carrot ginger soup with kale chips

5-Ingredient Carrot Ginger Soup

Guess what? I’m busy.  Are you busy?

Yeah that’s what I thought.

The Good News

Well I have good news my friend.

First, this recipe only has five ingredients.  Yup, just five!

Second, it’s soup.  Who doesn’t love soup?

Third, your body will thank you for it.  Loaded with antioxidants, lots of vitamin A to make your skin glow, fiber to keep you full, fat to keep blood sugars stable, and ginger to fight inflammation.

carrot ginger soup with kale chips-1

Raw vs Roasted

Think munching on some raw carrots is the best way to eat these guys?  Nope!  Research shows cooking carrots actually increases the antioxidants!

5-Ingredient Carrot Ginger Soup

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 6 servings


  • 1 bag carrots about 10 medium carrots
  • 1/2 yellow onion about 2/3 cup
  • 2 tsps avocado oil
  • 2 Tbsp fresh ginger peeled
  • 4 cups chicken bone broth Osso
  • 1/2 cup Coyo plain coconut yogurt
  • 1/2 tsp Himalayan pink sea salt


  • Preheat oven to 425F.
  • Roast onion and carrots for 30-35 minutes until lightly browned.
  • Add all ingredients to Vitamix, blender or food processor. You can also use an immersion blender []!


If you don't have Coyo yogurt you can substitute canned coconut milk - but I can't promise it will turn out as creamy and delicious 🙂

You can also use an immersion blender if you have one!

I love to top this with homemade kale chips and sprouted pumpkin seeds.