Healthy creamy coconut carrot ginger soup with cilantro.

Coconut Ginger Carrot Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop, Blender
  • Cuisine: Vegan

This spiced coconut ginger carrot soup is ready in no time, full of flavour and so easy to make.



  • 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


  1. 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.
  2. 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.
  3. Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.
  4. Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
  5. Season with salt and pepper, if needed.
  6. 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.


If you find it to be too thick when you’re done, simply stir in some extra vegetable stock, water or non-dairy milk.

Keywords: ginger carrot soup, vegan carrot, coconut carrot soup