Heirloom Carrot Ginger Soup


  • 2 lbs heirloom carrots (regular carrots work fine too!)
  • 3 tbsp olive oil (divided)
  • 1 tsp + 1/2 tsp sea salt
  • 1 tsp dried rosemary (or 1 tbsp of fresh)
  • 1 large onion, diced
  • 2 small garlic cloves, minced
  • 2 tbsp freshly grated ginger
  • 6 cups vegetable stock
  • 1/4 tsp freshly ground pepper
  • optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick


  1. Preheat oven to 400 degrees F.
  2. Place carrots on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
  3. Add remaining 1 tbsp of olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
  4. Add in garlic and ginger and cook for 1 more minute.
  5. Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
  6. Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
  7. Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
  8. Using an immersion blender or in batches with a regular blender, blend soup until smooth.
  9. Stir in coconut milk if using.
  10. Serve warm sprinkled with red pepper flakes, if desired.
  11. Store in fridge for up to 1 week. Freezes well.

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