Carrot ginger soup

Darci Juris


Super simple, clean, and delicious healthy soup. Don't like ginger? Cut it out altogether, or add less or use ground ginger. Love Ginger? Add another teaspoon for a potent ginger zing. Goes delicious along side a salad or sandwich of choice. We went a little crazy and made gourmet grilled cheese sandwiches.


☆☆☆☆☆ 0 votes

4-6 servings
20 Min
20 Min
Stove Top


  • 8 large
    carrots, peeled and chopped
  • 1/2 large
    onion, chopped
  • 1
    gala apple, peeled, cored and chopped
  • 2 clove
    garlic, roughly chopped
  • 1/2 tsp
    fresh ginger, peeled and chopped
  • 4 c
    vegetable broth
  • 1/2 c
    coconut or almond milk
  • 2 Tbsp
  • 1/2 tsp
  • ·
    salt and pepper, to taste

How to Make Carrot ginger soup


  1. In a large pot, over medium heat, saute the onions and carrots for about 4 minutes. Add the garlic and ginger, and saute another 2 minutes, stirring constantly.
  2. To the pot, add the vegetable broth. Bring to a boil, then reduce heat to simmer, cover and let cook for about 10-15 minutes, until carrots are tender.
  3. Remove from heat, and let cool slightly.
  4. Add vegetables and broth to a food processor in a couple batches, and blend until smooth. Transfer to a large bowl.
  5. Add the milk, cinnamon, honey, salt and pepper. Stir to combine.
  6. Serve and enjoy!

Printable Recipe Card

About Carrot ginger soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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