Carrot ginger soup
This carrot ginger soup turns carrots, onion, ginger, and potato into a smooth orange puree with a bright lemon finish. The potato gives body without cream, so the texture stays silky and light. It makes 2 generous bowls, comes together on the stovetop, and reheats well for an easy lunch or simple starter.
Estimated calories and US ingredient costs.
For 4 servings, use a 5- to 6-quart pot so the vegetables have room to simmer evenly. Doubling the soup does not require a hotter stove, but it may take a few extra minutes to return to a steady simmer. If you blend in a countertop blender, keep each batch below halfway full.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
7 leftPrep the vegetables
~8 minPrep the vegetables.
Set a 4-quart saucepan or small Dutch oven on the counter.
Peel and slice the 12 oz carrots into 1/2-inch pieces, chop the 6 oz yellow onion, peel and dice the 4 oz Yukon gold potato into small even cubes, grate the 1 tbsp fresh ginger, and mince the 2 tsp garlic.
Having everything ready before the heat goes on keeps the garlic from scorching while you finish chopping.
Ingredients
- 1 total for recipeSmall yellow onion, 6 oz chopped
- 2 tspGarlic
- 1 tbspGrated fresh ginger
- 12 ozCarrots
- 4 oz total for recipeYukon gold potato
Sweat the onion
~7 minSweat the onion.
Warm the 1 tbsp olive oil over medium heat.
Add the chopped onion and 1/4 tsp of the kosher salt, then cook for 5 to 6 minutes, stirring often, until the onion is translucent with a few pale golden edges.
Stir in the grated ginger and minced garlic and cook for 30 seconds, just until fragrant.
Ingredients
- 1 tbspOlive oil
- 1 total for recipeSmall yellow onion, 6 oz chopped
- 2 tsp total for recipeGarlic
- 1 tbsp total for recipeGrated fresh ginger
- 1/4 tspKosher salt
Simmer until tender
~20 minSimmer until tender.
Add the sliced carrots, diced potato, 2 cups vegetable broth, 1 cup water, remaining 1/4 tsp kosher salt, and 1/4 tsp black pepper.
Bring the pot to a boil, then immediately reduce to a steady simmer.
Partially cover and cook for 18 to 20 minutes, stirring once or twice, until the carrots and potato are very soft and a fork slides through them without resistance.
Ingredients
- 12 oz total for recipeCarrots
- 4 oz total for recipeYukon gold potato
- 2 cupsLow-sodium vegetable broth
- 1 cupWater
- 1/4 tspKosher salt
- 1/4 tspBlack pepper
Blend the soup
~1 minBlend the soup.
Take the pot off the heat.
Use an immersion blender to puree the soup directly in the pot for 30 to 60 seconds until completely smooth.
If using a countertop blender, work in batches, fill it only halfway, and hold the lid down with a folded towel while blending so steam can escape safely.
Return the puree to the pot.
Adjust the texture
~3 min cookAdjust the texture.
Set the pot over low heat for 1 to 2 minutes and stir in the 1 tbsp lemon juice.
If the soup seems too thick, add 2 tbsp of hot water at a time until it pours smoothly from a spoon.
If it seems thin, simmer uncovered for 2 to 3 minutes to let some moisture cook off.
Ingredients
- 1 cup total for recipeWater
- 1 tbspLemon juice
Finish and serve
After ~3 minFinish
Warm the soup through gently
Scatter the 1 tbsp chopped parsley over the top
The finished soup should be velvety, bright orange, and smooth enough to hold a light sheen on the surface.
Ingredients
- 1 tbspParsley
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Carrot ginger soup: serve.
Carrot ginger soup: then ladle it into bowls.
Carrot ginger soup: serve hot.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 1 tbsp olive oil
- 1 small yellow onion, 6 oz chopped
- 2 tsp minced garlic
- 1 tbsp grated fresh ginger
- 12 oz carrots, peeled and sliced
- 4 oz Yukon gold potato, peeled and diced
- 2 cups low-sodium vegetable broth
- 1 cup water
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
Method
- Prep the vegetablesSet a 4-quart saucepan or small Dutch oven on the counter. Peel and slice the 12 oz carrots into 1/2-inch pieces, chop the 6 oz yellow onion, peel and dice the 4 oz Yukon gold potato into small even cubes, grate the 1 tbsp fresh ginger, and mince the 2 tsp garlic. Having everything ready before the heat goes on keeps the garlic from scorching while you finish chopping.
- Sweat the onionWarm the 1 tbsp olive oil over medium heat. Add the chopped onion and 1/4 tsp of the kosher salt, then cook for 5 to 6 minutes, stirring often, until the onion is translucent with a few pale golden edges. Stir in the grated ginger and minced garlic and cook for 30 seconds, just until fragrant.
- Simmer until tenderAdd the sliced carrots, diced potato, 2 cups vegetable broth, 1 cup water, remaining 1/4 tsp kosher salt, and 1/4 tsp black pepper. Bring the pot to a boil, then immediately reduce to a steady simmer. Partially cover and cook for 18 to 20 minutes, stirring once or twice, until the carrots and potato are very soft and a fork slides through them without resistance.
- Blend the soupTake the pot off the heat. Use an immersion blender to puree the soup directly in the pot for 30 to 60 seconds until completely smooth. If using a countertop blender, work in batches, fill it only halfway, and hold the lid down with a folded towel while blending so steam can escape safely. Return the puree to the pot.
- Adjust the textureSet the pot over low heat for 1 to 2 minutes and stir in the 1 tbsp lemon juice. If the soup seems too thick, add 2 tbsp of hot water at a time until it pours smoothly from a spoon. If it seems thin, simmer uncovered for 2 to 3 minutes to let some moisture cook off.
- Finish and serveWarm the soup through gently, then ladle it into bowls. Scatter the 1 tbsp chopped parsley over the top and serve hot. The finished soup should be velvety, bright orange, and smooth enough to hold a light sheen on the surface.
Before you cook
What to get ready
Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.
Slice carrots evenly and grate ginger finely so the puree does not contain woody pieces.
If something needs adjusting
Soup is fibrous after blending
Cook carrots fully tender first; blend carefully in batches, venting hot steam.
Soup tastes saltier after simmering
Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.
Store for later
Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining carrots in a gratin or slaw.
Next use for your ingredients: Carrot gratin →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Cut the carrots and potato into similar sizes so they soften at the same pace. If your ginger is very fibrous, grate it on the finest side of a box grater before it hits the pan. Smaller pieces puree more smoothly, while large chunks can leave the finished soup stringy.
Make it work for you
If you want a warmer, less sharp ginger note, swap the fresh ginger for 1/4 tsp ground ginger. Add it with the carrots and broth so it blooms in the hot liquid, then keep the lemon juice at the end to restore brightness. Ground ginger is more muted, so the soup will taste softer and less lively.
Use more of your carrots and yellow onion in parsnip soup.
Can I freeze carrot ginger soup?
Yes. Cool it quickly, refrigerate within 2 hours, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator, reheat to 165 F, and loosen with a splash of water or broth if it thickens after freezing.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.