A homemade carrot soup recipe to warm every season
A cosy, nourishing bowl for cooler days
When the air turns crisp and the days draw shorter, there’s nothing quite as comforting as a bowl of homemade carrot soup. This easy carrot soup recipe celebrates what we grow best at So Sweet: fresh carrots pulled straight from the soil.
What makes this carrot soup recipe special
Carrots are one of those vegetables that seem simple at first glance, yet they carry an incredible depth of flavour when treated right. Their natural sweetness intensifies as they simmer, blending beautifully with onion, garlic and ginger to create a smooth, nourishing bowl that feels good from the first spoonful to the last.
Whether you’re looking for a recipe for carrot soup that’s light and wholesome or a base you can build on with extra vegetables and spices, this one is a keeper.
Why you’ll love this carrot soup
This carrot soup recipe is:
Fresh and flavourful: Made with So Sweet carrots, harvested for their natural colour and taste.
Simple and quick: Ready in under an hour from prep to table.
Nutrient-rich: Packed with beta-carotene, fibre and antioxidants.
Flexible: Easy to adapt with different vegetables or spices.
Naturally vegan and gluten-free: Perfect for most dietary needs.
If you’ve been searching for carrot soup ideas or a light vegetable soup recipe, this version offers the perfect starting point. You can add kumara, parsnip or pumpkin for extra depth, or keep it classic with just carrots, broth and a hint of ginger for brightness.
Carrot Soup Recipe
4
servings15
minutes25
minutes190
kcalIngredients
1 bunch So Sweet carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons extra-virgin olive oil
3½ cups vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon maple syrup (optional)
Salt and pepper, to taste
Drizzle of coconut cream (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant. Add the chopped So Sweet carrots and stir to coat.
Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer until the carrots are tender, about 20–25 minutes.
Remove from heat and blend until smooth using an immersion blender or a regular blender in batches.
Stir in apple cider vinegar, then season with salt, pepper and maple syrup to taste. Serve warm with a drizzle of coconut cream or fresh herbs.
Tips and variations
Spice it up: Add a pinch of cumin, coriander or curry powder when sautéing the onions for a fragrant twist.
Make it creamy: Swap part of the broth for coconut milk or stir through a splash at the end.
Boost the veggies: Turn this into a full vegetable soup recipe with potatoes, pumpkin or parsnip.
Batch cook: It freezes beautifully. Cool completely before transferring to containers.
Frequently asked questions
How to dice carrots for soup
If you’re new to cooking, you might wonder how to dice carrots for soup. Peel them first, then cut into even chunks about 2 cm wide. Even pieces help the carrots cook evenly and blend smoothly later.
What to serve with carrot soup
Wondering what goes with carrot soup? It’s delicious on its own but even better with:
A warm slice of sourdough or grainy toast brushed with olive oil
A dollop of yoghurt or coconut cream for creaminess
Toasted pumpkin seeds or dukkah for crunch
A side salad or roasted vegetables for a full meal
If you’re serving carrot and ginger soup, try pairing it with crusty bread and a drizzle of lime or lemon juice. The citrus lifts the earthy flavour beautifully.
Is carrot soup good for you
Absolutely. Carrots are naturally rich in beta-carotene, which the body converts to vitamin A for healthy vision, skin and immunity. Ginger and garlic add natural anti-inflammatory benefits, while olive oil provides healthy fats.
A bowl of this carrot soup recipe offers comfort without compromise. It’s wholesome, nourishing and naturally satisfying.
