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    Carrot Ginger Soup

    Updated June 8, 2026 / By Natalie Mortimer

    Healthy, easy, fast and vegan, my carrot ginger soup recipe is everything I want a soothing, creamy fall soup to be. 

    a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts
    Photography by Gayle McLeod

    My easy carrot ginger soup recipe is simple and as delicious as can be. There’s something so cozy and soothing about fresh ginger’s sweetly spicy warmth and cheery, sweet carrots. Carrots get along so well with ginger that you only need a few ingredients to turn them into the best, cozy, creamy (vegan!) soup. 

    Puréed carrots turn a little bit creamy all on their own, but I add coconut milk to my carrot soup recipe to make it even creamier. For more gingery vegetarian soups, try my creamy golden soup, curry lentil soup or spiced veggie stew.

    carrots, onion, garlic, ginger, stock, spices, coconut milk, cilantro and macadamia nuts in prep bowls

    Carrot Soup Recipe Ingredients

    • Fresh ginger: You can grate the ginger (a microplane works well for this) but it’s also OK to just chop it up, since you’ll purée the soup at the end anyway. 
    • Carrots: A generous pound of carrots, which should be about six or seven large carrots.
    • Stock. Using vegetable stock makes this carrot ginger soup recipe vegan! Chicken stock also works, if you’re not vegetarian. 
    • Warm spices: Accentuate the warmth of ginger with a pinch of cinnamon and nutmeg. 
    • Coconut milk: Full-fat coconut milk makes my carrot soup creamy and a little more filling. 
    • Onions & garlic: I never, ever make soup without these two alliums. 
    • Olive oil, salt & pepper: Always! 
    onion and garlic being cooked in olive oil in a soup pot to make creamy vegan carrot ginger soup
    carrots, spices, and vegetable stock being added to a soup pot with cooked onion and garlic to make cozy carrot ginger soup
    carrots, spices and onion cooking in vegetable stock in a soup pot
    carrot ginger soup being blended until smooth and creamy in a blender with coconut milk

    How to Make Creamy Carrot Ginger Soup

    1. Sauté the onions, ginger and garlic. 
    2. Add the carrots, stock, cinnamon, nutmeg, and salt and bring the soup base to a simmer. When the carrots are tender…
    3. Pour in the coconut milk. 
    4. Purée the soup until it’s totally smooth and creamy. An immersion blender is my favorite tool for making blended soups like this, but if you don’t have one, you can purée it in a countertop blender. Just be sure to let the soup cool a bit before moving it to the blender.
    5. Serve! I serve it in big generous bowls, with slabs of good bread on the side for sopping up all the soup that’s left in the bowl.
    creamy carrot ginger soup in a blender blended until smooth
    a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts, the perfect fall soup

    How To Serve Carrot Ginger Soup + Tips

    • Dress it up! Garnish the carrot soup with cilantro and chopped, toasted macadamia nuts for extra oomph. 
    • To make this carrot soup into a full, healthy meal, serve it with maple roasted squash salad recipe, kale Caesar, or a perfect roast chicken. 
    • Leftover carrot ginger soup will keep in the fridge for 3-5 days, and makes a wonderful easy dinner — just reheat, and enjoy — or simple lunch. 
    • Yes, you can freeze carrot ginger soup! It’ll keep in the freezer for up to 3 months. You may need to blend it again after thawing to make it really creamy. 
    • Craving more soup ideas? Check out my 30 Best Soup Recipes for even more ideas! 
    a bowl of creamy, vegan carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts

    More Simple, Cozy Soup Ideas For Fall

    Soup Recipes & More, This Way! 

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    a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts

    Carrot Ginger Soup Recipe

    Updated June 8, 2026

    By Natalie Mortimer

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  30 min
    • Calories:  315

    Description

    This creamy Carrot Ginger Soup is bright, comforting, and packed with fresh flavor from sweet carrots and zesty ginger. Blended until silky smooth, this easy soup recipe makes a nourishing lunch, light dinner, or cozy appetizer.

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      Ingredients

      • 1 tablespoon extra-virgin olive oil
      • ½ medium yellow onion, diced
      • 2 garlic cloves, chopped
      • 3 tablespoons chopped fresh ginger
      • 1 ¾ pounds carrots, chopped
      • 4 cups vegetable stock
      • ½ teaspoon cinnamon
      • ⅛ teaspoon nutmeg
      • ½ teaspoon kosher salt
      • Freshly cracked black pepper, to taste
      • 1 cup full-fat coconut milk, plus more for garnish
      • Cilantro, for garnish (optional)
      • Toasted macadamia nuts, for garnish (optional)

      Method

      1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.

        onion and garlic being cooked in olive oil in a soup pot to make creamy vegan carrot ginger soup

      2. Add the carrots, stock, cinnamon, nutmeg, and salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.

        carrots, spices, and vegetable stock being added to a soup pot with cooked onion and garlic to make cozy carrot ginger soup

      3. Add the coconut milk. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)

        creamy carrot ginger soup in a blender blended until smooth

      4. Ladle the soup into bowls and season with pepper. Top with a drizzle of coconut milk, cilantro, and macadamia nuts if using.

        a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts, the perfect fall soup

      Related Recipes

      Nutrition Info

      • Per Serving
      • Amount
      • Calories 315
      • Protein 3 g
      • Carbohydrates 31 g
      • Total Fat 22 g
      • Dietary Fiber 7 g
      • Cholesterol 0 mg
      • Sodium 306 mg
      • Total Sugars 13 g

      Carrot Ginger Soup

      Questions & Reviews

      Rated 5 stars by 5 readers

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        Any questions?

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      • Natalie

        5-star rating

        I just made this soup to kick off the New Year right by eating healthy. It is just as delicious as it is nutritious! I love the amount of ginger and spice. I definitely recommend adding the nuts on top as a fun crunchy topping! thanks!

        Thanks, we are so glad you love it!

      • Brett

        5-star rating

        Made this recipe as written and it was very good. I used baby carrots to cut down on prep time peeling and chopping carrots and that worked great. The ginger is not overpowering but definitely noticeable. The coconut milk is a great finish. Will make again.

        Thanks Brett, so glad you loved it!

      • Martine

        5-star rating

        Very flavourful, you can really taste the ginger!

        Thanks Martine, we are so glad you loved it!

      • Jenn

        5-star rating

        Such an excellent fall soup. Will definitely be making this again.

        Thanks Jenn, so glad you loved it!

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