Carrot Ginger Soup

Carrot ginger soup is a classic. What this recipe offers is a few healthy ingredients: Onions, garlic, ginger, coriander, cumin, and garam masala are cooked in coconut oil and whizzed together with gently cooked carrots. It’s easy, healthy, scrumptious, simple, vegan, and done in an hour.

A white bowl filled with carrot ginger soup, with a spoon resting inside and a plate of carrots beside it.

Carrot ginger soup. You may think it’s nothing innovative, not in any of its million iterations. But try this simple and slightly spicy iteration and get back to us. It’s easy and healthy and scrumptious and certain to draw compliments. And unlike many carrot soups, it’s not overly sweet, which we quite like. To fancy it up a touch, dribble a little coconut milk over the soup just before serving. Originally published April 12, 2016.Renee Schettler Rossi

Carrot Ginger Soup

  • Quick Glance
  • 15 M
  • 1 H
  • Serves 4
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  • 2 tablespoons coconut oil
  • 1 large onion (9 oz), cut in half and thinly sliced
  • Salt
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1 pound carrots, scrubbed and cut into 1-inch (2.5-centimeter) pieces (2 1/2 to 3 cups)
  • 3 cups chicken stock or vegetable stock
  • Freshly ground black pepper


  • 1. Heat the coconut oil in a heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of salt, cover the pot, and sauté over low heat until the onion is very soft and sweet, about 20 minutes.
  • 2. Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the cumin, coriander, and garam masala and continue to cook, stirring, for another minute.
  • 3. Toss in the carrots, stock, and another big pinch of salt. Bring the mixture to a gentle boil. Turn down the heat and simmer gently until the carrots are very tender, 20 to 30 minutes.
  • 4. Blend the soup in the pot with an immersion blender or, if using a blender, let the soup cool for at least 10 minutes and then carefully pour it into the blender and purée until smooth, working in batches if necessary. Season to taste with salt and pepper. Ladle the soup into bowls.

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