Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.

Ann

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
12 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.

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  • Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.

  • Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.

  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

Nutrition Facts

138 calories; protein 2.2g 5% DV; carbohydrates 9.8g 3% DV; fat 10.8g 17% DV; cholesterol 2.5mg 1% DV; sodium 757.2mg 30% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2015
12.3.15 I used whole organic carrots cut into chunks and steamed them rather than boiling. The ginger gives this a subtle kick, and once blended, the soup's texture is creamy and smooth. Husband wasn't WOWSA about it, but I liked it a lot. Really different, and really good Read More
(4)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/03/2015
12.3.15 I used whole organic carrots cut into chunks and steamed them rather than boiling. The ginger gives this a subtle kick, and once blended, the soup's texture is creamy and smooth. Husband wasn't WOWSA about it, but I liked it a lot. Really different, and really good Read More
(4)
Rating: 5 stars
04/02/2017
I add a tablespoon of cumin and turmeric while doubling the batch and it is exceptional!! Read More
(2)
Rating: 4 stars
12/06/2015
This is a nice fresh tasting soup with a subtle ginger kick. I used organic purple carrots instead of baby carrots and vegetable broth. The result is a sweet yet spicy flavour and absolutely no coconut milk taste at all. A definite addition to your soup favourites folder. Thank you for the recipe. Read More
(1)
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Rating: 4 stars
02/23/2018
This is a delicious soup nearly addictive! I increased the ginger by about another half inch and replaced the two cups of water with an extra cup of chicken stick. It s a keeper! Read More