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Carrot and Ginger Soup


Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 People
Calories: 187kcal


1 tbsp. olive oil 

    1 onion,chopped

      2 cloves garlic, minced 

        2 tbsp. ginger, grated 

          23 oz. (650g) carrots, peeled, chopped 

            4 cups (960ml)vegetable stock 

              1 tsp. salt 

                ½ tsp. white pepper 

                  1 tsp. thyme leaves, dried 

                    14 oz. (400ml) can coconut milk, full fat  

                      ½ lime, juice 


                        Heatthe olive oil in a large pan, over a medium heat. Cook the onion for 5-6minutes, until soft. Add the garlic and ginger, and cook for a further 1-2minutes.

                          Add the carrots, vegetable stock, salt, pepper and driedthyme, and stir well to combine. Simmer for 20-30 minutes, until the carrotshave softened. 

                            Allowto cool slightly and blend until smooth using either a hand blender or a foodprocessor. 

                              Finally,stir in coconut milk and lime juice, and serve

                                Thissoup can be stored in an air tight container in the fridge for up to 4 days

                                  Nutrition Facts

                                  6 servings per container

                                  • Amount Per ServingCalories187
                                  • % Daily Value *
                                  • Total Fat 13g 20%
                                    • Total Carbohydrate 17g 6%
                                      • Dietary Fiber 1g 4%
                                    • Protein 2g 4%

                                      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.