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Carrot ginger soup being transferred into a serving bowl, highlighting the creaminess of the soup.
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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! 
Prep Time10 minutes
Cook Time30 minutes
Course: Soup
Cuisine: American
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)

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