Creamy Carrot Ginger Soup

Carrots are loaded with beta-carotene which converts to vitamin A in our bodies. They are also a great source of fiber, vitamin K, potassium and antioxidants. What I love about this creamy soup is that the ginger gives it that needed zest to make your taste buds explode with excitement. 

Creamy Carrot Ginger Soup

Servings: 8


  • 32 ounces of carrots, chopped
  • 2 -13 ounce cans coconut milk
  • 1-1/2 red onions, diced
  • 4 cups vegetable broth
  • 2 cups water
  • 5 cloves garlic
  • 4 tablespoons fresh ginger, peeled and minced
  • 3 tablespoons curry powder
  • 2 tablespoons chili powder
  • Salt and pepper to taste
  • Green onions, cilantro, or shredded carrots for garnish

**Aim for organic ingredients whenever possible.**


Step 1

In a medium pot, using a little water instead of oil, sauté onions, garlic, and ginger.

Step 2

Add vegetable broth, water, curry powder, chili powder, and carrots. Bring to a boil.

Step 3

Simmer until carrots are soft.

Step 4

Turn off heat and add coconut milk.

Step 5

Using an emersion blender, blend until creamy in texture. If using a regular blender, let cool for a bit and blend until smooth. Add salt and pepper to taste.

Step 6

Serve warm. Garnish with green onions, shredded carrots or cilantro.


1 comment

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