Carrot-Ginger Soup

I made this Carrot-Ginger Soup 🥕 to warm up my family today. It’s the first really cold day of the season here in New York and to me that says soup season is officially here! I originally published this soup in Healthy Eating During Pregnancy. It’s pretty, flavor-filled, uncomplicated, gluten-free and all plant-based.



1 Tbsp coconut oil 

1 leek, whites only, chopped

2 Tbsp ginger, peeled and sliced thin (add more to taste)

2 cloves of garlic, chopped

3 to 4 cups vegetable broth (start with 3) 

1 cup unsweetened full-fat coconut milk (or milk of choice)

9-12 medium carrots, pealed and chopped

Black pepper or cayenne pepper to taste 

Sea salt to taste

Garnish options: cilantro, Dang sea salt coconut flakes, coconut milk, purple or watermelon radish, microgreens, crushed cashews


1. In a soup pot, heat oil over medium heat and add leeks, ginger and garlic. Sauté for 1 to 2 minutes. Add broth, almond milk, pepper, and carrots. Bring to a simmer and cook carrots until soft. Remove pan from heat and allow soup to cool for 3 to 5 minutes.

2. In a Vitamix or high speed blender, blend the soup to a smooth puree. Blend longer for a creamier soup.

3. Once all the soup is blended, re-pour into pot and allow to simmer until it is ready to be served.

4. Garnish with thin shavings of ginger, herbs, a drizzle of coconut milk, coconut flakes, and brightly colored radish. 

*If you like a little heat, cayenne gives the soup a nice kick.