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Creamy Carrot Ginger Soup with Coconut

creamy carrot ginger soup - featured image
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A comforting and creamy soup combining sweet carrots, warm ginger, and rich coconut milk, perfect for cozy days and quick meals.

Ingredients

Scale
  • 2 pounds (about 900g) carrots, peeled and chopped
  • 2 tablespoons fresh ginger, finely grated
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 4 cups (960ml) vegetable broth, low sodium preferred
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon fresh lime juice
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • Optional garnishes: fresh cilantro, toasted coconut flakes, or a drizzle of chili oil

Instructions

  1. Peel and chop the carrots into roughly 1-inch pieces. Dice the onion finely, mince the garlic, and grate the fresh ginger. This prep should take about 10 minutes.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and soft, stirring occasionally.
  3. Add the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn.
  4. Add the chopped carrots and 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until carrots are fork-tender.
  5. Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If using a regular blender, blend in batches carefully.
  6. Pour in the full can of coconut milk and stir gently. Return the pot to low heat and warm through for 5 minutes, stirring occasionally, but do not boil.
  7. Add 1 tablespoon fresh lime juice, salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
  8. Ladle soup into bowls and top with optional garnishes like fresh cilantro, toasted coconut flakes, or a drizzle of chili oil.

Notes

If the soup is too thick, add a splash of broth or water to reach desired consistency. Avoid boiling after adding coconut milk to prevent separation. Sauté ginger gently to avoid bitterness. Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: carrot soup, ginger soup, coconut milk soup, creamy soup, vegan soup, gluten-free soup, comfort food, easy soup recipe

Find it online: https://fizzlefork.com/creamy-carrot-ginger-soup-with-coconut-recipe-easy-cozy-comfort-food/