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Two soup bowls filled with healthy carrot ginger soup. This vegan soup is served for dinner with optional garnishes
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5 from 1 vote

Carrot Ginger Soup

Carrot Ginger soup is warm, soothing and delicious. Fresh carrots and ginger combine for the ultimate winter comfort food. We’ve packed this soup with tons of healthy ingredients and flavor.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Comfort Food
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan
Servings: 6 cups
Calories: 135kcal
Cost: $7



Stove Top Directions

  • Heat the olive oil in a large pot over medium heat. Add the onions and garlic. Sprinkle some salt and cook until softened, stirring occasionally, about 5 minutes.
  • Add the carrots and smoked paprika to the pot and cook about 5 more minutes, stirring occasionally. Stir in the minced ginger, water or broth. Reduce to a simmer and cook until the carrots are soft, about 20 minutes. Turn off the heat.
  • Let cool slightly. Using the immersion blender, blend the soup to smooth puree. Alternatively, transfer to a blender and blend until smooth. Taste and adjust seasonings. Serve warm with desired garnishes. Enjoy !

Instant Pot Carrot Ginger Soup

  • Press SAUTE on Instant Pot. Once it displays HOT, add oil, onions and garlic. Sprinkle some salt and sauté for few minutes till onions become translucent.
  • Add carrots, black pepper and smoked paprika. Sauté further for 5 minutes stirring frequently. Add minced ginger and water or broth.
  • Cancel SAUTE. Close the lid and set for high pressure at 15 minutes. After It is done cooking, let the Natural pressure release for 10 minutes, then use quick release. Open the lid.
  • Purée the soup with an immersion blender. If you don't have an immersion blender, let the soup mixture cool down completely then blend it using Blender / Mixer.
  • Taste and adjust seasonings as needed. Serve warm with desired garnishes. Enjoy !



  • Like most soups, this carrot soup keeps well in the fridge for a few days and it can be frozen too. That makes it excellent candidate for make-ahead meal prep for routine meals as well as party and holiday menu.
  • Let the soup cool down completely before storing. For refrigerator, I prefer to store it in air tight glass containers. It stays well for 5 days in refrigerator.
  • You can freeze the soup in individual serving portions in freezer safe containers for up to 3 months. Defrost and reheat thoroughly.


Serving: 1.5 cup | Calories: 135kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Fiber: 6g | Sugar: 8g