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Carrot Ginger Soup

November 14, 2013

Forget chicken noodle, next time you’re feeling under the weather make this amazing soup!

3 Tablespoons extra virgin olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 Tablespoons fresh ginger, peeled and grated
1 small apple, peeled and sliced
5 cups sliced, peeled carrots (about 1½ pounds)
2 cups vegetable broth
1 can light coconut milk
pinch of nutmeg
Kosher salt, to taste
Fresh cilantro, for topping


  • Heat olive oil in a large pot over medium heat.
  • Add onions and cook until softened and translucent, about 5 minutes.
  • Add ginger and garlic and cook for one minute, until fragrant.
  • Add sliced apples and diced carrots and cook for 3 minutes more.
  • Increase heat to medium-high and add vegetable broth.
  • Bring to a boil.
  • Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes.
  • Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk.
  • Use an immersion (stick) blender to fully blend the soup. Add more vegetable broth if you’d like.
  • Taste, and add a dash of fresh ground nutmeg, as well as salt to taste.
  • Serve with a sprinkling of fresh cilantro
  • Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well.
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One Response to “ Carrot Ginger Soup ”

  1. Jessica Nielsen on November 14, 2013 at 11:43 pm

    Will definitely try this soon–looks fantastic!!

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