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Carrot Ginger Soup


It’s cold where I live. Really cold. I’m guessing you might be in the same boat. In my kitchen that translates into cooking foods that warm us up from the inside. I love using Indian spices like curry powder blends, cayenne and ginger to keep us warm and nourished even when it’s 1 degree and snowy outside.

My winter favorite is blended soups. On the weekend, I cook up big batches of them. My “recipe” isn’t much of a recipe. Throw a bunch of root veggies in a pot, boil until soft, add some spices, and blend.

I admit I rarely measure or even remember exactly what I did but they always turn out delicious. You really can’t go wrong! 

But for the Nourish Detox, I knew I had to pay a little closer attention and actually write down some recipes. The above “recipe” certainly wouldn’t cut it for the Detox Recipe Book.  

One of my creations and current fav’s is this Creamy Carrot Ginger Soup. It has all of my favorite spices (curry, coriander, cumin, and fresh ginger) plus coconut milk and cashews to make it creamy. Even if you don’t like cooked carrots, I have a feeling you will like this soup.

Ready for the best part?

It’s easy.

It takes me about 10 minutes to prep it (chop the carrots, measure the spices, open the can of coconut milk), about 15 to 20 minutes to let the carrots cook (you can go do something else while the magic is happening on the stove) and blend it up.

Done. Dinner is ready plus you’ll have a delicious lunch or dinner for the next night.

And this recipe was a big hit with everyone in the Nourish Detox. Give it a try and let me know what you think!


Carrot Ginger Soup

Why I love it: This soups tastes creamy and decadent but it’s 100% good for you. It’s easy enough to make that you can have dinner on the table in no time after work, especially if you chop the carrots ahead of time.

Servings: 3-4


8-10 carrots, chopped (about 4 cups)

1 can (15 oz) full-fat coconut milk

1/3 cup raw cashews

2 cups water or vegetable broth

2 tsp minced fresh ginger

2 tsp curry powder

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp sea salt

pinch of cayenne

fresh ground black pepper


Heat a medium stock-pot over medium-high heat. Add all of the ingredients to the pot. Bring to a boil and reduce heat to a simmer. Simmer for 15-20 minutes until the carrots are tender.

 Transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot and let it simmer for a little while longer or pour it right from the blender into your bowl or mug. Adjust the salt and other spices if needed.

P.S. If you don’t like carrots, try this recipe with sweet potatoes or other winter squash.





  1. Michael Krok

    Sounds great! Do you deliver?

  2. wonderful soup recipe. You do so many things, so well Caroline.

  3. Crystal Simmons

    Trying tonight! I’ll report back!

    • Crystal Simmons

      So yummy. Because I’m blending my own curry these days, I broke this one down to turmeric, cumin and coriander. Next time I’ll do the same thing, but increase the amounts. Adding this recipe to the collection! Thanks for the recipe.

    • Yeah! Let me know what you think!

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