Creamy Carrot Ginger Soup

by | May 19, 2019 | Entrées, Soups & Stews

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
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Creamy Carrot Ginger Soup

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

Ingredients

  • 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)

Instructions

  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!

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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7 Comments

  1. estella

    3 stars
    I think that you meant tsp not tbsp for turmeric because that quantity made it bitter.

    Reply
    • Meghan

      Oh no! Yes it should say 1 tsp, I’m so sorry about that!

      Reply
  2. Sylvia Spiegel

    Recipe looks good, but my food sensitivities are ginger, onion, garlic. What can I substitute.

    Reply
    • Meghan

      You can definitely omit those items. Instead, you could try this soup either on its own without those, or a dash of cumin for a slightly different flavour profile 🙂

      Reply
  3. Eve Hunt

    5 stars
    I love to cook in my crockpot! Thank you for the great recipes! There are so many to choose from and now I have to see which one or ones I want to try first. Thank you!

    Reply
  4. shiori yamagata

    from japan!!
    i cooked this last night!
    so easy and so healthy and
    sooo delicious!!!

    thankyou for wonderful recipe.XD

    Reply
    • Meghan

      Wonderful!! You’re so welcome xx

      Reply

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MEGHAN LIVINGSTONE, CNP

Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for simple living, digestive wellness, and all things healthy and natural. I’m here to inspire you to create a life you love living.

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