Warming Carrot, Garlic, Ginger Soup (Vegan, Gluten-free)


In Traditional Chinese medicine cooler weather means we should select warming foods to nourish our body. Du La, ND gave us a short list of her favourite everyday warming foods and this easy recipe to incorporate them into your weekly meals. Enjoy!

Serves: 4-6


  • Carrots, peeled and thinly sliced – 6 full-sized
  • Sweet onion, diced – 1 medium-sized
  • Garlic, minced – 2 cloves
  • Cashews, raw or unsalted – ½ cup
  • Ginger, freshly grated – 1 tbsp (if you are like me, and LOVE Ginger, add more!)
  • Coconut oil – 1 tbsp
  • Coconut milk – 1 can
  • Water, unsweetened almond milk, or vegetable stock – 1-1½ cups
  • Maple syrup – 1-2 tbsps (or to taste)
  • Ground cinnamon – 1½ tsps
  • Ground cumin – 1½ tsps
  • Nutmeg, freshly ground – ½ tsp
  • Sea salt – to taste


  1. Warm the coconut oil in a sauce pan over medium heat.
  2. Add the sliced carrots, onion, garlic and spices and sauté until carrots are soft and onions are slightly caramelized.
  3. Once the carrots and onions have softened add the coconut milk, cashews, ginger, and maple syrup.
  4. Bring to a low bubble over medium heat, don’t let it boil!
  5. Allow soup to simmer 20 minutes.
  6. From here, place the contents of the pot into a high powered blender and start blending on low. Add your liquid of choice in small amounts until you have your desired consistency. If you do not have a high powered blender, you can use an immersion blender instead.

Love this recipe? You can find more recipes, and other fantastic food ideas on my Instagram!