This delicious carrot ginger soup is comforting and cozy, making it the most perfect winter soup! Packed with plenty of veggies, garlic, fennel, and ginger, this easy recipe comes together in under an hour.
It’s not exactly a secret that I love soup, especially when the weather turns cold. And this carrot ginger soup is bursting with flavor—but I also love it because the bright orange color adds a little bit of sunshine to even the dreariest days! Ginger, garlic, fennel, and leeks give this soup a vibrant, fresh kick, while carrots, squash, and coconut milk make it rich and creamy. You’re sure to feel cozy and comforted after a warm bowl of this easy-to-make soup.
What Makes This The Perfect Winter Soup
There's so much to love about this creamy veggie soup recipe! Where to start? Well…
- The warmest, coziest flavor. The temperature of the soup is warm, of course, but the flavor is so warm too thanks to the fresh ginger and turmeric, two classic cozy spices.
- Creamy without being heavy. This carrot ginger soup is so rich, creamy, and velvety, but you don't need heavy cream to achieve that texture. And you don't even need full-fat coconut milk! Pureeing the veggies and adding lite coconut milk do the trick here.
- Great for meal prep. This soup stores well in the fridge, freezes well, and reheats beautifully. It tastes just as good as the day it was made!
What You’ll Need
Here are all the ingredients that you need to make this carrot ginger soup. Scroll to the recipe card at the bottom of the page to find the exact amounts for each ingredient.
- Olive oil
- Leek – When these aren't in season they can be pricy, so feel free to swap in shallots (which, like leeks, have a milder flavor than onion) or yellow onion instead.
- Fennel – This recipe uses fresh fennel, not fennel seeds.
- Carrots – As long as you scrub them well, you don't have to peel them since they're being pureed.
- Butternut squash – You can use other types of squash, but butternut is definitely preferable.
- Garlic and ginger – Fresh ginger is a must!
- Turmeric powder
- Salt and pepper
- Vegetable broth – I like to use a low-sodium veggie broth.
- Coconut milk – Lite coconut milk is my preference for this recipe.
How to Make Carrot Ginger Soup
This soup takes less than an hour to make, but it tastes like it’s been simmering away on your stove all day long. Here’s how to make it.
- Cook the veggies. Heat the olive oil in a large pan or Dutch oven. Add the carrots, squash, fennel, and leeks, and sauté until the veggies start to soften. This should take 3-5 minutes. Then add the ginger, garlic, turmeric, salt, and pepper, and sauté for 2-3 more minutes.
- Add the liquid. Pour in the vegetable broth and coconut milk. Bring the soup to a boil, then lower the temperature, cover, and simmer for 20 minutes.
- Blend. Add the soup to a blender, and blend until it's smooth and creamy.
- Season. Taste the soup and adjust the seasonings as necessary. Then serve!
Tips and Tricks
Here are some tricks and tips for making the best carrot ginger soup.
- Make your own broth. As with most soup recipes, this one is excellent with a store-bought vegetable broth. But you can turn the soup into something truly special with your own homemade broth. I like to use Instant Pot mushroom vegan bone broth for this recipe.
- Go light on the salt. When making soup, it’s a good idea to only use a little bit of salt at the start. The reason for this is that different vegetable broths, whether store-bought or homemade, have different sodium levels. And the saltiness of your soup will depend on how much you cook it down. Start small with the salt, and adjust the seasonings at the very end.
- Add some fun toppings. I love to top this soup with some vegan coconut yogurt and fresh parsley. But you can have lots of fun with the toppings of your choice. This ginger and turmeric carrot soup would be delicious topped with croutons, lemon or orange zest, vegan crème fraîche, crispy shallots, or fresh basil.
Serving Suggestions
I love serving this carrot ginger soup with an air fryer grilled cheese sandwich on the side. You could also serve this soup with popovers, cloud bread, or even warm tortillas rolled up around some melty cheese.
How to Store
- Refrigerator: This carrot ginger soup is one of my favorite soups to make ahead of time because it stores well. Keep it in an airtight container in the fridge for up to 5 days.
- Freezer: Store this soup in an airtight container in the freezer for up to 6 months. Thaw completely before reheating.
- To reheat: Warm over medium heat on the stove for 3-5 minutes. You can also reheat in the microwave in 30-second intervals on 80% power.
