Carrot Soup

This creamy carrot soup recipe uses ginger and coconut milk. Sautéed aromatics and a gentle simmer create a velvety texture, making it a flavorful, dairy-free dish.

Got a pressure cooker? Try my Instant-Pot carrot soup version.

Bowl of carrot soup garnish with coconut milk and sliced chives.

Recipe Science

When blended, carrots’ natural starches create a thick, velvety texture while their sweetness intensifies during cooking.
Sautéing onions enhances their savory depth as their natural sugars caramelize, balancing the soup’s sweetness.
Unsweetened coconut milk adds a rich, creamy texture without dairy, rounding out flavors for a smooth, luscious finish.

Why It Works

Carrot soup enhances the carrots’ natural sweetness while layering in flavor. Sautéing the onions first lets them develop a light caramelization, adding a subtle, savory contrast to balance the soup’s sweetness. Browning the carrots before simmering deepens their flavor and helps soften them for a silky-smooth puree. The coconut milk adds a luscious creaminess and a hint of natural sweetness, making this soup feel rich without any dairy.

This carrot soup is an excellent go-to for something cozy, nourishing, and easy to make. It comes together in under an hour with just a few simple ingredients. Plus, carrots are packed with beta-carotene and antioxidants, so you’re getting a delicious nutrient-packed meal that’s good for you, too! Whether you’re looking for a comforting lunch, a starter for a dinner party, or a way to use up extra carrots, this soup is a simple and satisfying option.

Ingredients You’ll Need

Ingredients needed to make this homemade carrot soup recipe.

Carrots: Carrots are the star of this soup, providing natural sweetness, vibrant color, and a creamy texture when blended. Their high starch content helps create a thick, velvety consistency. For the best flavor, look for firm, brightly colored carrots, which will have the sweetest taste and smoothest texture when pureed.
Onions: Sauteed onions add savory depth while natural sugars caramelize, enhancing the soup’s sweetness.
Aromatics: Minced garlic and ginger add bold, aromatic depth to the soup. Garlic enhances the savory notes, while ginger provides a subtle warmth and spice.
Oil: Olive oil allows the onions to caramelize, the garlic and ginger to release their aromas, and the carrots to develop a slight browning for deeper flavor.
Seasoning: Salt enhances the carrots’ natural sweetness, while black pepper adds a subtle warmth and spice.
Coconut Milk: Canned unsweetened coconut milk adds a rich, creamy texture, enhancing the soup’s silkiness. You can use sweetened coconut milk if desired.
Herbs: Chives add a fresh, mild onion flavor right before serving. Their vibrant green color pops against the creamy orange soup, giving each bowl a gourmet finish.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This carrot ginger soup recipe is easy to customize! Try these delicious options:

Carrot Options: Other types of carrots can be used in the recipe. Try purple or yellow carrots for an interesting visual twist! If you have pre-cut carrot chips or baby carrots, they work great. However, fresh carrots tend to be sweeter.
Using Dairy: For a richer taste, swap the olive oil for butter when sauteeing the vegetables, or use a mix. For a thicker soup consistency, use heavy cream or half-and-half. Plain Greek yogurt, sour cream, or cream fraiche are good options with a tangier flavor.
Add Spices: Add a sweet aroma to the dish with ground cinnamon, ginger, nutmeg, allspice, or cardamom.
Add Citrus: A splash of lemon juice and zest can brighten the soup’s flavor. For a sweeter taste, try orange juice and zest.
Herbs: To give the veggies a more herbaceous note, add rosemary, thyme, or dried Italian seasoning when sauteing. Garnish with sliced basil, tarragon, sage, or parsley.

How to Make Carrot Soup

Chopped garlic and ginger sauteing in a large pan.

Step 1: Saute the Aromatics

Cooking the onions first allows them to soften and undergo the Maillard reaction, creating subtle caramelized notes that enhance the soup’s savory depth. Adding garlic and ginger afterward ensures their essential oils are released without burning, maximizing their bold, aromatic qualities.

Pro Tip: This quick sauté process infuses the oil with flavor, helping to distribute these savory and warming elements.

Slices of carrots sauteing in a pan with onions.

Step 2: Saute the Carrots

Sautéing the carrots in olive oil before simmering enhances their natural sweetness and develops a deeper flavor through caramelization. Adding salt at this stage draws out moisture, allowing the flavors to concentrate, while black pepper provides subtle warmth that balances the soup’s sweetness.

Vegetable stock being poured into a pot of sliced carrots.

Step 3: Simmer the Soup

Simmering the soup gently breaks down the carrots’ cell structure, releasing their natural starches and creating a smooth, velvety texture. Covering the pot traps steam, ensuring even and quick cooking and moisture retention so the carrots become tender for blending.

Immersion hand blender mixing a pot of simmered carrots.

Step 4: Puree the Soup

Puréeing the soup breaks down the softened carrots into a smooth, velvety consistency, while the natural starches help create a thick, creamy texture.

Stick blender mixing ingredients to make carrot soup.

I like to use a hand immersion blender directly in the pot. Alternatively, transfer the ingredients to a high-speed blender, remove the center cap for the steam to escape, and cover the opening with a towel before blending.

Ingredient Chemistry: Adding coconut milk at this stage enhances richness and balances the soup’s sweetness without curdling, as its fats emulsify smoothly into the mixture.

Step 5: To Serve

I like to serve the carrot soup with a drizzle of coconut milk, freshly cracked black pepper, and a sprinkling of chopped chives. To make it a complete meal, serve the soup with a hearty strawberry chicken salad, a slice of garlic bread, or rosemary focaccia to soak up every last drop.

Frequently Asked Questions

Should I peel the carrots before cooking them?

For extra fiber, you can skip peeling the outer layer of the carrots. Make sure to scrub and rinse the surface well before cooking.

How can I make my carrot soup thicker or thinner?

To make it thicker, simmer the soup uncovered for a few extra minutes to reduce excess moisture, or add more carrots since their natural starches create a creamier texture when blended. You can also stir in a cornstarch slurry for extra body and keep it gluten-free. Add more vegetable stock or coconut milk in small increments to make it thinner, blending until you reach your desired consistency.

Is it necessary to add cream or coconut milk to the soup?

No, you can add more vegetable stock or broth. However, this will give the carrot soup a more savory taste and less of a creamy consistency.

Can I add other vegetables to the carrot soup?

Sweet potatoes or butternut squash will boost creaminess and natural sweetness, while parsnips add an earthy depth. Bell peppers or tomatoes can introduce a slight tang, balancing the sweetness of the carrots. Try cauliflower for a savory profile, which blends smoothly without overpowering the dish.

Can the carrot soup be made in advance?

Carrot soup is excellent for meal prep and can be made in advance. Store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 1 month. Reheat gently on the stovetop, adding a splash of stock or coconut milk if needed to adjust the consistency.