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!


  • 6 full sized carrots, peeled and thinly sliced
  • 1 medium-sized sweet onion, diced
  • 2 cloves of garlic, minced
  • 0.5 cups of cashews (raw cashews work best but if they are not raw, just be sure that they are not salted)
  • 1 tablespoons of freshly grated ginger (if you are like me, and LOVE Ginger, add more!)
  • 1 tablespoons coconut oil
  • 1 can of coconut milk
  • 1-1.5 cups of water, unsweetened almond milk, or vegetable stock
  • 1-2 tablespoons maple syrup (depending on how sweet you like it)
  • 1.5 teaspoons cinnamon
  • 1.5 teaspoons cumin
  • 0.5 teaspoons of freshly ground nutmeg
  • 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. 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!