Creamy Carrot Soup recipe is easy, healthy and delicious! It’s made with carrots, onions, garlic, ginger and a splash of cream that takes it over the top!

Much like a Butternut Squash Soup, this recipe has brilliant color and comforting flavor; it’ll be a new family favorite in no time.

carrot soup close up overhead

We are big soup lovers, and we enjoy soup all year round, but especially when the weather is chilly.

January is the perfect time to bring out the soup recipes because it seems that everyone is wanting to eat healthier after all of the holiday indulgences (Christmas Cookies anyone?).

Easy Carrot Soup

This Carrot Soup is loaded with carrots but gets a ton of added flavor from browned onions, garlic, ginger and the other herbs and spices. Just because it’s healthy doesn’t mean it’s not incredibly delicious!

Be sure to have some 30 Minute Dinner Rolls or a chunk of crusty bread nearby for dunking!

carrot soup in bowl

How Do You Make Creamy Carrot Soup:

Carrot soup is a simple and quick soup to make.

  1. Cook onion, carrots, and celery until onions are browned
  2. Add spices and cook 1 minute
  3. Add broth and simmer 15-20 minutes
  4. Puree and serve!

How To Make This Creamy Carrot Soup Recipe in The Slow Cooker:

Cream of Carrot soup is easy to make in the slow cooker! It means you can let it simmer all day without babysitting ;)

  1. Place all ingredients except for the cream into a 4-6 quart slow cooker.
  2. Cook on low for 6-8 hours, or high for 3-4 hours, until carrots are tender (the larger the pieces, the longer it will take to cook).
  3. Puree soup with an immersion blender (or transfer to a blender that can process hot liquids), and add the cream.
  4. Serve with bread for dipping!

carrot soup recipe overhead

Variations on this Carrot Soup:

  • If you have a hard time getting your picky eaters to enjoy carrots but they love tomato soup, try swapping half of the carrots for tomatoes or a can of crushed tomatoes. Once it’s blended, no one will know the difference and they might enjoy tomato carrot soup more than they think!
  • Carrot soup with ginger is naturally gluten-free.
  • This carrot ginger soup recipe is easily made dairy-free, just skip the cream or substitute for your favorite non-dairy milk (keeping in mind that this will change the flavor considerably). Or make it with coconut milk.
  • Make carrot soup vegan by switching out the chicken broth for vegetable broth and using a non-dairy milk option.
  • If you’re asking yourself, what can I add to carrot soup, you can add any other vegetables that you enjoy. It’s a great way to get picky eaters eating things they wouldn’t normally try! Broccoli, celery, and cauliflower would all be great!

What Spices Do You Put in Carrot Soup?

  • Our favorite seasonings include garlic, ginger, salt, paprika and pepper for this carrot and ginger soup.
  • Like to spice things up? Add a pinch or two of red chili flakes to this soup while it’s simmering. It will add a wonderful little touch of heat!
  • Make a curried carrot soup by adding 1/2-1 teaspoon of curry powder when you add the spices.

More Soup Recipes To Warm You From the Inside Out!

Try these soups, which are all hearty enough to keep you warm on chilly days!

carrot soup in bowl
4.96 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Creamy Carrot Soup Recipe

This Creamy Carrot Soup recipe is easy, healthy and delicious! It's made with carrots, onions, garlic, ginger and a splash of cream that takes it over the top! 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tablespoon oil
  • 1 small onion diced
  • 2 pounds carrots peeled and chopped
  • 1 rib celery sliced
  • 2 teaspoons garlic minced
  • 1 ½ teaspoon ginger minced
  • 1 ½ teaspoons salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
  • cup heavy cream


  • In a medium soup pot, add oil, onion, carrots, and celery and cook over medium-high heat until onion is lightly browned.
  • Add garlic, ginger, salt, paprika and pepper and cook and stir 1 minute.
  • Add chicken broth and stir. Bring to a simmer over medium-high heat, then reduce heat to medium, cover and simmer for 15-20 minutes or until carrots are tender.
  • Puree with an immersion blender (or transfer to a blender that can process hot liquids) and stir in cream. Serve.
4.96 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 237 | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1098mg | Potassium: 958mg | Fiber: 7g | Sugar: 12g | Vitamin A: 38350IU | Vitamin C: 16.2mg | Calcium: 108mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Carrot Soup with writing
Carrot Soup with title


, , ,

Recipes you'll love

About the author

Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn’t always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).
See more posts by Ashley

Follow Ashley on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. Hello I love your healthy carrot soup recipe but can you tell me if I can freeze or store in a fridge as I am only cooking for one with this recipe? Or shall I reduce the ingredients down to a 1/4?

    1. This soup can be frozen. I would suggest leaving the cream out if possible and adding it when reheating as dairy doesn’t always freeze well.

  2. What is the easiest way to add healthy protein in this? I’m thinking of lightly browning small-chopped chicken or steak, at the same time as the veggies, before putting all into the blender? Should I do this? Or how else would you recommend I do this?
    I’m hoping to try this out in a couple days. Thank you so much

  3. Made this for supper tonight. I accidentally added way too much ginger (the lid came off as I was measuring…over the pot ). But was still so so delicious!5 stars

      1. ⅓ cup of heavy cream, it’s the last ingredients in the ingredients list Jared. Hope that helps :)

  4. Made the carrot soup today and it is delicious and so simple to make. I omitted the garlic, not a fan, and added 1/2 teaspoon of Cardamon. Yummy. Next time I may also add a little apple. I did use cream but light cream and I drizzled it into the bowl before serving. Great recipe and now I’m off to peruse your website for other great ideas.5 stars

  5. OMG this soup is good!! 5 stars for sure. I followed your recipe and now wish I had doubled it. I made it at 10 am for our lunch and it’s all gone at 12:20 pm. I will be making this again. Thanks for sharing.5 stars

  6. Is there any recommendation for an alternative to the heavy cream that would not significantly alter the taste? Coconut milk? Has anyone tried anything else? (Lactose problems)

    1. I would suggest coconut milk. Although it will change the flavor slightly, coconut milk will pair nicely with the ginger in this soup! Enjoy!