Carrot Ginger Soup

Yumna Jawad

Updated Nov 29, 2025

5 from 54 votes

Roasted carrot ginger soup made with fresh ginger, coconut milk, and vegetable broth. Easy to blend and great with crusty bread.

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Prep Time 10 minutes
Servings 4 servings
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Carrot Ginger Soup.
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My Carrot Ginger Soup Is So Good!

My Carrot Ginger Soup recipe is as simple as it gets. I roast the carrots first to bring out their natural sweetness, then blend them up with cooked onions, garlic, ginger, spices, and coconut milk. The carrot soup is so creamy with a nice little zing from the fresh ginger, great served with crusty bread or even grilled cheese for dipping!

Happy Cooking!
– Yumna

How to Make Carrot Ginger Soup

Carrots cut and tossed in oil and spices on a sheet pan.
Step 1: Place the carrots on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to combine.
After roasting until tender.
Step 2: Roast in the preheated oven until the carrots start to caramelize and become fork tender, tossing halfway through.
Diced onions in a pot after cooking.
Step 3: Cook the onions in your pot until translucent.
Seasonings added to cooked onions.
Step 4: Add the fresh ginger and spices.
After cooking ginger and spices.
Step 5: Stir to coat the onions until they’re fragrant.
Broth added to pot.
Step 6: Add the vegetable broth and lower the heat until the roasted carrots are done cooking in the oven.
Roasted carrots added to soup base.
Step 7: Once the carrots are roasted, transfer them straight from the baking sheet to the pot.
After blending until smooth with cream added.
Step 8: Puree the carrot ginger soup with an immersion blender and stir in the coconut milk. You can also puree after stirring in the coconut milk.
Carrot ginger soup recipe.

Carrot Ginger Soup Recipe

Author: Yumna Jawad
5 from 54 votes
Made with roasted carrots, fresh ginger and coconut milk, this creamy Carrot Ginger Soup is easy to make and full of good stuff!
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Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings4 servings

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Ingredients
 
 

  • 2 pounds carrots rough chopped
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 4 cups low sodium vegetable broth low sodium
  • 1 can unsweetened coconut milk light fat
  • Cilantro for serving
  • Crusty bread for serving

Instructions

  • Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
  • Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
  • Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
  • Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.

Equipment

Notes

My Top Tip: Cut your carrots into evenly sized pieces: Keeping your carrot pieces about the same helps them cook and caramelize evenly!
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing: This soup is easy to freeze. Pour the soup into an air-tight, freezer-safe container and freeze it for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Make Ahead Tip: You can roast the carrots a few days in advance and store them in the fridge until you’re ready to make the soup
Nutritional Data: Please note that the nutritional information does not include the bread served with the soup.

Nutrition

Calories: 268kcal, Carbohydrates: 32g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 245mg, Potassium: 795mg, Fiber: 8g, Sugar: 13g, Vitamin A: 37889IU, Vitamin C: 16mg, Calcium: 90mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Use an immersion blender: An immersion blender makes life so much easier! You won’t have to worry about ladling hot soup into a standing blender. Be sure to keep your immersion blender about an inch from the bottom of the pan, and avoid bringing it too close to the surface of the soup. This helps the vegetables blend evenly and avoids splashing hot soup all over the place. 
  2. Cut your carrots into evenly sized pieces: Keeping your carrot pieces about the same helps them cook and caramelize evenly!
  3. Peel your ginger: Peeled ginger grates more easily!
Ladle lifting up carrot ginger soup from pot.

Serving Ideas

Creamy carrot ginger soup in a bowl with extra roasted carrots on top.

More Vegetarian Soup Recipes

5 from 54 votes (34 ratings without comment)

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Comments

  1. Sheryl says:

    Totally Yum! Thank you for sharing your recipe!

    Reply
    1. Yumna J. says:

      You’re welcome, Sheryl! So happy you liked it!!

      Reply
  2. Kim says:

    Hi, thx for posting this. Suggestions for a substitute for the turmeric? Please and thank you.

    Reply
    1. Yumna J. says:

      Cumin should work well in this recipe in place of turmeric. You’ll have to let me know what you think when you make it!

      Reply

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