This velvety carrot ginger soup with hints of garlic and herby thyme will fill your kitchen with warm and cozy fall aromas. Served with crunchy chives and creamy Greek yogurt, it’s the perfect addition to dinner.
Tender carrots will no longer be an overlooked ingredient for Thanksgiving recipes thanks to this buttery carrot ginger soup with smokey cumin. It’s a hug in a bowl! Make sure to check out my Paleo Honey Roasted Carrots and Air Fryer Roasted Carrots for more sweet carrot sides and inspiration. They’re just as good.
Why You’ll Love Carrot Ginger Soup
Once the leaves start turning red and yellow, this homemade carrot ginger soup is the only fall soup you’ll want to make.
- Great for leftovers. It’s easy to clean out the fridge because you can use leftover roasted, air fried, or glazed carrots.
- Freezer-friendly. Make the recipe in advance so you can beat the holiday cooking craze that comes with Thanksgiving.
- Sweet-and-savory. Fruity honey, dried herbs, spicy ginger, and roasted carrots create a lovely sweet-and-savory flavor profile.
What You’ll Need
Smokey cumin, tangy lemon juice, and fragrant garlic make the carrots’ natural sweetness pop. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Olive oil – Feel free to use vegetable, corn, or canola oil.
- Carrots – They don’t have to be peeled.
- Sweet onion – You can use yellow or white onions instead.
- Garlic – Fresh garlic and garlic paste are best.
- Ginger – If you use ground ginger, make sure it doesn’t have any clumps in it.
- Spices and herbs – You need ground cumin, dried thyme, and ground coriander.
- Salt and pepper – Kosher salt and freshly cracked black pepper are best.
- Vegetable broth – I prefer low-sodium versions or chicken stock.
- Unsalted butter – Reduce the salt in the rest of the recipe if you use salted butter.
- Fresh lemon juice – Use half the amount if you use lime juice.
- Honey – I prefer raw honey or agave nectar. Maple syrup is too smokey.
How to Make Carrot Ginger Soup
You can make a chunky version of this aromatic carrot ginger soup if you pulse the blender. Scroll to the bottom of the post for the full recipe card.
- Roast the carrots. Preheat the oven to 400F. Place the carrots on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt. Roast for 20 minutes, stir well, and roast for another 20 minutes. Remove them from the heat when they are browned and fork-tender.
- Sautée the onions. Place a Dutch oven over medium-high heat and add the remaining olive oil. Stir in the onions and sautée them for 5-7 minutes or until slightly caramelized.
- Season it. Mix in the garlic, ginger, cumin, thyme, coriander, salt, and pepper. Sautée for another 30 seconds or until fragrant.
- Simmer it. Add the carrots and veggie broth. Stir to combine. Bring it to a boil and then reduce it to a simmer for 15 minutes. Remove it from the heat and let it cool for 5-10 minutes.
- Blend it. Transfer the mixture to a blender. Add the butter, lemon juice, and honey. Process it until completely smooth. Season with more salt to taste.
- Serve. Ladle the soup into serving bowls. Garnish with your favorite toppings, serve, and enjoy!
Tips and Variation Ideas
Whether you love creamy soups or have vegan guests coming over, there’s a variation of this comforting carrot ginger soup for everyone.
- Prep ahead. Roast the carrots and sautée the onions up to 3 days in advance so all you have to do is process the ingredients right before dinner.
- Watch the pieces. Don’t cut the carrots into pieces smaller than 1/2″ because they’ll burn in the oven. If they’re slightly larger, you may need to roast the carrots for an extra 5 minutes at a time until tender.
- Use leftovers. Skip the roasting if you use Honey Mustard Glazed Carrots, Maple Dijon Glazed Carrots, or Air Fryer Roasted Carrots instead.
- Adjust the consistency. If the soup is too thin, simmer it over medium heat for another 10 minutes or until thickened to your preference. If it’s too thick, stir in 1 tablespoon veggie broth at a time and simmer for 10 minutes until well combined.
- Make it creamy. Add 1/2-1 cup heavy cream or half-and-half into the blender with the rest of the ingredients for a richer flavor.
- Go vegan. Turn this into a vegan recipe by swapping the butter for vegan butter and the honey for agave nectar.
Toppings and Serving Suggestions
This hearty carrot ginger soup is a great fall soup with toppings like Greek yogurt, chives, red pepper flakes, and crispy bacon. Toasty croutons and crumbled feta cheese work too. I love serving it with my Maple Smoked Turkey or Garlic Herb Roasted Turkey Breast. For veggie sides, go for my Garlic Herb Roasted Potatoes and Crispy Air Fryer Green Beans. Other classic sides include my Kale Salad with Cranberries and Cranberry Sausage Stuffing.
Storing and Reheating Extras
Stir continuously if you heat it on the stove so that it doesn’t bubble and splatter all over.
- Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour or if it’s bubbling whilst cold.
- Freezer: Pour it into freezer-bags or containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.
- To reheat it: Microwave it in 15-second increments, stirring in between each one, until warm. You can also use the stove over medium-high heat for 8-10 minutes.
More Easy Soup Recipes
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Carrot Ginger Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: Soup
- Method: Oven + Stove
- Cuisine: American
Description
This hearty carrot ginger soup recipe with hints of honey, thyme, and lemon juice is the perfect comforting soup for those chilly nights.
Ingredients
- 3 tablespoons of olive oil
- 2 lbs carrots, peeled and cut into 1/2” pieces
- 1 medium sweet onion, diced (1 cup)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry thyme
- 1/4 teaspoon ground coriander
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 4 cups of vegetable broth
- 1 tablespoon of unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- garnish: dollop of greek yogurt, chives, red pepper flakes, crispy bacon
Instructions
- Preheat oven to 400°F.
