Carrot Ginger Soup
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Grab a bag of carrots and make this creamy, light, and perfectly spicy carrot ginger soup. It’s simple, healthy, and delicious.
Published in August 2020/Updated in Sept 2025
Fresh carrots are one of the most versatile and budget-friendly ingredients available at the grocery store all year round. They are low in calories, rich in nutrients, and have a sweet, earthy flavor that’s perfect for making healthy family meals.
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I’ve shared quite a few recipes featuring carrots, from crispy fritters to hummus, from easy carrot cake to flavorful pasta dishes and salads. Seriously, carrots are terrific!
In today’s ginger carrot soup, I’ve made the most of a big bag of carrots by adding just a few extra ingredients. I used coconut milk for a silky smooth texture and a combination of turmeric and fresh ginger to add a kick of spice that will keep you coming back for more. Yes, it’s that GOOD!
And it’s totally vegan, vegetarian, gluten-free, and so good for you! Plus, it keeps well in the fridge for several days and makes a brilliant make-ahead starter or lunch.
This carrot ginger soup is truly delicious all year round: light and refreshing in summer, cozy and warming in winter. All you need is a bunch of carrots, a short list of ingredients, and 30 minutes!
List of the ingredients
- Carrots
- Ginger
- Coconut milk
- Turmeric
- Onion & Garlic
- Olive oil
- Vegetable broth
- Lime or lemon juice
- Salt & pepper
How to make carrot ginger soup
(Note: This is a brief description; the recipe is at the bottom of the page.)
- Sauté the onion in olive oil.
- Stir in the ginger, garlic, and turmeric.
- Add carrots, vegetable broth, and coconut milk.
- Cook for 20 minutes.
- Blend until smooth, season to taste, and finish with fresh lime juice. It’s delightful when served with some stovetop croutons or crusty bread, or topped with sautéed chickpeas for a protein boost!
Recipe Notes
Carrot ginger soup ingredients
Onion + olive oil + garlic: It’s an essential flavor base. You can use your favorite oil for this recipe.
Carrots: You can use fresh or frozen carrots. But the recipe is also great for using soft and floppy carrots that have been sitting too long in the fridge.
Ginger + turmeric: It’s a simple combination that packs lots of flavor and excellent anti-inflammatory and antioxidant properties. You can use ground ginger instead of fresh, but keep in mind the overall flavor will be more subtle.
Coconut milk: I like to use a small amount of coconut milk (2/3 cup) to round out the flavors. Using less coconut milk rather than the whole can reduces calories and fat, making this delicious soup healthier, lighter, and less expensive, too. You can also conveniently freeze your leftover coconut milk for another recipe (see my tips in the recipe notes below).
Broth (or water): To keep the soup fresh and light, I prefer low-sodium vegetable broth to make the vegetables shine. A broth that is too salty or too tasty can overshadow the flavors.
Salt & pepper: As always, I recommend tasting the soups before serving to make sure the seasoning is spot on. Also, if you use a vegetable broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning.
Lime or lemon juice: The bright, citrus punch from the lime or lemon juice makes this soup fresh and flavorful. I love adding plenty of chopped cilantro for extra freshness, but you can skip it if you don’t have it on hand.
STORAGE TIPS
Carrot ginger soup keeps well in the refrigerator for about 3-4 days, which makes it a great meal prep option. It can also be frozen. Let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.
More carrot soup recipes for you
Love carrots? Here are more carrot soup recipes to try!
- Carrot and celery soup
- Spicy pumpkin carrot soup
- Carrot and lentil soup
- Tomato Carrot soup
- Lebanese lentil soup with carrots
- Carrot potato soup
- Cauliflower carrot soup
Let me know if you are making this carrot ginger soup recipe! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Carrot Ginger Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, sliced
- 3 garlic cloves, sliced
- 3 tablespoon fresh ginger, minced (or 2 tsp of ground ginger)
- 2 teaspoon ground turmeric
- 2 pound (900 grams) carrots, peeled and sliced
- 3 ½ cups (840 ml) low salt vegetable broth
- ⅔ cup (160 ml) coconut milk
- 1 teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper
- 1 lime or lemon juice, to serve
- fresh chopped cilantro, to serve (optional)
Instructions
- In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
- Stir in the ginger, garlic and turmeric, mix well and cook for another minute.
- Add the carrots, broth, coconut milk, and seasoning, and bring to a boil. (Note: If you use a vegetable broth that tastes quite salty on its own, add the salt at the end and not at the beginning.)
- Reduce the heat, cover with a lid, and simmer for about 20 minutes until the carrots are cooked through and soft. Stir occasionally.
- Remove the pot from the heat, let it cool slightly, and transfer it to a high-powered blender or blend it with an immersion blender. Blend until smooth, then taste and adjust the seasonings to your liking. Add fresh lime juice (from about ½ lime).
