Carrot Ginger Soup

If you’re looking for a recipe to turn you into a soup person, here’s the one that I highly recommend you all try! A surprisingly simple ingredient list — made from fresh carrots, ginger, onion, broth and a hint of spices, it’s also dairy-free and vegan. — yields a silky-smooth, bold-flavored soup that’s perfect for cold rainy days. Whenever I have soup in the fridge, I’ve found that eating healthier throughout the day is a little bit easier. Not only are homemade soups filling, but they allow me to get in lots of vegetables servings throughout the day. While this one does contain a splash of coconut milk, this soup is no different. It comes together in under 30 minutes, makes a big batch and is perfect paired with some hearty bread and is a complete meal on its own!


3 cups of chopped carrots

1 cup of chopped onions

1.5 tbsp fresh ginger

1.5-2 cups of low sodium vegetable broth

1/2 tbsp butter

1/2 tbsp of olive oil

salt and pepper to taste

1/4 cup of unsweet coconut milk

Garnishing – microgreens, cream, toasted almonds or chia seeds,etc


Heat butter and oil in a large deep pot over medium heat. Add onions and cook until translucent. Add carrots and ginger and cook for approximately 5 minutes. Add vegetable broth along with salt and pepper. Bring it to boil and cook for 2-3 minutes over high heat. Reduce the heat and let it simmer covered for 20 minutes or until carrots are tender.

Puree soup with an immersion blender until smooth and creamy. Add more broth to get desired consistency (soup should be slightly thick). Season with salt and pepper as needed. Serve the soup in bowls and swirl coconut milk into each bowl. Garnish as desired.

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