Bowl of healthy dairy free carrot ginger soupo

Homemade Carrot Ginger Soup Recipe

December 11, 2012 by Michelle

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This simple carrot ginger soup is just the way to warm up on a winter day. Some links in this post are affiliate links that earn me a commission if you purchase through them.

I am all about the soups in winter, whether they’re Potato Corn Chowder or Blender Cheddar Soup or Roasted Asparagus Soup or something entirely different.

One of the things I really love about soups is that it is so easy to get vegetables in the meal, whether for me or for the wee ones.  And who doesn’t need more veggies, especially this time of year?

The wee ones are huge fans of carrots, and we eat them just about daily.  I figured making a carrot soup would go over well, but I wanted it to have a little more depth of flavor than just… carrot.

So I made a carrot ginger soup that was delicious.  The wee ones weren’t too sure of the dill, but they enjoyed the soup.  Me?  I hid the leftovers so no one else got any.

This recipe is creamy and delicious with a little bite from the ginger that gets tamed by the half and half.

It’s naturally gluten free, and it’s simple to make just a couple changes to make this dairy free, as well. In fact, most of the time I make this dairy free because I love the flavor of coconut milk.

Simple swap out the butter with grapeseed or another oil. Instead of the half and half, use coconut milk – the canned kind. It adds a great flavor that I actually prefer to half and half much of the time.

On the same note, make this with vegetable stock, and you have a delicious vegan meal, too. I’ve done that with great success before.

This carrot ginger soup recipe makes four servings, or six if you make it for an appetizer. That said, it’s simple to scale it up and double or triple the batch to feed a crowd.

Bowl of healthy dairy free carrot ginger soupo

How to Make Carrot Ginger Soup

In a soup pot, melt the butter or add the oil over medium heat.  Add carrots, onion, ginger, and cinnamon.

Let the veggies sweat a little, stirring periodically with a flat wooden spoon.  You want the carrots to release some of their color and the onions to start to get translucent.

Carrots cooking for the carrot ginger soup

Add the potatoes and then the stock.  (Do it in this order so the potatoes don’t splash you – see, I’m always thinking!)

The stock should just cover the veggies, and not much more.  Bring this to a boil, then turn it down to a simmer.  Let it simmer uncovered for 10-15 minutes, until the potatoes are soft but not mushy.

Bring the items to a boil, noting that the stock just covers the veggies

Now it’s time to puree.  If you have an immersion blender, use it to puree the soup until it is smooth and beautiful.  If you don’t, go buy one.  Just kidding.  Sorta.

Use your regular blender.  However, blend it in batches.  You don’t ever want to fill your blender more than 1/3 full of hot liquid.  Use a pot holder to hold the lid down.

Steam and pressure will build up as you blend hot liquids, and you don’t want it spraying out all over you.

Pour the soup back into the pot, if necessary.  Stir in the half and half (or coconut milk).  Add your dill and the salt and pepper to taste.

It will be deliciously thick and rich and just all around awesome.  Serve immediately.  This will keep in a sealed container in the fridge for two to three days – if it lasts that long.

Bowl of Carrot ginger soup

Have you ever tried a carrot ginger soup?

Carrot Ginger Soup

Carrot Ginger Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This soup is a delicious soup you don't often see. It has a ton of flavor and a little bit of bite that's tamed by the cream. Naturally gluten free, it's easy to adapt to dairy free, as well.


  • 2 T butter
  • 3 c carrots, diced or grated
  • 3 cloves garlic, smashed
  • 1/2 onion, chopped
  • 1/2 T ginger, fresh grated
  • 1 t cinnamon
  • 1/2 baking potato, cubed
  • 2 c vegetable or chicken broth
  • 1/4 c dill, chopped (scant 1/4 cup)
  • 1/3 c half and half
  • Salt and pepper, to taste


  1. In a soup pot, melt butter over medium heat. Add carrots, onion, ginger, and cinnamon. Let veggies sweat 4-5 minutes, stirring periodically.
  2. Add potatoes and stock. The stock should just cover the veggies.
  3. Bring to a boil, then turn down to a simmer. Let simmer uncovered for 10-15 minutes, until potatoes soften.
  4. Puree soup. Stir in half and half, then add dill, salt, and pepper.
  5. Serve immediately. This will keep sealed in the fridge for 2-3 days.


This is an easy dish to make dairy free if you have allergies in your house. It's naturally gluten free, so sub out the butter for grapeseed oil or another oil. In place of the half and half, coconut milk (the canned kind) adds a great flavor, too. I'll often make it this way whether or not I'm cooking for someone with an allergy!

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 187 Total Fat: 9.8g Cholesterol: 26mg Sodium: 531mg Carbohydrates: 20.7g Fiber: 3.7g Sugar: 7.5g Protein: 5.4g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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  • Good Girl Gone Green

    This looks so yummy! 🙂 🙂 pinned and perhaps my dinner tonight! 🙂

  • dumb mom

    I love soup in the winter too! Thanks for sharing, I’m always looking for new ones to try!

  • Pat

    I’m catching up on some of your posts and this soup looks and sounds scrumptious. I saved in in my Soup file. Carrots and ginger sound like a great combination!

  • Trackbacks

  • Trackback from Loaded Baked Potato Soup
    Tuesday, 22 October, 2013

    […] it’s soup weather.  I have a lot of favorite standbys from roasted butternut squash soup to carrot ginger soup to cream of celery soup and oh so many more.  This week, I needed a true comfort food soup. […]

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