Gluten Free | Dairy Free Ginger Carrot Soup


Ginger Carrot Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6


  • 1 tbsp organic coconut oil
  • 1 medium onion chopped
  • 2 tbsp fresh ginger
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 2 lb carrots chopped
  • 6 cups filtered water
  • 3 tsp freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional garnish: raw pumpkin seeds parsley, full-fat coconut milk


  • Heat oil in a large 6-quart pot over medium heat; add onions & saute until soft, approx 5-6 minutes.
  • Add ginger and spices; continue to saute for another 1-2 minutes.
  • Add chopped carrots and stir to coat with oil and spices; cook 3-4 minutes. Then add water, cover and simmer until the carrots are soft, approximately 30 minutes. Stir in lemon juice.
  • Transfer soup to a blender and blend on high until pureed. Pour into a clean pot and keep warm on the stove. Work in batches until all of the soup is pureed.
  • Optional: garnish with raw pumpkin seeds, parsley, or a swirl of coconut milk.


Adapted from The Whole Life Nutrition Cookbook
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