Carrot Ginger Soup
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Carrot ginger soup with fresh ginger, onion, vegetable broth, and lemon. A smooth dairy-free soup with about 25 minutes of active work for grilled cheese night.
Carrot ginger soup is a smooth blend of tender carrots, fresh ginger, and vegetable broth that makes a bright, warming side for a crisp grilled cheese sandwich. The carrots provide the body, so this version needs neither cream nor coconut milk. Onion softens the ginger's bite, and lemon juice added at the end gives the finished soup a clean, lively flavor. A deep skillet handles the cooking; a heatproof jug and immersion blender handle the puree. Makes: about 4 1/2 cups, or 4 side servings. Prep: 12 minutes. Cook and blend: about 40 minutes. Total: 52 minutes, with about 25 minutes of active work. Most of the remaining time is a covered simmer.
How to make Carrot Ginger Soup
Makes About 4 1/2 cups; 4 side-dish servings. Listed times are estimates; visual and temperature cues control doneness.
12 minCook
40 minRest
0 minTotal
52 minYield
About 4 1/2 cups; 4 side-dish servings
Equipment
- Vegetable peeler
- Cutting board and sharp knife
- Fine grater
- Measuring cups and spoons
- Deep 4-quart saute skillet with lid
- Wooden spoon
- Ladle
- Deep heatproof blending jug
- Immersion blender
- Trivet
Ingredients
- •1 tablespoon olive oil
- •1 small yellow onion, diced, about 1 cup (140 g)
- •1 tablespoon finely grated peeled fresh ginger: Grating distributes it through the soup and reduces stringy pieces.
- •1 garlic clove, minced
- •1 pound (450 g) carrots, weighed before peeling, then peeled and cut into 1/4-inch rounds: Weigh before peeling; a small difference from trimming will not affect the method.
- •3 cups (720 ml) low-sodium vegetable broth: Use a mild broth so the carrots and ginger stay prominent.
- •1/2 teaspoon fine salt
- •1/8 teaspoon ground black pepper
- •2 teaspoons lemon juice: Fresh or bottled is fine.
Instructions
- 1
Soften the aromatics
Warm the olive oil in a deep 4-quart saute skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened and translucent. Stir in the ginger and garlic and cook for 1 minute, without browning.
- 2
Simmer the carrots
Add the carrots, vegetable broth, salt, and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20–25 minutes, stirring once or twice, until the carrots crush easily against the pan with a spoon. Keep the heat low enough that the covered soup does not boil vigorously.
- 3
Blend and finish
Remove the skillet from the heat and set it on a trivet. Ladle the soup into a deep heatproof blending jug in batches, filling it no more than halfway. Keep the immersion blender head fully submerged before switching it on, and blend each batch until smooth. Switch it off before lifting it out. Return the puree to the skillet, stir in the lemon juice, and warm gently over low heat if needed. Serve hot. Allow about 40 minutes for the full cooking and blending sequence.
Tips
- →Check carrot tenderness before blending. If a round resists crushing, simmer a few minutes longer.
- →Use a deep skillet with at least a 4-quart capacity. A shallow frying pan is awkward for stirring and transferring this volume.
- →A deep blending jug keeps the immersion blender head submerged and reduces splashes. Avoid blending hot soup in a shallow skillet.
- →Add more cooking time if your carrot slices are thick. The tenderness cue matters more than the timer.
- →Taste before adding any extra salt, especially if substituting regular broth for low-sodium broth.
Variation
Milder ginger: Use 2 teaspoons grated fresh ginger instead of 1 tablespoon. Ground ginger: If fresh ginger is unavailable, use 1/4 teaspoon ground ginger with the garlic. Its flavor is different and less bright; taste the finished soup before increasing it. Chicken broth: Substitute in the same volume if a vegan soup is not needed. Consistency adjustment: If the soup is thicker than you like after blending, stir in hot water or broth 1 tablespoon at a time. To thicken, simmer uncovered gently, stirring often. Either adjustment changes the yield slightly. Countertop blender: Use only a blender whose manufacturer permits hot liquids. Let the soup cool as directed by the manufacturer, blend in small batches using its hot-liquid venting instructions, then return to the skillet and reheat. Do not put hot soup into a sealed personal blender.
Questions and answers
What goes in carrot ginger soup?
This recipe uses carrots, onion, fresh ginger, garlic, vegetable broth, olive oil, salt, pepper, and lemon juice. The cooked carrots thicken the soup when blended, so no dairy is needed.
Do you need to peel carrots for carrot ginger soup?
Peeling gives this soup a more consistent smooth texture and removes any earthy taste from the surface. Scrubbed unpeeled carrots can be used, but trim them well and expect a slightly different finish.
How much ginger should I put in carrot soup?
Use 1 tablespoon finely grated fresh ginger for this batch of about 4 1/2 cups. For a gentler flavor, start with 2 teaspoons.
How do you make carrot ginger soup creamy without cream?
Cook the carrots until they crush easily, then blend them thoroughly with the broth. Their puree gives the soup body without cream, milk, or coconut milk.
Why is my carrot ginger soup grainy?
The carrots may not have softened enough, or the soup may need more blending. Simmer until very tender and blend in manageable batches; finely grating the ginger also helps avoid fibrous pieces.
Can you freeze carrot ginger soup?
Yes. This dairy-free puree freezes well in portions, with space left in each container for expansion. Thaw in the refrigerator, reheat thoroughly, and stir before serving.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled vegan as written with the specified products.
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