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Carrot-Ginger Soup

Rated as 4 out of 5 Stars

"Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock."
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1 h 10 m servings 138
Original recipe yields 8 servings (12 cups)


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  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; 10.8 9.8 2.2 2 757 Full nutrition

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Read all reviews 4
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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. Hus...

I add a tablespoon of cumin and turmeric while doubling the batch and it is exceptional!!

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 ...

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!