Ginger Carrot Soup

One-Pot Vegan Carrot Ginger Soup Recipe


Ginger carrot soup for the stomach is the new Chicken Soup for the Soul.

This recipe doesn’t just host stomach-soothing qualities, thanks to the fresh ginger in it, but also packs an anti-inflammatory punch with turmeric.


  • 1 bunch of carrots – chopped
  • 1-2 inch chunk of ginger root
  • ½ Vidalia (yellow) onion – diced
  • 2 tbsp olive oil
  • 1 scoop Ora Organic Good As Gold turmeric latte mix (or 2 tbsp turmeric powder)
  • 2 tbsp minced garlic
  • 6 cups vegetable broth
  • Optional add-in: ½ can coconut milk

  • Calories196
  • Carbs22 g
  • Fat11 g
  • Protein2 g
  • Sugar9 g


  1. Thoroughly wash carrots and dice them into equal chunks (roughly 1/2 inch in size), set aside.
  2. Dice one half of the onion and the ginger root into small pieces.
  3. In a medium to large-sized pot, heat 2 tbsp of olive oil and add the chopped onion, ginger, and garlic.
  4. Stir and cook the onion into the oil for about 5 minutes, until onion is soft.
  5. Add in the carrots, Good As Gold turmeric powder, and vegetable broth.
  6. Stir well and boil the mixture until carrots are soft (roughly 8 minutes).
  7. For an extra creamy soup, add in coconut milk.
  8. Use a handheld emulsifier to blend the mixture in the pot or blend the entire mixture in a high-speed blender until a smooth, consistent mixture is formed.
  9. Top with fresh cracked pepper and your favorite fresh herbs or sprouts!⁣
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