Why You’ll Love Ginger Carrot Soup with Coconut Milk Recipe
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It’s rich, smooth and cozy—perfect for chilly days.
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The combination of ginger and coconut gives a delightful flavor twist you don’t always find in carrot soups.
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It’s dairy‑free and easily adaptable for vegetarian or vegan diets.
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With most ingredients being pantry staples and frozen carrots as an option, you can make it with minimal shopping.
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Quick to prepare (under 30 minutes), it’s great for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
coconut oil
one large onion, chopped
about 2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
2 lbs carrots, chopped (fresh or frozen)
2 teaspoons ground turmeric
4 cups vegetable or chicken stock
15 oz can coconut milk
Juice of ½ lime (about 1 tablespoon)
Sea salt and pepper, to taste
Optional toppings: chopped cilantro and chopped cashews, almonds or peanuts
Directions
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Heat the coconut oil in a large soup pot over medium‑high heat. Add the chopped onion and sauté until translucent (about 3 minutes). Then add the ginger and garlic and cook for about 1 more minute.
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Add the chopped carrots, ground turmeric and the stock. Raise the heat to bring the pot to a boil. Then reduce the heat, cover, and simmer for about 15 minutes (or until the carrots are tender).
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Blend the soup until smooth—either in batches using a blender or with an immersion blender in the pot.
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Once blended, stir in the coconut milk and lime juice. Season with sea salt and pepper to taste.
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Serve hot, topped with optional chopped cilantro and nuts if desired.
Servings and timing
Yields approximately 4 to 6 servings (depending on portion size).
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes
Variations
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Swap in some sweet potato if you’re light on carrots.
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Stir in a tablespoon of peanut butter for a rich nutty twist.
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Add red curry paste or extra curry powder for a spicier, Thai‑inspired version.
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For a more French style: replace half the carrots with potatoes, omit the turmeric, add a teaspoon of thyme and switch lime juice for lemon.
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Make it spicy by adding chili flakes.
Storage/Reheating
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Store leftover soup in the fridge for 3–4 days.
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This soup freezes very well. Let it cool completely, then transfer to freezer‑safe bags or containers.
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To reheat: gently warm on the stovetop over medium‑low heat, stirring occasionally until heated through. If frozen, thaw in the fridge overnight before reheating, or use a gentle defrost setting then finish warming.
FAQs
What kind of carrots should I use — fresh or frozen?
You can use either fresh or frozen carrots. Frozen are a convenient option and work just fine.
Can I substitute the coconut milk?
Yes — you could use another creamy non‑dairy milk (such as almond or cashew) but the coconut milk adds a distinct richness and flavor.
Is this soup vegan?
Yes, as long as you use vegetable stock instead of chicken stock — the recipe accommodates both.
Can I make this in a slow cooker?
Yes, you could sauté the aromatics on the stovetop, then transfer to a slow cooker with the carrots, turmeric and stock, cook until carrots are tender, then blend and add coconut milk and lime.
How spicy is the ginger in this soup?
It has a gentle ginger warmth — not overly spicy. If you like more heat, you can increase the ginger amount or add chili flakes.
Can I omit the turmeric?
Yes — you can omit it for a milder flavor, though the turmeric adds color and a subtle earthy note.
Is the lime juice essential?
The lime juice adds a bright, fresh acidity that balances the richness of the soup. You could use lemon juice instead, but some acid is beneficial.
What toppings are best?
Optional toppings include chopped cilantro for freshness, and chopped cashews, almonds or peanuts for crunch and texture. They’re optional but lovely.
Can I make this gluten‑free?
Yes — the recipe is naturally gluten‑free as long as your stock is gluten‑free.
How to adjust the thickness of the soup?
If you want a thinner soup, add extra stock or water before blending. For a thicker soup, use slightly less stock or reduce it a bit more before blending.
Conclusion
This ginger carrot soup with coconut milk is a delightful mix of creamy texture, vibrant flavor, and ease. Whether you’re looking for a quick weeknight meal or a cozy comfort dish to warm you up, this recipe delivers. Feel free to adapt it with the suggested variations, and you’ll have a versatile and satisfying soup on hand.
Ginger Carrot Soup with Coconut Milk
This creamy carrot soup is easy to make, full of flavor, and perfect for a cozy meal. It’s made with carrots, onion, garlic, and simple spices, then blended into a smooth, velvety texture. Great as a starter or a light main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 lbs carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups vegetable stock
- 1/2 cup coconut milk (plus extra for garnish)
- Fresh herbs or seeds, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the carrots and garlic, and cook for another 5 minutes, stirring occasionally.
- Stir in the ground coriander, salt, and pepper, and cook for 1 minute to toast the spices.
- Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 20-25 minutes, or until the carrots are very soft.
- Remove from heat and blend the soup using an immersion blender or in batches in a regular blender until completely smooth.
- Stir in the coconut milk and reheat gently if needed. Adjust seasoning to taste.
- Serve hot, garnished with a swirl of coconut milk and optional herbs or seeds.
Notes
- You can substitute heavy cream for coconut milk if you’re not dairy-free.
- For a spicier version, add a pinch of cayenne pepper or a small piece of fresh ginger.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
