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Carrot Ginger Soup

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This Carrot Ginger Soup recipe is not only delicious but also nutritious, making it a perfect choice for a cozy meal on a cold day! Creamy carrot soup infused with the aromatic flavors of ginger, garlic, and thyme, complemented by the sweetness of caramelized onions. 

Looking for more fun ways to use carrots? Make sure to try my recipes for Creamy Carrot and Cauliflower SoupShredded Carrots with Bacon, and Japanese restaurant-style Carrot Ginger Miso Dressing.

A bowl of carrot ginger soup topped with fresh thyme sprigs, with crostini on the side.

Roasting vegetables always seems to bring out their flavors so that is where I started with this roasted carrot soup with ginger. As Michael Chiarello says “caramelization equals flavor”, so who am I to argue?

This healthy soup offers a comforting blend of simple ingredients, perfect for a satisfying and flavorful meal. Creamy vegetable soups are my favorite way to consume my vegetables.

What you’ll need

Ingredients needed to make carrot ginger soup.
  • 2 pounds (about 900g) fresh carrots, peeled and chopped into 2-inch chunks.
  • Olive oil
  • A head of garlic that we will be roasting along with the carrots.
  • Sweet onion
  • Fresh thyme – see FAQ’s for using dried thyme leaves.
  • Vegetable broth keeps this carrot soup recipe vegan, but you can substitute chicken broth for richer flavor if you prefer.
  • Finely grated fresh ginger
  • Sea salt and black pepper to taste

Check out the printable recipe card below for the complete recipe and detailed instructions.

For crostini

Crostini was included in the original post, so I decided to keep it for those who like hot, crunchy bread with their hot soup!

  • A loaf of ciabatta bread or French baguette
  • Olive oil
  • Fresh garlic cloves to rub over the toasted bread slices.
A large pot of carrot ginger soup topped with fresh thyme sprigs, with a plate of crostini in the background.

Tools used

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How to make creamy carrot ginger soup

Preheat oven to 400°F. (200°C)

Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Fold the foil around the garlic and set aside.

Head of garlic with top cut off drizzled with oil and salt on a piece of foil.

Cut the peeled carrots on the diagonal into 2-inch lengths. Cut any thicker carrots in half lengthwise so all the carrots end up approximately the same size.

The piece of carrot separated on top, is the size of the other carrots.

A carrot cut into pieces on a cutting board.

Place on a large rimmed baking sheet with a sheet of parchment paper and drizzle with 2 tablespoons of olive oil, sprinkle with salt & pepper, and 1 tablespoons of fresh thyme. Toss to coat and spread out on baking tray.

Chopped carrots tossed in oil and herbs on a baking sheet with foil wrapped garlic in the corner.

Add the foil wrapped garlic to the sheet pan and roast in the oven for 25 minutes, or until the carrots are fork tender and the garlic is golden brown, flipping halfway through.

Peel the ginger (remove skin with a spoon or knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.

Fresh ginger grated on a ceramic grater.

Remove carrots and garlic from the oven and set aside to cool.

Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium heat. Add the onions and sauté until softened and golden brown, stirring occasionally with a wooden spoon.

Diced onion and oil in a large pot.

Add the roasted carrots, 3 cloves of roasted garlic, ginger, remaining 2 tablespoons of thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until carrots soften.

Cooked carrot ginger soup ingredients in a large pot.

Puree the soup using an immersion blender until smooth, or pour into a stand blender in small batches. If using a blender, remember to remove the center cap or vent so the steam can escape.

Pureed carrot ginger soup in a large Dutch oven.

To make the crostini

Slice bread into half-inch slices and place on a baking sheet. Drizzle with olive oil and bake in 400°F oven until crispy and golden brown.

Six slices of ciabatta bread drizzled with oil on a baking sheet.

Cut a clove of garlic in half, and rub the cut side over the crispy bread slices. The more you rub, the stronger the garlic flavor will be.

A garlic clove sitting on top of a slice of crostini.

What to serve with healthy carrot ginger soup

As you can see my favorite side is crusty bread, but a tossed green salad would also be a delicious addition.

Serve this soup hot or at room temperature, as a starter or as a meal. The possibilities are endless!

A bowl of carrot ginger soup topped with fresh thyme sprigs, with crostini on the side.

FAQ’s

Can I use ground ginger instead of fresh ginger?

Fresh ginger typically provides a more vibrant and pronounced flavor, but ground ginger will also work if needed. Start with about 0.5 to 1 teaspoon, depending on your taste preferences, and adjust as needed.

Can I make this soup ahead of time?

Absolutely! Allow soup to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until heated through.

Can I freeze carrot and ginger soup?

Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container(s) or resealable bags. Leave some space at the top of the container or bag to allow for expansion. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the soup overnight in the refrigerator, then reheat gently on the stove.

