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.
Equipment
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.