Vegan Carrot Ginger Soup

A superfood soup that can be enjoyed hot or cold. Carrots are packed with beta carotene, vitamin K and vitamin C, and ginger is known for its anti-inflammatory properties. Add a blast of alkalinity with evamor water – because it’s naturally alkaline, its pH doesn’t change when you cook with it.

Servings: 9 cups


3 tablespoons coconut oil

1 yellow onion, peeled and chopped

¼ cup ginger root, peeled and chopped

2 garlic cloves, minced

2 pounds organic carrots, washed, peeled and chopped into ½-inch pieces

1 teaspoon cumin

¼ teaspoon cinnamon

4 cups (32 ounces) evamor® water

1 (14 ounce) can coconut milk, unsweetened

2 tablespoons lemon juice, or to taste

⅛ teaspoon sea salt, or to taste

⅛ teaspoon ground black pepper ground, or to taste

¼ cup roasted pistachios or pepitas, chopped, for garnish


  1. Heat the coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.

  2. Add the ginger and garlic to the onions; cook and stir for another minute. Add the cumin and cinnamon and stir.

  3. Add the chopped carrots and cook until slightly golden brown, about 5 minutes. Add the coconut milk and water. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.

  4. Puree the soup with an immersion blender or standard blender. (Use caution when using a standard blender. The soup will be hot!) If the soup is too thick, add extra water or coconut milk.

  5. Add the lemon juice, salt and pepper to taste. Garnish with chopped pistachios or pepitas. Serve hot or cold.

Kitchen Tip:
This soup can be frozen for up to 3 months.

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