Thai Carrot Ginger Soup

Thai Carrot Ginger Soup.jpg

Prep Time: 10 Minutes

Cooking Time: 25 Minutes

Total Time: 35 Minutes

Servings: 4 Servings


  • 2 tablespoons olive oil, coconut oil, or ghee

  • 1 large onion, diced

  • About 1 inch slice of fresh ginger, peeled and grated (about 1 teaspoon)

  • 1 1/2 teaspoon curry powder

  • 1/2 teaspoon salt

  • 3 cups broth or water

  • 2 pounds carrots, peeled and chopped into coins

  • 1/4 cup coconut milk (or other milk)


  • Place a stock pot on a medium heat and add the oil

  • Add the onions and cook for 5 to 10 minutes, or until they become translucent

  • Add the ginger, curry, and sea salt to the onions and stir to coat them evenly

  • Add the stock or water, and the carrots

  • Bring to the soup to a boil and then simmer for 15-20 minutes or until carrots are tender throughout

  • Add coconut milk and stir until blended well

  • Blend the soup with a blender stick or do it in batches in a blender. If you do it in batches let it cool first for a bit. 

  • Serve with toppings of your choice such as sunflower seeds, pumpkin seeds, or garnish with rosemary


  • Can add butternut squash

  • Can play around with recipes and use additional spices such as turmeric or coriander