Deliciously complex in flavor — that’s what you’ll get in every serving of this creamy Carrot Ginger Soup with Coconut Milk. Slightly sweet, slightly spicy, and it only takes thirty minutes to prepare!
This creamy carrot ginger soup is excellent as an appetizer or as a light meal on its own.
It’s undoubtedly a quick-to-prepare soup, but it does not skimp on flavors.
Carrot and ginger are always a winning combo, then you add the coconut milk in there for creaminess — and wrap it all up with that splash of white vinegar at the end.
Simply delicious.
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Ingredients
- Olive Oil – use extra virgin olive oil, if possible.
- Onion – sliced thinly.
- Ginger – I strongly suggest using freshly grated ginger instead of powdered ones for this creamy carrot ginger soup recipe.
- Carrots – peeled and chopped.
- Coconut milk – just use your favorite brand.
- Stock – I typically use vegetable stock
- White wine vinegar – to balance the coconut milk’s creaminess with the sweetness from the carrots.
- Salt – to season your carrot ginger coconut soup.
- Coriander – for garnish, when serving.
Preparation
Start your carrot ginger soup with coconut milk by placing a medium-sized pan over medium-high heat.
Pour olive oil.
Once the oil is ready, add onion (photo 1).
Cook the onion until it has softened slightly, then adjust the heat to medium
Add the grated ginger (photo 2).
Once the onion has completely softened, add carrots and mix (photo 3).
Adjust heat back into medium-high.
Pour coconut milk and stock (photo 4).
Cover the pan with a lid and bring to a boil.
Adjust heat to medium-low and simmer until the carrots are cooked.
Take the pan off the heat.
Use an immersion blender to puree the vegetables (photo 5).
Stop when you get a soup with a smooth consistency.
Taste and adjust the seasoning.
Add vinegar (photo 6).
Place the pan back into medium-high heat, cover, and bring to a quick boil.
Transfer into bowls and serve.
Garnish your carrot ginger coconut soup with fresh coriander, if preferred.
Helpful tips
- Try to chop the carrots in identical sizes, so they all cook at the same time.
- If you don’t have an immersion blender, a stand blender or food processor can also be used.
Make sure you give the soup enough time to cool before transferring it into the processor or blender.
Recipe variation
- Red onion. You can definitely use it instead of a yellow onion.
The key is to cook it until then softened before adding the carrots
See how easy it is? So, give this creamy carrot ginger soup recipe a try one of these days!
Happy cooking!
Carrot Ginger Soup with Coconut Milk Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Immersion blender
- Rubber spatula
Ingredients
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 pound carrots (500 grams), peeled and chopped
- 1 tbsp fresh ginger, peeled and grated
- 1 & 1/2 cups coconut milk
- 1 & 1/2 cups stock
- 1/2 tsp white wine vinegar
- salt, to season
- coriander, roughly chopped (optional)
Instructions
- Heat olive oil on a medium-sized pan over medium-high heat.
- Once the oil is ready, add onion.
- Cook the onion until it has softened slightly, then adjust the heat to medium.
- Add the ginger and continue cooking until the onion has fully softened.
- Add the chopped carrots and mix.
- Adjust heat back into medium-high and pour coconut milk and stock.
- Cover the pan with a lid and bring to a boil.
- Adjust heat to medium-low and simmer until the carrots are cooked.
- Take the pan off the heat.
- Use an immersion blender to puree the vegetables until you get a smooth texture.
- Taste and adjust the seasoning, then add the vinegar.
- Place the pan back into medium-high heat, cover, and bring to a quick boil.
- Transfer carrot ginger soup with coconut milk into bowls and serve, garnish with fresh coriander, if desired.
Notes
- Cook’s Tip #1: If you can, chop the carrots in identical sizes — so they all cook at the same time.
- Cook’s Tip#2: You can use a stand blender or food processor if you don’t have an immersion blender. Remember to give the soup enough time to cool before transferring it into the processor or blender.
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