This recipe for Carrot Butternut Ginger Soup has been a favorite of mine for nearly 10 years! It’s packed with nutrients thanks to the carrots and butternut squash and a healthy dose of fresh ginger gives it a comforting hit of spice to warm you up during the winter months.
It’s a simple soup with a straightforward ingredient list. An onion, lots of fresh carrots, butternut squash (I’ve made it with fresh and frozen, both work great!), ginger and stock. It’s friendly for many dietary considerations including vegan, dairy-free, gluten-free, Whole30 and Paleo.
There’s nothing that I love more than making a big pot of homemade soup on a Sunday and having it to heat up for lunch all week long. A bowl of soup with homemade sourdough toast or soup and salad is my idea of lunch perfection!
I hope that you enjoy this simple, healthy and delicious soup as much as I do!
CARROT BUTTERNUT GINGER SOUPPrint
Carrot Butternut Ginger Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
A recipe for carrot butternut ginger soup. Vegan, Whole30, gluten-free, dairy-free but 100% delicious and comforting!
1 tablespoon coconut oil (or olive oil or butter)
1 medium onion, diced
2 tablespoons peeled, grated fresh ginger
1 3/4 lbs carrots, peeled and quartered
1 1/2 cups cubed butternut squash (I used frozen)
6 cups chicken or vegetable stock
Salt, to taste (will vary depending on the stock you use)
- In a large soup pot (I like to use my Le Creuset dutch oven), heat oil. Add the onions and saute until they are soft and translucent. Add carrots, squash, ginger and stock.
- Bring mixture to a boil and then reduce heat to low and simmer, covered, for about 40 minutes, or until carrots can be easily pierced with a fork.
- Get ready to blend! You can either use an immersion blender or working in batches, fill your blender halfway with soup mixture.
- It is VERY IMPORTANT to remove the clear piece from the center of the top of the blender so that the soup can get ventilation and doesn’t explode. This is also why you only fill the blender half way. Place a paper towel or kitchen towel over the hole and then blend until smooth.
- Season with salt to taste and serve.
Yea I am terrified of blending hot things. I just seems wrong..
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That soup sounds so good!!! I will be making that soon. I have to tell you, your butternut squash chili is amazing. I have made it twice now and both my husband and I love it. I’ve also forwarded the recipe to a friend and she loves it. You are quite the chef!!
That soup sounds amazing… how did you get the nutritional info for your recipe?!?
You can input recipes in Calorie Count. It’s pretty nifty. There are several sites that let you do this!
I am so excited to try that! Thanks!
Hi jen! Soup looks amazing. Staying tuned for the recaps of the 26acts project….are you posting soon?
Starting them tomorrow actually. Took longer than anticipated to get them all in from everyone! Still missing a few.
This soup looks so yummy! I am pinning it for later! Thanks!
Thanks for posting this, Jen! Serendipitous timing. I’ve been longing for carrot ginger soup and I have a fresh batch of chicken stock simmering right now. I’m making this tomorrow : ) I’m sorry to hear how crummy you were feeling. I hope you are on the mend. Take care! x
This looks so delicious and easy! I would totally make this today, but my blender is on its last leg. I should look into purchasing yours. Would you highly recommend it? Hope you were able to get some sleep last night! Sometimes those medicines are ridiculous.
Ginger is my favorite, and I love me a good carrot ginger soup! An immersion blender is a god-send for things like this, if you’re a fan of pureed soups.
Also… Le Creuset. 🙂
I totally agree about the immersion blender. It is absolutely one of my favorite kitchen tools. And, they are pretty cheap! For soup lovers, it is a must-have in my opinion.
Dinner has been decided! Sorry to hear you’re still not feeling well, but I’m sure this gingery soup will help!
This soup is simmering in my kitchen right now! I’m very excited 😀 thanks for the recipe!
yay! how did it turn out?
Thanks for posting this recipe. My mom gave me a butternut squash that I was thinking I’d reserve for another batch of your delicious black bean & butternut squash chili, but I think I will use it for this instead!
awesome! let me know how it turns out!
Sweet potato would be an ok sub for the squash, right?
i think so! sounds good to me!
Made this soup on Friday afternoon, in anticipation of the blizzard heading our way. Delish – and my husband (who usually does not like orange foods of any kind!) loved it too. And it was perfect for lunch on Saturday after shoveling out the 18 inches of snow that we got! This soup is a keeper!
I made this soup today and because I’m my usual super clean eating thing for January (to break all my bad November – December habits!) that involves no dairy, I subbed coconut milk for the yogurt. It’s fantastic. Two thumbs up, will make again.
i’m so glad it was a success deedee. thanks so much for taking a minute to comment and let me know
Yum. Is yogurt on the Whole 30?
No! I left it out and it still tasted wonderful! I added some sweet potatoes too.
Sorry- never mind. I re-read your FB post.
this is so good. I added some sriracha for spice. Delicious.
So glad to hear you enjoyed it. Thanks for the review and for the tip on the Sriracha! 🙂
Where did you pick up your Le Creuset Dutch oven? I think there is an outlet store here Charlotte.
I am a self proclaimed foodie. This soup gets high marks in my books. I used to have a favorite butternut squash soup. This one easily takes its place. Thanks for sharing!