Super Simple Carrot Ginger Soup Recipe (and how to make coconut milk & croutons)

No matter what your cooking skill is you can make this soup!

This super simple 3 ingredient soup brings out so much of the flavor from both the carrot and the ginger. All you need is ginger, carrots, and water. Optional you can add coconut milk to make it extra creamy 🙂

(coconut milk and crouton recipe at the end!)

There aren’t really exact measurements. I will use about seven large carrots, a golfball chunk of ginger (I really like ginger so you may want to add a little less if you don’t haha), and then I typically do about half and half water and coconut milk and enough to bend. Optional you can add miso to give it more flavor. To do so make a slur (by mixing about 2 tbsp miso with 3 tbsp hot water until smooth).

Chop carrots into chunks and boil until a fork goes threw easily.
Peel ginger.
Chop ginger into pieces that will be easier to blend.
Blend carrots, ginger, coconut milk, and the water you boiled the carrots in. Blend until smooth.
Add in the miso and any other seasonings you would like.


  • homemade croutons are super easy to make, and can help reduce food waste. Whenever a loaf of bread is going bad or I have leftover sourdough that I made and its getting hard, I will make croutons with it. Roughly chop or tear apart the bread then add to a pan with some oil, salt, and pepper. Stir on medium high heat until golden brown. Let cool and enjoy 🙂


  • It is super easy to make plant based milk at home. All you have to do is blend up what milk you want (so if you want almond milk use almonds and if you want oat milk use oats) with water. For coconut milk its the same thing, add your shredded coconut to water and blend. I will eye ball it most of the time, but typically I will do about 1/2 cup shredded coconut with 2 cup water. It is best to use hot water because it will extract more of the coconut oils into the milk. Once you blend it then use a nut bag of cheese cloth to strain it. Then you have your plant milk!

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