Description
Nothing warms the soul like a bowl of this Carrot Ginger Soup with Coconut Milk. Silky, vibrant, and lightly spiced, it’s the perfect cozy meal for any day. Fresh ginger gives a gentle zing, coconut milk adds luxurious creaminess, and carrots provide sweetness and color. Elegant enough for a starter, simple enough for a weeknight dinner—it’s pure comfort in a bowl.
Ingredients
-
1 tablespoon coconut oil or olive oil
-
1 small onion, chopped
-
2 teaspoons fresh ginger, grated
-
4 cups chopped carrots (about 6 large)
-
3 cups vegetable broth (or chicken broth)
-
1 can (13.5 oz) full-fat coconut milk
-
Salt and pepper, to taste
-
Optional garnish: lime juice, cilantro, coconut cream, pumpkin seeds
Instructions
In a large pot or Dutch oven, warm the oil over medium heat. Swirl to coat the bottom of the pot.
Add chopped onion and sauté 5 minutes, until soft and translucent. Stir occasionally to prevent burning.
Stir in grated ginger and cook 1 minute until fragrant. Be careful not to burn.
Add chopped carrots and vegetable broth. Stir to combine and scrape up any browned bits from the bottom of the pot.
Bring to a boil, reduce heat to low, cover, and simmer 20-25 minutes until carrots are tender.
Remove from heat and let cool 1-2 minutes. Blend soup until smooth with an immersion blender, or carefully transfer to a stand blender in batches (leave a vent for steam).
Stir in the full can of coconut milk. Season with salt and pepper, adjusting to taste. Reheat gently over low heat; do not boil.
Ladle into bowls and add optional garnishes: a squeeze of lime juice, a sprinkle of cilantro, a drizzle of coconut cream, or pumpkin seeds for crunch.
Notes
-
Thickening Soup: Simmer longer to reduce, or add extra coconut cream.
-
Make Ahead: Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently.
-
Color Tips: Use fresh, deep-orange carrots for a vibrant soup.
-
No Blender: For a chunky version, mash with a potato masher—smoothness won’t be the same but still tasty.
Nutrition
- Calories: 210 cal Per Serving
- Fat: 14g
- Carbohydrates: 21g
- Fiber: 4g