Carrot Ginger Soup

I’ve tried a lot of Carrot Ginger Soup variations, and finally found a ratio of carrot to ginger I enjoy.

The jalepeño adds a nice little kick that is not overwhelming. Omit it if you don’t like spicy foods.

This recipe doubles and triples well. It also reheats well.

Carrot Ginger Soup

Course: Soup
Cuisine: Vegan
Servings: 4
Calories: 110kcal
Author: Singing Vegan


  • 1 onion chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • 2 tablespoons ginger chopped
  • 1 jalapeño seeded and chopped (optional)
  • 8 carrots cut in 2 inch chunks
  • 4 cups vegetable broth
  • pepper to taste
  • cilantro chopped for garnish


  • In a soup pot, saute onion in olive oil until translucent.
  • Add garlic, ginger, and jalapeño (if using) to the onions and continue to sauté 2 minutes.
  • Add carrots and broth. Bring to a boil. Allow the soup to cook until the carrots are tender.
  • Turn off the heat and allow the soup to cool a bit.
  • Process in batches in a blender, or use an immersion blender, until the soup is smooth and creamy.
  • Reheat for a few minutes. Serve in bowls and top with a bit of chopped cilanto.


Calories: 110kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1026mg | Potassium: 445mg | Fiber: 4g | Sugar: 9g | Vitamin A: 20920IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg

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