Carrot Ginger Soup (Stove, Instant Pot, and Crockpot | Vegan Option)

5 from 9 votes
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This 9-ingredient carrot ginger soup is creamy, comforting, delicately spiced, and ready in 30 minutes (more/less for Instant Pot and Slow Cooker versions)! Even better, it’s gluten-free, budget-friendly, and can be made with dairy or with coconut milk for a vegan carrot ginger soup!

A serving bowl with carrot ginger soup topped with croutons and edible flowers

Soups are one of my favorite low-effort, minimal prep, quick and satisfying meals, usually made with low-cost ingredients yet packing in a ton of nutrients. In the last few months alone, I’ve shared recipes for a vegetarian minestrone soup, French onion soup, and chicken and rice soup. However, this week I wanted something smooth and creamy which is where this healthy carrot ginger soup with coconut milk (or cream) shines!

Combining hearty root vegetables with ginger and just enough cream or coconut milk makes for a moreish soup that perfectly balances sweet, savory, spicy, and creamy. That way, it can warm you up during chilly winter months but is also a light and refreshing option year-round. Even better, with the combination of carrot and ginger, this simple soup is packed with antioxidants, anti-inflammatory properties, and several vitamins and minerals!

Best of all, this ginger carrot soup recipe can be ready in as little as 30 minutes, prepared in 3 ways (stovetop, Instant Pot, and crockpot), is meal-prep friendly (perfect for making ahead at the holidays), and is gluten-free, and can be prepared paleo, dairy-free, and vegan! PLUS, there are tons of ways to adapt this recipe – whether you want to make a Thai carrot ginger soup, sweet potato carrot ginger soup, carrot apple ginger soup, and more!

A ladle with carrot ginger soup

And if you love this gingered carrot soup, you might also enjoy this creamy butternut squash and carrot soup, one-pot turmeric ginger pumpkin soup, or ginger butternut soup with coconut milk!

The Creamy Ginger Carrot Soup Ingredients

Whether you want to make a creamy vegetarian carrot ginger soup or swap out the dairy cream for a naturally vegan carrot soup with coconut milk, the ingredients list for this simple recipe is still minimal and packed with pantry staples, including:

  • Carrots: you can’t make a healthy carrot soup without plenty of carrots. I recommend using organic when possible. Peel them if preferred, but there’s no need to, as long as they’re well cleaned.
  • Ginger: I recommend using fresh ginger for the best flavor. However, you can use ginger paste in a pinch.
  • Other vegetables: the addition of onion and celery round out the mirepoix combination alongside the carrot. Additionally, I’ve added a potato for thickness and body.
  • Vegetable stock: I use homemade lightly salted vegetable stock. Adjust the amount of salt in the recipe based on how salty the stock you use is.
  • Butter: for this gingered carrot soup, I used butter in place of olive oil, but either will work (use dairy-free butter for a vegan carrot ginger soup). For an oil-free version, use a splash of stock instead, though the vegetables won’t brown the same way, and so the flavor will vary.
  • Cream: for a vegetarian version, use heavy cream (double cream). For a vegan carrot ginger soup, use full-fat canned coconut milk.
  • Seasoning: you’ll need salt and black pepper (adjusted to taste) PLUS a pinch of cardamom.

Read the serving section for all my favorite garnish options over this healthy carrot soup!

Ingredients for carrot ginger soup

Optional Add-ins and Variations

Potato Substitutions

You could use several ingredients to substitute the potato in this creamy ginger carrot soup:

  • Sweet potato: sweet potato carrot ginger soup has a subtle natural sweetness. All you need to do is replace the potato with sweet potato.
  • Butternut squash: butternut squash carrot ginger soup is one of my favorite year-round options. It’s less sweet than using sweet potato, but still wonderfully creamy.
  • Pumpkin: pumpkin carrot ginger soup is the perfect appetizer for Thanksgiving and can be made using canned or fresh pumpkin.

