Carrot Ginger Soup Coconut

The first time I made this soup, I was recovering from a nasty cold and my friend dropped off a bag of gnarly carrots and fresh ginger from her garden. Something about that combination of sweet earthy carrots and spicy ginger just called to me. I simmered everything together with coconut milk I had in the pantry, and the way it transformed my kitchen into this warm, fragrant sanctuary was nothing short of magical.

Last winter, I served this at a small dinner party when my sister announced she was pregnant. Everyone was crying happy tears, and this soup somehow became part of that memory. The bright orange color against white bowls, the way the steam rose up carrying that ginger perfume, how we all just sat there holding warm mugs and talking about baby names. Food does that sometimes, it becomes part of your story.

Ingredients

• 1 tablespoon olive oil: Use a neutral oil with a high smoke point, but olive oil adds a nice fruity base note
• 1 medium onion, chopped: Yellow onions work best here, they become sweeter as they cook down
• 2 garlic cloves, minced: Fresh garlic is non-negotiable, jarred garlic lacks that punch
• 1 kg (2.2 lbs) carrots, peeled and sliced: Try to get carrots that are similar in size so they cook evenly
• 2 tablespoons fresh ginger, grated: Peel it with a spoon instead of a knife to get more of the aromatic flesh
• 750 ml (3 cups) vegetable broth: Low-sodium broth lets you control the seasoning
• 400 ml (1 can) coconut milk: Full-fat gives you that luxurious restaurant texture
• 1 teaspoon ground cumin: Toast the cumin in a dry pan for 30 seconds before adding to wake up the oils
• ½ teaspoon ground coriander: This adds a subtle citrusy floral note that pairs beautifully with ginger
• Salt and black pepper, to taste: Season in layers, tasting as you go
• Juice of ½ lime: This brightens everything and cuts through the rich coconut
• Fresh cilantro, chopped: The fresh herb garnish adds a pop of color and brightness
• Toasted coconut flakes: Toast them in a dry pan until golden brown, watching carefully so they do not burn

Instructions

Build your flavor foundation:

Heat the olive oil in a large saucepan over medium heat, then add the chopped onion and let it soften until translucent, about 3-4 minutes. You want it to become sweet and fragrant, not browned.

Wake up the aromatics:

Add the minced garlic and grated ginger, stirring constantly for 1-2 minutes until the scent fills your kitchen. This is the moment your soup starts taking shape.

Coat the carrots:

Stir in the sliced carrots, cumin, and coriander, cooking for 2 minutes while stirring occasionally. The spices will toast slightly and cling to the carrots, infusing them from the outside in.

Simmer to tenderness:

Pour in the vegetable broth and bring everything to a boil, then reduce heat, cover, and let it simmer gently for 20 minutes. The carrots should be fork-tender and easily mashable.

Create the silk:

Remove the pot from heat and use an immersion blender to puree until completely smooth, or work in batches with a regular blender. Take your time here, you want no texture remaining.

Add the creaminess:

Return the soup to low heat and stir in the coconut milk and lime juice, seasoning with salt and pepper to taste. Let it warm through gently without boiling, which can separate the coconut milk.

The finishing touches:

Ladle into bowls and add your garnishes, letting each person customize with cilantro, toasted coconut, an extra swirl of coconut milk, and cracked black pepper.

Save to Pinterest

My neighbor smelled this cooking through our shared apartment wall and knocked on my door with a piece of crusty bread. We ended up eating bowls of this soup standing in her kitchen while she told me about growing up in Thailand, where her grandmother made something similar. That connection over a simple pot of soup reminded me why I love cooking so much.

Getting That Restaurant Texture

The secret to ultra-smooth soup is patience with the blending process. Do not rush this step, and if you see any tiny pieces remaining, blend again. The texture should be like heavy cream, with absolutely no graininess. I learned this after years of slightly chunky soups that nobody complained about but that I knew could be better.

Making It Your Own

Sometimes I roast the carrots with a little oil and cumin before adding them to the pot, which adds this incredible depth and caramel sweetness. Other times I add a splash of coconut milk right before serving instead of stirring it all in, creating these beautiful white swirls against the orange. Small changes keep recipes feeling fresh.

Storage and Make-Ahead Tips

This soup actually tastes better the next day, which makes it perfect for meal prep or dinner parties. The flavors have time to meld and deepen into something even more comforting. I always make a double batch now, knowing that half will go into the freezer for those nights when cooking feels impossible.

• Cool completely before freezing, leaving space at the top of the container for expansion
• Reheat gently over low heat, adding a splash of broth or water if needed
• The garnishes are best added fresh rather than stored with the soup

Save to Pinterest

There is something so comforting about a pot of soup bubbling away on the stove, filling your home with warmth and promise. I hope this recipe finds you on a day when you need exactly that kind of comfort.

Recipe Questions & Answers

→ Can I use fresh ginger substitutes?

Fresh ginger provides a bright, zesty flavor that dried ginger powders can't fully replicate. For best results, stick to fresh grated ginger, but ground ginger can be used cautiously, adjusting quantities.

→ What is the best way to puree the soup?

Using an immersion blender directly in the pot is convenient and safe. Alternatively, blend in batches with a countertop blender, ensuring to vent the lid slightly to release steam.

→ How can I adjust the soup’s thickness?

For a thinner consistency, add more vegetable broth when blending. To thicken, reduce broth or simmer longer before blending for a richer texture.

→ Are there alternative garnishes that complement the flavors?

Fresh chopped cilantro and toasted coconut flakes brighten the dish, but you can also use chopped green onions or a light drizzle of chili oil for extra warmth.

→ Is it possible to prepare this soup in advance?

Yes, the soup stores well refrigerated for up to 3 days or can be frozen for up to 1 month. Reheat gently to preserve the creamy coconut texture.