Coconut Ginger Carrot Soup
This incredible coconut ginger carrot soup is so easy to make and has the most amazing, slightly sweet and perfectly spiced flavour. If you love flavours like coconut and ginger, you’re going to love this filling, nourishing soup.
How to Make this Recipe
You’ll need a large saucepan or medium to large-sized soup pot to start. The first thing you want to do is saute the onions and garlic to bring out their flavour.
You can use 2-3 tsp of olive oil, water or vegetable stock to cook them. After a few minutes, add the carrot and ginger and give it a good mix.
After the carrots, onion, garlic and ginger and smelling all wonderful and delicious, you can add the spices.
I used cumin and coriander which work nicely with the coconut milk. For an alternative, you could do curry powder and turmeric or even a little pinch of cinnamon. You can add a pinch of salt and pepper too at this point, if you like.
After that cooks for another minute or two, add the coconut milk and vegetable broth, give it a good stir and let it simmer away until the carrots and tender. This should take about 20 minutes.
Now it’s time to blend! You can use an immersion blender in the pot which will work just fine but for the smoothest results, I’d recommend using a Vitamix or other high-speed blender.
Carefully transfer the soup to a blender and blend until smooth. Just be sure to allow the steam to escape as you blend by cracking the lid.
How to Store
- Fridge: Let cool then store in a sealed container for up to 4 days.
- Freezer: Let cool then store in a sealed container for up to 3 months.
- Reheating: Reheat stovetop or in the microwave, adding a bit of water or broth to thin if needed. If frozen, thaw overnight in the fridge before reheating.
Related Recipes
- Healthy Kale and Cauliflower Soup
- Creamy and Cheesy Vegan Broccoli Soup
- Creamy Roasted Garlic Cauliflower Soup
- Creamy Cauliflower Wild Rice Soup
- Slow Cooker Butternut Squash Soup
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PrintCoconut Ginger Carrot Soup
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegan
Description
This spiced coconut ginger carrot soup is ready in no time, full of flavour and so easy to make.
Ingredients
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tsp cumin
- 1 tsp coriander
- 5 cups peeled and chopped carrots (approx. 7 large carrots)
- 3 cups vegetable stock
- 1 cup canned full-fat coconut milk (use light if desired for a lower fat soup)
- salt and pepper to taste
Instructions
- In a large saucepan, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.
- Add the ginger, carrot and spices, stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out.
- Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.
- Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
- Season with salt and pepper, if needed.
- Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice, or store in the fridge up to 5 days. Can be frozen up to 3 months.
Notes
If you find it to be too thick when you’re done, simply stir in some extra vegetable stock, water or non-dairy milk.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 232
- Fat: 15 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 4 g
Keywords: ginger carrot soup, vegan coconut carrot soup
This recipe was originally posted September 21, 2015. New photos and text were added March 13, 2019.
This soup is REALLY delicious, and feels so good for both body and soul! I did add quite a bit of extra ginger, because I am a ginger junky! We made a huge batch and even used some leftovers for a sauce with a brown rice, chickpea, and broccoli stir-fry. My non-vegan chef partner was blown away by the versatility and tastiness of this soup. This is the first of your recipes I have tried, but will be using many more. I love your food-losophy. Thanks for the awesome meal!
★★★★★
I loved this recipe! I have low-fat coconut milk, but I sauteed my garlic and onion in coconut oil. Tasty and healthy! Thanks for the help.
Delicious and nutritious! Cooked it exactly as stated in the recipe. Thank you!
★★★★★
Made this tonight for dinner and followed the recipe exactly plus added 1 tsp of turmeric. It was so delicious! I’m looking forward to leftovers for lunch tomorrow.
I made this soup using cinnamon, cumin, and turmeric. I also wanted to use up my red lentils so I put about 1and1/2 cups into my pot at the end while it boiled and then reduced to simmer. I didn’t think I had enough carrots and wanted to fill out the soup a bit. The house smells so delicious. We are anticipating a snow fall and I think this soup is great pre Christmas meal. So easy to make and so yummy!
Wow! I didn’t have any ginger so ended up using a lot of garum marsala, some turmeric and cumin along with Braggs aminos and the soup was fantastic. Really delicious — thank you!
★★★★★
Hello, I made this soup recently and it was a huge hit! Would love to make it as a Christmas gift for friends and family. Any special instructions for canning in mason jars?
I’m so glad you enjoyed it. I don’t have any experience with canning so I’m sorry I can’t help much there! Good luck!