Description
This Carrot Ginger Soup with Coconut Milk is creamy, comforting, and packed with immune-boosting ingredients. Sweet carrots, spicy ginger, and rich coconut milk blend together into a smooth, velvety soup that’s warm, nourishing, and bursting with flavor.
Ingredients
Scale
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 pound (about 5-6) carrots (peeled & chopped)
- 3 cups vegetable broth (or water)
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric (optional, for extra warmth & anti-inflammatory benefits)
- Juice of ½ lemon or lime (for brightness)
Optional Garnishes:
- Toasted coconut flakes
- Chopped cilantro or parsley
- Pumpkin seeds or cashews
- A swirl of coconut milk
Instructions
Step 1: Sauté the Aromatics
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté for 2-3 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
Step 2: Cook the Carrots
- Add chopped carrots, turmeric, salt, and black pepper.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until carrots are soft.
Step 3: Blend Until Smooth
- Remove from heat and carefully blend the soup using an immersion blender until smooth.
- If using a regular blender, blend in batches and return to the pot.
- Stir in coconut milk and lemon juice, then simmer for 5 more minutes to let flavors meld.
Step 4: Serve & Enjoy!
- Ladle into bowls and garnish with toasted coconut, fresh herbs, or a swirl of coconut milk.
- Serve warm with crusty bread or a side of rice.
Notes
- For a thicker soup: Reduce the broth slightly or add a small potato while cooking.
- For a spicier kick: Add a pinch of cayenne pepper or red pepper flakes.
- For extra protein: Stir in cooked lentils or chickpeas before blending.
- Make it heartier: Serve over rice or quinoa for a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Nutrition
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g