Carrot Ginger Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 86.7
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 85.9 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 1.9 g

View full nutritional breakdown of Carrot Ginger Soup calories by ingredient
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Carrot Ginger Soup adapted from The Plan Carrot Ginger Soup adapted from The Plan
Number of Servings: 6


    1.5 lbs of carrots
    1 tsp ginger paste
    1 onion
    1 zucchini
    4 garlic cloves
    zest of 1 organic orange
    1 TB Agave
    1 tsp Cinnamon
    1 tsp Cumin
    1 tsp Onion Powder
    1 liter of water
    1/2 can of full fat coconut milk


Recipe is adapted to my taste from The Plan


Rough chop all veggies, combine with seasonings and water. Simmer on stove top until veggies are cooked through. Transfer veggies and broth to a food processor and blend to your liking. (careful with hot liquids in food processor, make sure steam can escape). You may need to work in 2 batches. Return to pan and add coconut milk.

Serving Size: Makes 6 ~ 1 cup servings

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Delicious and Plan friendly! - 5/11/13

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  • Incredible!
    1 of 1 people found this review helpful
    I love this soup! I can tell you like garlic, I only use two per the original recipe. I didn't think to add coconut milk to mine, I'll try it next time. - 4/30/13

    Reply from THEMRSH (4/30/13)
    There is an additional recipe in the Winter Cookbook called "Julia’s Carrot Coconut Soup", all the ingredients are the same as the original but she adds the coconut milk. I love it that way!

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