Carrot Ginger Soup

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.

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


  • 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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  • Amanda

    So delicious! I added even more ginger,
    Pineapple chicken sausage and topped it with dill. Perfect fall soup.


  • Guyguy

    5 stars. Forgot to say.


  • Guyguy

    I finally found a yummy carrot soup easy to make and with few everyday ingredients.
    The orange and ginger mixed together is gives this soup a unique delicious smell and taste.

  • Sheila

    Simple and deelish!! I used the carrots and onions that were in my CSA box. I used veggie broth because that is what I had! Recipe is a keeper!


  • Paula

    Sooo good!! I was looking for a carrot ginger soup that didn’t require milk or cream and this recipe is perfect. It’s rich and creamy without it and is a healthy alternative. I served it with sourdough croutons on top. Delicious!


  • Linda

    I just made this soup and it is delicious. I added 2 cloves of my home grown Russian Red garlic and used 2 lbs of carrots. I used vegetable broth instead of water – very fragrant and flavourful. I’ve added it to my favourites.


  • Alex

    So, so yummy while being quick and cost-effective! In the sautee step I added garlic and in the simmer step I added curry powder and cumin which kicked it up a notch for me. Great recipe.


  • Kate

    How does such an easy to make recipe with simple everyday ingredients come together to make something so delicious? One of life’s little mysteries. My other half and I enjoyed this soup very much. I needed to add liquid when blending it, so I used milk to add some richness. Also added about 3/4 tsp of curry powder during the simmering step and used a little extra ginger. Perfection! Just the right amount of kick. Can’t wait to make it again


  • [email protected]

    Absolutely delicious. I added turmeric, cumin, and crack black pepper.


  • Rand

    It’s not too often that I say: “Wow, did I make this?” I inadvertently added 1 tblsp of ginger – but it wasn’t as though I made a mistake. Keepsie.


  • Peter

    I really enjoyed making this recipe. I modified the recipe because I wanted to use my full bag of carrots (900 g/ 2lbs) so I added a little more onion to balance it out. I also added a little more ginger – and I added my entire carton of chicken stock (but omitted the salt from the recipe). I didn’t add any orange zest or juice, but I did add a peeled and cored granny smith apple. Served with cheese bread, it was a hit! I loved it – but more importantly my wife loved it!! Thanks for making me look like a hero.


  • Suzeeka

    Loved it! Chopped the carrots and onions into small dice in my food processor. That made it take hardly any time at all ! I added a 1/4 cup of orange juice.

  • Anne

    First time I made this my family thought it was amazing! Since then I have made it many times. It is seriously a family favorite!


  • Dani

    I forgot to take out the orange zest but was still good!


  • H

    Perfect! So comforting. I used shallots, as that was what I had on hand. I thought there would be enough to freeze but there were no leftovers!


  • Ginny

    This soup is so healthy and delicious. I’ve made this several times, it’s now one of my go-to soups. Thank you!


  • Andy

    Nice recipe. I tweaked it with some curry powder, black pepper, hint of cumin, and added some heavy cream after I puréed it.



    I made this and used half milk and half water. Very good!


  • Brian H

    It was delicious! Just made it for the 1st time. I added a slight bit of Franks Red Hot for a bit of kick. Will cook and share many more times!


  • Renee

    This soup is so good. Next time, I’ll double the recipe so that I can have some ready in the freezer :)


  • Eric

    Awesome recipe. My two year old diabetic son can’t get enough of this soup. If anyone else is carb counting, it’s about 11 g per cup. Thanks so much for sharing!


  • Francesca

    It turned out great. Made it with my homemade chicken broth. I wish I could post it picture. Thank you for such an easy recipe to follow.


    • Elise Bauer

      I’m so glad you liked it Fancesca! Isn’t soup so much better with homemade chicken stock?

  • Lovella

    Tried it a few minutes ago and it’s absolutely delicious. My family loves it.

    Thank you,


  • Rni

    hi can i have the vegetable stock recipe ?

  • Sheri

    Tasty and easy to make. I used organic whole carrots (wise choice, for sure). The ginger and orange strips are smart additions ensuring the soup is not too sweet. I found I needed to add a bit more broth and water after blending, so next time I’ll begin with an additional 1/2 cup of water.


  • Mariel

    I made it just now. Simply divine. The butter adds a very nice flavour to it I’d never considered. Thank you so much!


