Name: Carrot Ginger Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; ½ teaspoon sea salt, more to taste; 3 garlic cloves, chopped; 1 tablespoon chopped fresh ginger; 1 tablespoon apple cider vinegar; 1½ pounds carrots, roughly chopped; 3 to 4 cups vegetable broth; 1 teaspoon maple syrup; Freshly ground black pepper

Why You’ll Love Carrot Ginger SoupRecipe

You’ll love this recipe because it’s simple yet flavorful: the carrots make the soup naturally creamy without needing any dairy or nuts, the ginger brings a lively warmth, and a splash of apple cider vinegar gives it brightness. It comes together quickly, uses staple ingredients, and still feels special and comforting on cooler days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon extra‑virgin olive oil
½ medium yellow onion, chopped
½ teaspoon sea salt
3 garlic cloves, smashed
1 lb carrots, roughly chopped
1 teaspoon grated fresh ginger
1 tablespoon apple cider vinegar
3 cups vegetable broth
Freshly ground black pepper, to taste
1 teaspoon maple syrup (optional)
Coconut milk, for garnish (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the chopped onion, salt, and some black pepper; cook until the onion softens (about 8 minutes).
Add the smashed garlic cloves and the chopped carrots; cook for another 8 minutes, stirring occasionally.
Stir in the grated ginger, apple cider vinegar, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, until the carrots are very tender.
Let the soup cool slightly, then transfer to a blender and blend until smooth. (If the soup is too thick, add a little water to reach the desired consistency.)
Taste and if you’d like a bit of sweetness, stir in the maple syrup. Pour into bowls and garnish with a drizzle of coconut milk if desired.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: ~10 minutes
Cook time: ~46 minutes

Variations

Add a chopped sweet potato or russet potato with the carrots to make the texture even creamier.
Increase the amount of fresh ginger for a spicier kick.
Stir in a teaspoon of curry powder or a pinch of smoked paprika to shift the flavour profile.
Garnish with fresh herbs (such as parsley or cilantro), roasted carrot curls, or a swirl of pesto for extra interest.
For a non-vegan version, you could finish with a splash of heavy cream instead of coconut milk.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, gently warm on the stovetop over low to medium heat, stirring occasionally so it doesn’t stick or scorch. You may need to add a splash of water or broth if the soup thickens. You can also freeze the soup for up to 2–3 months—thaw overnight in the fridge and reheat as above.

FAQs

1. Can I skip peeling the carrots?

Yes, you can use unpeeled carrots as long as they’re thoroughly washed and scrubbed.

2. How smooth should the soup be?

The soup should be completely smooth with a silky texture. Blend thoroughly and adjust the consistency with water or broth if needed.

3. Can I make this in an immersion blender?

Yes, you can use an immersion blender directly in the pot. Just ensure the soup has cooled slightly and be cautious of splashes.

4. Is this recipe nut-free and dairy-free?

Yes, the recipe is naturally both nut-free and dairy-free. Just skip or substitute the coconut milk garnish if needed.

5. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you don’t need the recipe to be vegan. It will add a slightly different depth of flavor.

6. How can I adjust the spice level?

Increase the amount of ginger or add a pinch of cayenne or red pepper flakes for more heat. Reduce the ginger for a milder taste.

7. Can I serve this soup cold?

You can, although it’s best served warm. If serving cold, chill thoroughly and adjust seasonings to taste before serving.

8. What toppings work well?

Try coconut milk, fresh herbs, roasted seeds, olive oil drizzle, or even a dollop of yogurt or sour cream (for a non-vegan option).

9. Is this suitable for meal prep?

Absolutely. It stores well in the fridge or freezer, making it a great option for prepping lunches or dinners in advance.

10. Can I freeze the soup?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and stir well while reheating to restore consistency.

Conclusion

This carrot ginger soup offers a delicious, streamlined way to enjoy a nutritious, comforting meal with minimal fuss. With just a few simple ingredients, you’ll get rich flavour, smooth texture, and a bright finish. Whether for an easy dinner, a weekend lunch, or a warm starter on a chill day, it’s a recipe that’s likely to become a go-to.