A perfect Fall soup, this creamy carrot soup is flavoured with ginger and uses evaporated milk for creaminess and flavour.

carrot soup in white bowl

Can you believe the gorgeous colour of this soup?! Full of carrots, ginger and a bit of onion and garlic, this delicious creamy carrot ginger soup is made with lots of vegetables and just milk, for some creaminess

For this version, I used canned evaporated milk. I love the flavour and texture of evaporated milk in soups, and it’s also easy as it’s always ready-to-use and available in my pantry cupboard. If you don’t have evaporated milk on hand, regular milk will work, as well.

Ingredients and Substitutions

Carrots – use fresh carrots, for the best flavour. I always find smaller carrots have the nicest, sweet flavour.

Chicken Broth – you can use vegetable broth, if you’d like a vegetarian soup.

Evaporated Milk – this is the canned milk, but is not sweetened condensed milk. Evaporated milk comes in different fat levels. I prefer to use regular (which is whole milk based), but 2% is also a good option. Fat-free evaporated milk will work, but will create a less creamy soup.

Recipe Tips

The key to this soup (and all soups, for that matter) is to be sure to season well with salt and pepper. Generous seasoning will bring all the great flavours of this soup out!

Creamy Carrot Ginger Soup

Making ahead, Storing and Freezing

This soup is perfect for making ahead, as it stores really well in the refrigerator. Simply rewarm on the stovetop.

This soup may not freeze well, as it has milk in it, that tends to separate when frozen and thawed.

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creamy carrot ginger soup in white bowl

Get the Recipe: Creamy Carrot Ginger Soup

Simple to make and full of flavour, with carrots and ginger and uses milk for a bit of creaminess.
5 stars from 4 ratings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings


  • 2 Tablespoon vegetable oil, or other neutral oil
  • 1 small onion, chopped
  • 2 Tablespoons fresh ginger, chopped
  • 1 clove garlic, finely chopped
  • 4 cups carrots, sliced
  • 4 cups chicken broth, or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup evaporated milk, or regular milk


  • Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
  • Puree soup using a hand held immersion blender, blender or food processor. Return to saucepan. Stir in evaporated milk. Cook over low heat 5 minutes.
  • Taste and adjust salt and pepper to taste.


Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Soup
Serving: 1serving, Calories: 282kcal, Carbohydrates: 28g, Protein: 10g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 21mg, Sodium: 961mg, Potassium: 863mg, Fiber: 4g, Sugar: 15g, Vitamin A: 21500IU, Vitamin C: 10.8mg, Calcium: 179mg, Iron: 1mg
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