Carrot Ginger Soup

This soup was made on a whim at 1:30am. It was after I went to the movies last Friday and walked out in the FREEZING cold. I decided I needed something warm for the week since the weather had drastically changed so much.

I had a huge bag of carrots in the fridge that needed to go so I thought a carrot soup would be perfect, healthy, and delicious! I used organic carrots because it’s what I had, but regular would work too.

This soup is only 82 calories for 6 oz of soup! Major win ๐Ÿ™‚

Here’s what you’ll need:

  • 1 lb organic carrots, peeled
  • 1 medium sweet potato, peeled
  • 1 small white onion, diced
  • 1 T coconut oil
  • 1 cup organic chicken stock
  • 1 cup water
  • 1 cup unsweetened vanilla almond milk
  • 3 teaspoons ground ginger or 1 1/2 t fresh
  • salt and pepper to taste

For drizzle:

  • 2 Tablespoons of greek yogurt
  • 1 teaspoon of honey

Makes 9 servings

Start by peeling and chopping your carrots and sweet potato. You only need to do chunks here because it will be pureed later.


In a soup pot, melt 1 Tablespoon of coconut oil. Sautee the onions until they become a bit transparent.


Add the water, chicken stock, and almond milk. Drop in your carrots and sweet potato and bring to a boil. Continue to boil for 3 minutes, then turn to a simmer. Add the ground ginger. Cover and cook for 30 minutes.


Once everything has cooked, I placed it allย in my Vitamix blender. You could also use an immersion blender, but it’ll take longer. Soups are SO easy in the Vitamix!


Blend until everything is combined. I added a good amount of pepper to give it some heat, and a sprinkle or two of salt.



For the drizzle I just combined greek yogurt and honey. It gives the soup a nice tangy sweetness. Perfect to balance out the pepper and ginger. To make it pretty just place in a sandwich bag, cut off the corner, and ta da! You have a piping bag.


I ate off this soup ALL WEEK LONG and I could continue to eat more of it. I just loved it! It’s so satisfying and makes a wonderful comfort food for those cold nights.



Macros (per 6 oz of soup): 82 calories, 2.5g fat, 13.9g carbs (3g fiber, 5.7g sugar), 1.5g protein

Happy eating…

XOXO With a Cherry On Top,



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  1. Rebecca @ Strength and Sunshine

    Yum! Creamy winter goodness, but light and healthy!

    1. Katie

      Yes, it’s for sure creamy! Yummmm

  2. Chantelle

    I just made this soup! In fact, I took a break from eating it to post this, but it is soooo delicious!! This may be my fall/winter staple meal. Thanks, Minnie!! ๐Ÿ™‚

    1. Katie

      This is such great news! Love when I get feedback ๐Ÿ™‚ ENJOY!

  3. Minnie Throwback | Skinny Minnie Moves

    […] up, carrot ginger soup! I need to make this again. It’s […]

  4. Debbie down under

    Australia has just made your soup! Yum I now have a pot full of yumminess to enjoy and we just started Autumn. Love your work Minnie I read you every day xx

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