Creamy Carrot Soup With Ginger

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 turmeric soup with cream in a serving bowl

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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.

Have leftover carrots? Try my carrot soup or roasted carrots and beets next!

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.

carrot ginger turmeric soup with croutons in a white pot

📋 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).

This creamy carrot soup with turmeric and ginger is so warming, full of flavors and has amazing healing properties. The combination of turmeric, ginger, sweet paprika and vegetables make one easy and delicious soup recipe that is also vegan, gluten-free and dairy free.- The Yummy Bowl

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. Serve with homemade garlic herb croutons.

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.

Hearty Soup Recipes

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Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

carrot ginger turmeric soup with cream in a bowl

Julia

Carrot and Ginger Soup Recipe

5 from 4 votes

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 5 servings

Course: Main Course, Soup

Cuisine: American

Calories: 373

Ingredients Method Nutrition Video Notes

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

Method

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

Nutrition

Calories: 373kcalCarbohydrates: 42.7gProtein: 6.3gFat: 20.7gSaturated Fat: 7.3gCholesterol: 33mgSodium: 246mgPotassium: 1183mgFiber: 6.3gSugar: 7.1gCalcium: 84mgIron: 2mg

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.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Carrot Soup: FAQs

Do you need to peel carrots for soup?

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.

How do you drizzle cream in 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.