Carrot Ginger Soup Coconut (Printable Version)

A velvety blend of carrots, ginger, and rich coconut cream offering vibrant, comforting flavors.

# What You Need:

→ Vegetables and Aromatics

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

→ Liquids

06 - 4 cups vegetable broth
07 - 1 can (13.5 oz) coconut milk, divided (reserve 4 tablespoons for garnish)

→ Seasonings

08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon ground cumin
10 - Salt and pepper, to taste

→ Garnish

11 - Fresh coriander leaves (optional)
12 - Toasted pumpkin seeds (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
03 - Add sliced carrots, ground coriander, and cumin. Sauté for 3-4 minutes, stirring frequently to coat vegetables and bloom spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until carrots are very tender.
05 - Stir in most of the coconut milk, reserving 4 tablespoons for garnish. Remove from heat.
06 - Puree soup using immersion blender or in batches with countertop blender until completely smooth and creamy.
07 - Return soup to pot, season with salt and pepper to taste, and warm through gently.
08 - Ladle into bowls, swirl reserved coconut cream on top, and garnish with fresh coriander and toasted pumpkin seeds if desired.

# Helpful Tips:

01 -
  • The combination of sweet carrots and spicy ginger creates this incredible warmth that spreads through your whole body
  • It comes together in under an hour but tastes like something you simmered all day
  • The coconut cream finish makes each bowl feel like a restaurant quality experience
02 -
  • Hot soup expands rapidly in blenders so always leave room for steam and never seal the lid completely
  • Fresh ginger makes an enormous difference here compared to powdered—do not skip the grating
03 -
  • Use the shredding disk on your food processor to grate the ginger in seconds
  • Room temperature coconut milk incorporates more smoothly than cold from the fridge

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