  • Kristine

    My spouse had bariatric surgery and I was looking for something for her to eat during her 3rd phase which is pureed foods. I left out the butter and used Grapeseed oil to reduce the calories and fat. I added unflavored whey protein powder to bump it to the level of protein that she needs to intake and also put in Tumeric! Amazing! I will be recommending to other friends that had surgery too!


  • Keri

    Love it! Thank you! I added crumbled bacon as a garnish because I’m a heathen. Haha!


  • Darlene

    This was the most delicious soup I have ever made. I read the recipe wrong, skipped the water, and it’s still silky and delicious. I love that it’s so creamy without the dairy. The only sad part is by skipping the water, I will only get 2 servings.


  • 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?

    • Elise Bauer

      Hi Gerald, I haven’t tried making it with ground ginger but my guess is no, it’s not the best substitution. If you do experiment using ground ginger, please let us know how it goes!

  • 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!

  • Margot Zen

    I just made this, it is sooo good. I am a vegan so I used olive oil instead of butter, about 2 tblspoons and threw in two smaller summer squashes. Very good. Thank you for sharing.

  • Diane

    What size are your servings? 8 ounces? 16 ounces? I’m excited to try this soup!!!

    • Elise Bauer

      Hi Diane, No idea on the size, I don’t measure out servings. Some people like bigger bowls of soup than others.

  • kat

    Hello, is there any specific reason to use 2 cups of water and 2 cups of stock rather than 4 cups of stock?

    • Elise Bauer

      Hi Kat, you simply do not need that much stock for this soup. But you do need enough liquid.

      • kat

        thanks so much for the quick response!
        what i meant was – will the flavor of that volume of stock overpower the taste of the rest of the soup? or is it likely fine to just use stock to replace all of the liquid? i’ve always got gallons of stock around waiting to be used up.
        thanks again!

        • Elise Bauer

          Hi Kat, honestly I don’t know. I haven’t made it with all stock. But if you do, let us know how it works out for you!

  • Tania

    Hi i am inviting 17 persons for dinner . Should i triple the quantity of all the soup ingredients ?

  • Diane

    Easy and delicious!!

  • Nikki

    After reading this recipe, I was so confident in it that I just dove right in and made a double batch. Wow!! The family love it, and we’ve all agreed this will definitely be a regular feature during the winter months. So glad I found this recipe!

  • Melissa

    This is one of my most favourite recipes OF ALL TIME. Seriously, it’s that good. I am always on the hunt for soup recipes that don’t contain dairy. This one has a lovely texture as if it had heavy cream, but there is NONE! So easy and so healthy!


  • Ruby

    Hi, can you specify more the amount of orange zest? I’m not sure what “large” is when it comes to zesting. Also is it necessary to remove the zest before blending? Would it be okay to leave it in? Thanks!

    • Elise Bauer

      Hi Ruby, great question! I would say large is a 1-inch by 2 or 3-inch strip of zest. And yes, you definitely want to remove it before blending, otherwise the soup may be inedibly bitter.

  • Amy

    I used coconut oil instead of butter, lemon instead of oranbge, and a can of rotel – OMG this is by far the BEST soup I’ve ever made! Yum-O


  • Raymond Rodgers

    After testing out this fantastic new receipe, I am happy to report it is just right for anyone feeling a bit under the weather or in the air on what to make for supper. Plus the flavors and orange color are simply heavenly!


    Perfection! Thank you for sharing. I blended the ingredients in my Vitamix on the highest setting and got the smoothest puree I’ve ever encountered. I think I might try it a little less blended next time, to hold a little texture. It might be nice a little more rustic.

  • Kathy

    This soup is the bomb. Best carrot ginger soup I have ever made, and it’s the easiest!! Shocking but true! No dairy, no nut butters, just really clean base recipe, but very, very delicious!! I love to add curry powder. A great base recipe. It’s seriously so good!!

    • Sarah

      I just made this and I find it rather bland? Did I do something wrong???

      • Michelle

        I found that too at first but bad a couple easy corrections. I added a pinch of cinnamon and a pinch of cayenne which did wonders. I added more ginger and 3 cloves of roasted garlic. Add all that and it was perfection!

  • Mae johns

    Ok so i wanna make this soup but dont really have the high quality blender, with a regular smoothie maker like blender work? And do i need the orange zest? Oh and hope you dont mind i copied the recipe onto my notes. Not sure if the pictures copied but still.

    • Elise Bauer

      Hi Mae, a high quality blender will just help the soup be more smooth. You can use a regular blender or even an immersion blender. I do recommend the orange zest, because it adds something special to the soup, but you can leave it out if you want.

