Carrot ginger soup is healthy, flavorful, and incredibly quick and easy to make! Four pounds of ginger in my fridge inspired the recipe for this delicious gluten free and vegan meal.

This ginger carrot soup is the ideal recipe to warm you up from the inside out! It's comfort food in a bowl! Vegan, gluten free, and healthy. Get the recipe from Cooking with Books

Strolling through Boston’s Chinatown a couple of months ago, where I go to stock up on Asian ingredients since I live on an island with no variety of grocery stores. As I walk by the fresh produce, I see ginger at an extremely cheap price and think to myself: “I love ginger!” which somehow turns into my purchasing almost five pounds of fresh ginger.

Carrot Ginger Soup

Get home and set the ginger on the counter top, wondering what the heck I’m going to do with it all. Smoothies! Candied ginger! Tea! Soup! Yes, soup will be the starting point.

Peel that ginger with a spoon (here’s a how-to video), chop it into one-inch pieces, and freeze for future use. Okay, let’s get back to the carrot ginger soup.

This ginger carrot is the ideal recipe to warm up from the inside out! It's comfort food in a bowl! Get the recipe from Cooking with Books

This carrot soup recipe is the perfect one to make, because it uses very few ingredients – five is all it takes. It comes together quickly, and the results are restaurant quality! This is also a deliciously healthy soup, because ginger and carrots have so many health benefits to them.

Best of all, this carrot ginger soup is vegan and gluten free, so even your healthiest guests can enjoy this warm soup.

Carrot Ginger Soup

This warming soup is simple yet packs a whole lot of flavor in one spoonful!
Print Recipe
This carrot ginger soup is the ideal recipe to warm up from the inside out! It's comfort food in a bowl! Get the recipe from Cooking with Books
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes


  • 2 pounds carrots peeled and chopped
  • 2 inches ginger peeled and chopped
  • 2 cloves garlic peeled
  • 1 quart vegetable stock
  • 1 tablespoon kosher salt to taste


  • In a medium pot over medium heat, place the carrots, ginger, garlic, and stock.
  • Simmer for 20 minutes, or until carrots are tender.
  • Puree until smooth and bring back to the pot. Season to taste with salt.
Servings: 4 servings
Author: Marnely Murray

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  1. Sharon Brainard says:

    5 stars
    This recipe is delicious. I first made it last weekend and a double batch this morning. Thank you!!

  2. Yum. Guess I’ll make this soup tomorrow.