top of page
Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.

Carrot Ginger Soup

Fight back the chilly early spring days with this warming carrot ginger soup.

The comforting and warm flavours of ginger and curry mix with the subtle sweetness of carrot in a blended soup that warms the soul. Perfect for the chilly days of late winter and early spring.

I love soups. They can warm, like this one, or cool in the hot summer months. No matter the season there are a range of soups waiting to be enjoyed.

Blend it until it is silky smooth, or like I do, leaving a few tiny pieces to give it some tooth. Either way, it's just perfect. While it doesn't really need any garnish, a few toasted pine nuts are a pleasant addition if you have them on hand.

This carrot ginger soup is vegan and gluten-free.



(Makes 4 servings)

  • 1 tablespoon avocado oil

  • 1/2 small sweet onion, finely diced

  • 1/4 teaspoon sea salt

  • 2lb carrots, peeled and chopped

  • 1/4 cup fresh ginger, peeled and finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon red curry paste

  • 1/4 teaspoon dried cilantro

  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon ground black pepper

  • 2, 1/2 cups vegetable stock

  • 1 can (400ml) unsweetened coconut milk

  • toasted pine nuts to garnish (optional)

  • fried sage leaves to garnish (optional)



In a large soup pot over medium-high heat, add the avocado oil. Once the oil is hot, add the onion and sea salt. Mix well and sauté for 4 minutes before adding the chopped carrot. Reduce the heat to medium and continue sautéing until the onion begins to turn golden and the carrot starts to soften (about another 5 minutes) while stirring regularly. Add the fresh ginger and garlic then continue sautéing an additional minute. Add the red curry paste, cilantro, turmeric, and ground black pepper. Mix well. Add the vegetable stock and coconut milk, stir until combined. Increase the heat to medium-high to induce a low boil before reducing the heat to medium once more. Simmer covered for 20 minutes, or until the carrot is tender.

Using an immersion blender, blend the soup until it is the preferred consistency. Taste for seasoning and adjust as needed.

Serve immediately with (optional) toasted pine nuts and fried sage leaves.


Nutritional Information Per Serving:

total calories = 129 | total fat = 5.37g | saturated fat = 1.62g | cholesterol = 0mg | sodium = 658.94mg | net carbohydrates = 17.04g | dietary fibre = 0.88g | sugars = 3.23g | protein = 1.29g

54 views0 comments

Recent Posts

See All


Other recipes you
might have missed
bottom of page