You can make a rich and creamy soup without cream. This carrot and ginger soup feels decadent, when in actuality it is healthy and full of vegetables.

When we lived in Canada, we used to go to a little place called Wheaton’s and they had the best carrot and ginger soup. I would crave it and go at least once a week to get a cup, so it’s lucky that I’ve worked out a similar recipe.
This soup is full of flavor and you would never guess that it has little to no fat. All of its richness comes from vegetables and it’s surprisingly filling. A big bowl of this carrot soup feels like a hearty meal, without guilt, and it’s super easy to make. It also goes great as a side with grilled salmon or roasted chicken salad.
Ingredients //
- 1 tbsp olive oil
- 1 onion, chopped
- 1 – 2 inch piece of ginger, peeled and finely chopped
- 1 tbsp curry powder
- 6 – 10 medium carrots, peeled and chopped
- 1 can light coconut milk
- 3 cups vegetable stock
- salt and pepper, to taste
- 1 tsp cilantro, to garnish

How to Make Carrot and Ginger Soup // The Steps
Step 1: In a medium saucepan, cook the onion until it begins to soften and turn translucent for about 7 minutes. Add the ginger and curry powder. Cook for another minute.

Step 2: Add the carrots and cook for a few minutes until they begin to soften a bit.

Step 3: Add the coconut milk and vegetable stock. Season with salt and pepper.

Step 4: Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.

Step 5: Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth.

Step 6: Pour into a bowl. I like to add a few cilantro leaves for freshness.

Tips for Making Carrot and Ginger Soup //
- The smaller the dice of the carrot, the faster they will cook.
- I have a Vita-Mix, and it is amazing. One of the best features is that you can put hot liquid into it and the top will not blow off.
- If you are using a regular blender, let it cool down, puree it, then add it back to the saucepan and heat it up again. Otherwise, you and everything in your kitchen will be wearing orange.
- In the end, this is all going to get pureed together, so I was not concerned with making everything the same size, or grating the ginger.
Variations //
This is not a specific recipe, more like “This is what I have, and this is what I am using” sort of thing. If you don’t like curry, try coriander or cumin. You could use butternut squash or another root vegetable instead of the carrots. And if you’re not a fan of coconut, you can swap it out for cream or a similar alternative.

FAQs //
Truly, anything. But my favorite is a side of warm, crusty bread. This soup is very filling, so if you choose to serve it as part of a bigger meal, I’d choose something light, like a salad.
Parsley, microgreens, or a little bit of mint would look and taste amazing on top of this soup. You could also add a pinch of red pepper flakes and a dollop of Greek yogurt on top, then swirl it in.
More often than not, this comes down to seasoning. Be sure to taste the soup before you serve it and add any additional salt and pepper needed. You can also add extra ginger or curry powder for an extra kick, incorporate some spice with red pepper flakes, or add a teaspoon of sugar to sweeten this carrot and ginger soup a little.
How to Store Carrot and Ginger Soup //
If you’re planning on making this soup ahead of time, it’s easy to store in the fridge for up to 4 days in an airtight container. Just gently simmer over a medium-low heat on the stovetop when it’s time to serve.
You can also keep this carrot and ginger soup in the freezer for up to 3 months. Just defrost it in the fridge the night before serving.

Carrot and Ginger Soup
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 – 2 inch piece of ginger peeled and finely chopped
- 1 tbsp curry powder
- 6 – 10 medium carrots peeled and chopped
- 1 can light coconut milk
- 3 cups vegetable stock
- salt and pepper to taste
- 1 tsp cilantro to garnish
Instructions
- In a medium saucepan, cook the onion until it begins to soften and turn translucent, about 7 minutes. Add the ginger and curry powder. Cook for another minute.
- Add the carrots and cook for a few minutes until they begin to soften a bit.
- Add the coconut milk and vegetable stock. Season with salt and pepper.
- Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.
- Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth.
- Pour into a bowl. I like to add a few cilantro leaves for freshness.
Rachel
Saturday 1st of January 2022
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Creamy Chicken Tortilla Soup with Step by Step Instructions | Baked Bree
Saturday 17th of October 2020
[…] Carrot and Ginger Soup […]
Neil
Thursday 19th of March 2020
Wow what a great soup , will be on my repeat menu
Bree Hester
Monday 23rd of March 2020
I am so glad that you liked it so much!
Stephanie
Tuesday 9th of February 2016
I made this tonight with butternut squash because that's what I had on hand (side note: I was actually planning to make your butternut squash soup, which I love, but then had a craving for a curried-coconut-gingered variety and lo and behold, you have a recipe for that too!) and it turned out very tasty! The only change I made was to add 1T of sugar to add just a touch of sweetness. I'm sure the carrots wouldn't need it, or perhaps if my butternut squash was a little more ripened that would have negated the need as well. Thanks for another great recipe!
bakedbree
Monday 22nd of February 2016
Thanks for letting me know that this works with butternut squash too. :)
Bea
Sunday 24th of November 2013
I made this soup last night. It is amazing. Many thanks for sharing Bea xx
bakedbree
Sunday 24th of November 2013
You are welcome, glad you liked it.