Made in one pot and ready in under an hour, this carrot ginger coconut soup is a flavorful and heart-warming dish that is perfect for a cold day. Serve it with a sprinkle of cilantro and a side of crusty bread for a simple lunch.

Two bowls of carrot ginger coconut soup with a drizzle of coconut milk and chopped cilantro on top with a side of bread and cilantro on a white background.

If you like curry, you’re going to love this recipe. Filled with spicy ginger and creamy coconut milk, this curry-inspired carrot ginger coconut soup is full of flavor and has a rich and creamy texture.

Not only is it easy to make, but it keeps incredibly well in the fridge and freezer. So, whether you’re making it for lunch, as a meal prep idea, for a potluck, or you’re storing leftovers, this ginger carrot soup combines simple ingredients to make a delicious meal.

Close up of bowl of ginger carrot soup in a speckled beige bowl with an antique silver spoon.

Why You’ll Love It

Made in One Pot – This recipe keeps prep time and cleanup to a minimum.
Full of Fiber – With over 7 grams of fiber per bowl, this carrot soup is a great source of fiber.
Full of Healthy Fats – To combination of coconut milk and olive oil fills this recipe with healthy fats.

Ingredients for carrot ginger coconut soup: carrots, ginger root, garlic cloves, turmeric, coconut milk, and vegetable broth.

Ingredients + Substitutions

Carrots – To add some veggies and fiber.
Ginger – To flavor the soup. The recipe calls for ginger root, as I think it provides better flavor, but you can use ginger powder if preferred. See the notes section of the recipe card for details.
Coconut Milk – To add some healthy fats and give the soup a creamy texture. I used full-fat coconut milk, but you can use light coconut milk if preferred.
Onion + Garlic – To build the base of the soup, you can use a white or yellow onion. I used a whole onion and garlic cloves, but you can use onion powder or garlic powder if needed, see the notes section of the recipe card for details.
Turmeric – To add some flavor and anti-inflammatory properties. I opted for ground turmeric, but you can use curry powder instead.
Lime Juice – To brighten and balance the flavors of the soup.
Vegetable Broth – To build more flavor. The recipe calls for vegetable broth to make the recipe vegetarian, but you can use chicken broth or vegetable stock and water if preferred.
Olive Oil – To sauté the veggies and add some more healthy fats.
Salt and Pepper – To season.
Cilantro – To serve, although optional.

Pot with sautéed onion, chopped carrots, ginger, garlic, ground turmeric, salt, and black pepper.

Pot oven with onions, carrots, ginger, spices, vegetable broth, and coconut milk.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free vegetable broth or water.

To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Blender with cooked carrots and ginger in coconut milk broth.

Blender with puréed carrot ginger soup with coconut milk.

Red’s Nutrition Tip

Not only is this soup a great source of fiber, but it’s also a great source of prebiotics; a form of indigestible plant fiber that encourages the growth of the friendly bacteria in our gut. Both onions and garlic are both great prebiotic foods.

Serving Suggestions

This carrot ginger coconut soup is a good source of fiber and healthy fats. To make it a more balanced meal, you can serve it with some bread and cheese or a turkey or chicken sandwich for some additional protein. You can also adapt the recipe to suit your personal calorie or macro needs, for example:

To add some plant protein and fiber, add 1/2 cup of red lentils to the soup with the carrots.
To make the soup lower in fat, use light coconut milk.
To add more healthy fats, top the soup with pumpkin seeds or hemp seeds.
To make it spicy, add 1/2 teaspoon of red pepper flakes or a small minced chili.

Large pot of ginger coconut carrot soup with a wooden spoon and a tea towel on the side with cilantro, lime wedges, coconut milk, and black pepper on the side on a white background.

Storage + Reheating

To Refrigerate: Allow the carrot ginger coconut soup to cool completely, then transfer to airtight containers and store in the refrigerator for up to 5 days.

To Freeze: Transfer the cooled carrot soup to airtight containers and store it in the freezer for up to 3 months.

To Reheat: The soup can be reheated in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the soup to thaw completely before reheating.

Two bowls of ginger carrot soup with a side of cilantro, lime wedges, and crusty bread.

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