Carrot Ginger Soup Coconut (Printable Version)

Velvety blend of carrots, ginger, and creamy coconut milk offers a comforting light meal option.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs carrots, peeled and sliced
05 - 2 tablespoons fresh ginger, grated

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 oz) coconut milk, full-fat or light

→ Seasonings

08 - 1 teaspoon ground cumin
09 - ½ teaspoon ground coriander
10 - Salt and black pepper, to taste
11 - Juice of ½ lime

→ Garnishes

12 - Fresh cilantro, chopped
13 - Toasted coconut flakes
14 - Additional coconut milk for drizzling
15 - Cracked black pepper

# Step-by-Step Instructions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
03 - Add sliced carrots, ground cumin, and ground coriander to the pan. Cook for 2 minutes, stirring occasionally to coat vegetables evenly with spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until carrots are completely tender when pierced with a fork.
05 - Remove from heat. Use an immersion blender to puree soup until completely smooth and velvety, or transfer in batches to a countertop blender.
06 - Return pureed soup to low heat. Stir in coconut milk and fresh lime juice. Season with salt and black pepper to taste. Warm through gently without boiling.
07 - Ladle hot soup into serving bowls. Top with chopped cilantro, toasted coconut flakes, a swirl of coconut milk, and cracked black pepper as desired.

# Tips from hearthlykitchen:

01 -
  • The coconut milk creates this incredibly velvety texture that makes you feel like you are eating something from a fancy restaurant
  • It comes together in under an hour but tastes like it simmered all day
  • The ginger gives it this gentle warmth that stays with you long after the last spoonful
02 -
  • Hot soup expands rapidly in blenders, so never fill more than halfway and remove the center cap to let steam escape
  • The soup continues to thicken as it sits, so thin with a little broth or water when reheating leftovers
  • Fresh ginger varies in potency, start with less and add more after blending if you want more heat
03 -
  • If you want to make this spicy, add a diced jalapeño or serrano pepper with the garlic and ginger
  • Sweet potato or butternut squash can replace half the carrots for a different flavor profile
  • A squeeze of lime right before serving makes all the difference, do not skip it

Go Back