Carrot Squash and Ginger Soup

Indulge in a comforting bowl of Carrot, Squash, and Ginger Soup - a vibrant blend of earthy carrots, sweet butternut squash, and zesty ginger. With a harmonious mix of spices and creamy coconut milk, this soup is a delightful, nutritious choice for chilly evenings. Quick to prepare, it promises a warm and satisfying experience with each spoonful.

Carrot Squash and Ginger Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 large carrots, peeled and chopped
  • 1 medium-sized butternut squash, peeled, seeded, and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 1 can (14 ounces) coconut milk
  • Fresh cilantro or parsley for garnish (optional)


  1. Sauté Aromatics:
    • Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
    • Add minced garlic and grated ginger, sauté for an additional minute until fragrant.
  1. Vegetable Prep:
    • Add chopped carrots and butternut squash to the pot. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
  1. Seasoning:
    • Sprinkle ground cumin, ground coriander, turmeric, salt, and pepper over the vegetables. Stir well to coat the vegetables with the spices.
  1. Simmer:
    • Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the vegetables are tender.
  1. Blend:
    • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches and blend until smooth.
  1. Finish with Coconut Milk:
    • Stir in the coconut milk, allowing the soup to simmer for an additional 5 minutes. Adjust the seasoning as needed.
  1. Serve:
    • Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired.