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    Home » Soups

    Carrot Ginger Soup with Coconut Milk

    Published: Dec 1, 2021 · Updated: Dec 1, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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! 

    Carrot Ginger Coconut Soup in a pan, ready for transferring to serving bowls.

    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

    All the ingredients you need to prepare creamy carrot ginger soup with coconut milk at home.
    • 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.
    Carrot ginger soup being transferred into a serving bowl, highlighting the creaminess of the soup.

    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).

    First part of a collage of image for steps on making creamy carrot ginger coconut soup.

    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.

    Second part of a collage of images for making creamy carrot ginger soup at home.

    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.

    Last part of a collage of images showing the step by step process of preparing carrot ginger soup with coconut milk at home.

    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.

    A bowl of creamy carrot ginger soup, with fresh carrots and coriander next to it.

    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.

    An overhead shot of a bowl of carrot ginger soup, garnished with coriander.

    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!

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    Carrot ginger soup being transferred into a serving bowl, highlighting the creaminess of the soup.

    Carrot Ginger Soup with Coconut Milk Recipe

    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! 
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 289kcal
    Author: Neriz

    Equipment

    • Chopping board
    • Kitchen knife
    • Measuring cups
    • Measuring spoons
    • Medium-Sized Saucepan
    • 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)
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    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.

    Nutrition

    Calories: 289kcal | Carbohydrates: 19g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 219mg | Potassium: 692mg | Fiber: 4g | Sugar: 8g | Vitamin A: 18948IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 3mg
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