- Serve warm or cold, topped with chopped cilantro (optional) and accompanied by the remaining lime wedges for an extra zesty flavor, if desired. Enjoy!
This recipe was 10/10! It was creamy, filling and great with bread- will definitely be making this often.
That’s absolutely great! Thanks so much for taking the time to rate the recipe. x
This looks great! About how many carrots is a lb? I don’t have a scale at home
Hi Katie, you might use about 5-6 medium-sized carrots. The recipe is quite flexible. : )
Super easy and very flavorful. I followed the recipe but I added toppings to my bowl. Dry roasted peanuts, mini red bell pepper sliced and grape tomatoes sliced. Just had things I needed to use but the peanuts were awesome!
That sounds delicious, Sandy! Thanks so much for sharing your feedback. x
This soup is definitely a keeper! So zesty and morish.
Thanks for your feedback, Matthew! I’m very pleased it was delicious. : )
Your nutrition info is very inaccurate. A pound of carrots is around 560 calories, so divided among 3 servings that is 186 a serving, already over your calorie count before even adding the oil, coconut milk or other veg. Still a low calorie recipe but intentionally misleading.
Emily, the nutritional calculator might be inaccurate (as I mention in my policies), but this nutrition info is NOT “intentionally misleading” and 1 pound of carrots is NOT 560 calories.
Carrots are great weight-loss foods, low in calories and great for any diet (LESS than 200 calories per pound, next time check properly please).
Have a nice weekend!
Delicious! I used skimmed milk instead of coconut and also stirred in two natural yoghurts. My husband enjoyed it so much I’ve to make more tomorrow 😊
That’s fantastic, Sharron! : )
Thank so much for sharing your feedback, and have a great weekend. x
Hi! I’m about to make this for the first time. I bought light coconut milk so would that still work?
Hi Joana, yes, it works fine : )
Hi Katia,
Made this spicy soup just now. Didn’t have any coconut milk so just chopped some dissociated coconut in a mini chopper blended to a powder the blended with almond milk and instead of chopping the carrots I grated them. I used a teaspoon of ground ginger in place of fresh ginger. I’ve left the soup unblended as I’ve grated carrots. Unfortunately I hardly tasted the ginger but tasted more of the lemon juice I garnished the soup with. This soup was delicious and may able to see in the dark more. Thanks Katia. I may make the vegetarian cabbage soup next.
Thank you, Kevin… I’m very pleased! I love to blend this soup, the creamy, rich texture makes a big difference.
So curious to hear your feedback about the cabbage soup : )
Cheers x
What is the serving size? 1.5 cups?
Hi! Serving size is approx 1 cup. Cheers x
Hi, as someone who is allergic to coconut, do you have a substitution for that milk? Can I use unsweetened almond milk?
HI Roberta, yes, you can use unsweetened almond milk.. but don’t skip lemon or lime juice to enhance the flavor. Cheers x
These are being shared as healthy but the coconut milk adds unhealthy fats. Coconut milks and oils are high in saturated fats. For someone who can’t eat saturated fats, what can you substitute coconut milk with?
Thanks for your comment, Tami! The recipe calls for a small amount of coconut milk which brings also plenty of health benefits. However, feel free to skip it, you might serve your soup with some fresh lemon juice instead, according to your liking. It’s not the same flavor, but it’s refreshing and pairs well with the soup. x
Hi! I have never cooked with coconut milk. Do you recommend unsweetened, original, light? Can’t wait to try this soup! Sounds delicious!!
HI Amy! Definitely unsweetened coconut milk, I usually buy full fat coconut milk, richer than its light counterpart. Use some for this recipe, then you might freeze the rest in smaller portions for future uses (if you make 1/3 cup portion sizes, you’ll have the right amount to use for this soup in the future, It’s handy) 😉 x
Thanks for the recipe. This soup is fantastic. I’ve made it several time. It’s on my favourites list now!
Thanks for sharing your feedback, Sara! I’m so glad you’ve made it several times 😊
Felt the ginger was a bit too much had to fix it by putting in a boiled potato. Personally I’d use 3/4 of the recommended amount. But all in all a nice healthy soup that I enjoyed.
Thank you for sharing your feedback, Nichil! 😊 Ginger might be overpowering for some, but I’m glad you found a nice balance for you to enjoyed the recipe x
Love this soup! I have made it several times and it is absolutely delicious!
Thanks for your feedback, Amanda! I’m so pleased you’ve made it several times 😊 x
Thank you for all great recipes! The adjustment option for servings is chefs kiss, Meal prep is a lot easier. The carrot ginger is my favorite thus far.
I’m so pleased to hear that, Alyssa! Thanks so much for sharing your wonderful feedback. Cheers x
Great soup. I used lite coconut milk and added some crushed red chili flakes. Spicy and delicious! Definitely a keeper recipe. Thanks!
I’m so happy i turned out delicious, Jack! Thanks so much for sharing your feedback : )
Cheers x