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Carrot Ginger Soup

Carrot Ginger Soup - healthy and refreshing soup made with roasted carrots and sweet potatoes blended together with coconut milk, vegetable broth, and sauteed onions and ginger. It can be made completely vegan by replacing butter with coconut oil. Such a flavorful and comforting soup for the cold days!
Course Soup
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 1 minute
Servings 3 - 4
Calories 358kcal
Author Imma


  • 1 tablespoon unsalted butter
  • 1 large white onion , diced (about 1 cup)
  • 1 tablespoon fresh ginger , sliced
  • salt and pepper to taste
  • 1 pound carrots , peeled and coarsely chopped
  • 4 whole garlic cloves
  • ½ pound sweet potatoes
  • 1 tablespoon orange zest
  • 1 cup coconut milk , (can be subbed for almond milk)
  • 2 cups vegetable or chicken broth


  • Preheat oven to 375 ℉.
  • Line a baking sheet with parchment paper and evenly disperse the carrots, garlic, and sweet potatoes on top. Drizzle with olive oil and place in the oven to roast for one hour, flipping halfway. Set aside.
  • In a medium saucepan, melt butter over medium heat. Add the onion and ginger, sauteing until onions turn translucent, about 2-3 minutes. Season with salt and pepper to taste. When the onions start to brown, take off the heat and transfer to a high powered blender along with the carrots, garlic, sweet potatoes, orange zest, coconut milk, and vegetable broth.
  • Blend on high for 60 seconds or until smooth.
  • Pour into bowls and garnish with pumpkin seeds and serve with bread.


  1. To make it completely vegan, repalce butter with coconut oil.
  2. Swap coconut milk with almond milk, if desired.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 358kcal | Carbohydrates: 39g | Protein: 8g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 10mg | Sodium: 206mg | Potassium: 1109mg | Fiber: 7g | Sugar: 12g | Vitamin A: 36101IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 4mg