As soon as the temperatures start going down I switch from green salads to vegetable-packed soup recipes. I know you probably do the same thing as my Vegetable Beef Soup, Pumpkin Ginger Soup, Vegan Sweet Potato Soup, and Butternut Squash Soup recipes are amongst the most popular comfort food recipes during the cooler months of the year.
An actually healthy soup recipe: Made with just a few good-for-you and simple ingredients like carrots, onions, ginger, and fresh garlic, this easy carrot soup is packed with antioxidants and anti-inflammatory properties. Made two different ways: I am going to show you how to make it in two different ways. First, I will make it by roasting carrots in the oven, and then second, I will show you how to make it on the stovetop. If I am being honest, the version made with roasted carrots is my favorite because of the complex flavors that are caused by caramelization that happens in the oven. However, I wanted to show you the stovetop method just in case you are planning to make this during the holidays when your oven is in high demand and you have other things to cook in it. The good thing is that both ways take about the same amount of time from start to finish. Meal prep friendly: It can be made ahead and leftovers freeze well. Can be served warm or cold: While I usually make this during the cold days of fall/winter, this easy soup can also be served cold.
Gather together fresh carrots, yellow onion, fresh ginger, garlic cloves, vegetable broth (and/or water), and apple cider vinegar along with the usuals like vegetable oil (such as olive oil), salt, and pepper. While it is optional, I topped my carrot and ginger soup with a dollop of Vermont Creamery’s creme fraiche to balance out the flavors and give it an extra creaminess. Because during the roasting process the sugars in the carrots get caramelized leaving you with a delicious roasted flavor that takes this otherwise simple carrot ginger soup recipe to a whole new level. This method takes about 40-45 minutes from start to finish. If you want to make a roasted carrot method, simply: At this point, this roasted carrot ginger soup is vegan. However, I love topping it off with a dollop of creme fraiche to balance out the sweet and spicy flavors. If you are following a dairy-free or plant-based diet you can top it off with coconut cream (or whipped coconut milk) or cashew cream.
Stove Top Carrot Ginger Soup:
Alternatively, you can make this homemade carrot soup recipe on the stovetop. This method takes about 30-35 minutes from start to finish and involves fewer steps compared to the roasted version. To make this carrot puree soup on the stovetop, simply: According to this article by WebMD, carrots are a good source of important vitamins (like Vitamin A and Vitamin K) and minerals (like calcium and iron). According to this article by Healthline, ginger is high in gingerol, a substance that is a powerful source of anti-inflammatory and antioxidant properties. It can also help with weight loss and lower blood sugar levels. Overall a bowl of a superfood, I’d say this carrot and ginger recipe is indeed healthy.
Variations & Ideas to change it up / Serving Suggestions:
While I love this creamy carrot soup as it is, you can try the following version to change it up:
Cold or Chilled Carrot Ginger Soup: If you are serving this during the summer months, you can also serve it cold. If you are doing so, I highly recommend using a high-speed blender (like Vitamix) to make it extra creamy. Carrot Apple Ginger Soup: Similar to how I did with my Butternut Squash Apple Soup recipe, you can add in an apple to up the sweetness of the soup. I usually go for a Granny Smith apple but you can use whatever kind you have on hand. Simply cut it into cubes and place it at the same time when you add the carrots into the pot.
Freezing Instructions:
Like most vegetable soup recipes, this carrot soup freezes well. Simply bring it to room temperature, place it in the freezer-safe containers with tight lids (these WECK jars (affiliate link) are my favorite), and keep it in the freezer for up to 3 months. Let it thaw in the fridge overnight before heating it up. Below are a few other creamy soup recipes you might like:
Stuffed Cabbage Soup recipe Vegan Lentil Soup Butternut Squash Soup Zucchini Soup Vegan Sweet Potato Soup Tuscan Kale Soup Jerusalem Artichoke Soup Slow Cooker Butternut Squash Stew
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