Ginger and carrot soup recipe and five reasons why you will love it

bowl of orange soup held between two hands

5 from 1 reviews

This ginger and carrot soup recipe is so simple and yet delicious and nourishing. It is also vegan, low in fat, and packed with fiber to keep you full for longer.



1/2kg of carrots (apr. 1 pound), cut onto 1 cm pieces

1 medium onion, finely diced 

2 tbsp of finely chopped or grated ginger

2 garlic cloves, thinly sliced

2 tbsp of coconut oil (you can olive oil if you prefer)

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp garam masala

3 cups of vegetable stock (chicken stock will work too)

200 ml of good quality organic coconut milk (do not use cream)

1 lime, juiced


Fresh coriander and red chilies to serve


  1. Heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add onions with a pinch of salt and saute for about 10 minutes or until the onions are very soft and sweet. Make sure not to brown them.
  2. Add the garlic and ginger to the pot and saute for another minute. 
  3. Add spices and saute for another minute.
  4. Add carrots and vegetable stock and bring to the boil. Once the soup is boiling immediately turn down the heat and simmer for about 20 minutes until carrots are really soft and easy to break with a fork.
  5. Once carrots are cooked add coconut milk and lime juice and carefully transfer the soup into the food processor and blend it until the soup is nice and smooth. In a Thermomix it takes me 20 seconds on speed 9.
  6. Season with salt and pepper and garnish with fresh coriander and chillies. Enjoy!


This recipe is adapted from Gwyneth Paltrow book It's All Easy