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Spicy Carrot Ginger Soup

Servings: 4
Author: Stephanie Morish


  • 2 tablespoons coconut oil
  • 1 medium white onion chopped
  • 3 garlic cloves smashed and chopped
  • 3 tablespoons minced fresh ginger root
  • 2 teaspoons ground cumin
  • 6 carrots washed and chopped in ½-inch dice
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 cups vegetable stock
  • 2 tablespoons fresh lemon juice
  • Sea salt
  • Black pepper
  • Chopped fresh cilantro for garnish


  • Heat a large pot over medium-high heat. Once warm, add the coconut oil, chopped onions and garlic. Cook until translucent, about 5 minutes.
  • Add the ginger and cook another minute before adding the cumin. Stir well, and cook until fragrant, about a minute more.
  • Add the chopped carrots and sauté a few minutes, until lightly browned, then add the coconut milk and vegetable stock. Bring to a boil, then lower the heat to a simmer. Cook for 20 minutes or until the carrots are just tender.
  • Puree the soup using an immersion blender, or standard blender. (Use caution if using a standard blender as the soup is hot!). If soup is too thick, add a little extra stock or coconut milk.
  • Add the desired amount of lemon juice plus a grind of fresh black pepper. Garnish with cilantro and serve hot.