09/02/2026
This is the kind of soup that works well when the days are still warm but the evenings are starting to cool down.
Carrots give it natural sweetness, Ground Ginger adds warmth and a little Cumin keeps the flavour from feeling one-note. A splash of coconut milk makes it creamy without making it heavy, and lemon at the end wakes everything back up.
It is simple, practical and even better the next day.
**Creamy Carrot Ginger Soup**
Serves 4 | About 40 minutes
**Ingredients**
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, chopped
- 900 g carrots, peeled and sliced
- 1 teaspoon Belle Donne Ground Ginger
- 1/2 teaspoon Belle Donne Ground Cumin
- 1/4 teaspoon Belle Donne Ground Turmeric
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk, plus a little for serving
- 1 tablespoon fresh lemon juice
- Toasted pumpkin seeds and thyme leaves, optional
**Method**
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes, until softened.
2. Add the garlic, carrots, Ground Ginger, Ground Cumin, Turmeric, salt and black pepper. Cook for 1 minute, stirring, until the spices smell fragrant.
3. Add the vegetable broth. Bring to a gentle boil, reduce the heat and simmer for 20 to 25 minutes, until the carrots are very tender.
4. Blend until completely smooth with an immersion blender, or carefully transfer the soup to a countertop blender in batches.
5. Stir in the coconut milk and lemon juice. Warm through, then taste. Add more salt, pepper or lemon if the flavour needs lifting.
6. Serve with a small swirl of coconut milk, pumpkin seeds and thyme if you like.
Save this one for the first cool evening that calls for soup.
