If you follow me on Instagram you’ll have seen that I made a batch of this super easy carrot ginger soup. It’s been a go-to of mine for a few weeks now and a couple of you have asked me for the recipe, so here it is!

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. It’s what helps give it that extra rich flavour and texture, plus it’s super nourishing and satisfying.

Creamy Carrot Ginger Soup

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


  • 5-6 large carrots, unpeeled (if organic)
  • 1 large chuck ginger, peeled (adjust amount to preference)
  • 1 small onion
  • 1 cloves garlic
  • 1 tbsp turmeric powder
  • 1 can full-fat coconut milk
  • 2 medjool dates, soaked 2-3 mins and pitted *optional
  • 2 cups filtered water or broth (vegetable, chicken, or bone broth are great options)
  • Salt and pepper 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. In two separate batches, transfer contents to blender with dates and blend on high until smooth. Repeat with second batch. NOTE: You can do this all in one go if you have an immersion blender and a large bowl.

  3. Combine ingredients again, stirring until even.

  4. Serve with chopped green onion and cilantro!


This soup is great for lunch on its own topped with some chopped green onion and cilantro, or as a side with a big green salad. I like to store it in a mason jar, so it’s easy to take with you.

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