This Homemade Carrot Ginger Soup recipe is healthy, delicious, and good for you. It’s loaded with healthy carrots, onions, garlic, celery, and ginger. (vegan, gluten-free, traditional option)

Estimated reading time: 4 minutes

Homemade Carrot Ginger Soup

Homemade Carrot Ginger Soup

Hey Everyone, we are trying to keep it healthy whenever we can over here by making this healthy Homemade Carrot Ginger Soup!

We make this soup often in our house and it’s one of our favorites because we are always in the mood for it.

It is great as a hot, soothing soup in the Fall and Winter, it’s bright and healthy for Spring and Summer as well, making it perfect for any season.

Traditional Option

I include notes in the ingredients where you can make substitutions to make this with a traditional option with chicken stock and butter.

Traditionally, I would also serve this soup with croutons, fresh-baked bread (like my No-Knead Bread) and topped with a dollop of plain Greek yogurt or sour cream and sprinkled with chopped Italian parsley.

Being Healthy

Recently, my husband, Eric, has been on a low-carb diet, with more plant-based options, so you will see some recipes inspired by his health kick come across the blog.

Of course, I am trying to be healthy too as my body is shedding its pregnancy weight since I gave birth to my son 4 1/2 months ago.

Ingredients

3 tablespoons olive oil (regular), you can substitute the same amount unsalted butter or coconut oil
2 cloves fresh garlic chopped
1 pound carrots peeled, chopped into 1/2 inch pieces, about 6-7 large carrots
1 cup yellow onion peeled, chopped
1 cup celery washed, chopped
1 teaspoon Kosher salt
1 teaspoon ground ginger, you can substitute 1 tablespoon fresh, minced ginger
2 cups vegetable stock, you can substitute chicken stock or bone broth, if not vegan
2 cups water
freshly ground black pepper for serving, amount to taste

Kitchen Tools

large soup pot or Dutch oven
chef’s knife
cutting board
2-cup wet measure
immersion blender or regular blender
measuring spoons and cups
soup ladle

Web Story

I know you will love this Homemade Carrot Ginger Soup recipe!

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Our Other Recipes and Posts

This recipe is inspired by a similar version of it, from my guest post-Carrot Ginger Soup Recipe on SoFabFood.com

Latest Posts

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Thank you for reading and following along!

Homemade Carrot Ginger Soup

Name: Homemade Carrot Ginger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons olive oil, regular, can substitute the same amount unsalted butter or coconut oil; 2 cloves fresh garlic, chopped; 1 pound carrots, peeled, chopped into 1/2 inch pieces, about 6-7 large carrots; 1 cup yellow onion, peeled, chopped; 1 cup celery, washed, chopped; 1 teaspoon Kosher salt, optional, amount to taste depending on how salty the stock is; 1 teaspoon ground ginger, you can substitute 1 tablespoon fresh, minced ginger; 2 cups vegetable stock, you can substitute chicken stock or bone broth, if not vegan; 2 cups water; freshly ground black pepper, for serving, amount to taste

Yield: 6 people

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This Homemade Carrot Ginger Soup recipe is healthy, delicious, and good for you. (vegan, gluten-free, traditional option)

Ingredients

3 tablespoons olive oil, regular, can substitute the same amount unsalted butter or coconut oil
2 cloves fresh garlic, chopped
1 pound carrots, peeled, chopped into 1/2 inch pieces, about 6-7 large carrots
1 cup yellow onion, peeled, chopped
1 cup celery, washed, chopped
1 teaspoon Kosher salt, optional, amount to taste depending on how salty the stock is
1 teaspoon ground ginger, you can substitute 1 tablespoon fresh, minced ginger
2 cups vegetable stock, you can substitute chicken stock or bone broth, if not vegan
2 cups water
freshly ground black pepper, for serving, amount to taste

Instructions

In a large soup pot or Dutch oven, over medium-high heat, add the 3 tablespoons olive oil, add the chopped garlic, chopped carrots, celery, and yellow onion. Sprinkle Kosher salt over the vegetables and cook until tender, about 5-8 minutes.
Add 2 cups vegetable broth, cups water, and 1 teaspoon ground ginger (or 1 tablespoon fresh minced ginger). Simmer for 20 minutes, stirring occasionally.
After simmering for 20 minutes, remove from heat and blend the soup with an immersion blender or in batches with a regular blender (if you use a regular blender, make sure to cover the top with a lid and a tea towel because the soup is hot!). Blend until you get a smooth texture.

Notes

Tip: If you use fresh ginger, you can keep it in the freezer and use a box grater to grate some when you use it.

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Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 207Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 866mgCarbohydrates: 20gFiber: 5gSugar: 8gProtein: 6g

Please note that the Calculated Nutrition is an estimate at best.

(This post was originally posted on 2/10/2018 and updated and republished on 5/9/2021, 11/3/2021, 2/15/2022)

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Comments

Sara says

February 10, 2018 at 1:29 pm

If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo

Vee D says

April 29, 2018 at 3:53 pm

Made it today & it is delicious~ THANKS! Packing for lunch throughout week. Can it be frozen for future serving?

- Sara says
  
  May 5, 2018 at 3:52 pm
  
  I am so glad that you like the soup! I have never tried freezing it but I think it would be fine, there’s no dairy in it which would be the only thing that would be problematic for freezing. If you try freezing it, please come back and let me know how it works out! Thank you for commenting! Best, ~Sara

Homemade Carrot Ginger Soup

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