Introduction
There’s something magical about a warm, creamy bowl of Carrot Ginger Coconut Soup that just hits differently, especially on those chilly evenings. I’ve perfected this recipe to strike the perfect balance between the natural sweetness of carrots, the warmth of ginger, and the richness of coconut milk. What I love most about this soup is how it transforms simple ingredients into something truly special, while keeping everything dairy-free and naturally gluten-free. Plus, it’s packed with nutrients and anti-inflammatory ingredients that’ll make both your taste buds and body happy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups carrots, roughly chopped (about 6-7 large carrots)
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Optional garnishes: coconut cream, fresh cilantro, pumpkin seeds
Ingredient Note: If fresh ginger isn’t available, you can use 1 tablespoon ground ginger instead. For a lighter version, light coconut milk works too, though the soup won’t be quite as creamy.
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add minced ginger and garlic, cooking for another minute until fragrant.
- Add chopped carrots and turmeric, stirring to coat everything evenly.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are very tender.
- Add coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender (or transferring to a regular blender in batches), blend until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with your chosen garnishes.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Recipe Notes
– For the smoothest possible texture, make sure to blend the soup thoroughly. If using a regular blender, be careful with hot liquid and blend in small batches.
– The soup will thicken as it cools. If it becomes too thick after refrigeration, simply thin it out with a bit of warm vegetable broth or water when reheating.
– This soup freezes beautifully for up to 3 months. Just leave out any garnishes and store in an airtight container. Let it thaw overnight in the refrigerator before reheating.
– For extra depth of flavor, try roasting the carrots before adding them to the soup. This brings out their natural sweetness and adds a lovely caramelized note.
– If you prefer a spicier soup, add a pinch of red pepper flakes or a small piece of fresh chili while cooking.
Carrot Ginger Coconut Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 cups carrots roughly chopped (about 6-7 large carrots)
- 2 tablespoons fresh ginger minced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 can 14 oz full-fat coconut milk
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Optional garnishes: coconut cream fresh cilantro, pumpkin seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add minced ginger and garlic, cooking for another minute until fragrant.
- Add chopped carrots and turmeric, stirring to coat everything evenly.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are very tender.
- Add coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender (or transferring to a regular blender in batches), blend until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with your chosen garnishes.
