Carrot Ginger Soup

A warm bowl of carrot ginger soup on a cool, fall day is my favorite way to embrace the season.

a vibrant bowl of carrot ginger soup with cracked pepper on top

A warm bowl of carrot ginger soup on a cool, fall day is my favorite way to embrace the season. Both nourishing and tasty, this is the ultimate comfort soup recipe.

As much as I love blending fresh fruits and veggies into a refreshing glass of goodness… a warm bowl of soup soothes the soul like nothing else! So, I wanna share this carrot soup recipe I looooooooove. And yep—it’s from my amazing, plant based, Fresh Start 21 day cleanse.

simple overhead shot of carrot soup sprinkled with cracked black pepper and loaded with delicious health benefits.

Plant-based carrot soup recipe

There are 5 cleanse-worthy ingredients in this soup: ginger, carrots, garlic, lemon, and coconut oil. These plant-powered ingredients help your body detox out anything that’s slowing you down from living your best life ever!

That’s right, this carrot ginger soup is 100% dairy free, yet super creamy. It’s loaded with fresh veggies and healthy fats to provide the perfect balance of nutrition. How does this carrot soup stand up to traditional, dairy-filled versions, you ask? With this #rawkstar ingredient list:

  • yellow onion– According to a study by the US Library of health, onions are full of antioxidants and great cancer fighters.
  • fresh ginger– this root vegetable contains powerful anti-inflammatory properties that help with osteoarthritis, according to a study by the National Library of Medicine.
  • fresh garlic– another great vegetable with antioxidants that can fight cancer, as well as prevent DNA damage from hypertension.
  • carrots– full of beta carotene, which our bodies turn into vitamin A, carrots really are good for our eyes!
  • full fat coconut milk– I always use coconut milk with full fat, as this fat helps break down the carbs from other veggies in this carrot soup, as well as contains MCTs that help with weight control.

Pro tip: I like using orange carrots to produce the vibrant color in this soup, yet any carrot variety will work.

Festive fall dinner with carrot soup

Fall is often a time where family gatherings are more prevalent. I love sharing this carrot ginger soup with family and friends, as it’s mild, delicious flavor is always a crowd pleaser. Yet, if you’re looking for a whole fall feast, look no further:

Kale autumn salad

While I’ve created this recipe for a quick on-the-go lunch, it is the perfect start to a fall meal. The pomegranate brings a brightness to the kale, and while the sliced almonds provide the perfect amount of crunch.

Roasted Brussels sprouts

Hands down my fav fall recipe to bring to a party. Perfectly roasted Brussels sprouts are complimented by toasted walnuts and a touch of maple syrup.

Sweet potato nachos

If you’re looking to make this carrot ginger soup recipe your main course, adding in some sweet potato nachos creates the perfect crunchy pairing. This is a recipe from my book, Simple Green Meals, and is such a fun party feature.

No guilt rice krispie treats

I say this is a great kid friendly dessert, yet I love to indulge in these too! It’s my fun, healthier take on a traditional sweet treat.

Almond butter and jam muffins

If a breaded dessert is more your style, these stuffed muffins are for you. I love the fresh sweetness of the strawberry filling when I take a bite out of these.

‘Falling’ into a whole food cleanse

Fall flavors are the most inviting to me, so you’ll find lots of fresh fall goodness throughout my blog. Looking to take fall to the next level? I’d love for you to join us in our next Fresh Start cleanse, and enjoy all that fall has to offer while also reseting your mind and body for the holiday season to come. You can expect recipes like this carrot ginger soup, along with many other fresh fall creations.

This cleanse isn’t meant to deprive the body, it’s meant to reset the body with nourishing meals, smoothies, snacks, and detoxing drinks. I’ll teach you how to prep, cook healthy yet comforting meals, and listen to your body and it’s nutrition needs. At Simple Green Smoothies, we believe in fueling our bodies so that we can pursue our passions, and this cleanse is a great way to jumpstart that journey.