  • Crystal

    I made this soup today and it is totally delishous and easy!

  • L

    This was fabulous! I tried a Carrot Ginger Soup at a restaurant once, and it was so good. I took advantage of a snow day today to make your recipe! I used fresh ginger and veggie stock. Next time, I will double the batch so it will make more and use baby carrots to save time.

  • Steph

    I just made the soup pretty much exactly, but I didn’t have fresh ginger so I used ground dried ginger. And it turned out a really dark orange instead of your light orange. Would fresh ginger really make a difference to the color? I’m unsure what went wrong in that department. It tastes good, so that isn’t the problem. But, I was expecting a lighter orange color than what I got. Any Suggestions? I was wondering if maybe there was cream or coconut milk in the broth as well?

    • Elise Bauer

      Hi Steph, The only thing I could think of that might make a difference in the color was the use of ground ginger versus fresh. Weird.

  • Mélina

    I just made this soup and it was reaaaaalllllllyyyyy goood!!! :D

  • Martin

    just one remark – I made this soup exactly according to the recipe.
    the result was – EXCELENT!!!
    oh really- superb for winter evening. thanks for recipe


  • Vesna Dalbelo

    This soup is great as is, but the real value of this recipe is that you can use it as a base and vary the spices to get completely different soup: curry and chilly powder for Indian flavor, fresh thyme and lemon and a drop of extra fine olive oil when serving it for Mediterranean or cinnamon and nutmeg for I don’t know what flavor but it is great. You can add a scant tablespoon of rice along with carrots and it will make the soup so smooth and velvety when blended. I always use an immersion blender (less to wash up) . I also like to replace water with skim milk and serve the soup with a dollop of unsweetened whipped cream. Try different variations, this recipe is so good, you can’t go wrong.

    • Stacey Costa

      What a great idea to use skim milk! My kids don’t drink enough milk and this will add some much needed dairy to the meal. Thaks!

  • Normiedog

    We added a few tablespoons of curry and omitted the orange peel and it was great. Very filling if you pair it with home made biscuits!

  • Lucie

    Absolutely delicious and easy ! I love the hint of ginger and lemon <3
    Thank you

  • Isabella

    This was so delicious and simple!

    I decided to make it without the ginger and the orange peel, and instead included about a teaspoon of mustard seeds. So good!

  • Carol W

    Replace the water with fresh orange juice takes this from delicious to devine

  • Diana

    Andrea! I made the recipe verbatim and 2 medium (soup for lunch) bowls of soup, plus stored 3 storage bags of about the same weight.. so I got I medium portions. I guess if you were really hungry, that would be more like 4 or so. :) The soup is delicious! Again, I liked a sprinkle of nutmeg on mine to cut the taste of ginger, but it certainly is personal preference.


  • Andrea V.

    Does anyone know what the serving size and calorie count is for this delicious soup?

    • Sheri

      The recipe made 6 cups for me and I used 1 1/2 cups as a serving so for me the recipe made 4 servings. I used vegetable stock instead of chicken stock. The vegetable stock had 35 calories a cup. I put the recipe into the “My Fitness Pal” app and got this:
      Servings: 4
      Calories per serving: 197
      Fat (g) 9.2
      Carbs (g) 25.7
      Protein (g) 1.4
      Fiber (g) 8
      Potassium (mg) 11.1
      Vitamin A (%) 6.7
      Vitamin C (%) 21.2

  • leah

    fantastic soup 2x making it have to double the recipe .husband can’t get enough of it. My sister came over and had a little bowl,next morning she had her own batch going lol

  • Teresa Montgomery

    I used this recipe when I couldn’t find one I have from a friend. I made it again today with carrots from our local grower’s market that were over wintered. This time I added more ginger – 1 1/2 Tbsp – since my husband and I really like ginger. It didn’t overwhelmed the carrots. I also decided to add 1 t. ground coriander. Definitely a keeper.

  • Diana

    I made this soup today. I followed the recipe but went a little heavier on the fresh ginger since I like that taste and it’s so good for you. Used organic vegetable stock to make it vegetarian … and for garnish I used fresh chives from the garden and a sprinkle of nutmeg. The nutmeg made the soup FANTASTIC. It counteracts so well with the ginger! This recipe is easy, inexpensive, and I froze the rest of the soup in small portions to use whenever we want! Very good!


  • Diana

    I have everything in my pantry and fridge for this soup but the fresh ginger. I just bought some exotic crystallized ginger from an online spice source. Can I use that, and if yes, how much should I use?

