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Creamy Carrot Soup with Ginger

This creamy carrot soup with ginger has a subtle, sweet and spicy flavor and extra  creamy texture you’ll love! Plus, it’s really easy to make! 

There are three types of recipes I am absolutely crazy about veggie burgers/patties, hummus and creamy soups! I could eat these every day! I always experiment, when it comes to veggie burgers and creamy soups, as I love creating new recipes with unusual, but delicious ingredient combinations. I encourage you to do the same! Cooking should be fun 🙂

This time, I changed the basic carrot and potato creamy soup by adding a new ingredient, ginger. With only one ingredient, this creamy carrot soup recipe turned from boring to an absolute sensation! You don’t have to add too much ginger, just a thumb-size piece will do the trick.

This creamy carrot soup with ginger is perfect for this season! It will instantly warm you! 🙂

Like all of my creamy soups recipes, this one is ready super-fast and it’s really easy to make. All you have to do is boil the veggies and use a blender. You’ll be done in just 15-20 minutes 🙂

Looking for more creamy carrot soups? Try this Potato and Carrot Creamy Soup too!

Creamy Carrot Soup with Ginger Recipe
Crackers whole grain vegan
Supa crema de morcovi, cartofi si ghimbir reteta Creamy Carrot, Ginger, Potato Soup

Creamy Carrot Soup with Ginger
This is a vegan creamy soup recipe with carrots, ginger and potatoes. You’ll love the sweet and spicy flavor and creamy texture!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine American, European
Servings 6
Calories 114 kcal


  • 2 potatoes peeled and cubed
  • 1 onion peeled and cut in chunks
  • 2 carrots sliced
  • 1 piece ginger a thumb-size piece, peeled and grated
  • 2 Tbsps olive oil
  • 2 Tbsps lemon juice
  • salt to taste
  • white pepper to taste
  • yogurt optional
  • herbs for garnish
  • water just enough to cover all veggies


  • Add potatoes, onion and carrots, in a medium soup pot. Add water, just enough to cover the veggies and let them boil for 15-20 minutes.
  • Add grated ginger, salt and pepper. Stir well.
  • Remove from heat when the potatoes and carrots are tender. Check them with a fork.
  • Using a vertical blender, start blending the veggies.
  • Add olive oil and lemon juice.
  • Add more water, depending on how thick/thin you want the soup to be.
  • Garnish with yogurt (optional) and herbs.


Calories: 114kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 19mgPotassium: 401mgFiber: 2gSugar: 2gVitamin A: 3399IUVitamin C: 19mgCalcium: 20mgIron: 1mg
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Recipe Rating


Thursday 6th of August 2015

This sounds really delicious and something new to try. Thank you for sharing this.



Thursday 13th of August 2015

Glad you like it! :)


Saturday 16th of May 2015

Am facut-o si eu. E senzationala! Felicitari! :) Si multumesc! :)


Saturday 16th of May 2015

Multumesc! Ma bucur mult ca ti-a placut! :D


Saturday 12th of April 2014

Am facut supa aceasta deja de 2 ori si este absolut minunata. Multumesc Ruxandra! Esti o sursa de inspiratie :)


Saturday 12th of April 2014

Ma bucur muuult de tot!! :D Multumesc! :*