Carrot and Ginger Soup

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This ginger and carrot soup is delicious to eat at any time of the year. Carrot and ginger soup is super easy to make and tastes fantastic.

Carrot and ginger might not seem like a good combination but go really well together, the ginger gives a little zing to the milder carrots.

This carrot ginger soup is made with fresh carrots and fresh ginger and is blended together until it is creamy. It is a delicious and healthy comfort meal on a cold day.

This soup can be meal enough just by itself. Serve it with a salad on the side, or even with some nice crusty bread.

For this recipe, you will need an immersion blender. If you don’t have one, a food processor or blender works, but it creates more dishes and more washing up.

Full printable recipe available at bottom of the post.

WHAT YOU NEED TO MAKE Carrot and Ginger Soup

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  • Extra virgin olive oil
  • Sweet onion
  • Garlic
  • Carrots
  • Red bell pepper, diced
  • Sea salt and black pepper
  • Vegetable broth
  • Ginger
  • Fresh thyme leaves
  • Full-fat coconut milk

Kitchen Supplies:

Immersion blender

More of our favorite soups & chowders:

Carrot and Ginger Soup (FREE PRINTABLE COPY)

If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.

Creamy Vegan Carrot and Ginger Soup

Creamy Vegan Carrot and Ginger Soup

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2 Tablespoons extra virgin olive oil
  • 1 small sweet onion, diced
  • 3–4 cloves garlic, minced
  • 1½ lbs. carrots, diced
  • 1 medium red bell pepper, diced
  • Sea salt and black pepper, to taste
  • 3 cups vegetable broth, preferably organic
  • 1 Tablespoon fresh ginger, minced
  • 2 teaspoons fresh thyme leaves
  • 1/3 cups full-fat coconut milk


    1. Heat olive oil in a large, high-sided skillet over medium heat.
    2. Add onion, garlic, carrots, and bell pepper.
    3. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
    4. Add vegetable broth, minced ginger, and thyme leaves and stir to combine.
    5. Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.
    6. Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step).
    7. Taste and adjust seasonings, as desired.
    8. Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through approximately 1-2 minutes.
    9. Remove from heat and serve immediately. Enjoy!
Nutrition Information:
Yield: 4 Servings Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 687mgCarbohydrates: 33gFiber: 7gSugar: 13gProtein: 5g

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

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Vickie Louise
Vickie Louise
Vickie Louise is the Founder and Editor-in-Chief of A Crazy Family. She is a stay at home mom of a little boy with a big personality. After having her son, she realized how important it is for moms to take care of themselves, physically and mentally. Vickie believes in the power of using social media and her online presence for good and is thrilled to provide you with a space to celebrate all that is awesome (and a little crazy) in the world.

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