Carrot Ginger Soup with Coconut Milk

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Flavorful vegan carrot ginger soup with coconut milk, this is one of the creamiest and healthiest soups you can think of.

This coconut-based vegan ginger carrot soup is one of the simplest and most satisfying soups you could possibly make.

I mean, making soup is never particularly difficult, but this recipe is even easier to make than the average soup recipe.

All you have to do is chop some very few veggies and blend the soup when finished. Add a few more ingredients in between and that’s it!

And the result is a warming, comforting, and super healthy spicy bowl, that you can have for lunch, dinner or even transport to work in a Thermos bottle.

Ingredients

Carrots:

• This recipe is the perfect way of using up that opened bag of carrots in your fridge. Maybe you needed just a couple of them for cooking something else and now the leftovers are staring at you every time you open the fridge.
• Well, this recipe is the perfect solution: it is easy and quick to make, it will allow you to use up all those carrots, it is healthy and it will probably make you happy as well. Happy, that you have finely discovered such an easy and delicious carrot soup that you can make all the time.

Ginger:

• Fresh ginger is a must! Don’t be tempted to use dried ginger, it will just not be the same.
• If you don’t have any fresh ginger at all, then better change the flavor of the soup by replacing the fresh ginger with 1-2 teaspoons curry paste or curry powder to taste. If the curry paste/powder is very hot use less of it.

Coconut milk:

• A pantry staple in my case, I always have it in the house. The perfect ingredients when you want to cook something quick and delicious, either soups, curries, and so on.
• A very important ingredient for me when cooking vegan. We have vegan friends that visit from time to time and if I have a can or two of coconut milk in the cellar, I can be sure to be able to cook something really good with just a few vegetables and a can of coconut milk.
• Some rice on the side and that’s it: a perfect vegan meal to satisfy anybody. You could try this vegan zucchini curry, this vegan potato pumpkin casserole, or this apple and chickpea curry.

Coconut oil:

• I think its flavor is the best fit for this vegan carrot soup with coconut milk. However, if you don’t have coconut oil, replace it with any kind of oil.

Coconut chips:

• The unsweetened coconut chips are meant to be the topping.
• They are optional, but so delicious! Do use them, if you can get them, but make sure you serve them separately, they should only be added to the soup just before serving, so that they remain nice and crunchy.

How to make?

1. Peel and chop the carrots. Finely chop the onion and the ginger.
2. Melt the coconut oil or heat the oil in a soup pot. Cook the onions until translucent.
3. Add the ginger and the carrots. Stir well to coat the carrots with the oil. Cook gently for 2 more minutes.
4. Add the vegetable broth, cover the pot and simmer for about 15-20 minutes until the carrots are soft.
5. Blend.
6. Add the coconut milk, stir well and reheat.
7. Adjust the taste with some lemon juice, salt and pepper.
8. Add the toppings just before serving.

Serve

You can serve the coconut carrot ginger soup immediately or you can reheat it. It keeps well in the fridge for at least 3 days.

You can also freeze it. To serve, defrost in the fridge, pour the contents in a saucepan or soup pot and reheat on the stovetop.

Make a complete vegan meal by serving the carrot soup with:

• whole wheat bread
• crispbread
• spelt crackers with silken tofu spread
• white bean dip with caramelized onions
• roasted red pepper hummus

Make it a non-vegan meal by serving the carrot ginger soup with:

• crustless zucchini pie
• zucchini feta pancakes
• zapiekanka
• croque monsieur
• baked ham and cheese rolls

Carrot Ginger Soup with Coconut Milk

Flavorful vegan ginger carrot soup with coconut milk, this is one of the creamiest and healthiest soups you can think of.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: International

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 340kcal

Author: Adina

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Ingredients 

• ▢ 450 g/ 1 lb carrots
• ▢ 1 thumb size piece of ginger about 5 cm/ 2 inches long
• ▢ 1 medium onion
• ▢ 1 tablespoon coconut oil or regular oil
• ▢ 500 ml/ 17 fl.oz/ 2 cups vegetable broth
• ▢ 1 can coconut milk 400 ml/ 13.5 fl.oz
• ▢ 1 tablespoon lemon juice a little more to taste
• ▢ fine sea salt and black pepper
• ▢ 2 tablespoons unsweetened coconut chips
• ▢ some basil leaves

Instructions

• Peel and chop the carrots. Peel and finely chop the ginger. Set both aside.
• Finely chop the onion.
• Melt the coconut oil in a soup pot.
• Add the chopped onions and cook for about 2 minutes.
• Add the ginger and the carrots. Stir well to coat the carrots with the oil. Cook gently for 2 more minutes.
• Add the vegetable broth.
• Cover the pot, bring to a boil, turn the heat down to medium low and simmer the soup for about 15-20 minutes or until the carrots are soft.
• Blend the soup.
• Add the coconut milk, stir well and reheat.
• Adjust the taste with some lemon juice, salt and pepper.
• Top with basil and coconut chips just before serving.

Nutrition

Serving: 1/4 of the soup | Calories: 340kcal | Carbohydrates: 21g | Protein: 4g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Sodium: 999mg | Fiber: 4g | Sugar: 6g

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