Creamy Carrot & Ginger Soup

In our household, soup is a staple. And by staple, I mean we could not live without it. Winter can be beautiful I will admit that, but the blistering cold can definitely leave you craving some warm, liquid comfort. Before meeting Jace, I’d always reach for canned or boxed soups convinced a filling, hearty soup could never be that simple to create. However with this recipe I stand corrected. Using only a few easy ingredients, this soup is so incredibly effortless to create.

Creamy Carrot & Ginger Soup

Vegan // Gluten-free // Processed-sugar free


  • 8 medium sized carrots
  • 1/2 tsp sea salt (+ 1 tbsp parboiling carrots)
  • 2 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp turmeric
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 2 x 400 ml canned coconut milk


  1. Start by peeling and chopping carrots in to pieces. TIP: If you do not own a Vitamix or high-powered blender, we recommend parboiling carrots prior to blending.
  2. To parboil: Bring a large pot of water to boil with 1 tbsp sea salt and boil the carrots for 5 – 10 minutes, or until carrots are soft.
  3. After carrots are chopped (and after par boiling if choosing to do so), carefully add carrots to your blender.
  4. Next, add the spices to your blender: garlic, ginger, turmeric, salt, onion powder, and black pepper.
  5. Finally, pour into your blender two cans of coconut milk.
  6. Blend until creamy.
  7. Transfer soup to a large pot and heat on medium-high heat until warm enough to serve.
  8. Creates eight small servings or four large servings.

For a step-by-step video visit our YouTube channel.

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