Carrot Ginger Soup With Coconut Milk

On a chilly afternoon, I was craving something warm and comforting, but I also wanted to make something a little different. I had some carrots, fresh ginger, and coconut milk on hand, and I thought, why not combine them into a soup? The result was a creamy, slightly spicy soup with the perfect balance of sweetness and heat. It became an instant favorite in my household, and I love how easy it is to make. The coconut milk adds a smooth richness, while the ginger gives it that extra kick.

This carrot ginger soup has become a staple for me, especially on colder days when I’m looking for something light but satisfying. It’s a comforting dish that’s great as a starter or a light meal on its own. Plus, it’s packed with nutrients, making it a healthy choice for the whole family.

Servings	Total
4	40mins

Where Did You Learn This Recipe?

I came up with this recipe after trying a few different variations of carrot and ginger soups. I wanted something with a bit more richness and creaminess, so I decided to add coconut milk. After experimenting with different amounts of ginger and spices, I ended up with a soup that’s the perfect balance of flavors. Now, it’s one of my go-to recipes when I want something healthy, warming, and easy to prepare.

Why Carrot Ginger Soup

Carrot ginger soup is a wonderful dish because it’s both simple and delicious. The carrots provide natural sweetness and vitamins, while the ginger adds a bit of heat and warmth. The coconut milk brings everything together with its creamy texture, making the soup feel indulgent without being heavy. It’s light, yet satisfying, and can be enjoyed on its own or paired with a side dish. It’s a great option for meal prep because it stores well in the fridge and reheats beautifully.

What Is Carrot Ginger Soup Made of?

This soup is made with a few key ingredients that work together to create a rich, flavorful dish:

• Carrots – The base of the soup, providing natural sweetness and a rich color.
• Ginger – Fresh ginger gives the soup its signature spicy kick.
• Coconut milk – Adds creaminess and richness.
• Onions and garlic – For a savory background flavor.
• Vegetable broth – To create the soup’s base.
• Seasonings – Salt, pepper, and a pinch of nutmeg or turmeric for depth of flavor.

What to Have with Carrot Ginger Soup

This soup is delicious on its own, but it pairs wonderfully with:

• Crusty bread – Perfect for dipping into the creamy soup.
• Side salad – A light salad with fresh greens and a tangy vinaigrette balances out the richness of the soup.
• Grilled cheese sandwich – For a classic pairing that’s both comforting and satisfying.

Is Carrot Ginger Soup Healthy?

Yes! Carrot ginger soup is very healthy. The carrots are full of vitamins, especially vitamin A, which is good for your skin and eyes. The ginger provides anti-inflammatory benefits and helps with digestion. The coconut milk adds healthy fats, and you can choose light coconut milk if you want to reduce the calorie count. It’s a nutrient-packed, low-calorie soup that’s perfect for a healthy meal or snack.

Kitchen Equipment

You’ll need:

• A large pot or Dutch oven
• Knife and cutting board
• Immersion blender or regular blender
• Stirring spoon
• Measuring cups and spoons

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 can (14 oz) coconut milk (light or full-fat)
• 3 cups vegetable broth
• 1 teaspoon ground turmeric (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil for sautéing

How to Make Carrot Ginger Soup With Coconut Milk

Step 1: Sauté the Aromatics

Begin by heating a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and let it warm up. Once hot, add the chopped onion and sauté for about 3-4 minutes, stirring occasionally until the onion becomes soft and translucent. Next, add the minced garlic and grated ginger and cook for another 1-2 minutes, stirring constantly to prevent burning. The fragrant aroma of the garlic and ginger will start to release, creating a flavorful base for the soup.

Step 2: Cook the Carrots

Add the peeled and chopped carrots to the pot and stir well to coat them with the aromatics. Cook for about 5 minutes, allowing the carrots to soften slightly. If using, sprinkle in 1 teaspoon of ground turmeric at this stage for added depth of flavor and color. Turmeric is an optional ingredient, but it enhances the soup’s anti-inflammatory properties and gives it a beautiful golden hue.

Step 3: Simmer the Soup

Pour in 3 cups of vegetable broth, making sure all the vegetables are fully submerged. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. During this time, the carrots will become tender and fully infused with the aromatic flavors. Stir occasionally to ensure even cooking.

Step 4: Blend Until Smooth

Once the carrots are soft and easily pierced with a fork, it’s time to blend the soup. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If using a regular blender, let the soup cool slightly before transferring it in batches. Blend until silky smooth, then return it to the pot.

Step 5: Add Coconut Milk

Pour in the can of coconut milk, stirring well to incorporate it into the soup. The coconut milk will add a rich, creamy texture and a slightly sweet, tropical flavor that balances the warmth of the ginger. Let the soup simmer for another 5 minutes, stirring occasionally. Taste and adjust the seasoning if needed, adding more salt or pepper as desired.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and garnish with your choice of toppings. Some delicious options include a drizzle of coconut milk, a sprinkle of chopped fresh cilantro, a dash of black pepper, or a handful of toasted coconut flakes for extra texture. Serve the soup warm with crusty bread or a side of roasted vegetables for a complete meal.

Tips

• Add more ginger – If you like a stronger ginger flavor, feel free to add more fresh ginger to the soup.
• Make it spicier – Add a pinch of cayenne pepper or some fresh chili for a bit of heat.
• Store leftovers – This soup keeps well in the fridge for 3–4 days, and you can also freeze it for up to 3 months.

FAQs

1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 4 days. It actually gets even better as the flavors develop.

2. Can I use frozen carrots?
Yes, frozen carrots can work well in this recipe. Just make sure they are fully thawed before cooking.

3. Can I use a different type of milk?
You can use almond milk or oat milk instead of coconut milk if you prefer, but the flavor will be different. Coconut milk adds a distinct richness to the soup.

Conclusion

Carrot ginger soup with coconut milk is the perfect dish for when you want something comforting yet healthy. It’s light, full of flavor, and easy to make, making it a great option for lunch or dinner. With its creamy texture and the warm kick of ginger, it’s a satisfying soup that’s sure to become a regular in your kitchen.

MORE RECIPES