Spiced Carrot Ginger Soup is a bright and warming dish that brings together sweet carrots and zesty ginger with a hint of comforting spices. It’s smooth, slightly creamy, and has just enough kick from the ginger and spices to wake up your taste buds without being overwhelming.
I love making this soup when the weather starts to cool down because it feels like a cozy hug in a bowl. The ginger adds a fresh, peppery note that pairs perfectly with the natural sweetness of the carrots, and the spices—like a touch of cinnamon or cumin—give it a nice depth without getting too strong. I usually blend it until it’s silky smooth, which makes it super soothing and easy to enjoy.
My favorite way to serve this soup is with a dollop of yogurt or a sprinkle of fresh herbs on top. Sometimes I add a little crusty bread on the side to soak up every last drop. It’s such a simple recipe but always gets comments from friends because it’s both tasty and feels a bit special. If you haven’t tried mixing ginger with carrots in a soup before, this one’s definitely worth a go!
Key Ingredients & Substitutions
Carrots: Fresh carrots are key here for natural sweetness and color. You can substitute with butternut squash or sweet potatoes for a different twist.
Fresh Ginger: Fresh ginger adds a nice zing and warmth. If you don’t have fresh, use 1/2 teaspoon ground ginger, but fresh is best for brightness.
Spices (Cumin, Coriander, Cinnamon): These create the warm, spiced base. If you don’t have coriander, extra cumin works. For cinnamon, a pinch of nutmeg can be a good swap.
Vegetable Broth: Broth adds depth. Use chicken broth if you prefer, or water plus extra seasoning for a lighter option.
How Do I Get the Soup Really Smooth and Creamy?
Blending makes this soup silky and pleasant. Here’s how to get it right:
- Use an immersion blender right in the pot for quick, easy blending.
- If using a regular blender, cool the soup a bit first, then blend in batches to avoid spills.
- Blend until smooth, but don’t overdo it—stop when the texture feels creamy but not gluey.
- For extra creaminess, add a splash of coconut milk or cream after blending.
Equipment You’ll Need
- Large pot – I recommend it because it’s perfect for cooking and simmering the soup all in one place.
- Immersion blender or regular blender – an immersion blender makes blending easy right in the pot, while a regular blender works too if you’re careful.
- Cutting board and knife – will help you peel and chop the carrots and onion quickly and safely.
- Measuring spoons and cups – essential to keep the spices and liquids just right.
- Soup ladle – great for serving and ensuring you get all the flavorful broth into each bowl.
Flavor Variations & Add-Ins
- Add a splash of coconut milk or heavy cream after blending for a rich, creamy texture.
- Stir in cooked chickpeas or lentils to add protein and make it more filling.
- Top with a dollop of yogurt, fresh herbs, or a drizzle of chili oil for extra flavor.
- For a smoky touch, add a pinch of smoked paprika or chipotle powder while cooking.
How to Make Spiced Carrot Ginger Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes (adjust to taste)
- 6 large carrots, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- Salt and black pepper, to taste
- Fresh lemon juice, to taste (optional)
- Fresh basil or cilantro leaves, for garnish
- Black sesame seeds and chili flakes, for garnish (optional)
How Much Time Will You Need?
This soup comes together in about 40 minutes — roughly 10 minutes for prep and 25 minutes for cooking the carrots until tender, plus a few minutes to blend and season it all perfectly.
Step-by-Step Instructions:
1. Start the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions are soft and see-through, about 5 minutes.
2. Add Flavor:
Stir in the minced garlic and grated ginger. Cook for another 1 to 2 minutes until you notice a fresh, fragrant aroma.
3. Toast the Spices:
Mix in the ground cumin, coriander, cinnamon, and chili flakes. Keep stirring for about 1 minute to toast the spices and bring out their flavors.
4. Cook the Carrots:
Add the chopped carrots and pour in the vegetable broth. Bring everything to a boil, then lower the heat and let it gently simmer for about 25 minutes — or until your carrots are tender enough to mash with a fork.
5. Blend the Soup:
Carefully remove the pot from heat. Use an immersion blender right in the pot to puree the soup until smooth. If you don’t have one, let the soup cool a bit, then blend in batches in a regular blender.
6. Season and Brighten:
Season with salt and black pepper to taste, then add a squeeze of fresh lemon juice if you like a little brightness.
7. Serve and Garnish:
Ladle the warm soup into bowls. Garnish with fresh basil or cilantro leaves. For extra color and a bit of crunch, sprinkle some black sesame seeds and chili flakes on top.
8. Enjoy!
Serve your soup with crusty bread or a light salad for a cozy meal that warms you from the inside out.
Can I Use Frozen Carrots for This Soup?
Yes, you can! Just be sure to thaw them completely and drain any excess water before cooking to avoid a watery soup.
How Can I Make This Soup Vegan?
This recipe is already vegan if you use vegetable broth. Avoid chicken broth and dairy-based garnishes to keep it plant-based.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the blending step, then refrigerate for up to 3 days. Reheat gently on the stove before blending and serving.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally for even heating.
