Spicy Carrot Ginger Soup

March 1, 2015
Serves 4 Servings

When the cold weather hits you always want something warm and satisfying, and this vegan spicy carrot ginger soup hits the spot nicely! It’s thick consistency and smoothness are perfect for those colder months, and when it gets warmer, this can be chilled and still tastes delicious!


  • 8-10
    Medium Carrots
  • 2
    Small red chilies (sliced)
  • 4 Cups
    Vegetable stock
  • 14 Ounces
    Coconut milk
  • 2-3
    inches of ginger to taste


  1. Place carrots and stock into a medium pot and turn to medium high heat. Boil for approximately 20 minutes until carrots are soft and squishy. Halfway through put peppers in, reserving some for garnish. Grate half of ginger with micro plane into soup.

  2. Let cool a bit and add coconut milk. Blend with immersion blender and add more ginger to taste.


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