Carrot Ginger Soup Coconut (Printable version)
Sweet carrots and zesty ginger meld with coconut milk for a creamy, vibrant dish.
# What you need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, peeled and grated
05 - 1.5 lbs carrots, peeled and sliced
06 - 1 medium potato, peeled and diced
→ Liquids
07 - 3 cups vegetable broth
08 - 1 can (13.5 oz) coconut milk, full fat recommended
→ Seasonings
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - Juice of 1 lime
→ Garnish
14 - Fresh cilantro, chopped
15 - Toasted coconut flakes
16 - Cracked black pepper
# How To:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
02 - Stir in garlic and ginger; sauté for 1 minute until fragrant.
03 - Add carrots and potato. Cook, stirring, for 2–3 minutes.
04 - Sprinkle in coriander, cumin, salt, and pepper. Stir to coat the vegetables evenly.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until carrots and potato are tender.
06 - Add coconut milk and simmer for 2 more minutes.
07 - Remove from heat. Use an immersion blender to puree the soup in the pot until smooth, or carefully blend in batches using a countertop blender.
08 - Stir in lime juice if using. Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with cilantro, coconut flakes, and black pepper as desired.
# Expert Advice:
01 -
- The combination of sweet carrots and zesty ginger feels like a warm hug in a bowl
- It comes together in under an hour but tastes like something from a fancy restaurant
- Leftovers actually taste better the next day as the flavors deepen
02 -
- Blending hot soup requires caution, never fill your blender more than half full
- The soup will thicken as it sits, so add a splash of broth when reheating leftovers
- Fresh ginger absolutely cannot be substituted with dried without losing the soul of this dish
03 -
- Use the straightest carrots you can find for easier peeling and slicing
- Room temperature coconut milk incorporates more smoothly than cold from the fridge