia!
Ha – so happens I have a wee chunk of turmeric and a bundle of carrots in my crisper and had no definite plans for either of them. Problem solved – thank you! 😉 Photos look as beautiful as ever, not to mention how healthy and tasty it looks! Hope you are having a nice weekend.
How perfect! Thanks Heather, hope you are having a great weekend too!
I looove a good curried soup with coconut. and fresh tumeric? sign me up.
Wow, look at that color! Looks absolutely delicious 🙂