Carrot Ginger Soup

When you need a comfort food quickly, whip up this carrot ginger soup. With the extra protein added, you should be kept full for hours. This is also naturally dairy-free and perfect for the cool temperature months!



Makes about 6 cups total



1 tablespoon avocado oil

1 yellow onion, medium dice

3 cloves garlic, minced

3 tablespoons ginger, peeled and minced

6 cups of carrots, peeled and medium dice

3-4 cups chicken broth

1 teaspoon salt

½ teaspoon pepper

1 ½ teaspoons dried thyme

1 can coconut milk

2 scoops egg white powder

2 tablespoons toasted pumpkin seeds, for serving, optional


  1. In a large pot add the avocado oil and medium dice onion. Cook for 5 minutes.

  2. Add the garlic and ginger. Continue cooking for an additional 2-3 minutes.

  3. Add the medium dice carrots and cook for 2-3 minutes.

  4. Add the chicken broth. Cover and cook over medium heat for 18-20 minutes or until the carrots have softened.

  5. When the carrots are soft, let the soup cool for 5-10 minutes before continuing.

  6. Using an immersion blender or high-speed blender (be sure to vent since you are working with a hot liquid), blend until smooth.

  7. Return to the cooking pot and add the coconut milk. 

  8. Adjust seasoning and serve. Add toasted pumpkin seeds if desired for garnish. 



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