Spiced Carrot Ginger Soup is a cozy bowl full of sweet carrots blended with a gentle kick of fresh ginger and warm spices. It’s smooth and comforting, with just enough zing to keep things interesting without being too spicy. The natural sweetness of the carrots pairs perfectly with the earthy spices, making it a lovely soup to warm you up on chilly days.
I love making this soup when I want something simple but still flavorful. The ginger adds that fresh, lively taste I enjoy, and the spices make the whole kitchen smell amazing while it’s cooking. I like to add a little swirl of yogurt or a sprinkle of fresh herbs on top—it’s a nice way to add a creamy or bright touch without hiding the beautiful carrot flavor.
This soup is perfect for a light lunch or an easy dinner paired with some crusty bread. I often keep a batch in the fridge because it reheats beautifully, and it always reminds me of the best part of fall and winter days—comfortable, warm food that feels like a hug in a bowl. I think anyone who tries it will feel the same way!
Key Ingredients & Substitutions
Carrots: Fresh, peeled carrots give this soup its sweet, earthy base. You can also try roasted carrots for a deeper flavor.
Fresh Ginger: Adds a bright, spicy zing that’s essential here. If you don’t have fresh, use 1/2 teaspoon ground ginger but note the flavor is milder.
Spices (Cumin, Coriander, Cinnamon, Turmeric): These warm spices create the soup’s cozy character. Feel free to adjust quantities based on your taste.
Coconut Milk: Brings creaminess with a subtle sweetness. If you prefer, use heavy cream, plain yogurt, or a plant-based milk.
How Do I Get the Soup Smooth and Creamy Every Time?
Smooth texture makes this soup extra satisfying. Start by cooking carrots until very soft—this helps blending. Use an immersion blender right in the pot for easy, mess-free pureeing. If using a regular blender, blend in batches and be careful with hot liquid.
- Cook carrots fully to soften.
- Blend until no lumps remain for a silky texture.
- Blend in coconut milk last to keep the creamy feel.
Taking time to blend well creates that comforting, velvety mouthfeel this soup is known for.
Equipment You’ll Need
- Large pot – I use it to cook all the ingredients evenly and make blending easier.
- Immersion blender (or regular blender) – this makes it simple to puree the soup until smooth and creamy.
- Wooden spoon or spatula – helps stir the soup and toast the spices without scratching the pot.
- Measuring spoons and cups – keep everything precise for perfect spices and liquids.
Flavor Variations & Add-Ins
- Swap coconut milk with heavy cream or almond milk for different creaminess profiles.
- Add cooked chickpeas or lentils for extra protein and texture.
- Finish with a squeeze of lemon or lime for a fresh, tangy twist.
- Stir in chopped roasted bell peppers or a dash of hot sauce for extra flavor and spice.
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
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper (optional)
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth or water
- Salt to taste
- ¼ cup coconut milk or cream (plus extra for garnish)
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so around 35 minutes total. It’s a quick and easy soup that you can make on any weeknight to warm you up fast.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and grated ginger, cooking for another 1–2 minutes until you smell that wonderful fragrance.
2. Toast the Spices
Stir in the cumin, coriander, cinnamon, turmeric, black pepper, and cayenne pepper (if you like a little heat). Cook everything together for about 1 minute, letting the spices release their aroma.
3. Cook the Carrots
Add the chopped carrots and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook until the carrots are very tender, about 20 minutes.
4. Blend the Soup
Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until silky. Just remember to be careful with the hot liquid!
5. Finish and Serve
Return the pureed soup to the pot if needed. Stir in the coconut milk or cream for a lovely richness, and season with salt to your taste. Warm it through gently, then ladle into bowls. Garnish with a swirl of coconut milk or cream and sprinkle with fresh chopped cilantro or parsley.
Enjoy the cozy, spiced flavors of this comforting Spiced Carrot Ginger Soup — perfect for a chilly day!
Can I Use Frozen Carrots for This Soup?
Yes, frozen carrots work well! Just thaw them before cooking to ensure even cooking and better blending.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use heavy cream, plain yogurt, or any plant-based milk like almond or oat milk to keep it creamy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen after sitting a day. Make it ahead and reheat when ready to serve, adding a splash of broth or water if it thickens too much.
