This Germ-Kicking Carrot Ginger Soup is the perfect easy dinner. Ready in a little over 30 minutes, so delicious, and healthy. Whole30, Paleo, gluten free, dairy free, and vegetarian.

Two bowls full of the healthy and delicious Carrot Ginger Soup with raw ginger on the side on top of a white towel

Carrot ginger soup

Is there ever a time when a big bowl of soothing, cozy soup doesn’t sound good? In the winter…..NOPE! Soup is the ideal fuel for the colder months. It warms you up body and soul while making you feel cozy and nourished.

I woke up the other morning with a tickle in my throat.

Oh no. No. No. Please no. No.

I was not going to get sick. I refuse, in fact, to get sick. I’m a busy full-time mom, teacher, wife and blogger. Mama doesn’t have time to be down for the count (at least not for long). So it was time to break out the healing, nourishing foods and get myself feeling up to snuff again.

So, the day that the throat-tickle made itself an unwelcomed houseguest in my body, I ditched my typical breakfast of eggs and poured some Germ-Kicking Carrot Ginger Soup into a saucepan instead.

The smell of warm ginger filled my kitchen and I could almost feel my immune system beefing up for a fight against those throat-tickling germs.

Overhead on a white bowl with carrot ginger soup inside and green herbs right below it

Healthy ginger and carrot combo

Food can be really amazing medicine. Your body has this incredible ability to heal itself and can do so relatively quickly when given the right tools. Rest. Hydration. And truly nourishing foods. Some foods pack some extra special nutrients that boost your immune system, like ginger.

Healing ginger

Ginger is a true healing food. It helps reduce inflammation and is wonderful for calming a grumbly upset belly. It adds a mild (and totally family-friendly) kick to this soup while also kicking those germs to the curb.

Sweet carrots

The sweet carrots balance the spice of the ginger beautifully and the creaminess of this soup makes it soothing on a sore throat and easy on a queasy stomach. It comes together in about 30 minutes, making it perfect for throwing together at the first sight of a germ invasion.

Side view of the delicious Ginger Carrot Soup in a white bowl on top of a white plate and a metal spoon on the side

I drank my soup. Slept. Drank my water and then more soup. Rested some more. And you know, by night fall….the tickle in my throat was down to a dull nuisance. I wasn’t miserable for days, plugging through or missing out on the things I needed/wanted to do.

Most importantly, I didn’t get everyone else around me sick or fill my body with chemicals to mask the symptoms. I gave my body the fuel, nutrients and rest it needed to heal on its own. And it did….beautifully.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Other soup recipes you are going to enjoy…

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Two bowls full of the healthy and delicious Carrot Ginger Soup with raw ginger on the side on top of a white towel
5 from 3 votes

Germ-Kicking Carrot Ginger Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cuisine: American
Course: Soup
Author: Taesha Butler
This Germ-Kicking Carrot Ginger Soup is the perfect easy dinner. Ready in a little over 30 minutes, so delicious, and healthy. Whole30, Paleo, gluten free, dairy free, and vegetarian.
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Ingredients
 

  • 2 tablespoons coconut oil
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 pounds carrots, washed and roughly chopped (no need to peel)
  • 4 cups broth, I used bone broth but you can use whatever you prefer
  • 1 tablespoon fresh grated ginger
  • 1 can full fat coconut milk,
  • Salt, to taste
  • Pepper, to taste

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once the oil is hot, add onions and garlic to the pot. Sautee until onions are slightly translucent (about 5 minutes).
  • Add carrots, broth and ginger to the pot and bring to a boil. Once boiling, reduce heat and simmer uncovered for 20-25 minutes or until carrots are tender.
  • Once carrots are soft enough, use an immersion blender puree soup until smooth. If you do not have an immersion blender, you can puree soup in batches in your blender. But BE CAREFUL, as the soup will be extremely hot.
  • Once soup is creamy, stir in coconut milk. Taste and add salt and pepper to taste.
  • Enjoy immediately or cool and store in fridge for up to 7 days.
Calories: 394kcal, Carbohydrates: 31g, Protein: 9g, Fat: 29g, Saturated Fat: 25g, Sodium: 241mg, Potassium: 1192mg, Fiber: 7g, Sugar: 12g, Vitamin A: 37889IU, Vitamin C: 17mg, Calcium: 111mg, Iron: 4mg

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