• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Soups

    Carrot Soup

    Published: Dec 11, 2022 · by Nico

    Jump to Recipe

    Carrot soup is easy, creamy, tasty, and warming, thanks to roasted carrots, ginger, and cumin. It's perfect as a delicious appetizer, a healthy dinner, or to make ahead for a quick and nourishing lunch.

    Serve it with crunchy croutons, crostini, or our easy focaccia bread to sop up its goodness; it's a great way to enjoy carrots or use up the ones you have left over in the fridge.

    Carrot soup with croutons
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Tips
    • Questions
    • Make Ahead & Storage
    • More Carrot Recipes
    • Recipe

    Check out our Best Soup Recipes

    Don't be fooled by the simple ingredients and the prejudice most of us have against humble carrots.

    When made correctly, carrot soup is one of the best, tastiest soups you'll ever have. It's creamy, colorful, and, most importantly, delicious with sweet and aromatic notes.

    It's a soup to enjoy when it's cold and dark outside; it'll warm your tummy and soul.

    There are three essential aspects of making an excellent carrot soup:

    1. Roast the carrots first: roasting them in the oven with olive oil, salt, and pepper brings out their flavor because the high and dry oven temperatures brown and caramelize them.
    2. Cook the onion: get a large onion, thinly slice it, and let it cook gently in a pot or dutch oven for at least 10 minutes with extra virgin olive oil. This step builds a rich and tasty flavor base that will make your soup delicious.
    3. Add the right spices: carrots go particularly well with ginger and cumin. Add freshly grated ginger to transform a simple carrot soup into a delicious carrot ginger soup. Then add a pinch of cumin to take it to the next level.

    You can use an immersion or a regular blender to blend the soup. We like our soup with a bit of texture, so we use an immersion blender directly into the pot.

    However, if you like a velvety smooth carrot ginger soup, you can blend it in a high-speed blender for a couple of minutes.

    Carrot soup with thyme

    Ingredients

    Ingredients for easy carrot soup

    Carrots

    You can use any carrots to make our carrot soup recipe. We use regular orange carrots.

    Olive oil

    Try to get good quality extra virgin olive oil. It has a better, nuttier, and fruitier taste and is also healthier than regular olive oil. In addition, it can withstand high temperatures thanks to its high antioxidant content.

    We use olive oil to roast the carrots in the oven and to soften the onion. We don't use butter in this recipe.

    Onion

    Onion is essential in carrot soup. Pick a big one, yellow or white. We use onion to make a delicious flavor base, to which we then add the carrots.

    Garlic

    Garlic adds depth of flavor and a mild garlic aroma. It's delicious with carrots and with the other ingredients in this soup.

    Vegetable Broth

    We use reduced-sodium vegetable broth as the liquid component for the soup. It adds a richer flavor than plain water.

    You could use chicken broth if you wanted to. However, we like to keep this recipe meat-free so anyone can enjoy it.

    Ginger

    Fresh ginger adds a zesty flavor and warmth to this carrot soup. It is optional; you can leave it out if you don't like ginger.

    Cumin

    Cumin and carrots are probably the best flavor match in the world, so we recommend adding a tiny bit of ground cumin to the soup.

    Start with a small amount, stir, taste, and add more if you like it. Cumin is a strong spice, but it makes this soup incredible. Of course, like ginger, cumin is optional; you can leave it out if you want.

    You can substitute curry powder or turmeric for cumin. Start with small amounts, taste, and add more if desired.

    Salt and pepper

    We recommend using sea salt and freshly ground black pepper.

    Vinegar

    Vinegar is optional, and we are still debating if we prefer the soup with or without it. I, Nico, like it without. Louise likes it with a splash of vinegar.

    Vinegar adds a touch of acidity to the soup, which theoretically makes the other flavors pop in your mouth. So if you like poppy and slightly acidic flavors, add a tablespoon of apple cider vinegar or white wine vinegar to the carrot soup.

    I have a problem with it because it makes the soup "colder." Not in temperature but in "mouth feel," countering the warming effect of ginger and cumin. In the end, it's down to personal preference if you want to add it or not.

    Instructions

    Roast

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Peel and chop the carrots, add them to the baking sheet, and season them with olive oil and salt. Toss and arrange them on a single layer with as little overlap as possible.

