Carrot Ginger Coconut Soup (Printable Version)

A vibrant blend of carrots, ginger, and coconut milk creating a smooth, comforting soup option.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs carrots, peeled and sliced
05 - 2 tablespoons fresh ginger, grated

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 oz) coconut milk, full-fat or light

→ Seasonings

08 - 1 teaspoon ground cumin
09 - ½ teaspoon ground coriander
10 - Salt and black pepper, to taste
11 - Juice of ½ lime

→ Garnishes (optional)

12 - Fresh cilantro, chopped
13 - Toasted coconut flakes
14 - Additional coconut milk for drizzling
15 - Cracked black pepper

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
03 - Add sliced carrots, ground cumin, and ground coriander to the pan. Cook for 2 minutes, stirring occasionally to coat the vegetables with spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until carrots are completely tender.
05 - Remove from heat. Use an immersion blender to puree the soup until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender.
06 - Return the pureed soup to low heat. Stir in coconut milk and fresh lime juice. Season with salt and black pepper to taste. Warm through gently without boiling.
07 - Ladle hot soup into serving bowls. Top with chopped fresh cilantro, toasted coconut flakes, a swirl of coconut milk, and cracked black pepper as desired.

# Expert Tips:

01 -
  • Its one of those rare soups that feels luxurious yet comes together in under an hour
  • The ginger gives it a gentle kick that wakes up your palate without being overwhelming
  • Its naturally vegan and gluten-free but nobody will miss anything
02 -
  • An immersion blender is worth it for this recipe, but if you use a regular blender, never fill it more than halfway with hot liquid
  • The soup thickens as it sits, so you might need to thin it with a little broth or water when reheating
03 -
  • Grate your ginger against the grain to avoid tough fibrous bits in your finished soup
  • Let the soup cool slightly before blending to avoid splattering and steam burns

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