Carrot Ginger Soup

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 medium onion, diced (about 1 cup) 

One 2-inch piece ginger, minced (or squeezed through a garlic press) 

1/2 teaspoon cumin 

Salt and freshly ground black pepper

2 cloves garlic, minced 

1 pound carrots, peeled and sliced 

4 cups vegetable stock 

1 cup coconut milk 

Yogurt, for garnish, optional

Chopped fresh parsley, for garnish, optional


  1. Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
  2. Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.