    Carrots on baking tray

    Bake them for about 30 minutes or until fork-tender and slightly caramelized on the surface.

    Dark-brown color is equivalent to flavor, so you want to give them a good roasting.

    Carrot discs after roasting

    Can you skip roasting? You can cook the chopped carrots directly in the pan with the vegetable broth. But they won't brown and caramelize, meaning you won't get all those flavor nuances from the "Maillard reaction" that happens when roasting in the oven at high temperatures.

    Simmer

    While the carrots are roasting, chop a large onion and add it to a large pot or dutch oven with the olive oil.

    Fry the onion gently for about 10 minutes or until soft, stirring often.

    Add grated ginger, grated garlic, and cumin, and stir for one minute or until you smell their fragrant aroma.

    Fry onions in a skillet

    Add vegetable broth, carrots, salt, and black pepper to the pot, bring the liquid to a boil and simmer on medium heat for about 10-15 minutes.

    Note: we do this because we want the carrots to soften up fully. Carrots are very fibrous and need a few extra minutes of cooking before blending them.

    carrots cook in skillet

    Blend

    Blend the soup until you reach your desired texture and consistency, adding more broth based on your preference.

    Simmer for a few more minutes until the soup is hot. Taste and adjust for salt, pepper, and spices.

    If you like, add vinegar at this stage and let simmer for five more minutes.

    Immersion blender: you can do so directly in the pot. It produces a soup with more texture and less velvety but delicious and wholesome, with a more rustic feel. However, if you have an enameled dutch oven, be careful because the immersion blender can scratch your pot.

    Regular or high-speed blender: let the soup cool down slightly (you don't want piping hot liquid touching the plastic of your blender jug), then add it to your blender and blend until you reach your desired texture. You might have to work in batches if your blender is not big enough.

    Blend the carrot onions and ginger mix

    Serving Suggestions

    Portion the soup into bowls and serve as an appetizer, main dish, or side dish with:

    Carrot soup with crispy croutons
    • Crostini: super crusty and easy to make in 10 minutes.
    • Focaccia bread with rosemary and a no-knead method.
    • Croutons or air fryer croutons: ready in about 20 minutes, a lighter alternative to store-bought croutons.
    • Roasted chickpeas or crispy air fryer chickpeas: a crispy and nutty addition to soups and salads.
    • homemade croutons
      Homemade Croutons
    • crostini
      Crostini Recipe
    • focaccia with rosemary
      Focaccia
    • roasted chickpeas
      Roasted Chickpeas

    Or garnish with fresh herbs or cream:

    • Fresh thyme, chopped parsley, or cilantro.
    • Red pepper flakes or a drizzle of chili oil.
    • Seeds, such as pepitas, sesame, or sunflower seeds.
    • A drizzle of heavy cream or dairy-free cream, a dollop of yogurt, or a squeeze of lemon juice.
    • Good quality extra-virgin olive oil.
    Carrot soup with thyme

    Tips

    Add spices gradually: when adding cumin, curry, turmeric, or other spices, do so slowly. Add a little first; I would start with ⅛ or ¼ of a teaspoon.

    Then stir and taste and add more if necessary. You won't be able to remove the spice if you add too much of it, so you want to do so a little at a time.

    Questions

    What enhances carrot flavor?

    Roasting in the oven at a high temperature enhances the carrot flavor. Also, ginger and cumin enhance the carrot flavor.

    The sweetness from softened onions, sugar, or maple syrup enhances the carrot flavor.

    Make Ahead & Storage

    Make ahead: you can make carrot soup 2 to 3 days ahead and store it in the fridge or freeze it to have it handy when needed.

    Refrigerator: let carrot ginger soup cool down, then store it in an airtight container in the fridge for up to 3 days.

    Freezer: let it cool down completely, transfer it into a freezer-friendly container, and freeze it for up to 3 months. Don't thaw and freeze multiple times. It's best to freeze the soup in single portions in small jars if you know you are going to need single portions later on.

    Thaw: defrost the soup in the refrigerator over several hours or overnight. Alternatively, thaw in the microwave.

    Reheat: reheat it in the microwave for 30 seconds, then stir and reheat for 1 to 2 minutes. It will splash. Alternatively, reheat in a small pot on the stovetop. This way, you can adjust consistency easily by adding some water.

