Ginger Carrot Soup

Step into Fall with this heartwarming, healthy and immune boosting Carrot Ginger Soup.


  • 1.5 tablespoons olive oil
  • 1 medium onion , diced
  • 4 cloves garlic , minced
  • 1.5 tablespoons fresh ginger , grated
  • teaspoon dried thyme
  • ½ teaspoon ground coriander
  • ½ teaspoon crushed red pepper (*optional)
  • 1 tbsp turmeric powder
  • 2 bay leaves
  • 7 large potatoes, roughly chopped
  • 4 cups vegetable broth , low sodium
  • 1 teaspoon sea salt , more to taste
  • Fresh cracked pepper to taste (*optional)
  • 1 cup canned coconut milk
  • 1-2 tablespoons lime juice (sub lemon or even orange)


  • In a large pot, heat oil over medium heat, add onions and sauté for 4-5 minutes, until softened.
  • Add garlic and ginger, sauté 1-2 minutes.
  • Add carrots, thyme, coriander, red pepper and turmeric. Sauté for 3-5 minutes.
  • Add broth, bay leaves, salt, and pepper.
  • Turn up heat and bring to a boil, then reduce heat to a simmer.
  • Cook uncovered for 20-30 minutes until carrots are tender.
  • Remove the bay leaves and add the coconut milk & lime juice.
  • Blend until creamy and smooth.
  • Taste for seasoning and add more if needed. If the soup is too thick for your taste, you can add a small amount of vegetable broth to thin it out.
* Topping Ideas: Swirled coconut milk, fresh-cut cilantro, vegan sour cream, cracked pepper, crushed red pepper, smoked paprika, squeeze of lemon, lime or orange juice.

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