October 10, 2025 | By Carmyn Suzor If you click on links we provide, we may receive compensation.

This creamy carrot ginger soup is quick, easy, and full of cozy fall flavor. It’s velvety smooth, naturally sweet from the carrots, and balanced with fresh ginger for a warm, savory soup.

Carmyn’s Notes

Soup season is my favorite time of year. The minute there’s a chill in the air and the leaves start to turn, I head to the farmers market, which is still going strong with all the best fall produce. That’s when I start making my favorite cozy soups.

This one’s special because it’s simple and full of flavor. You only need 7 ingredients for this carrot ginger soup, and it comes together fast.

Serve this soup alongside a sourdough grilled cheese sandwich for a hearty, cozy meal. Or, keep the meal lighter by pairing it with a peach and goat cheese salad and a soft sourdough dinner roll.

Once you try it, I have a feeling you’ll be making it on repeat all season long.

Enjoy! xx

Ingredients & Substitutions

• Carrots: Fresh carrots bring that sweet, earthy flavor and give the soup its gorgeous golden-orange color.
• Onion & Garlic: The savory base that makes everything taste better!
• Vegetable Broth: Use homemade if you’ve got it, or your favorite store-bought brand works just fine.
• Heavy Cream: The secret to that silky, velvety texture. Swap in cashew cream, coconut cream, or full-fat coconut milk to keep it vegan, or leave it out entirely for a lighter soup.
• Fresh Ginger: A little zing that brightens up the carrots and adds cozy warmth.
• Maple Syrup: Just a touch of natural sweetness to balance the ginger’s spice.
• Olive Oil, Salt & Pepper: Simple pantry staples that pull the flavors together.

How to Make Carrot Ginger Soup

Step 1

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook until soft, about 6-7 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 1 minute.

Step 2

Add the chopped carrots to the pot and cook for about 9-10 minutes, stirring occasionally.

Step 3

Add the grated ginger and vegetable broth to the pot and stir. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 20-25 minutes or until the carrots are fork-tender.

Step 4

Remove the pot from the heat and stir in the heavy cream, maple syrup, salt, and pepper to taste. Let the soup cool slightly and carefully add it to a blender. Purée until smooth and transfer back to the pot to keep it warm until you are ready to serve.

Step 5

Ladle the soup into a bowl, garnish with fresh chives or cilantro, drizzle with heavy cream or coconut milk, and enjoy!

How to Store

• **How to Store: **Let the carrot ginger soup cool to room temperature, then store it in an airtight container in the refrigerator for up to four days.
• **How to Freeze: **To freeze, pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top, and freeze for up to 3 months.
• **Reheat: **When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring often until warm, or heat in the microwave in short intervals.

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• 1 pound carrots (peeled and cut into slices)

• 1 tablespoon olive oil

• ½ yellow onion (diced)

• 4 garlic cloves (minced)

• 3 cups vegetable broth

• 1 tablespoon fresh ginger (grated)

• ½ cup heavy cream (or coconut cream, see notes)

• 1 tablespoon maple syrup (or agave syrup)

• salt and pepper (to taste)

Heat 1 tablespoon olive oil in a large pot over medium heat. Add ½ yellow onion and cook until soft, about 6-7 minutes, stirring occasionally. Add 4 garlic cloves and cook until fragrant, about 1 minute.

Add 1 pound carrots that have been peeled and chopped to the pot and cook for about 9-10 minutes, stirring occasionally.

Add 1 tablespoon fresh ginger and 3 cups vegetable broth to the pot and stir. Bring to a boil, reduce the heat to a simmer, cover and simmer for 20-25 minutes or until the carrots are fork tender.

Remove the pot from the heat and stir in ½ cup heavy cream and 1 tablespoon maple syrup and salt and pepper to taste. Let the soup cool slightly and carefully add to a blender. Blend until smooth.

• **How to Store: **Let the carrot ginger soup cool to room temperature, then store it in an airtight container in the refrigerator for up to four days.
• **How to Freeze: **To freeze, pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top, and freeze for up to 3 months.
• **Reheat: **When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring often until warm, or heat in the microwave in short intervals.
• Heavy Cream: Leave the heavy cream out completely for a lighter soup or swap it with coconut cream or full fat coconut milk for a vegan carrot ginger soup version.

Calories: 212kcal | Carbohydrates: 20g | Protein: 2g | Fat: 15g

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