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Carrot Ginger Soup
Recipe

17 INGREDIENTS • 5 STEPS • 1HR 45MINS

Carrot Ginger Soup

5.0
2 ratings
Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
1HR 45MINS
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
6
us / metric
Onion
1
Onion, diced
Garlic
3 cloves
Garlic, minced
Fresh Ginger
1 in
Fresh Ginger, grated
Potato
1
Medium Potato, washed, diced
skin on
Carrot
5 cups
Carrots, washed, roughly chopped
Coconut Oil
1 Tbsp
Coconut Oil
Ground Coriander
1 tsp
Ground Coriander
Cayenne Pepper
as needed
Cayenne Pepper
Ground Allspice
as needed
Salt
to taste
Vegetable Broth
3 cups
Vegetable Broth
or chicken broth
Coconut Milk
13.6 fl oz
Coconut Milk
Pepitas
to taste
Pepitas
Lemon Juice
to taste
Nutrition Per Serving
VIEW ALL
Calories
244
Fat
17.3 g
Protein
3.7 g
Carbs
22.1 g
Add to plan
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Carrot Ginger Soup
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author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

I like to make a big batch of this over the weekend and enjoy it throughout the week!
Or freeze it for a later date, just thaw and heat it for a quick meal!
Cooking InstructionsHide images
step 1
Heat large pot or dutch oven over medium-low heat. Add Coconut Oil (1 Tbsp), once hot, add Onion (1) and cook for about 10 minutes or until translucent.
step 2
Then add Garlic (3 cloves) and Fresh Ginger (1 in) and sauté for 1-2 minutes or until fragrant.
step 3
Add Potato (1), Carrots (5 cups), Ground Turmeric (1 tsp), Ground Coriander (1 tsp), Cayenne Pepper (as needed), Ground Allspice (as needed), Salt (to taste) and Ground Black Pepper (to taste). Cover and cook for about 40 minutes or until potato and carrots are soft. Add Vegetable Broth (3 cups) and bring to a boil.
step 4
Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
step 5
Return to heat and add Coconut Milk (13.6 fl oz), stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste), Pepitas (to taste) and Lemon Juice (to taste). We like it with a slice of fresh bread!
step 5 Return to heat and add Coconut Milk (13.6 fl oz), stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste), Pepitas (to taste) and Lemon Juice (to taste). We like it with a slice of fresh bread!
Tags
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Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
Thanksgiving
Soup
Winter
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