This homemade Carrot & Ginger Soup is so delicious and easy to make. Plus, it looks like sunshine in a bowl so it will not only warm you up but cheer you up as well. This soup is so fast to prepare!

I like to add a drizzle of sesame oil before serving and sometimes get fancy with thinly sliced sundried tomato (the right amount of sweetness for this savoury dish) and pumpkin seeds.

Pumpkin seeds add a healthy dose of Zinc to our diet. Zinc is a powerful, water soluble mineral that is essential for our bodies. It helps to boost our immunity. Combine that with the potency of ginger and garlic in this soup and say so long to that nasty cold that can creep in when the seasons change.

Soup Ingredients:

  • 2 tsp coconut oil
  • 1 small yellow onion, chopped
  • 1 bunch of carrots, chopped roughly (washed but not peeled)
  • 1 small sweet potato
  • 4 cloves garlic, crushed
  • Thumb of ginger, finely grated
  • 1 orange, juiced
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1 L. bone broth or low sodium chicken or vegetable broth


  • Melt coconut oil in a deep pot and add onion.
  • Saute for 60 seconds before adding carrots. Saute another 60 seconds.
  • Add garlic, ginger, salt & pepper, and saute another 60 seconds.
  • Add broth and juice of 1 orange.
  • At this point, if you have a strong blender, transfer contents and blend on high (holding the lid loosely on with a cloth to so it doesn’t explode – seriously leave an air hole). Blend on high until smooth.
  • Transfer back into pot and bring to a light boil and then simmer for 10 minutes.
  • Garnish with Roasted Squash Spears (see below), sesame oil and pumpkin seeds. Enjoy!

Roasted Squash Spears:

Simply cut a squash of your choice (I prefer acorn or butternut), into ½ inch strips. Leave the skin on as it easy to peel off after its baked or enjoy on as it is a great source of fiber. Toss in some coconut oil, lightly sprinkle with salt and pepper and bake at 400 for 15 minutes. Use instead of bread stix with your soup.

Katie Israelson