Carrot Ginger Soup

carrot ginger soup in white bowl

This carrot ginger soup is warming and nourishing, perfect for a chilly day. 



  • 3 tbsp extra virgin olive oil 
  • 1 medium onion, chopped 
  • 3 cloves of garlic, minced 
  • 2 heaping tbsp freshly grated ginger, from about 1 2-in piece of ginger (see notes)
  • 1/2 tsp cardamom or cinnamon, optional 
  • 1 tbsp tomato paste 
  • Salt and pepper to taste
  • 1.5 lb carrots, roughly chopped 
  • 4 cups vegetable stock 
  • 12 cups water, to thin soup to desired consistency 
  • 1 tsp apple cider vinegar 


  1. Heat olive oil over medium-high flame and sauté onions and grated ginger. Once onions begin to soften, after about 3 minutes, add minced garlic and optional cardamom or cinnamon and cook until fragrant, about 30 seconds.
  2. Add tomato paste, allowing to come into contact with the bottom of the pan for about 30 seconds before incorporating into onion mixture. (This brings out more of the flavor.)
  3. Season generously with salt and pepper.
  4. Add chopped carrots and mix well before adding 4 cups of vegetable stock.
  5. Cover, bring to a boil, and then reduce to simmer. Cook for about 30 minutes, until carrots are tender.
  6. Remove from heat and allow to cool before blending in a normal blender or with an immersion blender. (See notes)
  7. Return to heat and add one to two cups of water, depending on how thick you’d like your soup. Stir in apple cider vinegar and heat through.
  8. Taste and adjust seasoning as necessary before garnishing and serving.


  • Ginger is easiest to grate when it’s frozen. If your ginger is frozen, no need to peel. If not frozen, peel before grating with a good grater and zester or running through a garlic press.
  • I found that a stand blender produced a smoother soup than an immersion blender.