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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.

Carrot Ginger Coconut Soup

Author: Stephanie Kay

Made in one pot, this colorful and flavorful veggie-packed coconut ginger carrot soup is rich, creamy, and absolutely delicious.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
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Ingredients

Instructions

  1. In a large pot on medium heat, warm the olive oil, add diced onion, and cook for 4-5 minutes until tender and translucent.
  2. Add diced carrots, stir to combine with the onion mixture, and for another 2-3 minutes. Then add minced ginger, minced garlic, ground turmeric, salt, and black pepper, stir to combime, and cook for an additional minute.
  3. Pour in the vegetable broth and coconut milk, stir to combine, then bring to a boil and reduce to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the carrots are fork-tender.
  4. Once cooked, remove the lid and, using an immersion blender, blender, or food processor, purée the soup until smooth.
  5. Add the lime juice, stir to combine, then taste and adjust seasoning with additional salt and pepper as needed.
  6. The soup can be served immediately with chopped cilantro or cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #1 and add it in step #2.

To Use Garlic Powder: Swap the ginger root for 2 teaspoons of ground ginger powder and add it in step #2.

To Use Curry Powder: Swap the ground turmeric for equal parts curry powder.

Nutrition

Find it online: https://kaynutrition.com/carrot-ginger-coconut-soup/