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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!