This Carrot Ginger Soup is both comforting and flavorful, with healing properties. Made with turmeric, ginger, sweet paprika, and fresh vegetables, it's an easy and delicious one-pot meal.
Carrot Ginger Soup
I love making Healing Carrot Soup because it’s warm, nourishing, and packed with immune-boosting ingredients.
It’s my go-to when I need something comforting and wholesome, especially during colder months.
I’ll walk you through the recipe with simple steps and helpful tips, so you can enjoy this cozy, flavor-packed soup with ease.
This is one of my favorite ways to cook with fresh, nutrient-rich ingredients that taste amazing while supporting overall wellness.
Creating healthy, satisfying meals is what I’m passionate about, and I’m excited to share my best recipes with you here!
Have leftover carrots? Try my carrot soup or roasted carrots and beets next!
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Ingredients
- Turmeric - Boost your immune system with this powerful spice which is essential during the cold times of the year. Use organic and fresh turmeric root to get the most out of this spice.
- Vegetables - Use this recipe as a base for vegetable quantities but you are not limited to options. Other veggies include: sweet potatoes, butternut squash, pumpkin, parsnips, or other root vegetables. Fresh is best, save your frozen veggies for a creamy beef and potato soup.
- Cream - Heavy cream or for vegan option use a good quality plant-based cooking cream or full-fat coconut milk. These are the best for texture and creamy flavor without adding any dairy.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Creamy Carrot Soup
- Preheat oven to 400 degrees Fahrenheit.
- Mix all the spices, garlic, ginger and olive oil (or coconut oil).
- Transfer veggies to a bowl and toss until fully covered in seasonings and oil.
- Arrange the vegetables on a large baking tray lined with parchment paper or foil.
- Bake for 30 minutes until fork tender turning twice to avoid over burning.
- Blend. In the same previously used bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.
- I like to use a standalone high-power Blender for a very silky smooth soup.
- Simmer. Place a large pot (or heavy-bottom Dutch oven) on the stove over low heat. Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
- Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.
What To Serve With Carrot Soup
- Lemon Kale Caesar Salad or Cabbage Cucumber Salad.
- My kids love this soup with a side portion of these yummy healthy zucchini or sweet potato fritters (a perfect alternative for bread!).
- Garnishes such as croutons, parmesan, fresh herbs, nuts.
- A crusty bread or crackers, cornbread muffins are one of my favorites too.
Julia's Tip
For ultra-creamy carrot soup my top recommendation is to use a high-speed blender instead of an immersion blender.
It will provide silky-smooth results, just add some broth or cream for easier blending.
Freezing And Storing Instructions
- To Store. Store the soup in an airtight glass container in the fridge for up to 3 days. Reheat in the microwave or on the stove. After refrigerating, the soup will thicken even more. Add some vegetable broth or warm water to thin it out when reheating.
- To Freeze. I don't recommend freezing the soup as it may separate after thawing and the texture will not be the same as freshly made.
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Recipe Card
Carrot and Ginger Soup Recipe
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INGREDIENTS
- 1 pound carrot, chopped into thick circles
- 4 tablespoon olive oil , or melted & unscented coconut oil
- 4 medium potatoes, such as Russet or Yukon Gold, chopped roughly
- 1 teaspoon ground turmeric , minced, or fresh turmeric root
- 1 teaspoon paprika
- 1 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 teaspoon fresh ginger, about 1 inch, minced
- 1 medium yellow onion
- 1 cup heavy cream or plant-based cream, I use vegan soy cream or coconut milk + more to drizzle on top
- 1 and ½ cup vegetable or chicken broth
- salt + black pepper , to taste
Toppings (optional)
- grated parmesan
- crispy bacon bits
- 2 tablespoon parsley, chopped fine
- black pepper
- nuts and seeds , pumpkin seeds, sesame seeds, peanuts
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit. In a medium bowl mix all the spices, garlic, ginger and olive oil (or coconut oil).1 teaspoon ground turmeric, 1 teaspoon paprika, 1 garlic cloves, ½ teaspoon ground cumin, 1 teaspoon fresh ginger, salt + black pepper, 4 tablespoon olive oil
- Place the chopped carrot, potatoes, and onion in a large bowl. Toss the veggies in spices mix until fully covered.1 pound carrot, 4 medium potatoes, 1 medium yellow onion
- Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.
- In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth. Use a standalone high-power blender for a very silky smooth soup.1 and ½ cup vegetable or chicken broth
- Place a large pot (or heavy bottom dutch oven) on the stove over low heat.
- Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
- Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.1 cup heavy cream or plant-based cream
VIDEO
NOTES
- For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
- Do you need to peel carrots for soup? For a creamier texture, I recommend peeling the carrots and potatoes. You can of course only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Carrot Soup: FAQs
For a creamier texture, I recommend peeling the carrots and potatoes.
Of course, you can scrub them to remove the excess dirt. But in my opinion, peeling the carrots will ultimately give the best flavor and smooth, creamy soup.
Place the cream in a smaller squeeze bottle or a sealable plastic bag, making a small cut in one of the bottom corners.
Once the creamy soup is poured into serving bowls, slowly drizzle the cream right before serving.
Sharon
This soup is so great! I love all things ginger, and my RA hands will gladly make this over and over because it's just that amazing! The roasting of the vegetables with the aromatic spices is the key!
Julia | The Yummy Bowl
thank you so much!
BR
this sounds like a great recipe but when I tried to write down the ingredients, there are so many ads I literally can't read them. They are covered up. More ads than usual. Pinterest has gotten out of control with ads.
A similar recipe on another page is easier to read...
🙁
Julia | The Yummy Bowl
sorry about your experience! just click on ''print recipe'' and it will show you all info but without printing and no ads.
Julia | The Yummy Bowl
A delicious easy one pot meal for the whole family. Easily customizable for vegan, gluten free, dairy free!