The best Creamy Carrot Ginger Soup Recipe that is so easy to make in your instant pot, crockpot or on the stove. Healthy, vegan & dairy free.
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Do you need another cozy soup for the fall and winter months? This carrot and ginger soup is incredibly creamy and so delicious!
We love adding carrots to our soup recipes. If you’ve seen our other healthy soup recipes, you know this!
We wanted to create a creamy soup that highlights this super nutritious veggie that is similar to our sweet potato soup, pumpkin soup, and butternut squash soup.
This carrot soup recipe only uses 11 ingredients and also happens to be vegan and dairy-free!
Why this is the best Ginger Carrot Soup Recipe
This soup is one of our favorites to cozy up with because it’s:
- Wholesome ingredients – Typically carrot soup is loaded with lots of unnecessary ingredients and heavy cream. This soup doesn’t have that!
- Creaminess from veggies – Many carrot soup recipes have a lot of heavy cream in them, but in this soup, the milk is totally optional! It gets all the creaminess from broth + veggies.
- Easily customizable – Whether you need to make this lower salt, lower carb.. there’s a substitution for basically everything below!
- Veggie loaded – There is one serving of veggies per serving of soup, and you can easily bulk up that amount by adding more carrots, celery, or onions.
Carrot and Ginger Soup Ingredients
To make this soup you will need:
- carrots, celery, onion
- fresh ginger, garlic
- vegetable broth
- olive oil
- dried thyme, paprika, salt + pepper
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
Here’s a link to the dutch oven we used.
How to make Carrot Soup with Ginger on the Stove Top
- Heat olive oil in a pan over medium heat. Saute carrots, onions, garlic, and celery for 10 minutes.
- Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 15 minutes.
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth. Top with fresh herbs if desired.
Top with your favorite toppings and enjoy the creamiest carrot soup!
SUBSTITUTIONS FOR CARROT GINGER SOUP
Olive Oil: You can substitute olive oil with melted butter, avocado oil, or vegetable oil.
Ginger: Feel free to substitute fresh ginger for ground ginger. It will not be as potent though. You can use 1 1/2 teaspoons ground ginger in place of the fresh ginger.
Vegetables: Feel free to add more carrots, celery, or onion. You can chop the vegetables roughly because this soup gets blended up!
Carrots: If you don’t like carrots you can substitute them with butternut squash or sweet potatoes. Or check out our Roasted Butternut Squash Soup or Sweet Potato Soup.
Spices: Feel free to add more or less of any of the spices to your taste.
Vegetable Broth: Any broth will work in this recipe. Beef broth, Chicken Broth, Turkey Broth or vegetable broth.
How to make Carrot Ginger Soup (Instant Pot Method)
Making this carrot and ginger soup is so easy and it can be made in your crock pot, instant pot, or on your stove. Here’s how to make it in your instant pot:
- Set instant pot to sauté. Heat olive oil. Saute carrots, onions, garlic, and celery for 10 minutes.
- Stir in spices and add the stock.
- Cover instant pot and set to sealing, Pressure Cook for 7 minutes.
- Once cooked, allow the pressure to manually release for 10 minutes, then quick release.
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Ways to top Ginger Carrot Soup
There are lots of ways to top Creamy Carrot Soup. Here are some of our favorite toppings:
- croutons
- cooked bacon
- fresh parsley or other herbs
- heavy cream or coconut milk
- fresh bread
What to serve with Carrot Ginger Soup
You can definitely enjoy this soup on its own, but you could also serve it alongside:
- Protein – Serve it alongside these Coconut Chicken Tenders for a well balanced meal
- Bread – If you’re not paleo/whole30 – a big loaf of crusty bread is the way to go 🙂
- Salad – This Strawberry Goat Cheese Salad is my favorite
Storing and Reheating Ginger Carrot Soup
Storing: This carrot soup will last for up to 5 days in the refrigerator. Store in an airtight container.
Freezing: Let leftover soup cool to room temperature before transferring it to a proper storage container. You can freeze this soup for up to 3 months.
We like these containers for freezing soup! We have more tips on how to freeze soup!
Reheating: You can reheat your soup in the microwave or on the stovetop.
Does Carrot Ginger Soup freeze well? Yes! This recipe is perfect for freezing.
Other healthy soup recipes:
We love healthy soup recipes. You can get our free Healthy Soup Ebook here or check out these 35 Healthy Soup Recipes. Here are some other healthy soup recipes you may like:
Carrot Ginger Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ tablespoon fresh ginger minced (about 1 inch)
- 1 cup onion diced- 1 medium onion
- ¼ cup celery diced
- 1.25 lbs carrots peeled and cut into 1 inch pieces (3 cups)
- 1 quart vegetable stock (4 cups)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup milk optional
Instructions
Stove Top instructions
- Heat olive oil in a pan over medium heat. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
- Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 15 minutes.
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Crockpot Instructions
- In a large pan, heat olive oil. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
- Place cooked vegetables in crockpot. Cover with stock and add spices. Cook on low for 6-8 hours
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Instant Pot Instructions
- Set instant pot to sauté. Heat olive oil. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
- Stir in spices and add stock.
- Cover instant pot and set to sealing, Pressure Cook for 7 minutes.
- Once cooked, allow the pressure to manually release for 10 minutes, than quick release.
- Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
Kerry says
Very very good lots of flavor left my little chunky cuz I like it that way. He’s just smoky paprika. Very very good. Oh and coconut milk
Donna Donna Immordino says
So delicious and creamy! I added more ginger and used coconut milk 😋
Next time double the recipe-this ones a keeper!!!
DeShaune Lockett says
As a gardener, this was a delicious recipe after harvesting my carrots, onion, and garlic. I roasted the veggies to enhance the flavor.