How can I adjust the consistency of the soup?

​If you prefer a thinner consistency, you can add more vegetable broth or water until you reach your desired thickness. Conversely, if you prefer a thicker soup, you can reduce the amount of broth used or increase the amount of carrots.

How can I make this soup even creamier?

Stir heavy cream, sour cream, or full fat coconut milk into the soup right before serving for added richness and creamier texture.

Can I add additional vegetables to the soup?

Yes, you can customize the soup by adding other vegetables such as sweet potatoes, butternut squash, or even cauliflower. Simply roast them along with the carrots and follow the same recipe steps. You may need to add additional broth to cover the vegetables while simmering.

More delicious recipes for soup season

These are a few of my favorite soups, but there are many more. Check out the Soup category for even more delicious, homemade soup options.

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!

A bowl of carrot ginger soup topped with fresh thyme sprigs, with crostini on the side.

Carrot Ginger Soup Recipe

Creamy Carrot Soup recipe is infused with the flavors of ginger, garlic, and thyme, and the sweetness of caramelized onions. 
5 from 3 votes
Print Rate
Course: Soup
Cuisine: American
Keyword: creamy carrot and ginger soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 353kcal
Author: Lisa Johnson

Ingredients

Roasted Carrot Soup

  • 2 pounds carrots peeled, ends trimmed, cut into 2-inch pieces
  • 4 tablespoons olive oil divided
  • 3 cloves roasted garlic from one whole-head of roasted garlic
  • 1 medium sweet onion diced
  • 3 tablespoons fresh thyme divided or 1.5 tablespoons dried
  • 6 cups vegetable broth
  • 1 tablespoon finely grated fresh ginger
  • sea salt and ground black pepper to taste

Crostini

  • 1 loaf ciabatta bread or baguette
  • olive oil for drizzling
  • 1 clove fresh garlic

Instructions

For the Soup

  • Preheat oven to 400°F. (200°C)
  • Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Fold the foil around the garlic and set aside.
  • Cut the peeled carrots on the diagonal into 2-inch lengths. Cut any thicker carrots in half lengthwise so all the carrots end up approximately the same size.
  • Place on a large rimmed baking sheet with a sheet of parchment paper and drizzle with 2 tablespoons of olive oil, sprinkle with salt & pepper, and 1 tablespoons of fresh thyme. Toss to coat and spread out on baking tray.
  • Add the foil wrapped garlic to the sheet pan and roast in the oven for 25 minutes, or until the carrots are fork tender and the garlic is golden brown, flipping halfway through.
  • Peel the ginger (remove skin with a spoon or knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.
  • Remove carrots and garlic from the oven and set aside to cool.
  • Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium heat. Add the onions and sauté until softened and golden brown, stirring occasionally with a wooden spoon.
  • Add the roasted carrots, 3 cloves of roasted garlic, ginger, remaining 2 tablespoons of thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until carrots soften.
  • Puree the soup using an immersion blender until smooth, or pour into a stand blender in small batches. If using a blender, remember to remove the center cap or vent so the steam can escape.

For the Crostini

  • Slice bread into half-inch slices and place on a baking sheet. Drizzle with olive oil and bake in 400°F oven until crispy and golden brown.
  • Cut a clove of garlic in half, and rub the cut side over the crispy bread slices. The more you rub, the stronger the garlic flavor will be.
  • Serve this soup hot or at room temperature, as a starter or as a meal.

Notes

  • Fresh ginger typically provides a more vibrant and pronounced flavor, but ground ginger will also work if needed. Start with about 0.5 to 1 teaspoon, depending on your taste preferences, and adjust as needed.
  • Allow soup to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until heated through.
  • For longer storage: Let soup cool completely before transferring it to a freezer-safe container(s) or resealable bags. Leave some space at the top of the container or bag to allow for expansion. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the soup overnight in the refrigerator, then reheat gently on the stove.
  • If you prefer a thinner consistency, you can add more vegetable broth or water until you reach your desired thickness. Conversely, if you prefer a thicker soup, you can reduce the amount of broth used or increase the amount of carrots.
  • Stir heavy cream, sour cream, or full fat coconut milk into the soup right before serving for added richness and creamier texture.
  • Nutrition facts include crostini.

Nutrition

Calories: 353kcal | Carbohydrates: 59g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1417mg | Potassium: 584mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25927IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg

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One Comment

  1. I found this on a soup recipe link, and I have to say it was WONERFUL! I loved the texture, almost as much as I loved the tasted. My only problem was that when those carrots came out of the oven, they were like candy, and I had a difficult time keeping enough for the soup! Next time I will double the amount of carrots I do, just so we can eat them right out of the oven.

    Thanks!!!

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