Carrot Ginger Soup

Recipe and photo contributed by Amanda Heckert Yield:  8 one-cup servings (2 quarts total)
Prep Time:  15 minutes Cook Time:  55 minutes

Carrot Ginger Soup

This thick vegan soup gets its satiny-smooth consistency from lots of pureed vegetables. The ginger provides a nice contrast with the garlic and thyme.


2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped celery

2 cloves garlic, minced

2 tablespoons minced ginger, or more to taste

6 cups low-sodium vegetable broth

5 cups peeled and roughly chopped carrots (about 15 medium carrots)

1½ cups diced sweet potato

2 sprigs fresh thyme

¾ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

Optional garnishes:

Tart green apple, julienned (pictured)

Sweet and Spicy Roasted Pumpkins Seeds

Croutons (may not be gluten free)


  1. In a Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
  2. Add the garlic and ginger. Cook until fragrant, about 1 minute.
  3. Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.
  4. Blend with an immersion blender for desired consistency. Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.

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I held a 2 day yoga retreat and this was another soup I made for lunch. This was fabulous and my husband loved it as well (he’s a picky eater!) I served it with the arugula and carrot salad with cilantro and maple ginger vinaigrette. It was another big hit. Have made the salad dressing twice since because that is delicious and easy to make! - March 19, 2014