Carrot Ginger Soup

This nourishing, simple carrot ginger soup is full of love for the tummy. The ginger and cumin bring warmth to the digestive system, while the garlic and onion gently assist liver detoxification. The carrots bring nutrient-dense deliciousness! Feel free to add extra broth or coconut milk to reach your desired consistency.
4.7 from 115 votes
PRINT RATE IT Print Recipe
Course: Entree, Soup
Cuisine: Japanese-Inspired, Plant-Based
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Jen Hansard


  • immersion blender
  • stove


  • 3 tbsp coconut oil
  • 2 yellow onion - chopped
  • 1/4 cup ginger root - chopped
  • 4 cloves clove garlic - minced
  • 2 tsp ground cumin
  • 12 carrots - washed and chopped into 1/2”
  • 3 cups canned coconut milk
  • 2 cups vegetable broth
  • 1/2 lemon - juiced
  • 1/8 tsp sea salt - to taste
  • 1/8 tsp black pepper - to taste


  • Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
  • Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well for 30 seconds.
  • Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
  • Puree soup with an immersion blender or standard blender. (Use caution when using a standard blender. The soup will be hot!) If soup is too thick, add extra broth or coconut milk.
  • Add the desired amount of lemon juice plus season with salt and pepper to taste. Serve hot.


  • Increase the protein in this soup by topping with sesame seeds, sunflower seeds or pepitas. 
  • Nutrition facts are based on using full-fat canned coconut milk. To reduce the calories + fat use light canned coconut milk.
  • Swap out coconut oil for olive oil or avocado oil.
  • If soup is too thick, add extra broth or coconut milk. Make sure to blend/puree the soup well—the ginger can be stringy and needs a good blend to puree nicely.


Calories: 530kcal | Carbohydrates: 28.9g | Protein: 6g | Fat: 47g | Saturated Fat: 47g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 701mg | Potassium: 1199mg | Fiber: 10g | Sugar: 18g | Vitamin A: 30837IU | Vitamin C: 23mg | Calcium: 118mg | Iron: 4mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!

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Ratings & Comments

  1. Susan says:

    4 stars
    I love the simplicity of this recipe. Not my favorite, but good nonetheless, I will enjoy the saved portions on a cold fall day for sure. So nutritious!

  2. Jean says:

    5 stars
    This soup was amazing! I used chicken and beef broth in Place of vegetables broth. The coconut milk was a mix of regular and light. I paired or with a pumpkin spice bagel with cream cheese.

  3. Patty Platteborze says:

    4 stars
    We were pleasantly surprised with this soup. We weren’t sure what to expect, but we liked it. It was a little thick and I added some more broth and will probably add more. Thank you for another good recipe.

  4. Briana says:

    4 stars
    Very easy to follow. I love the addition of lemon at the end.

  5. Nicole King says:

    5 stars
    Loved making the ginger carrot soup. I loved cutting up the fresh ginger, the aroma is divine. I used my food processor to dice the carrots to put into my soup saucepan to make it easier to mix in my Vitamix. All the ingredients together smelled and tasted really good. I could see making this soup regularly in our household and add seasoned chicken into the soup. I went with 1can of 1/2 fat coconut milk too and worked just fine.

  6. Teri says:

    5 stars
    It was different. I’m not used to using coconut milk. Only 2nd time using it. I liked it , I was thinking of using it for a super party. Its smooth, some whst sweet.

  7. H Olson says:

    5 stars
    This soup is easy to make and full of flavor. I used an immersion blender so left some chunks as I do not like pureed soup. Following others suggestions, I added toasted pumpkin seeds for lunch. For dinner I crushed some tortilla chips and added to the soup. Also added a dollop of cashew cream to make it even creamier. I can see myself making this soup regularly, not just during winter months.

  8. Verónica says:

    5 stars
    Loved every drop of this beautiful soup and will make it again and again!
    It has just the right amount of ginger so it’s tasteful and not overpowering. I used one can of the coconut milk and an extra cup of broth and omitted my not so favorite cumin (I like the seeds in a salad).

  9. Sombra Wagner says:

    5 stars
    Love the creamy texture. My daughter ate it right up! This was my favorite puréed soup.

  10. Judy Nolte says:

    4 stars
    Due to the high saturated fat content of coconut milk I needed to substitute soy milk. I was surprised it ended up being as good as it was. Husband however is not a fan of carrots or ginger so I guess its a good thing I only made 1/2 recipe.

  11. Cindi gustafson says:

    4 stars
    Okay soup.

