This kid-friendly creamy carrot soup is made with spicy ginger and rich coconut, and is pure comfort in a bowl!

Mini Jones’s vocabulary is coming on thick and fast at the moment. The other morning he came running into the bedroom shouting at full volume his new word, ‘Duck.’

Only, he seemed the think it began with an ‘F’ and not a ‘D’…

He has repeated it – a lot more – than once since then. I am not quite sure where that word has come from, and am now constantly checking what I am saying! 

Was it me?! Was it Mr Jones?! What will be his next word…?!! 


But back to this creamy carrot soup.  With a slight heat from ginger and curry powder, which is balanced with rich smooth coconut milk, it is hard to stick to eating only one bowl.

Mini Jones absolutely loves it too (winner!), and on more than one occasion has finished his serving then tried to start on mine!

Yes, this carrot soup is one I am making very often at the moment! 

Despite being so simple, and kid-friendly, it is also is a soup you could serve at a dinner party and impress your guests.

What can I serve with carrot soup?

If you want to serve this soup for dinner, how about adding some cheesy garlic bread, or savoury scones on the side? Sometimes I  pour the soup over a few noodles or spoonful of cooked rice if I’m wanting to fill up the two hungry boys without resorting to bread!

Does this creamy carrot soup freeze?

You can keep the soup in the freezer for up to 3 months. If I have a bag of carrots sitting in the fridge, I make a batch and freeze it for a later day, when I am feeling uninspired, or when life gets in the way.


If you want to see more soup ideas, why not have a look at my dairy free Mushroom and Walnut Soup or vegan Pumpkin and Peanut Butter Soup

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

Creamy Carrot Soup with Ginger

Creamy Carrot Soup with Ginger

Yield: Serves 4

Cook Time: 35 minutes

Total Time: 35 minutes

Category: lunch, soup

Cuisine: English


1 tbsp olive oil

1 onion, diced

1-2 cloves garlic, minced

2cm/2” ginger, grated

1 tsp ground cumin

1 tsp ground coriander

½ tsp curry powder

8 carrots – around 3c/550g roughly chopped

2.5c/625ml stock or water

1 c/250ml coconut milk


Cook onion in the olive oil in a saucepan over a low heat until soft – around 5-10 minutes.

Add the garlic and ginger, and cook one minute more before adding the carrots.

Cook the carrots for 5 minutes before adding the ground cumin, ground coriander and curry powder.

Stir, then add the stock/water, and simmer for 20-25 minutes until the carrots are tender. If you place a fork in one, it should fall apart.

Take the soup off the heat and blend until smooth, then stir through coconut milk.

Serve and enjoy!

Make Ahead

The soup can be kept in the fridge for up to 3 days.

To freeze

Place in ziplock bags or tupperware containers, and defrost in fridge overnight. Heat through gently, adding a little more water if needed.

10 thoughts on “Creamy Carrot Soup with Ginger

  1. Carrot soup is my fav!! It’s starting to get cold enough here in Brisbane that soups are starting to be made. This one is gonna hit the kitchen this week. Thanks

  2. I’ve never made carrot soup before but this sounds amazing! Perfect for the cooler weather we are having – especially with that addition of ginger!

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