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Carrot Ginger Butternut Soup

  • Total Time: 1h
  • Yield: serves 6


Carrot Ginger Butternut Soup is a wonderfully creamy, full of healthy vegetables, coconut milk and warming spices.


Units Scale

20 oz carrots, peeled and cut into small chunks
1 lb butternut squash, peeled and cut into small chunks
1 piece of ginger, about the size of a thumb, peeled and minced
2 cloves garlic, minced
2 onions, chopped
2 stalks celery, chopped

1 1/2 tbsp olive oil
5 cups broth (chicken or vegetable for a vegan version)
1 can coconut milk
1 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
Salt and pepper
Garnish: Greek or coconut yogurt, Sriracha, chopped cilantro


  1. Place the carrots in a medium pot and cover with boiling water. Boil covered on medium heat for about 15 minutes.
  2. While the carrots are cooking, chop the onions and celery. Heat the oil in a Dutch oven or pot, add the onions and celery and cook stirring from time to time until soft. Add garlic and ginger and all the spices. Cook another minute stirring. Add a splash of water to make sure nothing gets too brown.
  3. Drain the carrots and add them to the onion celery mixture together with butternut squash. Add the broth and bring to boil. Turn the heat down to medium low and cook partially covered until the carrots are soft, about 30-40 minutes. They should fall apart when you poke them with a fork.
  4. Remove the Dutch oven from the stove and blend the soup with an immersion blender. Take your time to make sure you get all the vegetables. The finished soup should be smooth and creamy.
  5. Return to the stove and turn the heat to low. Stir in coconut milk, taste and season with salt and pepper to taste. Cook together for a couple more minutes and serve. Add garnishes if you wish: coconut or Greek yogurt, cilantro and a drizzle of Sriracha.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: lunch, dinner
  • Cuisine: American

Keywords: soup, carrot coup, butternut squash, carrot ginger soup, coconut milk, healthy soup