Ginger Carrot Soup Recipe

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Ginger Carrot Soup



I just whipped this up because I wanted soup and I had a lot of carrots. I used water(out of stock) but you can use low sodium vegetable broth/stock or low sodium chicken broth/stock.

★★★★★ 1 vote
15 Min
30 Min


10 carrots, peeled and chopped
1/4 cup evoo
1/2 yellow onion, peeled and chopped
1/2 inch fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
1 heaping tsp. hot madras curry powder
1/2 tsp. ground cumin
6 cups water
1 tbsp. nutritional yeast
salt and pepper to taste
1/2 cup coconut milk


1In a large pot heat oil on medium heat. When it starts to shimmer(not smoke) add onion and Curry powder and saute for 5 minutes.
2Add ginger and garlic and saute until onion just starts to brown around edges, about 3 minutes.
3Add chopped carrots, ground cumin, salt and pepper and saute another 8 minutes.
4Add water and Nutritional Yeast, stir to combine and bring to boil. Reduce heat, cover and
simmer until carrots are soft, about 15 minutes.
5Remove from heat. Use immersion blender, regular blender or food processor to make smooth(a few chunks of carrot are okay but mixture should mostly be smooth).
6Add coconut milk, stir until well blended. Taste and add more salt and pepper if needed and return to low heat until heated through.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy