Carrot Ginger Soup

A simple vegan recipe for Creamy Carrot Ginger Soup, bolstered by chickpeas and seasoned with a hint of warming Garam Masala. A winter staple.

In case you’re feeling like you haven’t found your groove in the new year yet, you’re not alone. I’m beginning to accept the fact that I may not ever get into an acceptable routine for 2021.

Amid the ongoing changes and global uncertainty, there are still some constants: the stability of the kitchen, the availability of root vegetables, and the comfort of homemade soup.

Creamy Carrot Ginger Soup
I know, I know, another carrot soup to join the zillions online. But hear me out, you’re going to want to add this recipe to your permanent repertoire.

I hadn’t made a purée carrot soup in years. It was the cookbook Vegetable Kingdom by Bryant Terry that inspired me to revisit the humble carrot. The velvety texture and the hint of heat from the spices – I was smitten.

I’ve made this carrot ginger soup no less than five times since the cold weather rolled in, and it never fails to provide the nourishment and comfort needed.

Carrot Ginger Soup Ingredients
Now I love a pureed vegetable soup but find they don’t fill me up enough. Often I’m hungry an hour later!

These days, a soup need to be both hearty and delicious. Also, it HAS to both bolster the spirits and nourish the body. This is one such soup.
Carrot Ginger Soup – Smooth and creamy carrot soup with ginger, turmeric, garlic, and chicken broth. Healthy, comforting, and and the perfect way to brighten up a cold day!

PREP TIME:5 minutes
COOK TIME:20 minutes
TOTAL TIME:25 minutes



  • 1 pound carrots, peeled and diced
  • 1 small onion, finely chopped
  • 3 Tablespoon olive oil
  • 3 cloves garlic, mined
  • 1 Tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 4 Tablespoons pumpkin seeds, optional garnish


In a stock pot heat oil over medium high heat. Add onions and carrots and cook for 4-5 minutes until the onions are soft and translucent.

Add garlic, ginger, turmeric, salt and pepper. Cook for 2 minutes, stirring frequently.
Pour in chicken broth and bring to a boil. Cook for 10 minutes, or until the carrots are soft.

Use an immersion blender to puree soup until smooth and creamy. Alternatively you can pour soup into a blender and puree until smooth.
Serve immediately topped with pumpkin seeds if desired.

You can substitute vegetable broth to make this soup vegan and vegetarian friendly

Nutrition Information:
Yield4 Serving Size1
Amount Per Serving
Total Fat13g
Saturated Fat2g
Trans Fat0g
Unsaturated Fat10g

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