With all of the above, you can cook them the same way as the potato OR use pre-cooked veggies (I love to use roasted, for added flavor and caramelization) and add them in the last few minutes before blending the soup.

Other Optional Add-ins

  • Cumin: a pinch of cumin tastes lovely in the gingered carrot soup.
  • Citrus juice: add a splash of lemon juice or lime juice to the carrot and ginger soup before serving for extra brightness and that ‘something special.’
  • Lentils: for a thicker, heartier, more protein-dense vegan carrot ginger soup, add 1 cup of split red lentils to make a delicious carrot ginger lentil soup. Increase the veg broth by an extra 2-3 cups (add 1 as they cook and more while blending).
  • Cashews: instead of cream/coconut cream, use 2/3 cup of soaked (overnight) raw and unsalted cashews to blend into the soup for a rich and creamy flavor PLUS heart-healthy fats and plant-based protein.
  • Turmeric: add a pinch of turmeric for a subtle flavor, immune-boosting properties, and a ton of other health benefits (don’t omit the freshly cracked black pepper).
  • Apple: add one tart apple, like a Gala/ Granny Smith apple, peeled or unpeeled and chopped for a sweet and savory carrot apple ginger soup.
  • Orange: add a teaspoon or so of orange zest and a splash of orange juice to add extra depth to the ginger carrot soup recipe.
  • Thai carrot ginger soup: I recommend using coconut milk over dairy cream. Combine that with 1-3 Tbsp of Thai red curry paste (based on how robust you’d prefer the flavor), a teaspoon of curry powder, and optionally some (2-4 Tbsp) creamy peanut butter.
  • Curried carrot ginger soup: instead of Thai flavors, curried carrot ginger soup uses your favorite (mild, medium, or hot) yellow curry powder.
  • Maple syrup: surprisingly, either a pinch of brown sugar or a drizzle of maple syrup really enhances the natural sweetness of the ingredients in this carrot and ginger soup.

How to Make Creamy Carrot Ginger Soup?

Step 1: Prepare the Ingredients

First, wash and cube (or thinly slice) the vegetables (carrot, celery, onion, and potato).

Using a vegetable chopper (as I did) or mandoline to chop the vegetables can help cut down prep time.

Vegetables prepped to cook

Step 2: Sauté the Ingredients

In a large, thick-bottomed saucepan or Dutch oven, add the butter and heat over medium heat.

Once hot, add the onion and sauté, stirring often for a few minutes until softened.

Then add the chopped potato, sauté for a couple of minutes, and then add the grated ginger. Stir fry for about 1 minute. Finally, add the carrots and celery.

Steps for preparing carrot ginger soup base

Step 3: Simmer the Gingered Carrot Soup

Next, add vegetable stock and seasoning (salt, pepper, cardamom). Then bring to a boil over medium-high heat.

Once boiling, reduce the heat to a gentle simmer and cook, covered, for a further 20 minutes, or until the vegetables are all fully tender.

Steps for boiling ginger carrot soup

Step 4: Blend the Creamy Ginger Carrot Soup

Using an immersion blender, carefully puree the soup until smooth and creamy.

Alternatively, you can use a blender, but this requires more care. First, make sure to leave plenty of space in the blender (blending in small batches is best). If it has a chute, leave it open for steam to escape. Otherwise, carefully hold the lid down with a clean kitchen towel, lifting it occasionally to release the steam (this is because the build-up of steam can cause the top to blow off the blender and send hot liquid spraying everywhere).

Next, add the cream (regular or coconut cream, best if it’s at room temperature or warm, so it doesn’t chill your soup too quickly) and stir to combine. Then finally, give the soup a taste and adjust the seasoning if needed.

Steps for blending carrot ginger soup

If the soup requires further heating, do so on the stovetop. Otherwise, you can serve the soup and enjoy!

Crockpot Carrot Ginger Soup

There are two ways to cook this slow cooker carrot ginger soup:

  1. Follow steps 1-2 above (sauté the onion and celery for several minutes in a skillet until softened).
  2. Then transfer them to a crockpot with the remaining ingredients (except the cream and seasonings) and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  3. Once ready, blend with an immersion blender, stir in the cream/coconut cream, taste and season, and then serve (or leave it on the “keep warm” setting)!

