Carrot Ginger Soup Coconut (Printable Version)

Velvety soup with sweet carrots, fresh ginger, and creamy coconut, perfect for cozy meals year-round.

# What You Need:

→ Vegetables

01 - 1 tbsp olive oil
02 - 1 medium onion, chopped
03 - 1.5 lbs carrots, peeled and sliced
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh ginger, grated

→ Liquids & Seasoning

06 - 3 cups vegetable broth
07 - 1 can coconut milk (14 oz), divided (reserve 4 tbsp for garnish)
08 - 1 tsp ground coriander (optional)
09 - 0.5 tsp ground cumin (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Juice of 0.5 lime

→ Garnish

12 - Fresh coriander or parsley, chopped
13 - Toasted pumpkin seeds (optional)

# How-To Steps:

01 - Heat olive oil in a large pot 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 minute until fragrant, being careful not to burn the garlic.
03 - Add sliced carrots to the pot and cook for another 3 minutes, stirring occasionally to coat with the aromatic base.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until carrots are completely tender when pierced with a fork.
05 - Stir in ground coriander and cumin if using, allowing the spices to bloom in the hot liquid for about 30 seconds.
06 - Remove from heat. Use an immersion blender to puree the soup until completely smooth and velvety, or transfer to a standard blender in batches if necessary.
07 - Return soup to low heat. Stir in most of the coconut milk (reserving 4 tbsp) and lime juice. Season with salt and pepper to taste. Heat gently until warmed through, about 2–3 minutes.
08 - Ladle hot soup into serving bowls. Swirl reserved coconut cream on top and garnish with chopped fresh herbs and toasted pumpkin seeds if desired.

# Helpful Tips:

01 -
  • The way ginger and coconut transform humble carrots into something that feels luxurious
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Perfect for making ahead and actually better the next day
02 -
  • Roasting the carrots first adds incredible depth if you have extra time
  • The soup thickens as it cools so thin with more broth when reheating
  • Immersion blenders make this endlessly easier than transferring hot liquid
03 -
  • Use the thick cream from the top of the coconut milk can for garnish
  • Taste the carrots before blending sweetness varies by batch

Go Back