- Add chopped-up carrots to a medium baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 40 minutes, tossing halfway through. Remove carrots from the oven when they are slightly browned and fork-tender.
- Heat a large Dutch oven to medium-high heat.
- Add the remaining olive oil and diced onion to the pot. Saute until onions are slightly caramelized, about 5-7 minutes.
- Next, add garlic cloves, fresh ginger, cumin, thyme, coriander, salt and pepper. Saute for 30 seconds until the spices become aromatic.
- Add in roasted carrots and vegetable broth. Bring to a boil and reduce to simmer for 15 minutes.
- Allow the soup to cool then slowly scoop it into a good blender. Add in butter, lemon juice and honey. Blend until the soup is smooth like a puree. Season with salt as needed.
- Garnish with a dollop of greek yogurt, chives and red pepper flakes.
Nutrition
- Serving Size: 1 1/2 cups (no garnish)
- Calories: 168
- Sugar: 12 g
- Sodium: 773 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 5 mg
28 comments on “Carrot Ginger Soup”
Has anyone tried using a sweet potato instead of a russet?
Not sure, but I’m sure that substitution would work! Try it and let me know Dan. 🙂
I have to admit I’ve never made carrot soup before, Krista, but yours looks delicious with all of the different flavors going on. I’m always looking to get more veggies into my kids, so I’m going to have try this! Pinning, too…yum!
It is awesome Samantha. I use to stop and pick up Carrot Soup at this one place all the time when I was pregnant, the ginger helped soothe the nausea and it was absolutely delicious. I had to try and make it at home, you and the kiddos will love it. Plus all the nutrients that are packed in here will make you feel like one good momma. 🙂 {even though i know you already are} Thanks for pinning and I hope you enjoy!
This looks delicious, Krista! 🙂 And perfect for cold and flu season- it has all the germ fighting essentials in it!
Gotta love it when a dish is not only delicious but has tons of nutrients packed in as well! 🙂 Thanks for stopping by Carrie, hope you have a great rest of the week!
What a yummy looking soup. My husband would love me forever if I made this for dinner. Thanks for sharing!
haha… well then in that case you need to make it! {although i’m sure he will love you forever regardless.. your pretty awesome!} 🙂 Thanks for stopping by Britni!
Great photos and post! Your soup is beautiful and truly healthy!!
Thanks Paula, that means alot! It is definitely one of our family favorites, super tasty!
Oh yum!! That soup looks amazing Krista, I wish I had a bowl for dinner tonight! I love carrot soup, and the addition of the ginger sounds heavenly. 🙂
Yum is right, this soup is addicting so its good that it is healthy. hehe. The ginger in this dish makes it, I usually add a tad more. Thanks for stopping by!
This soup is just a beautiful color and I’ll bet it tastes delicious – even better when one has a cold (like I do right now!) I was just joking about going through probably 6 boxes of Kleenex in a week! 🙂 Nothing better for a poor, sore, about to fall your face nose then a nice, soft Kleenex! 🙂 Thanks for sharing the wonderful soup recipe – pinning and sharing!
Oh… I’m sorry. No fun on the cold, then you definitely need to try out this soup!
You are right, nothing better for a sore nose than nice soft Kleenex. Thanks for sharing and pinning Cindy.. your so sweet! 🙂 I hope you have a great thanksgiving!
Oh my goodness that sounds soooo good! Perfect fall soup, definitely will be giving this a try 🙂
Happy Blogging!
Happy Valley Chow
Totally the perfect fall soup and definitely delivers on flavor. Plus its the perfect soup for bread dunking, YUM! 🙂
This soup sounds so comforting and full of nutrients. I love how vibrant the color is. This will definitely help fight off any of those pesky germs. Thanks for sharing Krista and hope you and your family have a wonderful Thanksgiving 🙂
Thanks so much Kelly, love seeing your sweet comments each week! 🙂 This soup is definitely a winner when it comes to fighting off those germs and it helps that the flavor is outstanding! I hope you have a fantastic Thanksgiving as well!
I’ve been the same way when I was younger. I’m loving this soup, girlfriend! You are always creative. Especially with the healthy stuff like this. Love your pics…and this is an amazing post! I’m so picky…that this is actually the only brand that I buy. Nothing’s worse than having a sore nose after it stops running! (=
Well.. good to know someone else shared my phobia. 🙂
Your too sweet, thank you so much!
Kleenex aloe by far is the only brand I use, gentle on the nose! 🙂 Thanks for stopping by Gloria, I hope you and the family have a wonderful Thanksgiving!
Great recipe, Krista! I used to be embarrassed to blow my nose at elementary school and would ask to go out in the hall to do it. Now I’m like you and always have Kleenex in my purse or pocket! We can’t keep enough in the house during cold season 🙂
haha.. I know Especially when you have a little one! 🙂 Thanks for stopping by Andi, I hope you have an awesome Thanksgiving!
Turned out beautiful my friend & will definitely be trying this soup. I’m on a soup kick at the moment 🙂 so I’m collecting recipes to try.
AWw.. thanks so much Gina! That means alot coming from you! 🙂 Ps. I’m so on a soup kick right now to, must be all the cold weather around here. 🙂
Krista, I have been looking for a good carrot soup recipe and can’t wait to try it! And…those are my daughters favorite tissues too :).
Yeah, well girl, you found one. This one has all kinda of flavors you will absolutely love it! 🙂
This looks like a good hearty soup, Krista! I’d say perfect for a cold day but we haven’t had any of those yet here in FL this fall. I want cold weather now!
Pinned!
Definitely perfect for a cold day! Maybe some of the cool weather we have will come your way by Thanksgiving. 🙂 Thanks for stopping by and pinning!