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Carrot Ginger Soup


This Bastyr Dining Commons favorite adds colorful nutrition to your day, sweetened by the combination of carrots and coconut milk, then spiced up with the ginger and garlic.


1 medium
onion, cut into 1-inch pieces (2 cups)
2 tbsp
olive oil
1 tsp
4 each
celery stalks, cut into 1-inch pieces (2 cups)
6 each
carrots, cut into 1-inch pieces (4 cups)
2 small
sweet potatoes, cut into 1-inch pieces (2 cups)
1 cup
tomatoes, cut into 1-inch pieces
1⁄4 cup
ginger, minced
1⁄4 cup
garlic, minced
1⁄2 each
jalapeno (to taste)
3 cup
chicken or vegetable stock
1 can
coconut milk (14-oz)
  to taste
agave syrup
  to taste
lime juice
  to taste
5 sprig
cilantro for garnish (finely chopped)


Saute onion in olive oil in a stock pot until translucent, about 5 minutes. Stir in 1 teaspoon salt. Add celery, carrots, sweet potatoes, tomatoes, ginger, garlic, jalapeno, stock and coconut milk, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very soft (about 1 hour). Puree soup in a blender and put through a food mill or wire strainer. Add agave, lime juice, pepper and salt. Reheat and garnish each bowl with cilantro to serve.

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Carrot ginger soup bowl with garnish surrounded by flowers, ginger and a spoon
SourceCopyright 2008, Jeff Basom, original recipe
Prep time
30 minutes
Cooking time
1 hour
Total time
1 1/2 hours