This Carrot and Ginger Soup with Coconut Milk is a deliciously creamy, vegan soup that really hits the spot when the weather drops! The fresh ginger complements the carrots well, and the coconut milk makes it absolutely luxurious!
If you find yourself with a few too many carrots, you’ve got to try this super simple soup. It only requires a few simple ingredients and comes together in about an hour. Add a piece of crusty French bread, a fluffy chapati, or a green salad, and you're all set.
Why You’ll Love This Coconut Carrot Ginger Soup
- Very simple - This recipe is made from carrots, onions, and fresh ginger. Those are all typically very inexpensive and common ingredients you can find anywhere, anytime. Despite their simplicity, they pair together perfectly and taste wonderful together!
- Comes together quickly - After sauteing the onion and ginger, add the carrots, then let them simmer with the seasonings and broth. This recipe is ready to serve in less than an hour!
- A rich blend of flavors - Carrots already have a rich flavor, and the fresh ginger takes it over the top! You’ll love how the coconut milk makes this whole dish so creamy.
- Naturally vegan & dairy-free - This delicious carrot ginger soup is an excellent option for your next dinner party or get-together because it’s vegetarian, vegan, gluten-free, and dairy-free!
Ingredients
- Carrots - Start by peeling and slicing about a pound of carrots. You can use the slicing attachment on your food processor to speed this up.
- Extra virgin olive oil - is the perfect oil to saute your onion and ginger to release their flavors.
- Onion - Use a white or yellow onion to add a mild flavor and neutral color.
- Fresh ginger - will add a bright heat and refreshing flavor that pairs perfectly with hearty carrots.
- Coconut milk - This dairy-free milk adds a creamy texture and mild coconut flavor that pairs really well with the fresh ginger.
- Vegetable broth - You can also make your own by diluting bouillon cubes.
- Green onion - Sprinkle some pieces of sliced green onion for a garnish.
- Yogurt - A little creamy, tangy yogurt complements the rich carrot flavor really well. Use dairy-free yogurt or skip if vegan.
Variations
- Add aromatic spices - The ginger is delicious, but you can play with the seasonings even more. Add a little star anise, yellow curry powder, or garam masala for another layer of flavor. Lemongrass would taste great with the ginger, too.
- Make it spicier - Sweet carrots can handle a little heat! Add a teaspoon of red pepper flakes for a kick to complement the spicy ginger.
- Add lime juice - Rich carrots and creamy coconut milk taste amazing with a squeeze of fresh lime juice over each bowl. The acid cuts through the creamy flavors, keeping the whole soup light and refreshing.
How to Make Carrot and Ginger Soup
- Cut 1 carrot into fine dice and set aside; slice the remaining carrots in rounds.
- Heat the olive oil in a Dutch Oven over medium heat.
- Sauté the onion for 5 minutes or until golden.
- Stir in the ginger and sliced carrots.
- Add the vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 15 minutes or until the carrots are tender.
- Transfer the soup to a blender or food processor and puree. Or use an immersion blender to blend until smooth.
- Return the soup to the pan and stir in the coconut milk, diced carrot, salt, and pepper.
- Bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes or until the diced carrot is tender.
- To serve, ladle into soup bowls. Garnish with a dollop of yogurt and sliced green onions.
Expert Tips
- Season as you go - It’s important to taste your broth several times while cooking. You should be able to sense a mild saltiness at the beginning, and the salty flavor will become stronger as it cooks down. Adjust to your preferences.
- Speed up the process - In a rush? You can use frozen or baby carrots instead of cutting and peeling raw carrots! Frozen onions and frozen ginger cubes work great, too.
- Adjust the thickness & consistency - It’s entirely up to you if you want this soup pureed or chunky. As written, it is mainly pureed with some chunky pieces for texture. You can also use less broth to make a thicker soup if you’d prefer. It’s really up to you!
FAQs
That’s up to you. You can easily blend the soup until it’s thick and creamy or leave it chunky! When blended, all of the flavors merge in every bite, while chunky soups have different flavors depending on which pieces you collect on your spoon.
Absolutely! Fresh ginger is very aromatic and will add much more flavor to your soups and stews. You can also substitute dried ginger, but it doesn’t have the same brightness and warmth as fresh ginger.
If you're using organic carrots, there's no need to peel them, especially when using them in a blended soup. If your carrots are blemished, or you plan to leave the carrot pieces in the soup, you should peel them.
More Soup Recipes to Try
- Carrot Lemon Thyme Soup
- Butternut Squash Soup
- Smoked Butternut Squash Soup
- Butternut and Potato Soup
- Vegan Gluten Free Butternut Squash Soup
- Gingery Butternut Squash Soup
- Butternut Squash Vichyssoise Soup
Carrot and Ginger Soup with Coconut Milk
Author: Recipe Idea Shop
Ingredients
- 8 carrots about 1 pound, peeled
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced, about a cup
- 1 tablespoon peeled and grated fresh ginger
- 15.5 ounces coconut milk one can
- 2 cups vegetable broth can be made from 2 cups water plus 2 vegetable bouillon cubes
- 1 teaspoon Salt or to taste
- ¼ teaspoon pepper
- 1 fresh green onion i.e., scallion, thinly sliced for garnish, white & tender green parts only, optional
- 1 dollop yogurt optional garnish, skip if vegan
Instructions
- Cut 1 carrot into fine dice and set aside; slice the remaining carrots in rounds.
- Heat the olive oil in a Dutch Oven over medium heat.
- Sauté the onion for 5 minutes, or until golden.
- Stir in the ginger and sliced carrots.
- Add the vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the carrots are tender.
- Transfer the soup to a blender or food processor and purée. Or use an immersion blender to blend until smooth.
- Return the soup to the pan and stir in the coconut milk, diced carrot, salt, and pepper.
- Bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes, or until the diced carrot is tender.
- To serve, ladle into soup bowls. Garnish with a dollop of yogurt and sliced green onions.
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.