Coconut Carrot Ginger Soup


Last winter I got this soup at Whole Foods and I fell in love with it! It is the perfect combination of creamy from the coconut milk, sweet from the carrots, and spice from the ginger! I have been trying to find a similar recipe so I can make this soup at home, and this is the closest I have come to it. This soup is perfect on a chilly day, with crunchy bread for dipping or with homemade grilled cheese. I hope you fall in love with this nutritious soup and enjoy it's unique and delicious flavor and warmth.


  • 1 tablespoon of olive oil 

  • 1 large onion, diced

  • 1 lb. of carrots, chopped

  • 3 garlic cloves, chopped

  • 2 tablespoons peeled and grated ginger 

  • 4-6 cups broth (depending on desired consistency)

  • 1 13.5oz. can of coconut milk 

  • salt and pepper to taste
















  1. Heat olive oil in a large pot over medium heat.

  2. Add in onions and stir for a couple minutes.

  3. Add the carrots, garlic and ginger and stir for 30 seconds.

4. Add the broth and bring to a boil.

5. Turn down the heat and allow to simmer for 20 minutes.

6. Turn off the heat and add the coconut milk.

7. Allow the soup to cool a bit and then use an immersion blender to blend until creamy and smooth

8. Add salt and pepper to taste.

9. Enjoy!

Nutrition Facts

Servings 6.0

Amount Per Serving

calories 191

% Daily Value *

Total Fat 13 g 20 %

Saturated Fat 9 g 45 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 0 mg 0 %

Sodium 721 mg 30 %

Potassium 443 mg 13 %

Total Carbohydrate 11 g 4 %

Dietary Fiber 2 g 9 %

Sugars 5 g

Protein 6 g 11 %

Vitamin A 631 %

Vitamin C 5 %

Calcium 34 %

Iron 3 %