Carrot Ginger Coconut Soup

This Carrot Ginger Coconut Soup is everything you want in a cozy bowl: warm, creamy, nourishing, and brightened with a hint of citrus. Blending sweet carrots, fresh ginger, and rich coconut milk, this soup delivers bold flavor with minimal ingredients. A splash of lime juice at the end cuts the richness and makes every spoonful pop.

This recipe simplifies the process with stovetop sautéing, while still developing deep flavor thanks to caramelized carrots, fresh ginger, and just a touch of garlic and spice.

Why You’ll Love This Recipe:

Naturally vegan and gluten-free

1. Creamy without any dairy

2. Freezer-friendly and perfect for meal prep

3. Easy to customize with spice or citrus

4. Ready in under 40 minutes

Final Thoughts:

This Carrot Ginger Coconut Soup is proof that simple ingredients can create something spectacular. It’s cozy enough for a cold day, light enough for spring, and bold enough to satisfy year-round. Whether you're looking to batch cook for the week or whip up something special in under an hour, this nourishing bowl is the answer.

Yield: 4 servings

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Carrot Ginger Coconut Soup

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This Carrot Ginger Coconut Soupis everything you want in a cozy bowl: warm, creamy, nourishing, and brightened with a hint of citrus. Blendingsweet carrots,fresh ginger, andrich coconut milk, this soup delivers bold flavor with minimal ingredients. A splash of lime juice at the end cuts the richness and makes every spoonful pop.

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Ingredients

• 1 tbsp coconut oil or olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1½ lbs carrots, peeled and sliced (~5–6 medium carrots)
• ½ tsp ground coriander (optional for earthy flavor)
• ½ tsp salt, more to taste
• 3½ cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• Juice of ½ lime (more to taste)
• Optional toppings: coconut cream swirl, chili flakes, chopped cilantro, or toasted seeds

Instructions

1. In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Stir in garlic and ginger; cook 1–2 more minutes until fragrant.
2. Add sliced carrots, salt, and coriander. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes or until carrots are fork-tender.
3. Remove from heat. Use an immersion blender to purée the soup directly in the pot, or transfer in batches to a blender. Blend until completely smooth and silky.
4. Stir in the coconut milk and bring back to a gentle simmer. Add lime juice, taste, and adjust seasoning. Add more salt, lime, or a pinch of spice if desired.
5. Ladle into bowls and garnish with your choice of chili flakes, coconut cream, chopped herbs, or pumpkin seeds. Serve with crusty bread or naan.

Notes

Roast your carrots before simmering for a deeper flavor (425°F for 20–25 minutes)

Add heat: A pinch of red curry paste or cayenne gives it a Thai-inspired twist

Prefer chunkier texture? Blend only half the soup and mix it back in

Boost protein: Stir in red lentils while simmering for added heartiness

Nutrition Facts

Calories

309

Sugar

11 g

Protein

4 g

Fat

24 g

Carbs

25 g

Sat. Fat

21 g

Cholesterol

0 mg

Fiber

5 g

Net carbs

19 g

Sodium

1244 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.