Anti-Nausea Coconut Carrot Ginger Soup

‘Tis the season for warming soups and stews! I actually created this recipe 2 years ago when my sister first found out she was preggers and was having a wee bit of a hard time getting some vegetables down and I was on a mission to help. I figured, might as well create a veggie soup that also has some anti-nausea properties like ginger! I figured now was a good time to post it given all of last weeks pregnancy posts about botanical medicine for pregnancy and nutrition for pregnancy and because the weather is getting cooler again so for all of those who don’t want to bring raw veggies in their lunch anymore this is the soup for you!


Anti-Nausea Coconut Carrot Ginger Soup

Created by Sarah Maughan


1 tbsp coconut oil
1 medium onion, chopped
2 inches ginger root, shaved, and finely chopped
7 – 8 medium carrots, peeled and sliced into rounds
1 medium sweet potato, peeled and chopped
6 cups low sodium vegetable stock – gluten free certified
1 cup organic coconut milk
1 cup red lentils
3 cups chopped kale
¼ tsp nutmeg
Sea salt to taste (if used low sodium broth)
1 cup water


  1. Heat the oil, onion and ginger in a large pot until the onion is translucent
  2. Add in carrots, potato, vegetable stock, coconut milk and lentils and bring to a boil. Reduce heat and boil . Add an extra 1 cup water as needed for desired thickness.
  3. Used a hand blender (or regular blender in batches) to puree the soup
  4. Once the soup is pureed, add the spices and chopped kale and heat until kale is slightly wilted – approx 10 – 15 minutes.

Stay warm. Stay healthy. Stay feeling well!


About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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