Warm-Up with Ginger-Carrot Soup

Regardless of the season, I love carrots. As a kid stuck with enormous glasses since second grade, I happily ate them raw or roasted or puréed with the hopes that the old wives tale would come true that they would improve my eyesight.

Now was an adult, my eyesight is great… thanks to Lasik, but regardless I still love carrots.

My problem is that often I get overzealous and buy too large a bag of baby carrots. Not wanting to be wasteful this past week, I was on the hunt for a solution of how to quickly utilize them.

Throw into the mix that it was about 15 degrees outside, I figured a soup sounded just about perfect.

After some searching around the interwebs, I found this recipe for a simple Paleo ginger-carrot soup courtesy of PaleOMG:


  • 2-3 cups chopped baby carrots
  • 2 cups vegetable broth
  • 1 (14-oz) can of coconut milk
  • ½ yellow onion, finely diced
  • 3 tablespoons fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 tablespoons coconut oil
  • salt and pepper, to taste


  • Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook up onions are translucent.
  • Then add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.
  • Cook until carrots are soft.
  • Once carrots are soft, use an immersion blender to mix until soup is smooth and creamy.

When complete, the soup smells amazing and is absolutely delicious, especially if you like the flavor of ginger.

It has this great vanilla mustard color, with flecks of the bright orange from the carrots sprinkled throughout. It tastes rich and filling, but is also a lighter meal option.

As for my variations to the recipe and ingredient list, I used Kirkland Signature Minced California Garlic from Costco and Christopher Ranch Organic Chopped Ginger from WholeFoods.

The former I already had in my pantry and the latter was an easy solution to shorten the prep time. And I actually didn’t use any salt or pepper as they seemed unnecessary.

Further, not having an immersion blender, I used my Ninja blender instead. The soup came out mostly smooth but had a bit of texture to it, but that did not detract from it at all.

The prep time was pretty quick as outside of opening some jars or cans, you just have to chop the carrots and onions.

The cook time was a good 30-minutes, which might be due to my electric stove or that I need to chop the carrots smaller next time.

Nevertheless, outside of an occasional stir, you don’t have to stay close to the stove while it cooks. It yields about 4 servings and could be coupled with some bacon or shredded chicken.

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