Curried Carrot and Ginger Soup

This recipe is adapted from Anne Linsday’s, New Light Cooking book. It is pleasing to the eyes, the nose and the mouth, it is easy to make and absolutely delicious. The ginger root, coriander, cumin and curry are known for their anti-inflammatory properties. Ginger and coriander are also soothing to the digestive system. Carrots are powerful antioxidants and rich in vitamins A, C, beta-carotene and a number of minerals. Coconut milk is a rich source of iron, potassium, phosphorus and vitamin C. This truly is a delicious and nutritious recipe.




  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 onion chopped
  • 2 tbsp minced ginger root
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp curry powder, pepper and salt
  • 4 cups thickly sliced, peeled carrots
  • 4 cups vegetable or chicken stock
  • 1 can coconut milk
  • 1/4 cup chopped fresh cilantro or parsley



1.    In a large saucepan, heat oil over medium heat; cook garlic, onion, ginger, coriander, cumin, curry powder, salt and pepper, for about 5 minutes or until onion is softened.

2.    Stir in carrots. Pour in stock; bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until carrots are very soft.

3.    In batches, puree mixture in blender or food processor. Return to saucepan; whisk in coconut milk. Reheat just until hot.

4.    Ladle into bowls, sprinkle with fresh cilantro or parsley.