Carrot-Ginger Soup


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

Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hrs 10 mins
12 cups


  • 4 cups baby carrots

  • 4 cups chicken stock

  • 2 cups water

  • 1 (14 ounce) can coconut milk

  • 1 onion, diced

  • 1 (1 inch) piece fresh ginger, peeled and minced

  • 1 teaspoon sea salt, or more to taste

  • ground black pepper to taste

  • 1 teaspoon dried cilantro


  1. 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.

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

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

  4. 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 (per serving)

138 Calories
11g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 138
% Daily Value *
Total Fat 11g 14%
Saturated Fat 9g 47%
Cholesterol 3mg 1%
Sodium 757mg 33%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 2g
Vitamin C 5mg 24%
Calcium 38mg 3%
Iron 5mg 27%
Potassium 304mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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