Thiscarrot soup with gingeris full of hearty, warming flavors. It’s perfect for a cold day when you want something easy and comforting for dinner!

red dutch oven with soup and stirring spoon inside.

It’s cold and flu season, so we could all use help where we can get itin terms of immune support—especially if you have little ones in your home (aka, germ carriers/spreaders/creators). It’s just the nature of having kids, I think that once one is sick, you’re playing defense to ensure the rest of the house doesn’t come down with the bug.

And that meansall thewarm soups with hearty, immunity-boosting ingredients.The best of the best? This carrot soup with ginger. I call it the VIP. You might be surprised how it brightens up the dense root veggie puree intoa beautiful, warming, slightly acidic soup.Good for you AND delicious!

tray with bowl of carrot soup and homemade bread.

Why You’ll Love This Recipe

You’ll love howsimple this soup is to make, and if you have non-meat eaters in your home or want an easy meatless meal, you can easily make this vegan or vegetarian!
It’s so delicious, flavored with onion, garlic, veggies,chicken broth, and theunexpected addition of one tart apple.
Carrot soup with ginger is a warming, rich, and flavorful soup you can easily makewhenever you need a warm pick-me-upor want ahealthy, meatless meal that still tastes exceptional!

Recipe Ingredients

Olive oil
Onion –white
Vegetable or chicken stock
Carrots
Large apple –tart
Half and half
Seasonings –garlic, ginger, salt and pepper

See the recipe card below for full information on ingredients and quantities.

photo of a bowl of creamy carrot soup with a row of croutons in it a raw whole carrots in the background.

How to Make Carrot and Ginger Soup

Cook onions in olive oil and add garlic and broth.
Add your carrots and apple, and bring to a boil, then blend until smooth.
Add seasonings and half and half when the soup is blended and smooth.
Adjust the seasonings to taste and serve hot.

Recipe FAQs

How do you make carrot and ginger soup?

This soup couldn’t be easier to make! Saute your onion and garlic in olive oil before adding the broth, carrots, and apple. Bring to a boil, and then simmer for 30 minutes. Puree everything in a blender or using an immersion blender, and add the half and half, ginger, salt, and pepper. Serve hot with bread or rolls!

How long does carrot soup last in the fridge?

Carrot soup will last for up to 5 days in an airtight container in the fridge. You can also make a double-batch and freeze half for up to 4 months, a great option to have as an easy meal if someone gets a cold in your home.

Can I use old carrots in soup?

How old are we talkin’ here? Carrots DO last for a good amount of time in the fridge. So if you’re working with a week-old carrot, you should be fine. But if your carrots have a bad smell, substantial bruising, or they’re slimy, toss ’em and work with fresh ones.

carrot soup with large homegrown carrots next to the bowl and croutons on top of the soup.

Expert Tips

This freezes exceptionally well.Just let it cool completely before adding it to an airtight container and freezing. Thaw in the fridge before reheating on the stove.
Adjust the thickness of the soupusing additional broth or half and half to your liking.
You can skip the gingerif you’d like, though it’s really nice in this recipe.