Autumn Carrot Ginger Soup Recipe

This cozy fall soup brings together harvest veggies with fresh ginger, bright citrus and a rich hint of coconut milk.
  • Ready in: 1 hour
  • Prep time: 20 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 6

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  • 6 fresh carrots, peeled and diced
  • 1 leek, diced
  • 1 medium red potato, peeled and diced
  • 1½ teaspoons freshly grated or minced ginger
  • 5 cups chicken stock or broth
  • 2 teaspoons grated orange zest
  • ½ cup freshly squeezed orange juice
  • 1 (13.5 ounce) can full-fat coconut milk

cooking methods

  • Stovetop


  1. In a large saucepan, heat Roasted Garlic Infused Oil over medium heat. Add next 5 ingredients; sauté 5 minutes or until veggies are slightly softened.  
  2. Add chicken stock. Cover and simmer until veggies are completely softened, about 25 minutes.
  3. Using an immersion blender, blender or food processor, blend soup until smooth (in batches, if needed).
  4. Add orange zest and juice; salt and pepper as desired. Stir on stovetop until heated through. Serve in bowls or cups, garnished with a drizzle of coconut milk.
Makes 6 servings. 

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