Sometimes the most nourishing foods are also the most delicious, like with this vegan Carrot Ginger Soup. Have this as a light lunch or make a dairy-free grilled cheese to go along with it and it’s a perfect fall meal.


  • 1.5 tablespoons grapeseed oil or preferred oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1.5 tablespoons fresh ginger, grated
  • teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 2 bay leaves
  • 2 pounds carrots (about 6 large), roughly chopped
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon sea salt and dash pepper
  • 1 cup canned full-fat coconut milk
  • 1-2 tablespoons lemon juice
  1.  In a large pot, heat oil over medium heat, add onions and sauté for 4-5 minutes, until softened.
  2.  Add garlic and ginger, sauté 1-2 minutes.
  3.  Add carrots, thyme, and coriander and sauté for 3-5 minutes.
  4.  Add broth, bay leaves, salt, and pepper.
  5.  Turn up heat and bring to a boil, then reduce heat to a simmer.
  6.  Cook uncovered for 20-30 minutes until carrots are tender.
  7.  Remove the bay leaves and add the coconut milk & lemon juice.
  8.  Using an immersion blender (or regular blender), blend until creamy and smooth.
  9.  Taste for seasoning and add more if needed.