Carrot Ginger Soup

Did you know carrots are made of 88% water, 7% sugar (think carrot cake=), 1% protein, 1% fiber with a little ash and very little fat. Carrots can be boiled, baked, steamed, pureed, juiced, mashed, grilled (a vegan hot dog!), eaten raw plus more. Carrots are commonly used in salads and stir fries, included in baby and pet foods and soups too!

As for ginger, an underground root and hot cooking spice that becomes stronger over time, can grow to about 4 feet tall! Ginger is pungent, yet the strong taste softens when cooked. There are many health benefits to eating ginger…it’s worth googling! Ginger pairs well with hot tea, stir fries, sweets and soup to name a few.

Serves 4-6


  • 2 T oil
  • 1/2 c Onion, small diced
  • 4 c Carrots, cut into medium pieces
  • 4 c Vegetable Broth
  • 1 c Orange Juice
  • 1 T Ginger, fresh peeled & finely grated
  • ½ tsp dried Coriander
  • 1 T Lemon Juice (optional)
  • 14-ounce can Coconut Milk (optional)
  • Salt and Pepper, to taste


  1. Warm oil over medium-high heat then add onions. Sauté’ onions until translucent. Add all other ingredients (except coconut milk and lemon juice) and bring to a boil.
  2. Reduce heat to a simmer and cover. Simmer until carrots are fork tender (about 20-30 minutes). Cool slightly and puree in batches until smooth in a blender.
  3. Fold in lemon juice and coconut milk for added flavor. Taste and adjust salt and pepper.

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