    More Carrot Recipes

    Don't know what to cook with leftover carrots? Get fresh inspiration from these easy and wholesome carrot recipes:

    • Quick carrot salad: a 10-minute side salad or appetizer with creamy mustard dressing.
    • Moroccan carrot and lentil salad: a great healthy lunch idea with lentils and a creamy lemon dressing.
    • Easy roasted carrots with cumin, served with green dressing and tomato salsa.
    • Extra moist carrot cake: single-layered, super easy to make, and with a perfect ratio of carrots, all-spice, and raisins.
    • easy roasted carrots
      Roasted Carrots
    • vegan carrot cake
      Vegan Carrot Cake
    • carrot salad
      Carrot Salad
    • Moroccan Carrot Salad
      Moroccan Carrot Salad

    For more curries, stews, and soups, check out our soups category page.

    Recipe

    Carrot soup with croutons

    Carrot Soup

    Author: Nico
    Carrot soup is easy, creamy, tasty, and warming, thanks to roasted carrots, ginger, and cumin. It's perfect as a delicious appetizer, a healthy dinner, or to make ahead for a quick and nourishing lunch.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 20 mins
    Roasting Carrots 20 mins
    Total Time 45 mins
    Course Appetizer, Main, Side dish
    Cuisine American
    Servings 4 people
    Calories 212 kcal

    Equipment

    • Immersion blender or regular blender

    Ingredients
     
     

    For roasting the carrots

    • 2 pounds carrots
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon salt

    For making the soup

    • 2 tablespoons extra virgin olive oil
    • 1 large onion
    • 2 cloves garlic
    • 1 inch ginger
    • ⅛ teaspoon cumin or more to taste
    • 2 - 4 cups vegetable broth start with 2 cups and add more if necessary
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

    Top it with

    • homemade croutons
    • roasted chickpeas
    • fresh parsley or cilantro

    Instructions
     

    • Preheat oven to 400°F or 200°C. Line baking tray with parchment paper.
      Peel and chop carrots, toss them with olive oil and salt, and arrange on baking tray on a single layer.
      Carrots on baking tray
    • Roast for 20 to 30 minutes, or until fork tender and slightly brown.
      Carrot discs after roasting
    • In the meantime, warm up olive oil in a large pot, add chopped onion, and gently fry the onion for 10 minutes, stirring often.
      Add grated ginger, grated garlic, and cumin and fry one more minute.
      Fry onions in a skillet
    • Add vegetable broth, roasted carrots, salt, and black pepper.
      Simmer for 10-15 minutes to allow carrots to fully soften.
      carrots cook in skillet
    • Blend with an immersion blender or with a regular blender until you reach your desired texture and consistency.
      Add more salt, pepper, and broth if desired.
      Blend the carrot onions and ginger mix
    • Portion into bowls and serve with croutons or check our serving suggestions chapter above for more ideas.
      Carrot soup with crispy croutons

    Video Recipe

    Creamy and rich Carrot Ginger Soup

    Notes

    Nutrition information is an estimate for one serving of carrot ginger soup out of four servings, without toppings.
    If you like a tangy and more acidic flavor, add a tablespoon of apple cider vinegar to the soup before serving it. See "ingredients" chapter above for more info on that.

    Nutritional Values

    Nutrition Facts
    Carrot Soup
    Amount Per Serving
    Calories 212 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 0mg0%
    Potassium 792mg23%
    Carbohydrates 27g9%
    Dietary Fiber 8g33%
    Sugar 13g14%
    Protein 3g6%
    Vitamin A 37891IU758%
    Vitamin B6 0.4mg20%
    Vitamin C 17mg21%
    Vitamin E 3mg20%
    Vitamin K 37µg35%
    Calcium 88mg9%
    Folate 50µg13%
    Iron 1mg6%
    Manganese 0.4mg20%
    Magnesium 32mg8%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this carrot soup, you might also enjoy:

    • meatless meals with dinner and lunch
      40 Easy Meatless Meals
    • Easy dinners pasta and stuffed veggies
      40 easy dinners
    • best soup recipes with toppings
      20 Best Soup Recipes (with Toppings)
    • Easy appetizers with mini pizza and dips
      40 Easy Appetizers
    « 40 Best Vegetable Sides
    Vegan Cream Cheese Frosting »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School