Carrot Ginger Soup
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Simple, nutritious and flavorful, this soup is a great standby for any meal.
  • 1 Tbl cooking oil, such as coconut oil or ghee
  • 1 leek, sliced thinly
  • ½ lb celery, diced into 1 inch pieces
  • 2 Tbl fresh grated garlic (optional)
  • 1 lb carrots, diced into 1 inch pieces
  • 2 lbs butternut squash, diced into 1 inch pieces
  • 3-4 cups chicken broth (homemade bone broth is best)
  • 1 Tbl fresh grated turmeric, (1 tsp dried), optional
  • 2 tsp salt
  • 2 Tbl fresh grated ginger
  • 1-2 cups coconut milk, optional, or sub water as needed
  • Additional water
  1. Heat the oil over medium heat in a soup pot large enough to fit all your veggies.
  2. Add the chopped leeks, and saute until softened and translucent, about 5 - 7 minutes.
  3. Add your celery, saute for 5 minutes, then add garlic if using and stir until fragrant.
  4. Add carrots and butternut squash and saute, stirring occasionally, for about 10 more minutes. Turn heat down if leeks are getting too brown.
  5. Turn heat to low.
  6. Add the chicken broth and turmeric if using, stir veggies, then cover pot and simmer veggies for 10 minutes.
  7. Add salt and ginger, cover and continue to cook until all veggies are soft.
  8. Make sure veggies are soft, if you try to puree them when they are not fully cooked you'll get chunky soup that lacks real flavor.
  9. Remove sup from heat and allow to cool for a bit so it is not steaming hot.
  10. Using a blender of choice, puree your soup.
  11. Add the coconut milk 1 cup at a time if using and stir to combine, or add water as needed to thin out the soup to desired consistency.
  12. Season to taste, it may need more salt.
  13. Feel free to add more ginger too if you like a stronger flavor!
Recipe by Grace Brinton at