Cold Weather Carrot-Ginger Soup

I know it is officially Spring Break here in central Florida; but with our freak cold fronts – it is below 65 degrees here. And I can’t say I don’t love it, this weather reminds me of where I’m from in North Carolina and I definitely miss it. But I don’t think anyone is interested in BBQ’n on the beach this break. In light of that I have decided to share one of my favorite soup recipes!!


Court’s Carrot-Ginger Soup

Soup, with all of its warmth and comfort goodness, is one of my favorite things in life. The only downfall is that store-bought is often extremely high in sodium content, so it’s best to prepare your own.

This soup is perfect for autumn nights- or spring nights when it still happens to get down to 30 degrees in Florida. The soup is reminiscent of a smooth tomato basil. Comforting and filling, you can eat it by itself for lunch, or dinner for a cozy night in :)

Of course you’ll need carrots!!  :) But they don’t have to be this big!


Haha! This picture was taken at a Maitland Art Festival, but I love it!!

Here is what you will need:

  • Coconut oil
  • 1 medium onion
  • 2 cloves garlic
  • ½ cup chopped carrots
  • 1 small sweet potato (or ½ a normal sized one)
  • ¼ piece fresh ginger – freshly grated is best
  • ½ can of coconut milk
  • 2 cups vegetable broth
  • Fresh herbs: Rosemary, Thyme, or Celery leaves (I used all 3) // or you can use dry Italian seasoning
  • salt, pepper

Step by Step Recipe: 

1. Everything goes in the pot finely chopped. In a large pot heat up some coconut oil with plenty of Italian seasoning and s&p. Throw in the chopped onion, garlic, and ginger and let them sweat a little.


2. Once they start to caramelize a bit, pour in the coconut milk and broth, let this come together for about 2-3 minutes.

3. Next add in your chopped carrots and sweet potatoes. Cover your pot and leave it on medium – high heat, let this all come to a boil.

4. Once it’s boiling, lower heat to a simmer and toss in your fresh chopped herbs. Let cook, covered, on low heat for 45 minutes or so, as with most soups, low and slow is best.


5. Finally, let the soup cool down to room temp and then pour into an immersion blender or back to the food processor to blend until it’s a smooth, thick consistency. My blender is small so it took a couple times to get it all blended. I have a large one – (I just didn’t feel like pulling it out)



6. Then reheat – I like to just pour it back in the pot and let it get back to a simmer – it takes another, about 15 minutes.

7. Serve with pita chips, or roasted chickpeas.

I also like to make my tahini lemon mixture to substitute for sour cream and serve with this soup. Since it’s so healthy, I can’t see putting a dollop on top like you would with chili, but feel free to do so if you’d like. It’s just tahini, lemon juice, and water (about equal parts.)


And garnish with more fresh herbs.

Now curl up on the couch with this deliciousness and watch a good movie, or Walking Dead :)






Talk to me ....

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s