  12. Neil says:

    4 stars
    To my surprise I found this soup rather good. Ginger is another of those foods I have used very little.
    I blended the soup in the vitamix and other than whipping some air into the soup it came out much better than I expected. I am warming up to the flavor of the soup and believe after a few more bowls it will go into the rotation with the other soups I enjoyed.

  13. Teresa says:

    5 stars
    This soup is over-the-top delicious! It has a gorgeous color and is bursting with flavor! We topped ours with fresh chopped cilantro. This was great with fresh baked bread and I think would be superb with garlic naan. Excellent!

  14. Marie-Andrée says:

    4 stars
    Nice and creamy! Love the combination of ginger and carrots, a winner.

  15. Jenny dunivan says:

    5 stars
    Oh one of my favorite and 3 out 4 like it the last said it ok which for my youngest is the same as good soup lol, he hate veggies. I added green onions and parsley and some left over zucchini word well.

  16. Dawn H says:

    5 stars
    This is always delicious! I love how much this feels like fall! The cumin and ginger add a tinge of Yum!

    • Simple Green Smoothies says:

      Hi Dawn! Glad you made this one with us this week. xoxo

  17. Anita says:

    4 stars
    A really good smoothe soup. I was surprised at how the ginger and carrots blended together.

  18. Nikki says:

    5 stars
    This is soup is both yummy and comforting. I used regular organic carrots but next time I’m going to experiment with some organic yellow carrots. I love ginger, but my husband does not, so I added more than the recipe called for and it’s perfect. I have a friend who just started a new job so I will be gifting her a portion of this soup along with some cookies that I made.

  19. Eurica Billinger says:

    5 stars
    So creamy and delicious! I’m not gonna lie, I was so skeptical about this dish. I was sure I wasn’t going to like it. I like ginger but I don’t love it and I’m not crazy about coconut milk. I am so glad I gave this soup a chance. What a surprise, I will be making this again for sure!

  20. sally says:

    5 stars
    So warm and creamy. I enjoyed adding the lemon at the end, it brightened it up so much. So easy to make.

  21. Gina says:

    5 stars
    Very tasty just as the recipe is written. I added some roasted brussel sprouts just because I had them as a garnish.

  22. Sheila Ries says:

    5 stars
    Another great soup!! Loved the fresh flavors:)

  23. Jennifer Smith says:

    5 stars
    Wonderful soup, first time I have had it with coconut milk, I will definitely make this again.

  24. Debby says:

    5 stars
    I thought the ginger would be overpowering but it isn’t. This is a delightful mixture with the coconut milk and broth. I was surprised how much I like this soup’s flavor.

  25. Heather says:

    5 stars
    I love this soup! Only tweak was again doubling the garlic 🙂

  26. Stephanie Whitney says:

    4 stars
    Made it for lunch with lite coconut milk. I loved it! My son & grandson wouldn’t even finish the spoonful I gave them to try. 🙁 It is a bit high in calories, even with the lite coconut milk…

  27. Jenni S says:

    2 stars
    This soup is so pretty. Perfect soup for Thanksgiving menu. I also loved the addition of ginger. That said, I’m not a fan of pureed carrots. I’ve always been partial to raw carrots, which would be gross in soup lol. I prefer savory to sweet and this one was just a little too much on the sweet side to be a favorite.

    • Simple Green Smoothies says:

      Def feel free to add more ginger to change up the flavor if that works for you Jenni. Love the idea of this for Thanksgiving!

  28. Judith Walter says:

    5 stars
    I loved the carrot ginger soup. Not only is it pretty to look at it taste fabulous, and has great flavors.
    I will make this one again

  29. Eva McGuire says:

    5 stars
    Really enjoyed this soup. I love carrots and ginger and would probably add more ginger if I was making it just for me.

  30. Sonja Davis says:

    5 stars
    I love this soup! I have made it with pumpkin, squash, sweet potatoes and now carrots. I do add a little curry to it to give it some extra zing. Being a lover of soup, no matter when, I tend to adjust and modify most of them.
    I also tend to make them, the cream ones, a little on the thinner side. Not crazy about very thick soups.
    Thank you.

    • Simple Green Smoothies says:

      Soup recipes are so forgiving! They do so well when tweaked to make it more what you love. Yay Sonja!

