Carrot Ginger Soup

Carrot Ginger Soup


  • 1 lb carrots, peeled, thinly sliced
  • 1 stalk celery, diced
  • 2 tsp fresh ginger, grated
  • 1 medium potato, peeled, diced
  • 3 cups vegetable broth, low-sodium
  • 1 cup coconut milk, light, unsweetened
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 tsp curry powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp red pepper powder
  • pinch salt


  1. Heat the oil in a large saucepan, over medium heat. Add the onion and celery and cook for about 5-7 minutes, stirring occasionally. When onion is translucent, add the curry powder, ginger, cinnamon and pepper powder and cook for another minute, stirring continuously.
  2. Add the carrots, potato and veggie broth and bring to boil, then cover and reduce heat to low. Simmer for about 20 minutes or until veggies are tender.
  3. In a blender, puree the soup in 2 batches. Avoid overfilling the blender and allow steam to vent between pulses.
  4. Pour soup in a pot and stir in the coconut milk and salt. Serve warm, garnishing with Greek yogurt, if desired.

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