Carrot Ginger Coconut Soup (Printable)
Smooth blend of carrots, ginger, and coconut milk offers a flavorful, warming option for any occasion.
# What You’ll Need:
→ 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 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 - Coconut milk for drizzling
15 - Cracked black pepper
# How-to Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 3–4 minutes until softened and translucent.
02 - Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
03 - Stir in carrots, cumin, and coriander. Cook for 2 minutes, stirring occasionally to coat vegetables.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots are very tender.
05 - Remove from heat. Use an immersion blender or transfer in batches to a blender to puree until completely smooth.
06 - Return soup to low heat. Stir in coconut milk and lime juice. Season with salt and black pepper to taste. Warm through gently without boiling.
07 - Ladle into bowls. Garnish with cilantro, toasted coconut, a swirl of coconut milk, and cracked black pepper as desired.
# Expert Advice:
01 -
- The combination of sweet carrots and spicy ginger creates a flavor thats somehow both energizing and deeply comforting
- It comes together in under an hour but tastes like something that simmered all day
- The vibrant orange color alone is enough to lift your spirits on the gloomiest days
02 -
- Blend hot soups carefully, filling the blender only halfway and venting to avoid steam explosions
- The soup thickens as it cools, so slightly thin it with more broth if reheating the next day
- Fresh ginger is worth every penny here, the flavor difference is dramatic compared to dried
03 -
- Peel ginger with a spoon instead of a peeler to get into all the crevices without wasting any
- Toast coconut flakes in a dry pan for 2 to 3 minutes until golden for maximum flavor