Recipe and Review: Food for the Soul: Carrot and Ginger Soup


I am not exaggerating when I say that cooking and eating a plant-based meal makes me feel like a superhero.  Always packed full of immune boosting vitamins and phytonutrients, vegan meals leave you feeling refreshed and invigorated, never bloated and sluggish. Without meat in the picture, vegan meals derive their flavor from delicious combinations of fresh produce, herbs and seasonings, and cooking them requires a great deal of care and love.

As I write this, I am still relishing in the flavor of this carrot ginger soup. I am currently 6 months pregnant, and I have been suffering from a lot of indigestion and a generally weak immune system. This is mostly due to a craving for fatty foods, meat and sweets!  However as I sit here, coughing and sneezing from summer allergies, I am truly ready for a change.

This recipe is so nourishing to the body and spirit, I feel physically stronger and more mentally focused after eating it. The carrots and sweet potatoes are rich in Vitamin A and the phytonutrient beta-carotene. Celery is a great source of antioxidants, and the spices coriander and cumin are known for aiding in digestion. The ginger is the real star of the soup—it has a lovely fresh flavor and is known for its anti-inflammatory properties.

This soup is very simple and easy to cook—about 35-40 minutes total. It was delicious even though I diverged from the listed ingredients slightly. I did not have any fresh coriander on hand, so I just used ground coriander seed and ground cumin. I did not have a lime, so I used a lemon which blended well with the bright flavor of the fresh ginger. This soup was sweet, creamy and had a depth of flavor that made my taste buds soar. It was warm and comforting and I found myself scraping the pan for every last drop.

I enjoyed eating this soup despite the heat of the summer outside my door! I have a feeling I will revisit this soup in the fall as well. Since it is a puree, it will freeze well and be super easy for me to reheat.  It’s been about an hour since I ate it, and I have not had any heartburn (which I seem to get after eating literally anything) or indigestion–and my baby has given his approval with a few zestful kicks!

Yogasync me! Want to try this flavorful soup for yourself? Click here to watch the full recipe video:

Carrot and Ginger Soup (with Fresh Coriander )


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About Ivy Shelden

Namaste! My name is Ivy, and I am a writer and motivator of creative minds. As a woman, a mother and a human being, I believe that honesty and open-mindedness are the keys to connecting us all. Over the years I have enjoyed practicing Hatha, Restorative and Prenatal Yoga. However, I am lucky to get in a few “oms” between chasing around my 2-year-old son. I live in the Midwestern region of the USA which is home to good music and barbeque. You can find more of my writing at

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