  31. Cristina says:

    4 stars
    Soothing on the stomach

  32. Cristina says:

    4 stars
    Soothing on your stomach, delicious

  33. Tracee says:

    5 stars
    Love this soup. The touch of ginger is wonderful. It’s not overpowering, but gives the soup a wonderful taste. Definitely a recipe I’ll be making again!!!

  34. Ann Marie Loughlin says:

    5 stars
    I just finished the Carrot Ginger Soup. I have never made Carrot Soup before and I loved it. The sweetness of the organic carrots and warmth of the ginger made my tongue dance.

  35. Lisa Bixby says:

    5 stars
    WOW! This soup is amazing! My husband didn’t hold out much hope as he’s not a big ginger fan, but he enjoyed this one! I topped with pepitas and sunflower seeds. This will definitely be part of our soup rotation! Very filling and satisfying. Yum!

  36. Renee Lembcke says:

    5 stars
    Oh wow, this soup is so delicious. It’s so bright, thick and creamy. Hubby loved it too. I will definitely be making this one again. ❤

  37. JoAnn Witkowski says:

    5 stars
    Loved the soup. Easy with one pot cooking. Thank you

  38. Phil B. says:

    5 stars
    Loved making and eating this soup, it’s a keeper. After already having made your Thai Coconut Soup Jen, I had no doubts of making this soup and using Coconut Milk, having never used it prior to the 10-day soup challenge. I have picked up at the grocery store more than once a carton of this named soup and after reading the ingredients, always decided not to buy it since it contained stuff I didn’t want to consume and most commercially made soups have to much of at least two ingredients, sugar and salt. When shopping for the ingredients of this soup, I waited till the day before and decided to go with organic carrots that were so much bigger and colorful then conventional. What a difference this minor alteration made in the taste, loved it! I use ginger root all the time and used 1/2 cup of grated fresh organic ginger root, loved it. Having used cumin in previous soups in this challenge, I knew that cumin was going to add a nice twist to the taste of this soup that I was going to enjoy.

  39. Aniqa says:

    5 stars
    Loved the soup. Soothing and comforting. Pretty easy to make.

  40. Joni Cave says:

    5 stars
    Last soup of 10 day challenge but now the future of incorporating this into every day life. As long as I have fresh veggies and dry staples I can mix and match meals to whatever my mood creates. Got the recipe book so now I have a good basis to create daily meal plans. I can’t wait to see my cholesterol levels are now! Fun to be looking forward to this new way of living!

  41. Jamie says:

    4 stars
    Blended in some leftover tofu and enjoyed this soup.

  42. Sharon says:

    5 stars
    I believe this soup and the vegan noodle were the best. I could not find the area to rate the vegan noodle yet that would have been a five too. This challenge has provided different soups that I would never have made and some will be added to my fall/winter collection.

  43. Kaleigh Fougere says:

    5 stars
    This soup was so yummy! Way better than I anticipated, will definitely be making again 🙂

  44. Jean Stinger says:

    2 stars
    Let me say up front. I don’t like ginger or coconut, so I tweeked this on a little, okay maybe a lot. I used olive oil in stead of coconut and almond milk instead of coconut. Needless to say I didn’t like what turned out. Neither did my husband. Will not be making this one again.

  45. MaRy Jo Madden says:

    4 stars
    This was really good; I never thought I would like it.

  46. Nancy W. says:

    5 stars
    Carrots and ginger, what’s not to love?!? I had received a huge bag of carrots from my CSA so this was the perfect way to make a dent in them. I love me some ginger, and this calls for a full quarter cup! To say that I was in paradise is an understatement. My partner isn’t a ginger fan, which is great as more for me. I did omit the cumin and subbed curry as a personal preference. I omitted the coconut oil and sautéed in water for a bit of a lower fat version. The lemon at the end really elevates this.

  47. Mary Madden says:

    4 stars
    I was pleasantly surprised again. I was not looking forward to this soup but it was really good!

  48. Frances says:

    5 stars
    Wow so much ginger root in this soup. I can’t wait to try it. I have himevmade golden milk with ginger root every evening and add ginger rootvto my smoothie.
    Have you ever served this chilled? I would think it would be delicious.

