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Ginger Carrot Soup

A bowl of warm soup on a cold day is one of my favorite things, especially when it’s as nourishing and tasty as this Ginger Carrot Soup is!


Are you ready for the best bowl of comfort soup ever?!

As much as we love blending fresh fruits and veggies into a refreshing glass of goodness… a warm bowl of soup soothes the soul like nothing else!  So, we wanna share our Ginger Carrot Soup recipe we looooooooove. And yep—it’s from our amazing Fresh Start Plant-Based Cleanse.

If you have a family to feed, we highly recommend you quadruple this soup recipe (so everyone gets to enjoy it). I remember when my husband asked for seconds, and I was like, “wait…um, I was saving the leftovers for lunch.” 🙂

This Creamy Ginger Carrot Soup is just one of our drool-worthy recipes from our 21-day meal plan. We make whole foods taste real good. Psssst… having a second serving is totally okay with us. #judgementfreezone


Ginger Carrot Soup

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Main Course, Soup


This nourishing, simple ginger carrot 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.



  • 2 tablespoons coconut oil
  • 1 small onion (chopped)
  • 2 tablespoons fresh ginger (peeled and chopped)
  • 2 cloves garlic (peeled and chopped)
  • 1 teaspoon ground cumin
  • 6 carrots (washed and chopped into 1/2”)
  • 1 ½ cups coconut milk (unsweetened)
  • 1 cup vegetable broth
  • 4 tablespoons fresh lemon juice
  • Black pepper and sea salt


  1. Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
  2. Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well for 30 seconds.
  3. 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.
  4. 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.
  5. Add the desired amount of lemon juice plus season with salt and pepper to taste. Serve hot.

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!

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  1. Meli22

    January 28th, 2015 at 7:30 am

    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!!

  2. SGS Rawkstar Jessie

    January 28th, 2015 at 12:40 pm

    🙂 Awesome! Glad you enjoyed it!

  3. Julie

    April 23rd, 2015 at 2:11 pm

    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.

  4. SGS Rawkstar

    April 23rd, 2015 at 7:02 pm

    Hi Julie,

    Either is a great option! We always lean towards the most natural options, that’s why we like to make our own!


    Just make sure you’re getting coconut milk and not coconut creme!

  5. Rebecca Rogge

    October 3rd, 2017 at 12:36 pm

    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)?

  6. SGS Rawkstar Carissa

    October 16th, 2018 at 1:30 pm

    Hey Rebecca,

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

    Hope that helps! 🙂

  7. Jane

    October 11th, 2018 at 6:09 pm

    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!


  8. SGS Rawkstar Carissa

    October 16th, 2018 at 1:31 pm

    Hey Jane,

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

    Enjoy!! 🙂

  9. mich

    October 17th, 2018 at 12:44 am

    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!

  10. SGS Rawkstar Carissa

    October 17th, 2018 at 1:51 pm

    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!

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