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Carrot Ginger Soup

Rated as 4.7 out of 5 Stars

"This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold."
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1 h 30 m servings 228
Original recipe yields 6 servings


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  1. Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
  2. Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Nutrition Facts

Per Serving: 228 calories; 12.4 18.1 5.6 35 604 Full nutrition

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Read all reviews 7
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Good fall or winter soup. I was generous with the wine and with ground ginger and added a few small potatoes and sweet potatos for a creamier consistency. Also added curry powder in the saute p...

Loved the punch of combined spices, yum!

This is incredibly flavorful! I didn't have curry powder so I used 1/2 teaspoon Chilli powder. I love garlic so I also put in a couple extra cloves. This soup is spicy and creamy... so nice!

We get it as a new idea in terms of our region. I would like to introduce you a new item at our local tradition. You will find it here

It was easy to make and delicious !! I skipped the wine but the soup was very flavorful .

This soup is amazing, no changes made, loved it.

Cut back on ginger to about 1/3 cup which for some was still a dominant. We liked it but still something to consider for your taste. With this all said with the cut back of at least half of the ...