    • Elise Bauer

      Crystallized ginger is ginger that has been cooked in sugar syrup. If you use it, my guess is that the carrot ginger soup will be too sweet.

      • Diana

        Thank you Elise! I went to the store and got some fresh ginger so I’m all good! I’ll let you know how I did! :)

  • Lydia Douglas

    Was impressed! Didn’t have the orange or ginger. I make a lot of soups and this one will go into my cookbook. A new favorite on a cold day like today.


  • carrie

    LOVED this soup! Thank you Elise for creating and sharing this very easy to make and delicious soup! Will continue to follow yourblog.

  • Theresa

    This is delicious! I didn’t have orange peel; I’ll make sure to try that next time. And there WILL be a next time! ;) I did add some cumin and it was lovely.

  • katrina

    I just made this tonight. I thought it was delicious — and deceptively simple. You are also one of my favorite sources for recipes on the Internet because your instructions are clear and straightforward.

  • Tess

    This was great! I was short on broth, so I used a bit of white wine along with the water. Then I added a bay leaf in the beginning, chili powder and pimenton picanté for extra flavor (I love spicy food). I also used lime zest strips instead of orange and it came out great. I used my immersion blender and it’s so creamy. Yum.

  • Elise Bauer

    The things that could throw off this recipe would be 1) the quality of butter (make sure not rancid), 2) the quality of stock (homemade is the best), 3) the quality of the carrots and ginger, and 4) remembering to remove the orange strips before you puree the soup (if you puree the orange strips with the soup, the soup will be bitter).

    • Kara

      Forgot to take out the zest strips. anything I can do to salvage it? Thanks!

      • Elise Bauer

        I don’t know. What does it taste like? If too bitter, perhaps you could add some sugar?

  • MartinNJ

    I have made the soup twice. The first time using beef stock instead of chicken. And the second time correcting that. Very tasty and it comes out surprisingly as if cream were added.

    • MartinNJ

      Would be great to garnish with sour cream and chives.

  • Charlotte Thistle

    Awesome recipe! Fast, easy and delicious – and finally, I found something to do with that six pounds of carrots from my garden. Yum!

  • Kimberly Shapiro

    Can this soup be frozen? If yes, whats the best method for re-heating?

    • MartinNJ

      Good question. I just made double the recipe and will try freezing some of it now.

  • Arthur in the Garden!


  • LaNeshe

    This is the first soup I’ve ever made, and it came out WONDERFUL! I added some curry powder and used an immersion blender. It is perfection. Thank you so much.

  • Christine

    Could you use shredded carrots for this?

    • Elise Bauer

      You mean pre-shredded carrots? I don’t see why not. They should work fine.

  • Kev

    Never been a big soup fan but recently have started to experiment. Really love this recipe for it simplicity. I added fresh chilli’s to spice it up! Yummy!

  • Ro

    Amazing, delicious, and surprisingly easy! Perfect as is – the only tweak I’ve made was to use virgin coconut oil instead of butter. I actually find it does not need any more salt than the teaspoon sprinkled on the carrots and onions in the beginning, but I also used a low-sodium chicken stock. I think this would be amazing served with some shredded chicken with scallions.

  • Kathie

    Awesome recipe. I also added a can of coconut milk after pureeing the cooked mixture and that gave the soup a wonderful dimension. A real keeper!

  • Bianca

    Made this soup and it was perfect! Was really quick to make. I used two red onions (rather than 2 cups) which was plenty. Did not saute in butter but used oil. Sauted the onion first then popped the carrot in briefly before covering with water/stock. Also doubled the ginger (to 2tsp) which gave it a nice kick! Found it tasted better 1-2 days after being refridgerated. Will make again! Great immunity booster soup for winter!

  • Kerri

    This was beautiful, easy, tasty, and luxurious.
    I imagine this would be perfect with silly little sandwiches and tea! I added a touch of coconut milk at the end to silken it up. Even the husband ate it all up. Yay for a wonderful dinner! Boo for no leftovers.

    I had great results with a handblender (though I did add the soup in batches to the plastic measuring cylinder [which I thought was useless] the blender came with and pureed the soup in there).

  • Ivy

    This soup was a hit! My family enjoyed it and now I have a new recipe to share!

  • Cindy

    Just finished making this and it’s AWESOME and so insanely easy. Thanks a bunch!

  • Julie

    This soup sounds wonderful, Elise. Have you tried it chilled at all? It sounds like it’d make a great summer soup as well.

