Carrot Ginger Soup


There’s nothing quite like a warming bowl of soup on a dreary cold fall day. This weekend has been one of those typical early fall weekends; on and off rain, fog and chilly temperatures (especially after our 40° summer!).

Carrot soup is a simple classic that is perfect for fall. Not only is it a cosy dish, but it’s also great for if you’re feeling a little under the weather, as I am at the moment. One of the things that I like the most about this soup is that it is super simple and doesn’t require a long list of obscure ingredients. This soup pairs wonderfully with warm crusty bread, crackers or a hearty green salad.





Carrot Ginger Soup

Serves 6

2 tablespoons olive oil

1 onion, sliced

1 clove garlic, minced

1 tablespoon ginger, minced

3 cups carrots, peeled and chopped

4 cups broth

3/4 cup coconut cream

Sea salt & fresh pepper to taste



  • Heat oil in a large soup pot over medium heat. Add onions and sauté for about 5 minutes.
  • Add the garlic and ginger and sauté for a further 2 minutes. Add the carrots and season with a bit of salt and fresh pepper. Cook for a further 5 minutes or until the carrots are beginning to soften.img_9149
  • Pour in the broth and cover. Turn up the heat to medium how to bring to a boil, then reduce heat to low and simmer for 20 minutes.
  • After the 20 minutes are up pour in the coconut cream and mix well. Allow the soup to cool a bit before transferring it to a food processor or blender. Blend until smooth.img_9150
  • Reheat on the stove or store for a future meal. Season with salt and pepper as desired.








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