Carrot Ginger Soup

Posted by Sarah Webb
Communications Manager

It's officially soup season, and we're sharing a warming recipe from our kitchen team that has been a favorite on our Farm Store prepared meals menu since 2020: carrot ginger soup!

The dish is a rotating option at the Farm Store among other delicious soups — cauliflower, creamy eggplant, tomato bisque, and fennel and corn chowder just to name a few. We're now fully stocked with lasagna, cottage pie, mac and cheese, soups, and more featuring local ingredients — many from right here on the farm. A perfect option for when you don’t feel like cooking yourself in this busy season. Open 10AM– 5:30PM, shop in-person or order online for pickup.


Shelburne Farms Carrot Ginger Soup
Shelburne Farms Carrot Ginger Soup

Carrot Ginger Soup

Yield: 2 Quarts   


  • juice of ½ lime
  • 2 Ib carrots
  • 1 cup onions, diced
  • 2 cups coconut milk
  • ½  tsp coriander
  • ¾ cup orange juice
  • ¼ tsp cayenne         
  • 2 Tbsp fresh ginger, minced
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp  Kosher salt           
  • 1 tsp canola oil*

*The canola oil is a an effective flavorless emulsifier. If you don't have it on hand, or prefer to not include it, you'll still make a great soup!


  1. In a large heavy bottom pot, cook onions, ginger, coriander, cayenne, and extra virgin olive oil until onions are translucent. 
  2. Add coconut milk, orange juice, canola oil, salt, and carrots to pot, and bring to a boil. Once boiling, reduce heat and simmer until carrots are cooked all the way through. 
  3. In blender (this can also be done with handheld immersion blender) pour soup and blend on high until it’s completely smooth. You will need to do this in a few batches as it won’t fit all at once. 
  4. For an extra smooth soup, set up a fine mesh strainer above a pot or container and pour soup through the strainer. 
  5. Once you have strained all the liquid, add lime juice and whisk. 
  6. Serve hot and enjoy!

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