There’s nothing like a warm, velvety bowl of carrot and ginger soup when your stomach needs a break. This gut-friendly recipe is simple, cozy, and filled with ingredients that support digestion — from anti-inflammatory ginger to fiber-rich carrots. It’s one of those recipes that feels like a hug in a bowl. Whether you’re feeling under the weather, dealing with bloating, or just craving something nourishing, this one’s for you.

Everything you’ll need to make this soothing soup

You only need a handful of wholesome ingredients to whip this up:

Carrots – Naturally sweet and full of fiber to support digestion.
Fresh ginger – Known for its anti-inflammatory properties and gut-soothing benefits.
Garlic – For depth of flavor and a boost to the immune system.
Onion – Adds a savory base and pairs well with the ginger.
Coconut milk – Makes the soup creamy without any dairy.
Vegetable broth – Keeps things light and gut-friendly.
Olive oil – For sautéing the veggies.
Salt & pepper – To bring all the flavors together.

Customize this recipe

The beauty of this soup is how adaptable it is. Here are a few easy swaps:

No coconut milk? Use oat milk or another non-dairy milk, or go broth-only for a lighter version.
Want more protein? Stir in some cooked red lentils while the soup simmers or top with crispy chickpeas.
Need more greens? Add a handful of spinach or chopped kale at the end — it wilts perfectly into the warm soup.

How to store

Leftovers are the best part. Let the soup cool completely, then:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Just thaw overnight and reheat on the stovetop or in the microwave.

Can I make it in advance?

Absolutely. This soup is actually better the next day as the flavors have more time to meld. It’s perfect for meal prep or making ahead when you know a busy week is coming up.

Soothing Carrot & Ginger Soup for Tired Tummies

A cozy carrot and ginger soup that’s gentle on the stomach and full of flavor. This easy one-pot recipe is made with fresh ginger, creamy coconut milk, and simple ingredients that nourish and soothe. Perfect for sick days, reset days, or any day you want something warm and calming.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Soup

Cuisine: American

Calories: 320

Ingredients

1 tbsp olive oil
1 small onion chopped
4 large carrots sliced
1 can full-fat coconut milk

Spices

1 tbsp fresh ginger grated
½ tsp turmeric
a pinch of cayenne pepper

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–6 minutes, stirring occasionally, until softened and translucent.
Add the grated ginger and garlic to the pot. Cook for 1–2 minutes, stirring frequently, until fragrant. If you're adding any optional spices like turmeric, cumin, or coriander, stir them in now and toast for 30 seconds.
Add the sliced carrots and pour in enough water or vegetable broth to just cover the vegetables. Increase the heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 20 minutes or until the carrots are very tender and easily pierced with a fork.
Remove from heat and use an immersion blender to blend the soup until smooth and creamy. Stir in the coconut milk, season with salt and pepper to taste, and blend again briefly if needed. Adjust the thickness with a splash of broth or water if desired. Serve warm.

Notes

For an extra boost of flavor, you can sauté the carrots for a few minutes before adding the liquid. This soup pairs well with a slice of sourdough or a dollop of plain yogurt.