More Cozy Soup Recipes to Try
Carrot Ginger Soup
Ingredients
- 1 tablespoon olive oil
- 1 leek , cleaned and sliced
- 1 cup chopped fennel (1 small head)
- 3 cups chopped carrots
- 1 cup chopped butternut squash (or more carrots)
- 2 garlic cloves , minced
- 1 tablespoon grated ginger (about a 2-inch piece)
- 1 tablespoon turmeric powder
- Salt & pepper to taste
- 3 cups low-sodium vegetable broth
- 1 can lite coconut milk (14.5 ounces)
Instructions
- Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Sauté for 3-5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and sauté for a few more minutes.
- Add the broth and coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes.
- Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust the seasonings to your taste.
- Serve immediately with a dollop of coconut yogurt and enjoy!
Notes
Nutrition
A delicious soup. I’ve changed the quantities of carrots and pumpkin to suit what we had. I also roasted all the veggies except for the fennel. Delicious.
Love this soup!! I topped with pan roasted organic pumpkin seeds. So good!! Thank you for this recipe!❤️ 😊
The first time I tasted this delicious soup recipe was in a hotel in Manila. And I couldn’t wait to make it. It is a sinus opener and easy to prepare. Love it ❤️
This is a delicious nourishing soup! It will be on repeat here!
This soup was absolutely amazing! My entire family loved it
I most comforting soup.
I love all the ingredients in this soup, but it just didn’t sing the way I thought it would. Good for use when I’ve got a cold right now. But I don’t think I would make it again. Also just a warning, it stained my vitamix when I blended it!
A good tip for that is to put your blender in a window that gets a lot of natural light. The sun will bleach out the stains. It takes time, so be patient 🙂
Its cooking now. I threw in a small half broccoli head that needed to be used. We will have salad and muffins with it.
Hi!
I’d like to use fresh tumeric vs dried. How much would you recommend? I saw you said 1-2 tsp of fresh below, but the conversion I’ve found online is 1 tsp of dried = 1 T of fresh. Could you verify since the recipe calls for a T of dried? 😊
Thank you! Looks delicious!
I’m sorry but we haven’t tried this recipe with fresh turmeric. If you try it out please let us know how it turns out!
Excellent bursting with flavor soup. I substituted almond milk unsweetened for the coconut milk and added a bit more butternut squash. Perfect winter soup recipe and the flavors of the leek, fennel offset the carrot and squash.
This was so delicious! I’ll be making this a lot!
This was amazing! I used fresh turmeric instead of powder. I doubled the recipe and had zero leftovers for a family of 4. I will triple next time! Served with a sourdough bagette, diced apples and gorgonzola. Keeping this in rotation!
Delicious, and my 13 year old daughter loved it! I adapted the recipe slightly with what I had on hand and added 1 Tbsp of saffron, which is so great for mental health. I also made a carrot top pesto with the green leafy carrot tops, smeared it on sourdough bread, dunked it in the soup and it was out of this world! I literally kept saying “mmmmm” as I was eating, haha. Here’s the recipe I used for the carrot top pesto – https://minimalistbaker.com/the-best-carrot-top-pesto/
That sounds fantastic!! Thank you for sharing!
I tried making this delicious soup, it came out really good. Thank you for sharing the recipe!
Question…can I serve this soup chilled for warmer weather?.
Sure! I haven’t tried it that way but I’m sure it will be delicious! Let us know how you like it if you try it 🙂
Followed recipe to a T and it was delicious!!!
How interesting that some found it too bland or bitter, we thought it was a little sweet, but easily fixed that with more salt and pepper than I had originally added. My husband loved it.
Just made this last. Oh my goodness….YUMM!! Thank you so much for this recipe!!
I’m so glad you liked it!!
I was so excited to make this, and I was so very disappointed. I love butternut squash soup, and this is probably the worst thing I have ever made. It was extremely bitter and bland. I even added extra ingredients to make it edible and less bitter, and I will be tossing the entire batch.
I’m so sorry this recipe wasn’t a hit for you. Give our Butternut Squash and Apple Soup recipe a try if you like butternut squash!
This recipe is delicious. I made this for lunch today for my family and doubled the qty of ingredients to ensure left over. I will definitely include this dish as part of our regular menu -yum! I didn’t have coconut yogurt but still loved it.
Do you use fennel
Seeds or fresh fennel and if so
What bit should
I use please ?
We used fresh fennel in this recipe and you will use the bulb of the plant
Looks and sounds delicious. I think I leave the coconut milk out to make it low fat. Warm regards, Nancy Andres @ Colors 4 Health
I’ve been making this soup for a few years now and it’s by far one of my all time faves! Even my gran approves 😋 Thanks for the recipe!
I am so glad your family has enjoyed it!!
Was so amazing with the turmeric and ginger!! Absolutely loved it!!
How long will this last in the fridge? Also, do you think I could make a large batch and freeze for future meals? Thanks!
It will last 4-5 days in the fridge and about 6 months in the freezer
Hoping ur still tastes great without garlic as that’s a nono for my gerd
I have made this soup several times, but my body loves it so much when I’m in a fibromyalgia flare! I’ve even gifted some to family members/vegan friends and they rave or ask for the recipe. Great find. 🙂
Loved this soup and my fried loved it too! Okay honk I will add a few more veggies next time so it is a bit thicker. But it was delicious!
Definitely add all the veggies 🙂 so glad you and your friend could enjoy this meal together!!
Hi! Am planning to make this tonight for my friend who is sick. She usually avoids guar gum which is an ingredient in most of the “light” coconut milks. It is not in the regular coconut milk, however. Is it important that the milk is the “light” version?
The regular coconut milk is totally fine!
Delicious! Just what I needed on this very cold day! ♥️
Yay! So glad you enjoyed it, Linda 🙂
so extremely helpful. This is a very thoughtful recipe clearly made with love. Her husband is a lucky man !
I made this soup today and I was surprised it came out kind of bland. I added all the ingredients as stated. Any ideas anyone?
Hmm was your ginger or turmeric on the old side? They do lose their potency if they’ve been sitting in the fridge for a while. I always suggest tasting as you go. Everyone has different tastebuds, so it’s important that you adjust to your liking. Maybe that means more ginger next time 🙂
I am making this tonight! It’s simmering right now and I can not even HANDLE how good it smells!! The fresh ginger is just so dang good. I added a plain ol’ yellow onion along with the leek because my leek was a little smallish. I can’t wait until it’s done cooking! Thank you for this recipe! 🙂
YAYYY!! Love hearing this, Sarah!
I just made this recipe, but I haven’t blended it yet. Can I leave it in the fridge as is, and blend it tomorrow when I have guests? I’m not sure how it will do since you said to serve immediately. Thanks for your Recipe and your help!
Sorry for the delay–did you try this?!
Is this supposed to have a little bit of a bitter taste to it?
I’m guessing that’s the spices! It’s probably the turmeric you’re tasting 🙂
Thank you for this recipe! Our 6 and 5 year old gave it a thumbs up! My husband and I decided to start eating foods that help with inflammation and we really enjoyed this dish. Wish I could send a pic it came out perfectly. Thank you so much for sharing. God bless you🌺
Yay! I’m so glad everyone enjoyed it!!
What can I use in place of coconut mil. I am on a a diet free oh saturated fats and cholesterol
You could use any nut milk!
Excellent. We like extra spice and I didn’t have any more fresh ginger so I ended up sprinkling dried ginger along with some extra turmeric in it. Otherwise followed the recipe. Was heavenly with some rosemary olive oil bread and Irish butter.
Yum! That sounds so good!
Hi there!
Do you have recommendations on how to cook this in a slow cooker/crock pot?
Thanks!
Yes! I’d say about 4 – 6 hours in the slow cooker and then blend with an immersion blender or Vitamix!
We’ve just cooked this amazing soup, and can’t wait to enjoy it also cooked some shrimp to place on top, , the flavor is sooooooo😋 yuuumiy. Thanks for this recipe and since we’re on a anti-inflammatory diet this is so great.
YAY! So happy you enjoyed it!
Made this soup today and it really was very very delicious. Loved the combination of turmeric, ginger and coconut. Thanks for this recipe and hugs from Finland!
So glad you enjoyed it!
Made this today and it is wonderful. Had everything except the fennel . Added celery used fresh turmeric and full fat coconut milk and cooked in my instant pot.. Will be making this often(next time with the fennel) thank you
So glad you enjoyed it!
Can i use ground tumeric instead or tumeric powder or are these things the same?
They’re the same thing 🙂
I’m so disappointed the ingredients calls for Lite Coconut Milk but in the long text about the recipe you talk about full fat coconut milk. Now I’m worried about making this entire recipe and it not being good because I have the wrong coconut milk.
Nope, it will be good with either 🙂
Do you think the butternut squash could be substituted for sweet potato? Also, do you know how much fresh turmeric to substitute for the dry turmeric? I’m hoping to try this recipe this week! Thanks 🙂
Totally! And for the fresh, I’d use at least 1 – 2 teaspoons, if not more 🙂
I just made this soup, and it’s perfect. Taste is incredible, all the proportions of ingredients are perfect and so is the cooking time. Love that it’s so healthy too. Will be making it over and over again during the autumn and winter season for comfort and immune support!
