Ginger Carrot Soup

This is probably the recipe that eased me into liking carrots.  Actually, scratch that.  This recipe is what eased me into liking carrot roots since I’ve actually loved carrot tops for a long time now.  They’re my favorite addition to green smoothies- they taste like freshness in a glass.  Some people say they’re poisonous or toxic, but that seems to be just a myth.

Anyways, back to this soup.  It’s a great complement to a cleanse or detox due to the healthy dose of ginger and cinnamon, both of which have a warming effect according to Traditional Chinese Medicine.  It’s especially important to include warming foods, herbs and spices during cleanses when you’re consuming a lot of raw vegetables through salads, juices and smoothies, all of which are very cooling.

The actual prep for the soup is pretty quick; if you buy peeled baby carrots, it’ll be a snap.  The soup gets a nice dose of creaminess from canned coconut milk and a pop of fresh flavor from a sprinkling of cilantro leaves.


Ginger Carrot Soup

Yield: 6 servings


* 1 Tablespoon olive oil
* 1 large onion, chopped
* 5 cloves garlic, minced
* 1 1/2-inch piece of ginger, grated (freezing the ginger makes it easier to grate)
* 1 Tablespoon ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 2 pounds carrots, peeled and chopped
* 4 cups vegetable or chicken broth
* 2 Tablespoons lemon juice
* salt and pepper
* up to 1 cup coconut milk (optional)
* cilantro for garnish


Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened. Add the garlic, ginger, cumin, cinnamon and allspice and cook for another 2-3 minutes. Add the carrots and stir to coat. Continue to cook for another 4-5 minutes.

Add the broth, cover and reduce heat to low and simmer for about 30 minutes, or until the carrots are soft. Use an immersion blender to puree until smooth. Stir in the lemon juice and coconut milk (if using) and add salt and pepper to taste. Ladle into individual bowls and garnish with cilantro.

Note: Feel free to omit the coconut milk if you prefer. Or you could just swirl in a small amount of coconut milk for a garnish along with the cilantro.

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6 Responses to “Ginger Carrot Soup”

  1. #
    Heather Jacobsen — August 4, 2011 at 5:43 pm

    yum! i love ginger and carrots together. but i never heard of eating the carrot tops. very interesting. i love the use of coconut milk, especially because I can't have dairy. but coconut milk is just so tasty anyway. :)


  2. #
    Reese@SeasonwithSpice — August 6, 2011 at 5:40 am

    I will have to echo what Heather has said – the use of coconut milk is a lovely addition.


  3. #
    Dawn — August 7, 2011 at 5:42 pm

    I'm a carrot lover but I can see why this eased you into becoming one! It looks fabulous!


  4. #
    CATE — August 8, 2011 at 7:21 am

    Thanks ladies :)

    I don't know what I ever did before coconut milk- it makes everything better!


  5. #
    suzie gowans — September 16, 2012 at 8:37 am

    Delicious sounding recipe. Did you eat this on its own for your evening meal during the cleanse? or did you eat it along side a vegetable juice?


    • CATE — September 16th, 2012 @ 6:07 pm

      Hi Suzie- I'm actually not strict about following any sort of plan…. I usually just see what I feel like for each meal. Sometimes it means having juice along with the soup and sometimes the soup is just the appetizer before a veg-heavy meal.


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