April 26, 2015

Carrot Ginger Soup [Recipe]

Serves 4 | Time: 30 minutes


  • 4 cups carrots, sliced
  • 4 cups vegetable stock + 2 cups water
  • 1-2 inches ginger, chopped
  • 2-3 cloves garlic, minced
  • ½ sweet onion, diced
  • 1 tablespoon extra virgin olive oil or butter
  • Salt and pepper, to taste
  • ¼ cup coconut milk (optional)


1. Put olive oil and onion in a medium size sauce pan on medium-high heat.  Season with salt and pepper then sauté for a couple minutes until the onion begins to soften, then add the garlic and ginger.  Continue to sauté until the onion becomes golden (another 1-2 mins).

2. Deglaze the pot by adding in ½ cup of stock. Then toss in your carrots, season with salt and pepper, and finally add in the rest of your stock.  Bring it to a boil then put the lid on, but leave it ajar, and reduce heat to medium.  Cook for 20-25 minutes until the carrots become soft.

3. Transfer the mixture to a blender (or use an immersion blender) and puree the soup.  You can make it completely smooth or leave some carrot chunks.  To make it creamier you can add in ¼ cup of coconut milk.

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