Veggie Mama Blog

plant-based love from my family to yours

  • Veggie Mama Lindsey

Recipe-Creamy Carrot Ginger Soup

OK ya'll. I'm cold.

The other day it was windy and bitterly cold and all I wanted to do is slurp some tummy warming soup that filled me and my family up. But there is a problem. Something comes over me in the winter, almost as if I'm part bear, and all I want to do is grab a blanket and cuddle with my two little boys. Once I do get cozy and warm, I'll be damned if anyone is going to pry me from my comfortable cocoon, so I need a quick and easy go-to soup that will fill me up and warm me up too.

I also need something that is going to help me and my family fight the impending cold season. There's already snot a-flying and coughs a-shooting out of my kids' noses and mouths, so I need to feed them whatever I can to help fend off germs. Luckily, the humble carrot helps to do just that.

Carrots are aplenty year round these days, but they are a cool weather crop, meaning they are planted later in the year because of their super power ability to fight the cold. Their amazing powers don't stop there, as carrots are full of important nutrients, such as beta-carotene. Beta-carotene, which gives carrots their bright orange color, is converted into vitamin A in the body. It's believed that vitamin A can help ward off lung disease and may even slow down cognitive decline. Giving that we live in Shanghai, more carrots can only be a good thing.

I have also added turmeric, which according to might be, "...the most effective nutritional supplement in existence." I love nature so much.

So, here's a recipe I hope you will love, and that I hope will help keep you healthy this season!

Note: I made a lot so I could freeze the rest for later, you can easily halve this recipe for fewer servings.


1 tbs olive oil

1 medium onion, chopped

1 clove garlic minced

3 tbs peeled, chopped fresh ginger

4-5 large carrots, small diced

6 C water

2 vegetable bullion cubes

1 tsp turmeric

salt and pepper to taste

coconut milk for garnish (optional)


1. In a heavy bottomed stock pot, heat oil on medium high heat. Add onion, garlic and ginger until onion is translucent, about 5 minutes.

2. Add carrots, water, and vegetable bullion, and turmeric. Bring to a boil then reduce heat to simmer until carrots are soft, about 20 minutes.

3. Using an immersion blender, liquify everything in the pot. Add salt and pepper to taste. A blender can also be used, just be careful to work in batches and don't fill the blender too much (speaking from experience of doing so more than once).

4. Spoon soup into bowls, and if desired, spoon a bit of coconut milk on top for added flavor and creaminess.


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