This is velvety carrot ginger soup With notes of garlic and herb thyme, it'll fill your kitchen with a warm, cozy fall scent. Served with crunchy chives and creamy Greek yogurt, it's the perfect addition to dinner.


Baby carrots will no longer be an overlooked ingredient in Thanksgiving recipes with this buttery carrot and ginger soup with smoky cumin. It’s a hug in a bowl! Be sure to check out my Paleo Honey Roasted Carrots and Air Fryer Roasted Carrots For more sweet carrot side dishes and inspiration. They are just as good.
Why you’ll love carrot and ginger soup
This homemade carrot and ginger soup is the only fall soup you'll want to make once the leaves start to turn red and yellow.
- Great for leftovers. Cleaning out the freezer is easy because you can use leftover roasted, air-fried or glazed carrots.
- Suitable for freezer compartments. Make recipes ahead of time so you can beat the holiday cooking rush that comes with Thanksgiving.
- Sweet and salty. Fruity honey, dried herbs, spicy ginger and roasted carrots create lovely sweet and savory flavors.


what do you need
Smoky cumin, tangy lemon juice, and aromatic garlic accentuate the carrots' natural sweetness. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.
- olive oil- Feel free to use vegetable, corn, or canola oil.
- carrot– They don't have to be peeled.
- sweet onions – You can use yellow or white onions instead.
- garlic – Fresh garlic and minced garlic are best.
- ginger – If you are using grated ginger, make sure there are no lumps in it.
- Spices and Herbs – You’ll need ground cumin, dried thyme, and coriander powder.
- salt and pepper – Kosher salt and fresh black pepper are best.
- Vegetable soup—— I prefer a low sodium version or chicken broth.
- Unsalted butter—— If you use salted butter, reduce the salt in the rest of the recipe.
- Fresh lemon juice – If using lime juice, reduce the amount by half.
- Honey – I prefer raw honey or agave nectar. The maple syrup is too smoky.


How to Make Carrot Ginger Soup
If you pulse your blender, you can make a chunky version of this aromatic carrot-ginger soup. Scroll to the bottom of the post to see the full recipe card.
- Roasted carrots. Preheat oven to 400F. Place carrots on baking sheet and drizzle with 2 tablespoons olive oil. Add salt to taste. Bake for 20 minutes, stir well, and bake for another 20 minutes. When they are browned and fork tender, remove them from the heat.
- Sauté the onions. Place Dutch oven over medium heat and add remaining olive oil. Stir in onions and sauté for 5-7 minutes or until lightly caramelized.
- Season. Add garlic, ginger, cumin, thyme, coriander, salt and pepper. Sauté for another 30 seconds or until fragrant.




- Bring it to a boil. Add carrots and vegetable stock. Stir to combine. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and allow to cool for 5-10 minutes.
- Mix it. Transfer mixture to blender. Add cream, lemon juice and honey. Process it until completely smooth. Add more salt to taste.
- Serve. Ladle soup into bowls. Garnish with your favorite ingredients, serve, and enjoy!


Tips and variation ideas
Whether you prefer creamy soups or have vegetarian guests, this comforting carrot and ginger soup has something for everyone.
- Be prepared in advance. Roast the carrots and sauté the onions 3 days in advance, so you only have to deal with the ingredients before dinner.
- Observe the pieces. Don't cut the carrots into pieces smaller than 1/2 inch as they will burn in the oven. If the carrots are slightly larger, you may need to roast them for an additional 5 minutes at a time until tender.
- Use leftovers. Skip baking if using Honey Mustard Glazed Carrots, Maple Dijon Glazed Carrotsor Air Fryer Roasted Carrots instead.
- Adjust consistency. If the soup is too thin, simmer over medium heat for another 10 minutes or until thickened to your liking. If too thick, stir in vegetable broth 1 tablespoon at a time and cook for 10 minutes until well combined.
- Make it creamy. Add 1/2-1 cup heavy cream or 1/2 cup heavy cream to the blender with the remaining ingredients for a richer flavor.
- Go vegetarian. Turn this into a vegan recipe by swapping the cream for vegan cream and the honey for agave nectar.


Ingredients and serving suggestions
This hearty Carrot and Ginger Soup is a great fall soup with toppings like Greek yogurt, chives, red pepper flakes, and crispy bacon. Toasted croutons and crumbled feta would also work. i like with my Maple Smoked Turkey or Garlic Herb Roasted Turkey Breast. For vegetarian noodles, go to mine Garlic Herb Roasted Potatoes and Crispy Air Fried Green Beans. Other classic side dishes include my Cranberry Kale Salad and Cranberry Sausage Stuffing.
Store and reheat extra items
If heating on the stove, stir constantly to avoid foaming and splattering everywhere.
- refrigerator: Store in an airtight container for up to 4 days. If it tastes sour or bubbles when cold, discard immediately.
- refrigerator: Portion into freezer bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 30 minutes.
- To reheat: Heat in the microwave in 15-second increments, stirring between each heat, until hot. You can also use the stove and heat over medium-high heat for 8-10 minutes.
More Easy Soup Recipes
describe
Infused with honey, thyme, and lemon juice, this hearty carrot and ginger soup recipe is the perfect comforting soup on a cold night.
- Preheat oven to 400°F.
- Place the chopped carrots in a medium baking dish. Drizzle with 2 tablespoons olive oil and season with salt. Bake for 40 minutes, turning over halfway through. When the carrots are lightly browned and fork-tender, remove them from the oven.
- Heat a large Dutch oven to medium-high heat.
- Add remaining olive oil and diced onion to pan. Sauté until onions are lightly caramelized, about 5-7 minutes.
- Next, add the garlic cloves, fresh ginger, cumin, thyme, coriander, salt, and pepper. Saute for 30 seconds until the spices become fragrant.
- Add roasted carrots and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Let the soup cool, then slowly ladle it into a blender. Add cream, lemon juice and honey. Stir until the soup is as smooth as puree. Season with salt as needed.
- Garnish with a dollop of Greek yogurt, chives and red pepper flakes.
Nutrition
- Serving size: 1 1/2 cups (no garnish)
- Calories: 168
- sugar: 12 grams
- sodium: 773 mg
- Fat: 9 grams
- Saturated fat: 2 grams
- carbohydrate: 21 grams
- fiber: 5 grams
- protein: 2 grams
- cholesterol: 5 mg