Carrot Ginger Soup

Recipe submitted by Sally Henkel

This recipe was submitted by Sally Henkel in the 2012 We ♥ Local Food Savory Carrot Recipe Competition. Sally says, Not only is this a vegan soup, but it's also great for winter days. The carrot and ginger medley create a savory soup, loaded with flavor. I love making this for friends and family dinner.

Prep Time

45 minutes

Cook Time

30 minutes


4 Servings


1 onion
2 cloves garlic
2 tablespoons ginger, fresh
3 tablespoons olive oil
2 cups stock, vegetable
10 carrot
1 cup coconut milk (or soy milk)
1 tablespoon maple syrup
1 teaspoon black pepper
  salt (to taste)


In a soup pot, heat the oil with 2 tablespoons of broth. Add the diced onion, garlic and ginger to the pan and sauté for a few minutes. Add the soy or coconut milk, pepper, remaining broth, maple syrup and the carrots. Bring the pot to a simmer. Cook until the carrots are soft enough to break with a fork. Turn the burner off and let the soup cool for a minute. Puree the soup until preferred texture with a blender or immersion blender.