Carrot Ginger Soup

SoupFavorite WinterCarrotGinger

Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!

Photography Credit: Elise Bauer

Years ago I went on a carrot kick. Someone had given me a champion juicer and I set off to consume my weight in carrot juice over the next month.

Remember when your biology teacher told you that your skin would turn orange if you ate a lot of carrots? She was right!

When I went in for my physical my doctor looked at me with alarm; he thought I was jaundiced. Fortunately, it was just all that beta carotene from the carrots. No harm, no foul.

Sometimes the most nourishing foods are also the most simple and easy to make. This carrot ginger soup is just that. All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included. Lovely.

Carrot Ginger Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-5

I think this soup works best when it is puréed until perfectly smooth. This is best achieved using an upright blender. If you use an immersion blender, just keep working at it until the soup is as smooth as you can make it.

We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option.


  • 3 Tbsp unsalted butter
  • 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
  • 2 cups chopped white or yellow onion
  • Salt
  • 1 teaspoon minced ginger
  • 2 cups chicken stock or vegetable stock
  • 2 cups water
  • 3 large strips of zest from an orange
  • Chopped chives, parsley, dill or fennel for garnish


1 Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2 Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3 Remove the strips of orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

4 Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste.  (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

Garnish with chopped chives, parsley, or fennel fronds.

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Carrot, Apple, Ginger Soup, from Joy the Baker

Curried Coconut Carrot Soup, from The Kitchn

Carrot Soup with Miso and Sesame, from Smitten Kitchen

Carrot Soup, from 101 Cookbooks

Carrot Ginger Soup

Showing 4 of 98 Comments / Reviews

  • Jackie

    Hi – can this soup be frozen? I just made it – it is amazing. Added poached chicken to make it more of a filling meal. Also – any way to get an idea of the nutrients?


  • Sandy S

    Such a tasty and easy soup to whip together. Lovely gentle flavor and ‘creaminess’ sans any milk or milk substitute. Great for anytime one needs to go lightly on their diet for whatever reason, like recovering from illness or taking a break from too many spicy ingredients. This said, when I reheated the leftovers the next day, I added a cup of pumpkin puree along with a blend of curry, turmeric and black pepper with quite satisfying results. This is a good soup recipe to fall back on when the cupboard is bare and/or time is scarce. I can easily see adding such things as grated parsnips and/or boiled peanuts to stretch it if needed.


  • Gigi

    Yummy! I added turmeric and cayenne pepper for a little heat.


  • Gerald

    Can one use ground ginger instead of minced? And if so, how much ground ginger?

  • Doris

    I made this soup for a friend recovering from surgery. I like that there are just a few ingredients that I regularly keep in the kitchen and was an easy recipe to follow. I used mandarin orange peels and couldn’t find them to pull them out after simmering, so they were blended in with the soup and it didn’t make the soup bitter. Very tasty!
    Thanks for this wonderful recipe!

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