Creamy Carrot and Ginger Soup, a healthy, satisfying soup that’s simple to prepare yet insanely delicious! I was never a soup person until I went to culinary school. Growing up soup was something that came in a can or a box like Campbell’s, Cup Noodles or Ramen Noodle Soup. Luckily all that all changed in culinary school. In school I learned how to make healthy, delicious, homemade soup that used minimal ingredients and was insanely delicious! Sound good?
This soup in particular is a client all-time favorite. I can’t tell you how many clients of mine request this soup on a weekly basis. And as you’ll see, I use simple ingredients that come together in perfect harmony. Carrots, yellow onion, ginger and coconut milk make this delicious plant-based soup that’s filling, satisfying and naturally sweet!
I’ve found the key to making this soup fantastic is FIRST being cautious to not add too much liquid, only adding enough filtered water to just cover the veggies, as shown below. SECOND, blending the soup until it’s velvety smooth. If you have a Vitamix, getting a smooth texture won’t take long, maybe 1 minute or so. Don’t worry, you’ll still be able to create a delicious soup and texture with a less powerful blender, it will just take a little more patience and time.
If you’re in the market for a Vitamix, here’s the Model I use and love:
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Now let’s talk briefly about ginger. Originally grown in China, Ginger is one of the healthiest spices around. This moist root stem contains aromatic oils like gingerol (very creative name) that is responsible for a number of health benefits. Its anti-inflammatory properties are most notable. Consumption of ginger helps in diminishing joint pain, relief from muscle soreness after a workout, and relief from other inflammatory diseases, like gingivitis. This mighty root can also help symptoms such as indigestion, nausea, and irritable bowel syndrome (IBS).
Ginger seems to be especially kind to woman, as it helps alleviate pain during menstrual cramps and morning sickness during pregnancy.
Creamy Carrot and Ginger Soup
For a cold, winter’s day, I’ve combined ginger with carrots to make this slightly sweet soup. By using coconut milk instead of dairy, we add the properties of heart-healthy saturated fatty acids from coconuts, plus make vegans happy everywhere!
Lastly, this delicious Creamy Carrot and Ginger Soup fits the following diets:
I hope you enjoy this soup as much as me and my clients do. And if you aren’t yet a soup person, I hope this recipe converts you too!!
Creamy Carrot, Ginger Soup
Vegan | Gluten-Free | Anti-Candida | Paleo
- 6-8 medium sized organic carrots 1 pound, chopped*
- 1 yellow onion diced
- 1 inch piece of ginger peeled and diced
- 1 14 ounce can of whole fat or light coconut milk
- Filtered water
- Sea salt
- 1 teaspoon ground cinnamon
Place carrots, onion, ginger, and coconut milk into a medium to large saucepan and add just enough filtered water to cover the vegetables. Add a pinch of sea salt and bring to a boil and then reduce heat to low. Cover and simmer until vegetables are soft, about 15 minutes.
Transfer to a blender. Add ground cinnamon and blend until smooth and creamy. Season to taste.
*No need to peel carrots if they are organic. If not, peel carrots first.
**During certain seasons, such as Spring and Fall, carrots are their sweetest and this recipe will work best. If you're making this soup out of season, you may want to add 1 - 2 teaspoons of sweetener of choice.
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