Carrot Ginger Soup

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

• Creamy Tomato Basil Soup
• Classic French Onion Soup
• Instant Pot Potato Soup
• Minestrone Soup

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