Carrot and Ginger Soup

This carrot and ginger soup made with readily available ingredients like onions, curry powder, and chicken or vegetable broth is simmered slowly to coax out maximum flavor. Serve hot or cold depending on the season.

Two white bowls of carrot and ginger soup on a piece of wood

This delicious soup is equally tasty hot or at room temperature, so it is a perfect addition in any season. To make things easier on yourself when time is getting short, purchase frozen chopped carrots—you won’t need to peel or slice them.–Matthew Mead

How to make this recipe even easier

We’ve also had success using baby snacking carrots. They, too, are already peeled and, besides being sweeter, they take no time too cook

Carrot Ginger Soup

  • Quick Glance
  • (2)
  • 30 M
  • 1 H, 15 M
  • Serves 8
5/5 - 2 reviews
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In a large stock pot over medium heat, melt the butter. Add the onion, ginger, and garlic and cook, stirring frequently, for 15 to 20 minutes.

Add the stock, wine, and carrots. Bring the mixture to boiling over high heat. Reduce the heat to medium and simmer the mixture, uncovered, until the carrots are very tender, about 45 minutes.

Puree the soup in the pot with a handheld immersion blender (or in batches in a food processor) until smooth and creamy. Season with the lemon juice and curry powder and add salt and pepper to taste.

Swirl cream on top as a garnish. Sprinkle with chives or parsley. Serve hot or at room temperature. Originally published October 17, 2008.

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Recipe Testers' Reviews

This carrot ginger soup is tasty with a tiny bit of heat.

I used baby carrots, which really cuts down on the preparation time. The directions suggest puréeing the soup using a handheld immersion blender. I used my immersion blender, but it seemed to take forever. Next time, I’d use the food processor and do the soup in batches. If you have friends who are vegetarians, you could easily substitute vegetable stock for the chicken stock. If you’re watching your sodium, the reduced sodium chicken stock is another option. In case of leftovers, this soup reheats very well in the microwave. This soup can be served with a green salad for a simple lunch. Another option would be to serve it with a sandwich.

This is a perfect fall soup packed with lots of carrot and ginger flavor. If you are not a ginger lover (I happily am), you might want to skip this one. This soup came together easily; you just need to have the time to let it simmer.

I love that the cream isn’t incorporated, as cream soups don’t always agree with me. Using the cream as a minimal optional topping along with the chives is perfect if you have lactose intolerance issues. I used a larger pinch of curry because I appreciate how the spice works with the carrots. The wine is a nice touch, but incorporating a dry cider might be even better. We served with a pear salad and some rosemary potato bread.


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  1. This soup is wonderful. I roasted the carrots because I love the flavour that roasting imparts and I used balsamic vinegar instead of lemon juice because I needed a last minute substitution. I gave the slowly simmered soup some love in the Vitamix and the finished product was oh-so-good! Thank you for yet another keeper recipe!

    1. You’re welcome, Karen. I’m so glad this turned out perfectly for you. I love the suggestion of swapping in the balsamic vinegar!

  2. Loved this soup, it was great. I did not use an immersion blender but the regular counter one, not professional grade but actually decently powerful. And I still had a few errant bits of ginger, which my toddler didn’t like, so he stopped eating halfway through although he was literally moaning for joy (he’s soup crazy by nature 🙂 Would recommend straining the soup if bits are an issue for you. Otherwise enjoy!

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