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Creamy Carrot Soup

Non dairy Creamy Carrot Soup

Carrots are a siman for an increase in our spiritual merits. It’s a play on words; carrots in Yiddish are merren which also means “many.” Wishing that we had more mitzvos on our record this time of year isn’t a shoulda-coulda-woulda guilt trip. It’s a commitment for the future.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 tablespoon olive oil
  • 2 medium yellow onions, diced
  • 3 cloves garlic, chopped
  • 1 (1-inch) piece ginger, peeled and grated
  • 5 cup peeled and chopped carrots
  • 3 cup vegetable broth
  • 2 cans coconut milk (13.5-ounce each)
  • 1 teaspoon kosher salt
  • Cilantro for garnish, optional


  1. Sauté onions, garlic, and ginger for 5 minutes, or until soft and fragrant. Add carrots and cook 10 minutes, or until slightly softened. Add broth and bring to a boil. Reduce to a simmer, and cook another 15 to 22 minutes, or until carrots are very tender.
  2. Using a blender or food processor, blend until very smooth. Return to pot over low heat. Stir in coconut milk and season with salt.