Family Favourite Carrot-Ginger Soup

The first spoonful of this carrot ginger soup is always followed by "Mmm . . ." Its velvety smooth texture with hints of ginger, orange and apple has made this vegan carrot ginger soup recipe our family's favourite for many years. It's creamy without any cream! Simmer on the stovetop, blend and serve! Freeze leftovers for another day!

This Carrot Ginger Soup is our family's favourite. Honestly, every time I've made it, there is a quiet, calm chorus of "mmmm . . ." after the first spoonful. It's the kind of soup you want to savour around the fireplace when you come home after a chilly day.

While I sometimes enjoy stirring and watching a soup develop its flavour, on other days I'm in a hurry to get dinner on the table. If this sounds like you, you'll like my recipe for Instant Pot Carrot Ginger Soup with Apples. I've adapted this recipe to cook quickly in your Instant Pot.

❤️ Why this recipe works

• This carrot ginger soup has just enough sweetness from the apples, the right amount of interest from the orange zest, and the perfect level of kick from the ginger.
• With no added dairy, it's a vegan carrot soup, too!
• No cream, no cashew cream, no coconut milk, just a smooth and creamy texture from oven-roasted carrots! It's rich and slightly sweet.

🛒 Ingredients

Before we get to the full carrot ginger soup recipe below, here are a few notes about the ingredients you'll need.

This recipe makes enough to serve eight. You can easily halve this recipe or you can make the full amount and freeze what you don't need right away. The photo below shows what you'll need for a half quantity (four servings).

• fresh carrots: For the best flavour, use the freshest carrots you can find! You'll roast these first to give your soup incredible flavour. 
• fresh thyme and parsley
• garlic cloves and onion: for rich, deep flavour
• fresh ginger: you'll finely grate this and add it for freshness
• apples (or pears): any variety
• low sodium vegetable broth: you can substitute chicken broth if not vegan
• orange zest: a small amount adds a burst of bright flavour, so be sure to include it!

🔪 Instructions

This vegan carrot soup with ginger is quick and easy to make.

1. Start by tossing peeled and chopped carrots with olive oil and seasonings.
2. Arrange these on a baking sheet along with peeled garlic cloves. Roast until tender.
3. Meanwhile, sauté onions in a large heavy-bottomed soup pot.
4. When soft and translucent, add the grated ginger and roughly chopped apples to the pot.
5. Add the vegetable broth, then stir in the orange zest.
6. Next, add the roasted carrots and garlic cloves, bring the soup to a boil, then turn down the heat and let it simmer.
7. Purée in batches in a high-speed blender, adding more broth if you like a thinner soup.
8. Ladle into bowls, garnish with finely chopped parsley or thyme leaves (or check this post listing Healthy Soup Topping Ideas) for more topping options.

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🔁 Possible Variations

As mentioned above, you can substitute ripe pears for the apples if you'd like. They'll add a subtle sweetness to this carrot soup.

Add ½ cup of orange juice if you'd like extra orange flavour.

🥶 Storage and Freezing Instructions

Store leftover soup in the fridge for up to 3 days. This soup freezes well. For longer storage, freeze in an airtight container using the size that fits best for your family.

If it's a warm-fire-and-bowl-of-soup kind of day, then it's a carrot ginger soup kind of day!

🗒 More healthy soup recipes

This recipe was originally published in 2015. I've updated it with new photos and extra information to make it more helpful.