Get Baked: Carrot Ginger Soup

Words cannot describe how easy this soup is, because it actually takes more effort to describe than to make. It also rather inexplicably reminds me of pumpkin pie (it’s probably the cinnamon/nutmeg/orange vegetable combo), which makes it sort of perfect for fall.

The recipe calls for 1 teaspoon of fresh grated ginger, but I used a lot more because I just really like ginger, so add it “to taste.” It also calls for four cups of water, which I did not add initially, but which I added some of when the soup looked way too thick after pureeing. In the freezer, this soup kept for about a month, but lost some of its flavour and colour after about two weeks.

Carrot Ginger Soup


3 garlic cloves, minced
1 large onion, chopped
2 tbsp. olive oil
6-8 large carrots, chopped
1 large parsnip, chopped (optional)
1 tsp. grated fresh ginger (I used a lot more)
1 1/2 tsp. cumin
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
4 cups water
2 10 oz. cans chicken or vegetable broth


1. Heat some oil in a huge saucepan, and start sautéeing the garlic and onion. When the onions start to soften, add the spices and saute for a few more minutes.

2. Add the cut-up carrots, parsnips if you’re using parsnips and broth. Cook until carrots are tender and remove from heat.

3. The tricky/fun part is pureeing (stay tuned for a tutorial on how to get pieces of carrot off a ceiling). If you have a blender or food processor, dump the soup in in batches, put the lid on, blend until smooth, transfer to another container and repeat. If you have a hand blender, congratulations! Remember to angle that shit down and be careful about holding onto the pot.

4. Sprinkle with freshly ground black pepper and serve.

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Ryan Yates

Ryan Yates was the NSFW Editor (2013–2018) and Literary Editor for, with bylines in Nylon, Refinery29, The Toast, Bitch, The Daily Beast, Jezebel, and elsewhere. They live in Los Angeles and also on twitter and instagram.

Ryan has written 1142 articles for us.


  1. ALL THE THANK YOUS!!!! My girlfriend is on a soup kick lately and it seems as though we have an endless supply of boxed organic cashew carrot ginger soup….I’m super excited to be able to make it from scratch now! (Also, I will have so much more cupboard space!)

  2. I ordered purple carrots from the co-op this week but the order didn’t go through and I was all like YAY I HAVE CARROTS FOR THIS and then I remembered I didn’t.

    It was a sad day.

  3. Rachael did a carrot soup back in January (I admit I try nearly all the recipes) and it was awesome. Now I will need to try this one and compare the two. Autostraddle carrot soup throw down! Place your bets!

  4. Hot carrot soup is the best thing on a cold day! This is almost exactly the recipe I use, only I add a little coconut milk at the end to make it creamy.

    And because I will take any excuse to use coconut milk in anything.

  5. This is one of my favs, I *just* bought the organic box version from the store, now I’m wishing I had held off. I do add more ginger and cumin to the store one, however, as they are my fav spices!

  6. Just made this for the second time with some coconut milk…. Absolutely amazing!! Thanks for the great recipe!

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