Name: Creamy Carrot Soup with Ginger
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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)

Jump to Recipe Print Recipe

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

This is a vegan creamy soup recipe with carrots, ginger and potatoes. You’ll love the sweet and spicy flavor and creamy texture!

Prep Time 5

Cook Time 20

Total Time 25

Choose Serving Size 6

Ingredients

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

Instructions

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.