Carrot Ginger Soup

Sweet and tasty, this colourful soup is a hit with the whole family! The magic is in the garnishes - from ham and turkey to coconut and sesame seeds, you can adapt it to make it your own.

Prep Time

10 minutes 

Cooking Time

40 minutes


4 servings



  • 1 large onion, diced
  • 2 tbsp coconut oil
  • 2 garlic cloves, minced
  • 2 tbsp fresh grated ginger (3 inch piece)
  • 1 large red apple, chopped
  • 1.5 lbs (about 700g) carrots, chopped
  • 700ml vegetable or chicken stock
  • 1 400ml can coconut milk
  • salt and black pepper to taste
  • Vegeta to taste (vegetarian stock powder* - this is optional)




  1. Heat the coconut oil in a soup pot, add the onion and cover. Cook slowly on low heat, stirring occaisionally, until onion is caramelised - about 15 minutes.
  2. Remove lid and add apple and carrots and cook for a further 5 minutes on medium heat.
  3. Add the garlic and ginger and cook for another minute or so.
  4. Pour in the stock, raise heat, stir through and bring to a boil. 
  5. Reduce the heat to low and simmer until the carrots are fully cooked and soft about 10 - 15 minutes. Add vegeta* to taste.
  6. Transfer to a blender or use immersion blender and blend on high until soup is smooth.
  7. Add coconut milk and blend for another 30 seconds. Return to low heat and let the flavours cook through for another 5 minutes.
  8. Serve with garnish of your choice, I like chives and ham. 




The stock powder called vegeta can be found in Polish food shops. I grew up with this and use it in everything, it adds so much flavour! If you can, I recommend getting some and seeing how versatile it is for yourself!

What Did You Think?

Did you try the recipe? I would love to hear what you thought about it and if you made any changes that worked for you!


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