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There is something so comforting soup on a chilly day.
Warm, comfy and healing for the soul. This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger, and a touch of full-fat coconut milk and a mushroom broth for a mouthful of umami flavor. It’s blended together until creamy, perfect for lunch or dinner.
California might have very mild winters compared to many parts of the country, but after weeks of endless sunshine and 70 degree weather, there is nothing better than a warm comforting soup. Which is what sparked the idea for this soup: Carrot Ginger Soup.
A smooth bisque of carrots and sweet potatoes with mellow notes of coconut milk and a tart ginger kick is perfect for and umami from the mushroom broth on cold days. This soup is simple enough to whip up for a weeknight meal, and one that will be sure to become a favorite of yours.
When blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than heavy cream and butter.
What’s so good about this soup? Not your ubiquitous carrot soup, this dish possesses layers of flavor that complement its healing properties. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which helps promote vision and support a healthy immune system. They are also a good source of fiber. This soup is simple enough to whip up, making this a wonderfully nutritious beginning to a meal or a perfect lunch.
Carrot Ginger Bisque
Recipe Yields 4 Servings
What You’ll Need
7-8 Carrots, peeled and sliced 1 Tomato, diced 1 Medium Sweet Potato, peeled and sliced 1/2 Onion, chopped 4 Garlic cloves, minced 2 tablespoons grated fresh ginger 4 cups Mushroom broth 1 tablespoon oil 1 cup coconut milk 1 teaspoon curry powder Salt, to taste
Garnish: Toasted Coconut Chips
What You’ll Need To Know
Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender.
Add in the tomato, followed by sweet potato, carrots, ginger, and curry powder; cook 2 minutes.
Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.