    • Simple Green Smoothies says:

      We’ve not tried it chilled, yet if you do Frances – let us know what you think! 🙂

  49. terri ertlmeier says:

    3 stars
    The soup was yummy. Mine came out a little too thick so I will work on that for the next time. Liked the flavor though. I added a little spice to it for the toppings with some toasted pumpkin seeds.

  50. Linda P. Sency says:

    5 stars
    Delicious!!!! Incredibly tasty and easy to make. Will be making this quite often as long as the tomatoes and carrots from my garden last. WOW!

  51. Triple A says:

    5 stars
    This was a different flair,. But I made it my own by adding seamoss, 3 dates, and a dash of cinnamon . This added additional nutrients and immune fighting properties I will repeat this one through my seasonal soup rotation.

  52. Shelly says:

    5 stars
    This soup has all my favorite warm flavors! It went great with crusty bread …I’ll need to double it next time as I didn’t have any left overs ..cry

  53. Kris says:

    5 stars
    Fantastic! Where has this recipe been all my life. I loved it and will be making it often. I was even licking the immersion blender blade, as if it was frosting hanging onto beaters. Only change I made was doubled the ginger quantity. In the future, I’ll try it with lite coconut milk. And, I’ll mix it in my Vitamix because I had to keep resting my immersion blender due to the carrots and ginger.

    • Simple Green Smoothies says:

      Okay, licking the immersion blender blades is def not recommended by SGS! LOL But loving this soup is!

  54. Stephanie M Nichoff says:

    5 stars
    This soup is so velvety smooth. It is a warming taste that sticks with you. I am so happy to have this recipe. THANK YOU for sharing it!

  55. Elizabeth M says:

    5 stars
    This soup is filling and delicious. I was worried the ginger taste would be too strong, but it was just right. This soup will be in rotation all winter.

  56. Pritj says:

    2 stars
    It was too sweet for me

  57. Dajeune Tillman says:

    5 stars
    Simple yet amazing!

  58. Gwen says:

    5 stars
    This is definitely in my top 3 favorites of this soup challenge. This was delicious and I’m glad I have leftovers to enjoy in the next few days. And I might try freezing some and see how that goes. Thank you for sharing this recipe!

    • Simple Green Smoothies says:

      Freezing this soup works so well, Gwen. Hope you give it a try!

  59. Doreen says:

    5 stars
    I tried a similar recipe a couple years ago, but this one is much better. This soup was delicious.

  60. Bernadette says:

    5 stars
    Loved the texture and flavour of this soup but surprisingly it wasn’t as gingery as I thought it would be, with the amount of ginger in it. I will definitely be making it often!

  61. Keisha says:

    5 stars
    Carrots, ginger, cumin…I’m all in! These are some of my favorite ingredients. So it was easy to say yes to this soup! I like the simplicity of it and the way it tastes! I changed nothing about this soup! Love it!

  62. Melissa says:

    5 stars
    This soup was a big hit with my family! Super easy and oh so creamy. Ill be making it again!

  63. Kathy says:

    5 stars
    I liked the red pepper soup the best. My husband thought it was tomato soup!
    The challenge gave me something new to do for 10 days. I talked to other people about the soups I made and gave out samples to family and friends.
    It was nice to have someone pick out a recipe and have an ingredients list. The ability to create a change according to our own tastes was an incentive to make a recipe work for our family.

    • Simple Green Smoothies says:

      So glad Kathy! Thanks for rawkin these soups with us!

  64. Janice Jack says:

    5 stars
    This is delicious, but I knew it would be! I look forward to trying new recipes on this site!

  65. Kathy says:

    5 stars
    I substituted almond milk for the coconut. Sometimes coconut milk makes my stomach uncomfortable.
    While I did use the 3T of coconut oil I would scale it back to 1 T or use olive oil with the almond milk.
    This soup was thick and creamy and I drank it out of a mug. Used my fingers to get all I could out off the mug too!
    I used frozen garden carrots in this recipe. Very nice to just thaw in microwave for 2 min and toss into the soup. I used 8 cups of sliced carrot rounds. I came up with that amount after searching how many cups a medium carrot would be, 1 1/2 cups approximately.
    I like my Instant Pot and I did use it to sauté and make the soup. Manual on 3 min. to cook. 5 min to let it count down and then quick release. When cooled I used a Vitamix to blend it.

