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Gingered Carrot Soup               


  • 1 tbsp olive oil
  • 2 tbsp, chopped onions
  • 4 large carrots, peeled and sliced
  • 1 cup vegetable broth
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1/2 tsp fresh ginger, minced
  • 1 can of light coconut milk (13.6 oz)
  • 1 can of great northern, white beans or canelini beans
  • 1 large orange, peeled, seedless and without skin, sliced 









  1. In a small saucepan, heat up the olive oil and then cook the onions until soft.
  2. Add the carrots, then the vegetable broth, carefully. Add the salt, red pepper flakes, and ginger. Take it to a boil then let it cook at medium heat for 10 minutes. 
  3. In a blender, mix the cooked carrots and all the broth, coconut milk, beans and orange. Serve warm.


Adjust amount of ginger and red pepper flakes according to your heat tolerance.


Serving Suggestions

Serve it with crackers or bread, like naan.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving Calories 311


Total Fat 10.9 g

Saturated Fat 5.7 g
Polyunsat Fat  0.7 g
Monounsat Fat 2.5 g
Cholesterol 0.0 mg
Sodium 84.3 mg
Total Carbohydrate  41.8 g
Dietary Fiber 12.0 g

Protein 11.2 g