This super easy Creamy Carrot Ginger Soup is incredibly nourishing and the perfect gut-friendly recipe to add to your weekly rotation!

If you follow me on Instagram you’ll have seen that I made a batch of this super easy carrot ginger soup recently. It’s an old recipe from here on my blog that I decided to revisit and make some tweaks to, so I’m posting it again!

This Carrot Ginger Soup is one of those recipes where you can just throw some ingredients into a pot and call it a day – it’s really quite basic which is why I love it. You can easily add in some extra seasonings, like cumin or cinnamon, to spice it up. I especially love the coconut milk in this soup which gives it that extra rich flavour and texture.

How to Make Creamy Carrot Ginger Soup

All you need to make this soup are carrots, coconut milk, garlic & onion (omit if low FODMAP), turmeric and ginger. You can also add in a medjool date to bring out a touch of sweetness.

  1. Add all ingredients to pot except medjool date and simmer for about 20 minutes.
  2. Transfer ingredients to blender with date, or use handheld immersion blender directly in the pot, and blend until creamy.
  3. Garnish with chopped green onion, cilantro, or chives!
4 from 2 votes

Creamy Carrot Ginger Soup

Warm pureed carrot soup with a touch of ginger and thick coconut milk.


  • 5 large carrots, washed, unpeeled
  • 1 large chuck ginger, peeled (adjust amount to preference)
  • 1 small onion
  • 1 clove garlic
  • 1/2 tsp turmeric powder
  • 1/2 can full-fat coconut milk
  • 1 medjool date, soaked 2-3 mins and pitted *optional
  • 2 cups filtered water or broth (vegetable, chicken, or bone broth)
  • 1/2 tsp sea salt and pepper (or to taste)


  1. Coarsley chop up vegetables and add all ingredients except dates to pot. Stir in water or broth, and coconut milk. Bring contents to boil and simmer for approximately 20 minutes.

  2. Transfer contents to blender with dates and blend on high until smooth. You may need to do two separate batches. Alternatively, you can blend it together in pot with a handheld immersion blender.

  3. Serve with chopped green onion or chives!

This soup is great for lunch on its own or as a side with dinner. Stores great in a mason jar for easy convenience!

Leave me a comment if you give this recipe a try!