  66. Laura G says:

    5 stars

    Overall the soup challenge was fun. Liked them all. Best to me was Tomato on day 1.
    Suggestions: make it consistent and easier to get to Ratings and Comments and also less scrolling through pages and pages. One pic of the soup is fine. It was so much soup so I had to freeze so much and freezer is overflowing. Prefer 2 soups a week challenge.
    Thanks for doing this

    • Simple Green Smoothies says:

      Your future self is gonna be so happy you have all that soup in the freezer, Laura. Enjoy! 🙂

  67. Sheryl Biermann says:

    5 stars
    This was the last soup I made. I had it with some olive focaccia bread. It was very good and then I got sad because it was the “last” soup. I hope there are more challenges ahead. Thank you so much for a lot of fun!

  68. Laura Kephart says:

    5 stars
    Love this soup! I was a bit generous with the ginger. I added some leftover delicata squash & spinach to my leftover carrot ginger soup to get extra servings & to reduce the saturated fat per serving. Will definitely make again.

  69. jackie Munyer says:

    5 stars
    Love this soup. I deleted the oil and added a bit of green curry paste. I like to keep this kind of soup in the fridge at all times. It is an easy snack, lunch or dinner when in a hurry.

  70. Mary McGhee says:

    5 stars
    This was one of my favorites in the 10 day soup challenge. The only thing I changed was to cook I the instant pot and reduce the liquid.

  71. Holly Day says:

    5 stars
    This is one of my favorite fall soups! I make it exactly as written and usually enjoy a sliced apple on the side for a little bit of a lighter flavor to complement the richness of the soup.

  72. towania bellia says:

    4 stars
    I was looking forward to trying this recipe. Unfortunately, I didn’t have carrots so used a winter squash. I also added a bit of turmeric and replaced one can of coconut milk with broth. I found it easier to roast all of my veggies then puree in blender with other ingredients. This was a great soup and I will likely make it again.

  73. Jody says:

    5 stars
    This is the last recipe for the ten-day soup challenge.
    It is SO GOOD. I think this was my favorite soup of all 10 soups. Even before blending, the flavor was wonderful.

  74. jackie Munyer says:

    5 stars
    Love this soup!

  75. KARTIK BHATIA says:

    5 stars
    Nice yello color

  76. Kimberly Tangaro says:

    5 stars
    Super creamy and delicious. I ate it the next day but prefer this soup fresh and hot! I’m completing the 10-day soup challenge. I am out of order and doubling up on the weekend cause I am busy during the week.

  77. Julie F says:

    5 stars
    I decided to make this in the Vitamix. I sauted the veggies and then blended everything in the blender. So easy and delicious. I’ve already shared this recipe with a friend.

  78. Terri McQuaig says:

    5 stars
    Very good!!

  79. Emily says:

    4 stars
    Nice and smooth and creamy. Could up the ginger a bit but very nice and will make again!

  80. Anne Morrison says:

    Can you blend everything in a blender then simmer on stove tell cooked?

    • Simple Green Smoothies says:

      I totally think we’re twins the kitchen, Anne b/c I’m always looking for shortcuts too! In this case, blending everything and then simmering wouldn’t allow for the sautéing that happens before blending. This would really affect the flavors of the soup. Best to sauté first as directed and blend later. I invested in an inexpensive immersion blender for just these sorts of recipes and it was worth every penny! (Because honestly, I’m too lazy to move the soup from the pot to the blender and back again – lol).

  81. Susan says:

    I made this soup last night. I’m in love, I love carrots n ginger n the one cup of coconut milk made it so smooth n creamy. The added splash of lemon juice was spot on making this one of my favorite recipes for life!❤️ Next batch I make definitely doubling the recipe.

  82. Sylvia says:

    This is so awesome! Just made a big batch! First time ever making and having carrot soup. I’ll be making it more often.
    Most of my life, I’ve known most soups to be this watery items with meat and veggies floating in them, but this

  83. Jessica says:

    5 stars
    I love ginger in everything so this soup was a huge winner for me.

  84. Natalie Towne says:

    5 stars
    I just made this soup. I made a double batch and used 1 can of coconut milk and 1 of coconut cream. It make a lovely velvety smooth soup. Perfect for a wintery day. It only really needs a touch of salt. The lemon juice is an unexpected addition and adds a little tang. The soup is fantastic with or without the lemon. Enjoy!

