What's New?

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

  • Tahini Ginger Salad Dressing

    People who say salad dressing is difficult to make have not made this dressing. Ready your bowl and whisk because [...]

  • Zucchini Noodles With Avocado Kale Pesto

    This raw vegan entree is all about the sauce! Toss those zoodles in a creamy avocado kale pesto and you're dinner [...]

Creamy Carrot And Ginger Soup (Dairy-Free & Vegan)

  1 rater(s)

It’s easy to get carried away with ginger, but the pepperiness of ginger is perfectly balanced by the sweetness of the carrots and coconut milk. This is a great post cleansing meal to satiate your hunger and provide the body with much-needed nutrients. We hope you like it!

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m


  • 1 tbsp. coconut oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 3 tbsp. fresh ginger, chopped
  • 1 lb carrots, peeled and chopped
  • 32 oz low sodium vegetable stock
  • 1 (14 oz) can coconut milk
  • 1/2 tsp. sea salt


  1. Melt the coconut oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook until fragrant (about 5 minutes)
  2. Dump the chopped carrots and vegetable stock into the pot and bring to a boil.
  3. Reduce the heat to a low simmer, pour in the coconut milk, and cook until the carrots are soft (about 20 minutes or so), stirring every few minutes.
  4. Once the carrots are soft, remove from the heat and pour the soup into a large blender and blend until smooth. You may need to do this in several batches, depending on the size of your blender.
  5. After blending the soup, stir in the sea salt and then serve. Enjoy!