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Carrot Ginger Soup in a white bowl with croutons and parsley.

Carrot Ginger Soup

A recipe for Carrot Ginger Soup! Carrots and onions are blended with ginger, warming spices, and vegetable broth for a comforting and easy soup.
Course Soup
Cuisine N/A
Keyword carrot, curry, ginger, soup, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 4 Servings


  • 2 tablespoons (30 grams) unsalted butter
  • 1 large onion peeled and chopped
  • 1 1/2 pounds (680 grams) carrots peeled and chopped into 1 inch (2.5 centimeter) pieces
  • 2 garlic cloves peeled and minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon mild curry powder
  • 1 teaspoon salt to taste
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups (1 liter) vegetable broth
  • 1/2 cup (120 milliliters) heavy cream
  • 1 tablespoon (15 milliliters) apple cider vinegar


  • In a large pot, melt the butter over medium heat.
  • Add the chopped onion and cook, stirring occasionally until softened and starting to turn golden.
  • Stir in the carrots and continue to cook until starting to turn golden around the edges.
  • Add the garlic and ginger and cook until just fragrant, 30 seconds to 1 minute.
  • Stir in the curry powder to completely coat the vegetables, followed by the salt, coriander, cinnamon, and black pepper.
  • Pour in the broth and bring to a boil. Cover and reduce heat to medium low. Simmer until the carrots are completely tender, about 20-30 minutes.
  • If the mixture thickens too much, add a little more broth or water.
  • Adjust seasonings to taste, then remove from heat.
  • Use an immersion blender to puree the soup until smooth. You can also carefully transfer it to a stand blender to puree until smooth.
  • Stir in the heavy cream, followed by the apple cider vinegar.
  • Serve the soup immediately drizzled with additional heavy cream and desired toppings.