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Coconut Carrot Ginger Soup

With the fall season coming soon, it's time to gear up your immune system to handle the back-to-school bugs, colds, and flus so you can enjoy the crisp cool fall air with your full health! Fall is almost synonymous with soup weather, so we're sharing one of our favorite immune boosting soup recipes just for you.

Try this delicious recipe this season to strengthen your immune system so you can fly into fall feeling fabulous!

Carrots, ginger, and coconut milk work together to provide these amazing health benefits.

Health benefits of carrots

  • improves eyesight

  • prevents heart disease

  • reduces high blood pressure

  • maintains good digestive health

  • boosts immune system

  • regulates blood sugar levels

  • prevents macular degeneration

  • reduces risk of cancer and stroke

Health benefits of ginger

  • Anti-inflammatory

  • Effective in treating nausea

  • Reduces muscle pain and soreness

  • Anti-inflammatory effects can help with osteoarthritis

  • May drastically lower blood sugars and improve heart disease risk factors

  • Helps treat chronic indigestion

  • Reduces menstrual pain

  • Lowers cholesterol levels

  • Contains a substance that may prevent cancer

  • Improves brain function and protect's against Alzheimer's Disease

  • Helps fight infections

Health benefits of coconut milk

  • contains high levels of lauric acid which gets converted to monolaurin in the body, which is an effective antiviral and antibacterial that destroys a large variety of disease causing organisms

  • Coconuts are highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium,magnesium and phosphorous.

  • Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.

Carrot Coconut Ginger Soup (Vegan)

  • Prep Time: 5 mins

  • Cook Time: 25 mins

  • Total Time: 30 minutes

  • Yield: 4

  • Category: Soup

  • Cuisine: Vegan


  • 1 tsp olive oil

  • 1 white onion, diced

  • 3 cloves garlic, minced

  • 2 tbsp fresh ginger, minced

  • 1 tsp cumin

  • 1 tsp coriander

  • 5 cups peeled and chopped carrots (approx. 7 carrots)

  • 3 cups vegetable stock

  • 1 cup coconut milk

  • salt and pepper to taste


  1. In a large saucepan, cook the onion and garlic in the olive oil for 3-4 minutes.

  2. Add the ginger and carrot and continue stirring.

  3. Stir in the spices and cook for a few more minutes.

  4. Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.

  5. Either using an immersion blender or by placing the soup in a blender or food processor, puree until smooth and creamy.

  6. If needed, add additional salt and pepper to taste and serve.

  7. Optional: serve with diced green onion, fresh cilantro and sliced avocado.


If you find it to be too thick when you’re done, simply stir in some extra vegetable stock, water or non-dairy milk.

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