Alternatively, you can skip the sauté step entirely, but I find it will yield a milder (less interesting) flavored carrot and ginger soup.

Instant Pot Carrot Ginger Soup

  1. Start by turning your Instant Pot to the sauté function and add the butter/oil.
  2. Once hot, sauté the onion and celery for several minutes until the onions have softened.
  3. Then add the ginger and frequently stir for a further minute.
  4. Add the remaining ingredients (except the cream, salt, and pepper), cover, and cook on MANUAL high pressure for 9 minutes.
  5. Then carefully release the quick-release pressure valve and open the lid. Blend with an immersion blender, stir in the cream/coconut cream, taste and season, and then serve!
A pot and a ladle with carrot ginger soup

How to Serve?

Step one to serving any soup, this creamy ginger carrot soup included, is with the garnishes. Some of my favorites include:

You can then choose to eat the soup alone or make It more of a meal with:

Carrot ginger soup topped with coutons

How to Make Ahead and Store?

Make ahead: you could also wash and chop all the veggies 1-2 days in advance. Store them in an airtight container in the fridge until you’re ready to cook the soup. You can also prepare the soup 1-2 days in advance. Just leave the cream out of the soup until you are ready to serve.

Store: allow the gingered carrot soup to cool and then store it in an airtight container in the refrigerator for 4-5 days.

Freeze: if you’d like to freeze the carrot and ginger soup, I recommend leaving out the cream. You can then transfer it to either freezer-safe containers or Ziplock bags (with headspace). Freeze for 3 months. Then allow it to thaw overnight in the refrigerator before reheating.

Reheat: use either the stovetop (for several minutes of medium heat) or microwave (2-3 minutes, stirring halfway) until warm.

Recipe Tips and Notes

  • To change the consistency: you can adjust the amount of vegetable broth added to the soup based on how thick/thin you prefer. For example, if you like a really thick soup, remove some of the stock from the pot before blending it, then slowly add it back in until it’s your desired consistency.
  • Serve in warm bowls: that way, the soup will stay warm for longer. You can heat them in the microwave or oven.
  • For more flavor: you can make roasted carrot ginger soup. To do so, lightly oil the carrots and roast in the oven until tender and caramelized on the edges (between 25-40 minutes based on the size of the pieces.), flipping after 15 minutes. This will yield more complex flavors with a caramelized flavor for more natural sweetness.
  • Can I omit the cream? absolutely, if you prefer a lighter soup, omit the cream entirely.
  • For the smoothest soup: I recommend first using an immersion blender in the soup. If you find the soup a little grainy after that, then transfer it to a high-speed blender to finish off the job, and it should be wonderfully smooth and creamy!

More Hearty Soup Recipes

If you try this creamy carrot ginger soup recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

Easy Carrot Soup

5 from 9 votes
By: Samira
This easy carrot soup is creamy, comforting, delicately spiced, and ready in 30 minutes! Even better, it's gluten-free, budget-friendly, and can be made with dairy or with coconut milk!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 as main

Ingredients 
 

  • 2.2 lb carrots best to use organic; peel if preferred, but not necessary
  • 1 oz ginger fresh is best, but ginger paste will work
  • 3.6 oz potato OR sweet potato, pumpkin, or butternut squash
  • 3.3 oz onion
  • 2.8 oz celery
  • 50 fl oz vegetable stock 6.25 cups
  • 1/4 tsp black pepper
  • salt to taste, if needed as the vegetable stock might be salty
  • 1 oz butter or olive oil; use vegan butter if preferred
  • 1/4 tsp ground cardamom powder
  • 1/3 cup heavy cream (double cream) OR full-fat coconut milk (vegan)

Check the blog post for tons of ways to adapt this recipe!