    • SGS Rawkstar Jess says:

      This soup freezes well, making a double batch to have some now and some later is a great idea!

  85. Dawn says:

    5 stars
    If I could keep clicking the stars to rate, I’d give it 20+ stars! This is absolutely delicious!! And so flexible using the number of carrots, broth and coconut milk that I had available. And more than enough leftovers for lunch tomorrow and freeze.

  86. Carolee Crider says:

    5 stars
    Delicious! The ultimate comfort food.

  87. Kat B. says:

    This looks so yummy! Can’t wait to try it!

  88. Stacey says:

    This was way better than I expected! I am pretty picky about my soups so this one was a pleasant surprise and very easy to make.

  89. Kim says:

    5 stars
    Such an easy recipe to make on a cool fall day! One of our favorites.

  90. Dani says:

    5 stars
    I’ve made this soup at least 10 times since last year— it’s so easy, tastes great and also helps me keep my weight loss goals possible. I quadruple the recipe and freeze it. Then when I want it, I just dump a freezer bag in the crock pot and dinner ins ready in a few hours.

  91. Amanda F says:

    5 stars
    Love this soup! It’s so delicious and so easy to make. Whenever I see we have extra carrots on hand, you know what I’m making!

  92. Michelle says:

    3 stars
    This was just okay for me. The spice wasn’t my favorite and I normally like carrot/squash soups. The ginger was a little too strong. I may try again, but next time half the ginger and subbing all the cumin for a more cinnamon-y spice blend of Garam Masala.

    • SGS Rawkstar Jess says:

      So sorry to hear that, Michelle! Try it again your way and let us know what you think!

  93. Mireille says:

    5 stars
    A very delicious soup! Nice carrot and ginger flavour. Glad I tried it and I will make it again.

  94. Denise says:

    5 stars
    This soup is delicious. It reminds me of carrot ginger dressing.

  95. Erin says:

    5 stars
    Thanks for this dairy free take on a great soup! Soups are hard since so many of them have dairy, yet I don’t miss it in this delicious comforting soup.

    • SGS Rawkstar Jess says:

      It’s awesome to be able to make a creamy soup that’s dairy free. 🙂

  96. mich says:

    Since there are no silly questions… 🙂
    Carrots come in so many different sizes, do you know how many grams your 6 carrots end up being? Want to make sure I do it right as it looks absolutely delicious!

    • SGS Rawkstar Carissa says:

      I would suggest using medium size carrots. These do not have to be exact measurements since it’s almost impossible to get all carrots the exact same size and shape. The medium carrot is between 5.5” and 7.25” in length and weighs between 50 and 72 grams each. When I make this recipe I grab the carrots that look the best to me and go from there. 🙂

      Cannot wait for you to try it!

  97. Jane says:

    I can’t find an answer to Rebecca’s question about the six chunks of carrots. She thinks if it’s six chunks of carrots that would be equal to two carrots but depending bon the size of the chunks it could be less or more than two. Seems to me that with a soup called “,carrot …” it’s important to know the amount of the most important ingredient!

    It would be great if you could clarify!


    • SGS Rawkstar Carissa says:

      5 stars
      Hey Jane,

      This recipes you will need 6 carrots and then you will wash them and cut into halves.

      Enjoy!! 🙂

  98. So … maybe this is a silly question. But how much is “6 pieces carrots”? Is it six carrots cut into pieces? Or just six chunks of carrot, total (which seems like it would be about two carrots)?

    • SGS Rawkstar Carissa says:

      5 stars
      Hey Rebecca,

      There are no silly questions here!!! The recipe calls for 6 carrots washed and chopped into halves.

      Hope that helps! 🙂

  99. Julie says:

    Probably a crazy question. But do you use canned coconut milk or the kind in a tetra pac? Both are unsweetened, the tetra pac has more additives though. I guess this question would apply to coconut milk in smoothies as well. Thanks so much.

  100. Meli22 says:

    I made this for dinner for my SIL (and everyone else) who is on special dietary restrictions pre and post surgery. I only had to opt out of using any oil and added some organic chicken boullion. It was amazing!!

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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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