Carrot Ginger Soup

carrot ginger soup

5 from 1 reviews

6 Ingredient Carrot Ginger Soup is BIG on flavor but requires very little effort. It’s perfect for a weeknight dinner or special holiday.




  1. Put the carrots in a large saucepan with 6 1/2 cups of water. Add the five-spice powder, curry powder, ginger and garlic.
  2. Bring liquid to a boil and then reduce heat to a simmer and cook, with the lid off. Cook for about 30 minutes until the carrots are very tender.
  3. Remove soup from heat, add the coconut milk and set aside to cool.
  4. When soup is at room temperature, transfer it to a blender and process until smooth and creamy. We use the Luvele stainless steel jug.
  5. Return soup to saucepan and season with salt and maple syrup (optional). Warm soup over medium heat and serve.

Note: Carrot Ginger Soup can also be served chilled. 


Optional Topping: Fried Cilantro

Fried cilantro iss incredibly tasty and very easy to make too.

  • To make fried cilantro you’ll want to dredge about 1/2 cup of chopped cilantro in sprouted spelt flour (or cassava flour if gluten-free).
  • Heat about 2 tablespoons of extra virgin coconut oil in a small skillet over medium-high heat and add the floured cilantro once the oil is hot.
  • Sprinkle in some salt and cook for about 1 minute per side, or until crispy.
  • Transfer to a paper towel to absorb excess oil.
  • Sprinkle cilantro on soup when ready to serve.