  • Alicia

    Well, Elise…ya did it again. Posted a recipe that coincidentally I had all of the ingredients on hand and needed to use up. It was like getting a “free” meal. ::giggle:: Turned out great. I didn’t have orange peel so I used 2 Tablespoons of orange juice. Would also be good using leeks instead of onions, and since I was having issues with my blender (id10T error), the “homestyle” texture was acceptable. Froze the remaining since DH didn’t like it – he didn’t like the “ginger” without “Marianne”. ::rolling eyes:: This recipe is a keeper for sure…one day I’ll use coconut milk with a dollop of Thai green curry… nom nom nom

    • Elise Bauer

      Hah! Has he been on any “3 hour tour”s lately? ;-)

      • MARTinNJ

        Ask the Professor what he thought of changing out the orange zest for orange juice.

  • Caria

    Made this last night. Easy to prepare and taste wonderful! This is a keeper. Yum!


  • me

    It was good, although personally next time I make it I will omit the orange peel and add more ginger – wasn’t my thing

  • Natasha

    This was incredibly delicious, yet so simple. I loved the use of the orange zest strips – added a subtle flavor. I used all veggie broth instead of the chicken broth and water combo. Also, blending it up in my Vitamix gave the soup incredible texture. Thanks for another great recipe!

  • bob m

    Serve this right out of the blender? You don’t return it to the pot at all?

    • Elise Bauer

      Since you are blending in batches, I would transfer the blended soup into a large bowl.

  • Ralphie

    Or use an immersion blender. Third best power tool in my kitchen (after the KitchenAid mixer and my reliable old food processor)

  • [email protected]

    This is the perfect dish for a cold day!

    I make a similar soup with pumpkin, but without orange zest and I also add a little bit curry powder.

  • Kathy

    Just made this soup, I added a can of coconut milk…yum!

  • Melissa Aaron

    Oooo! Another riff on carrot soup! Maybe I’ll make this tonight to serve with our big ole dinner salad….And I’ll top it with dukkah, which marries so well with carrot and ginger. Thank you!

    Have you ever roasted the carrots first? Do you find it makes any appreciable difference, if so?

    • Elise Bauer

      I have not tried roasting the carrots first, but it sounds like a worthy experiment!

  • Richard Hill

    I make zest with a micro plane, what are zest strips? Going to make this for my wife who loves the Thai dishes with ginger.

    • Elise Bauer

      Just use a vegetable peeler and peel off a few long (1 inch by 3 inches) strips of zest from the orange.

  • Arlene Rosso-Baron

    Valerie, I prefer using an upright blender which makes soup as smooth as cream. Using my immersion blender does a good job but IMHO, the finished product is never as smooth as with a standard upright blender.

  • Valerie

    I always use an upright blender to puree soups but always extra things to wash. Would you recommend purchsing an immersion blender for these recipes? Wondering if worth the splurge…

    • Ralphie

      Boy is it worth the splurge! I got a Waring. The small size (7″) works well in a home kitchen. Tough as nails commercial grade, but small enough for home kitchen use and big enough for my biggest pots.

    • Teesa Yu Chan

      Immersion blender is the best ever. Easy to clean and handy. I
      always put the blender in the pot instead of pouring soup into other
      containers. Make sure to get one that is make of stainless.

    • Raven

      I recommend buying a Vitamix that blender works for everything! I bought it and I love it!

      • Barbara Blume

        I’ve had Vitamix for many years. I have a commercial grade and it can literally chop wood :-). I use it for everything and I’m certain it’s one of the best investments I’ve ever made. It’ll last forever and then some.

  • Laura

    I happened to have all the ingredients for this, so I just made it, and I thought it was excellent. My kids (4 and 2) loved the color and each ate a small bowlful — this was a great way to get vegetables in them.

  • Laura

    I make a very similar soup which has 6-7 carrots, a head of cauliflower florets, chopped onion, olive oil to saute onion, water or chicken broth, bay leaf, poultry seasoning, and salt and pepper. Start carrots first as they take longer, then add cauliflower florets. Puree when vegetables are cooked. The soup is thickened naturally and served garnished with a dollop of plain greek yogurt and fresh chives. This recipe with the ginger and orange zest and carrots is also absolutely delicious. Totally different and refreshing. Thanks!

  • Larry

    I made something similar last weekend. Except I based it on a potato and leek soup that I added to. The orange zest is an interesting idea. I think I will try this version too.

  • Fernando

    This soup it´s great. In our country we use to take it in winter…however we use the mediterranean way, changing the butter for Extra Virgin Oliva Oil. try it! it´s healthy and delicious too.