Carrot-Ginger Soup

Carrot-Ginger Soup

Carrot-Ginger Soup Recipe

By Celia de Flers
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4 servings


  • 6–7 large carrots
  • 1 medium onion
  • ½-inch knob of ginger
  • 3 cups vegetable stock
  • 3 tbsps extra virgin coconut oil
  • Sea salt, to taste


  • Wash and pat dry carrots and ginger.
  • Chop carrots and onions.
  • Grate ginger.
  • Bring coconut oil to medium heat in medium-large pot.
  • Sauté onions until translucent but not browned.
  • Add ginger and sea salt and cook for another two minutes.
  • Add carrots and cook for five minutes.
  • Cover with three cups water.
  • Bring to a boil then reduce to low heat and simmer for 20–25 minutes, until carrots are tender and soup is fragrant.
  • Turn off heat, let sit for 10–15 minutes to cool.
  • Then transfer soup to blender and blend until smooth and creamy. You could also use an immersion blender directly in the pot.


1. Garnish with cilantro
2. Add 1 teaspoon curry powder or cinnamon
3. For a creamier version, add ¼ cup full-fat coconut milk to blender
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