    Instructions 

    Step 1: Prepare the Ingredients

    • Wash and cube (or thinly slice) the vegetables (carrot, celery, onion, and potato).
      Using a vegetable chopper (as I did) or mandoline to chop the vegetables can help cut down prep time.

    Step 2: Sauté the Ingredients

    • In a large, thick-bottomed saucepan or Dutch oven, add the butter and heat over medium heat.
    • Once hot, add the onion and sauté, stirring often for a few minutes until softened.
    • Add the chopped potato, sauté for a couple of minutes, and then add the grated ginger. Stir fry for about 1 minute. Finally, add the carrots and celery.

    Step 3: Simmer the Soup

    • Add vegetable stock and seasoning (salt, pepper, cardamom). Then bring to a boil over medium-high heat.
    • Once boiling, reduce the heat to a gentle simmer and cook, covered, for a further 20 minutes, or until the vegetables are all fully tender.

    Step 4: Blend the Soup

    • Using an immersion blender, carefully puree the soup until smooth and creamy.
      Alternatively, you can use a blender, but this requires more care. First, make sure to leave plenty of space in the blender (blending in small batches is best). If it has a chute, leave it open for steam to escape. Otherwise, carefully hold the lid down with a clean kitchen towel, lifting it occasionally to release the steam (this is because the build-up of steam can cause the top to blow off the blender and send hot liquid spraying everywhere).
    • Add the cream (regular or coconut cream – best if it’s at room temperature or warm, so it doesn’t chill your soup too quickly) and stir to combine. Then finally, give the soup a taste and adjust the seasoning if needed.
    • If the soup requires further heating, do so on the stovetop. Otherwise, you can serve the soup and enjoy!

    Crockpot Carrot Ginger Soup

    • Follow steps 1-2 above (sauté the onion and celery for several minutes in a skillet until softened).
      Then transfer them to a crockpot with the remaining ingredients (except the cream and seasonings) and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
      Once ready, blend with an immersion blender, stir in the cream/coconut cream, taste and season, and then serve (or leave it on the "keep warm" setting)!
      Alternatively, you can skip the sauté step entirely, but I find it will yield a milder (less interesting) flavored carrot and ginger soup.

    Instant Pot Carrot Ginger Soup

    • Start by turning your Instant Pot to the sauté function and add the butter/oil.
      Once hot, sauté the onion and celery for several minutes until the onions have softened.
      Then add the ginger and frequently stir for a further minute.
      Then, add the remaining ingredients (except the cream, salt, and pepper), cover, and cook on MANUAL high pressure for 9 minutes.
      Then carefully release the quick-release pressure valve and open the lid. Blend with an immersion blender, stir in the cream/coconut cream, taste and season, and then serve!

    Notes

    • To change the consistency: you can adjust the amount of vegetable broth added to the soup based on how thick/thin you prefer. For example, if you like a really thick soup, remove some of the stock from the pot before blending it, then slowly add it back in until you reach your desired consistency.
    • Serve in warm bowls: that way, the soup will stay warm for longer. You can heat them in the microwave or oven.
    • For more flavor: you can make roasted carrot ginger soup. To do so, lightly oil the carrots and roast in the oven until tender and caramelized on the edges (between 25-40 minutes based on the size of the pieces.), flipping after 15 minutes. This will yield more complex flavors with a caramelized flavor for more natural sweetness.
    • Can I omit the cream? absolutely, if you prefer a lighter soup, omit the cream entirely.
    • For the smoothest soup: I recommend first using an immersion blender in the soup. If you find the soup a little grainy after that, then transfer it to a high-speed blender to finish off the job, and it should be wonderfully smooth and creamy!
    Check the blog post for topping ideas, serving recommendations, and tons of ways to adapt this recipe!
    Course: Appetizer, Main, Side
    Cuisine: American
    Freezer friendly: 3 Months
    Shelf life: 4-5 Days

    Nutrition

    Calories: 139kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 864mg, Potassium: 520mg, Fiber: 4g, Sugar: 8g, Vitamin A: 21512IU, Vitamin C: 11mg, Calcium: 58mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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