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Ginger Carrot Soup with Coconut Milk

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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.

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

  1. 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.
  2. Add the carrots and garlic, and cook for another 5 minutes, stirring occasionally.
  3. Stir in the ground coriander, salt, and pepper, and cook for 1 minute to toast the spices.
  4. 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.
  5. Remove from heat and blend the soup using an immersion blender or in batches in a regular blender until completely smooth.
  6. Stir in the coconut milk and reheat gently if needed. Adjust seasoning to taste.
  7. 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

Find it online: https://yumfamilyrecipes.com/ginger-carrot-soup-with-coconut-milk/