Creamy Carrot Ginger Soup that will make you swoon

Creamy Carrot Ginger Soup that will make you swoon

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Impress your guests this holiday season with this creamy, carrot ginger soup. This recipe is dairy-free and gluten-free so it’s a healthy choice for friends and family. The secret to this recipe is using coconut milk instead of dairy. (But it tastes so good, no one will know!)

Why is this soup so healthy? Our creamy carrot ginger soup is chock full of vitamin K1, vitamin C, calcium and beta-carotene which converts to vitamin A in our bodies and protects us against free-radicals. Ginger is a healing root that boots the immune system, aids in digestion and reduces inflammation in the body. And coconut milk contains lauric acid which not only protects against viruses but also is converted by your liver into energy rather than being stored as fat.

This soup is creamy and hearty for the perfect winter treat, but also nutrient dense and light meaning that it will not add any inches to your waistline!

Delicious, creamy, gluten-free, dairy-free vegan soup

Delicious, creamy, gluten-free, dairy-free vegan soup


  • 2-3 large carrots, chopped
  • 1 tsp fresh ginger, minced
  • 1 onion, chopped small
  • 1 1/2 tsp curry powder
  • 1 3/4 cup vegetable broth
  • 14 ounces coconut milk
  • sea salt, to taste

Put carrots, onions, ginger and curry powder in pot and simmer in vegetable broth for about 20 minutes, until carrots are soft.

Allow to cool slightly, and then punt in blender and puree.

Put back in pot and stir in coconut milk until simmering.

Season with sea salt, to taste.

The soup will thicken as it cools.

Garnish with cilantro.



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