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Whole Food Plant Based Velvety Carrot Ginger Soup

Author Molly Patrick of Clean Food Dirty Girl


  • 1 large onion 225g, chopped
  • 5 cups carrots 540g, chopped
  • 3 garlic cloves chopped
  • 2 tablespoons peeled and grated ginger 30g
  • 6 cups veggie broth or stock or water // 1.4 liters
  • 3/4 cup coconut milk 175ml
  • salt and pepper to taste


  1. Heat a large pot over medium heat for about a minute until it's warm.
  2. Add the onion and cook for a couple of minutes, stirring frequently so the onions don't stick to the bottom of the pan. If they start to stick, add a splash of water or broth.
  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 in a blender or with an immersion blender, blend in batches until it's creamy and smooth (Place a kitchen towel on top of the blender and use caution when blending in case any hot soup jumps out).
  8. When soup is completely blended and back in the pot, add salt and pepper to taste.

Recipe Notes

Link to veggie stock