• Jackie Lede

Creamy Carrot Ginger Soup (Vegan)



4 pounds of carrots chopped (2 x 2 pound bags) - cut off stems and chop into 2-inch pieces

1-2 inch piece of ginger diced small

1 leek or ½ onion diced (if you have SIBO use leek instead of onion)

1 can of coconut milk

Add vegetable broth to just cover carrots - buy a large one and you can use water if you need to top if up

4 pounds of carrots chopped (2 x 2-pound bags) - cut off stems and chop into 2-inch pieces

Salt and Pepper to taste

Sautee leek/onion in coconut oil.

Add carrots and ginger and saute for a few minutes

Add broth - cover so carrots are just covered

Simmer on low until carrots are soft

Add in coconut milk



Remove from heat and use a hand blender and blend until smooth. Stir it around to make sure there are no chunks left (you can also transfer into a blender)

Add salt and pepper to your liking.


If it is too thick add a bit more broth, coconut milk or almond milk.


This recipe is perfect for batch cooking and freezing.




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