Carrot Ginger Soup Coconut (Printable version)
Velvety soup combining sweet carrots, fresh ginger, and creamy coconut for a comforting, fragrant meal.
# What you need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 pounds carrots, peeled and sliced
05 - 2 tablespoons fresh ginger, grated
→ Liquids
06 - 4 cups vegetable broth
07 - 1 can (13.5 oz) coconut milk, divided (reserve 4 tablespoons for garnish)
→ Seasonings
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon ground cumin
10 - Salt and pepper, to taste
→ Garnish
11 - Fresh coriander leaves (optional)
12 - Toasted pumpkin seeds (optional)
# How To:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
03 - Add sliced carrots, ground coriander, and cumin. Sauté for 3–4 minutes, stirring frequently to coat vegetables and toast spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until carrots are very tender.
05 - Stir in most of the coconut milk, reserving 4 tablespoons for garnish. Remove from heat.
06 - Puree soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
07 - Return soup to pot, season with salt and pepper, and warm through. Ladle into bowls, swirl reserved coconut cream on top, and garnish with fresh coriander and toasted pumpkin seeds if desired.
# Expert Advice:
01 -
- The way ginger and coconut cream transform humble carrots into something restaurant-worthy
- It comes together in under an hour but tastes like it simmered all day
- Perfect for meal prep and actually tastes better the next day
02 -
- Hot soup expands when blended, so never fill your blender more than half full if using that method
- Reserving some coconut cream for the top creates that gorgeous restaurant presentation
- The ginger amount can be adjusted up or down based on your heat preference
03 -
- Grate the ginger against the grain for maximum flavor extraction
- Toast your pumpkin seeds in a dry pan while the soup simmers