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Soups, Vegetarian, Fall, Gluten-Free, Quick & Easy, Carrot, Ginger, Mediterranean diet, Mediterranean
Course Quick & Easy, Soups
Servings 6
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian


  • 1 Tbsp olive oil
  • 1 medium sweet onion chopped (about 1 cup)
  • 3 cloves garlic smashed
  • 1 lb carrots roughly chopped (about 5-6 large)
  • 1 small potato peeled, diced
  • 2 Tbsp grated fresh ginger
  • 1 qt low-sodium chicken or vegetable stock
  • 1 tsp salt
  • 1 cup light coconut milk
  • 2 tsp lemon juice
  • Cayenne, cilantro, and pepitas to garnish


  • Heat oil in a large pot over medium-high heat, and saute onion, garlic, and ginger for about 5 minutes.
  • Add carrots, potato, stock, and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes or until carrots are tender.
  • Puree soup with immersion blender, or in batches in a blender. Stir in light coconut milk and lemon juice. Season with salt and pepper, to taste.
  • Ladle into bowls and garnish with dash of cayenne, cilantro, and pepitas.


Adapted from Dr. Andrew Weil & Gena Knox
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