Who can resist a freshly cooked pot of carrot soup that's just bursting at the seams with flavor and nutrition? This vegan carrot ginger soup recipe is beyond delicious, and it's super healthy too!
After I finished developing my creamy carrot soup with potatoes recipe, I was deep into carrot mode. So, so many bowl of freshly chopped carrots and more to spare. Then, a grocery trip and a large piece of fresh ginger root later, the next recipe mission was obvious: carrot ginger soup!
I love carrot soup with ginger because it's just one of those perfect combos where adding fewer ingredients alongside the star combo often produces the best results. And with the exception of the ginger, the ratios are not super important here either. If you're a carrot or two short, or you're worried about the size of your onion, don't fret! This recipe is very flexible and will still be delicious.
Pro tip: If you have picky eaters in the family or if this is your first time cooking with fresh ginger, it's better to err on the side of less is more with the ginger as it's spice can start to overwhelm the recipe quickly if you add too much.
The ingredients in this ginger carrot soup are fresh and simple:
- yellow onion
- fresh ginger
- olive oil
- low-sodium vegetable broth
- an orange
- sea salt
- freshly-ground black pepper
- parsley, microgreens or sour cream, for garnish
How to make carrot soup
This is one of my favorite soup recipes because it's so quick, and so fresh and healthy!
For prep, peel your carrots and ginger, chop the carrots and onion, and mince the ginger. Then, heat some oil in a soup pot over medium heat. Once it starts to shimmer, add the onion and sauté until it's translucent. Add the ginger and cook for another minute or so, add the carrots, and then cook everything for another five minutes.
Add some vegetable stock, reduce the heat to medium-low and cook covered for about 15 minutes or until you can easily pierce the carrots with a fork.
Next, scoop out half of the soup (vegetables and liquid) into a high speed or regular blender, and purée on high for a minute or two. Pour the puréed soup into a large bowl and repeat with the other half of the soup.
Pro tip: A high speed blender like a Vitamix works best for this recipe in order to create a super smooth soup texture, but no worries if you don't have one. A regular blender is perfectly fine and may just require an extra minute or two of blending to achieve a smoother texture.
And finally, squeeze half a fresh orange over the soup, stirring to incorporate, and add some sea salt and freshly ground black pepper to taste. Divide the soup among serving bowls and top with your favorite garnishes if you'd like (my fave is fresh broccoli sprouts or other microgreens.)
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Carrot Ginger Soup
- ½ pounds carrots about 7-8 medium carrots
- 1 medium yellow onion
- 1 ½ teaspoons minced ginger about a ¾-inch slice
- 1 tablespoon olive oil
- 4 cups low-sodium vegetable broth
- ½ orange
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- chopped fresh parsley, microgreens or sour cream for garnish
- Prep: Peel and chop the carrots, chop the onion, and peel and mince the ginger.
- Sauté: Warm the oil in a large soup pot over medium heat. Once it starts to shimmer, add the onion to the pot and sauté until translucent. Add the ginger and cook for another minute, and then add the carrots and cook for five minutes more.
- Simmer: Slowly pour in the vegetable stock, reduce the heat to medium-low and cook covered for 15 minutes or until you can easily pierce the carrots with a fork.
- Blend: Scoop out half of the veggies and liquid into a high speed or regular blender and purée on high for a minute or two (see notes). Pour the puréed soup into a large bowl and repeat with the other half of the soup.
- Season: Squeeze the fresh orange over the soup and stir to incorporate. Add the sea salt and freshly ground black pepper to taste.
- Serve: Divide the soup evenly among bowls and top with one or more garnishes, if desired. Enjoy!