Woohoo!! It’s seriously one of my absolute FAVES!
This vas soo good. Can I make a double batch and freeze half? Does it freeze well
Awesome!! And yes to both!
Looking forward to trying this recipe out, love the veggie combination here. I’m going to use fresh turmeric though.
Hope you enjoy it!!
This is so good .. my 8 year old loved it too … this will definitely be in my recipe book. All this needs is a sourdough bread bowl..
Hooray!! So so happy you (both!) enjoyed it 🙂
Absolutely love the warmth and flavor of this soup! Delicious! I added 1/2 cup of red lentils for extra protein and it turned out great.
Yay! So glad it worked 🙂
I added cinnamon to it and it was amazing!
That does sound amazing!!!
I can’t wait to try this!! Can I make this in the crock pot? I want to double this as well.
I think so, but you’ll want to blend it afterward! I haven’t tested, so not sure the amount of time to cook, but I’d bet at least 4+ hours 🙂
I made the Ginger &Tumeric soup and neither my husband or I liked it. Too much ginger. I would cut the ginger in half if I were to make it again.
Sorry you felt that way! Ginger is in the title, so it’s definitely supposed to be gingery 🙂
Just made your carrot turmeric ginger soup -fab – sent recipe to my daughter Enrika in-WA !!! Thank you for all your fab recipes -Mari
Yay!! I’m so so glad 🙂
I made this tonight and my family loved it!
I’m so glad!!
It was a good soul and fun to
Make, but I made the mistake of putting the soup and blending it when it was done cooking and it exploded and made a huge mess. I was trying to find where it said to let it cool but couldn’t find it. It was delicious afterwards though
Does this recipe store ok in the fridge? Say, if making ahead for a few days meal prep? Or does it have to be eaten immediately? I’m not sure with the coconut milk.
Sure does!
This was my first time making soup… ever!!!! I’ve got to say, it’s incredible! I was so nervous but even a newbie like me could make this! Thank you so much!
WOW! So awesome!! Glad you enjoyed!
Hi there! I was interested in trying out this recipe, but I wanted to know your thoughts in making it in a crockpot? Look forward to your feedback and suggestions!
I definitely think you could! You’ll just have to blend it afterwards 🙂 I’d just throw everything in and cook it for like 4 hours or so!
I’m not a fan of coconut milk. Can I use almond milk instead?
Sure!
Hi!! I’m from Spain and I can’t find fennel, how can I replace it?
Maybe with turnip!?
I love the simplicity with this recipe and it’s delicious!! Do you have the nutrition info for this soup?
Updated!
I was looking for a nice new soup to add in our menu this fall. Tried this soup today and WOW, this is amazing. Thank you for recipe. 🙂
YAY! So glad you enjoyed it 🙂 xo
I am completely obsessed with this soup!!! The flavors are incredible!! Thank you for sharing this recipe.
YAY! You’re so welcome 🙂 I’m thrilled you’re enjoying it! xo
Hi 🙂 About how much soup does this recipe make?
In cups? Probably 6 – 8!
This is delicious and easy to make! Just made it for lunch, and will be adding it to my rotation.
I’m so glad that you enjoyed it, Tracey!
Soup was creamy and fast to make, but there was some bitter aftertaste…maybe this amount of turmeric was too much. I was disappointed 🙁
I’m sorry you felt that way! Everyone has different tastebuds, so if you’re not a turmeric fan, I would say don’t use quite that much next time 🙂 for testing, that came out to be the perfect amount for my tastebuds, but thanks for mentioning as now others might know to adjust as well.
Absolutely love this recipe! I think I’ll add more onion next time, but delicious! 😋
Just made this last night and it was a big hit! The color of my soup was a bit darker than the picture shows, but the flavor was outstanding. This was sooooo easy to make that I’ll be including it in our menu options frequently. Thank you!!
I omitted the coconut milk because I didn’t have any and it still tasted amazing!
I’m so glad to hear that!
This soup is amazing!! I made it yesterday and we all loved it, thanks for the recipe. Just one question, what can i add to the soup for some protein? Thanks ????
YAY!! So happy you loved it! You could totally add some white beans or chickpeas next time to amp up the protein! Would love for you to leave a star rating as well if you have a second 🙂 xo