Vegetarian Carrot Ginger Soup with Coconut Milk

This carrot ginger soup with coconut milk is naturally gluten free, dairy free, vegan, and vegetarian. You’ll love this simple, nutritious weeknight meal.

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Carrot Ginger Soup with Coconut Milk

I’ve been really into making soups lately, like this Ina Garten butternut squash and pumpkin soup, this easy Tuscan kale and white bean soup, and now this amazing carrot ginger soup. I’m loving having soups for dinner, leftovers for lunch, and then freezing extra for future busy days.

This coconut ginger soup with coconut milk is a great way to really maximize the amazing flavor of carrots in soup form.

The combination of carrot and ginger is really delicious, so if you haven’t tried it yet, you are in for a treat with this creamy carrot ginger soup with coconut milk.

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Other flavors and ingredients in this recipe include coconut oil, coconut milk, garlic, cumin, turmeric, coriander, vegetable stock, and fresh lime.

The carrot ginger soup is simmered in a sturdy pot, like a dutch oven, and then blended using an immersion blender, or regular blender. After blending, the final step is to mix in coconut milk and top with a fresh squeeze of lime, and toppings of choice such as cilantro, radishes, or avocado.

This soup is a perfect addition to soup season, let me know if you give it a try.

I hope you enjoy this soup as much as I did!

Ingredients for Vegan Carrot Ginger Soup with Coconut Milk

Equipment Needed
Dutch oven or sturdy pot
handheld immersion blender or blender

Coconut Oil adds nutrients and fat to this soup and a nice subtle coconut flavor. If you don’t have coconut oil you could substitute with olive oil.


Yellow Onions add tons of antioxidants and flavor to this carrot soup recipe.


Jalapeños are rich in vitamins A and C and potassium, and add a nice kick of spice and favor to this soup.


Fresh Ginger adds unique flavor and health benefits. To prepare the ginger you scrape the skin off (this can be done with the side of a spoon) and then slice the ginger into small pieces on a cutting board.


Garlic Cloves are packed full of nutrients and adds intense flavor to this soup.


Ground Cumin has antioxidants, anti-inflammatory properties and adds rich, earthy and warm flavor.


Turmeric brightens up the soup and has potent anti-inflammatory and antioxidant benefits.


Ground Coriander is a fragrant, antioxidant herb that adds a nice subtle flavor in this carrot ginger soup with coconut milk.


Cayenne is optional but adds just a little extra heat and flavor.


Salt & Pepper


Carrots are the star of this soup! And for good reason. They have a nice, fresh, flavor and also nutritional benefits including fiber, vitamin A, beta-carotene, calcium, and vitamin K.


Vegetable Broth adds a little boost of flavor to this soup and some extra nutrients, too.


Coconut Milk is mixed in after pureeing the soup and adds creaminess and extra coconut flavor! Using coconut milk instead of cream keeps this soup dairy-free.

Toppings


Lime Wedges
for a squeeze of fresh lime juice before enjoying this soup. The lime adds the perfect amount of acidity and fresh flavor to this carrot soup.


Cilantro is a necessary topping for this soup in my opinion! It adds flavor and antioxidants.


Radishes are a fun optional topping. You can thinly slice the radishes or even cut them into small cubes.


Tortilla Chips can also be added to this soup if you want to have vegan tortilla soup vibes.


Avocado cubes also taste amazing in this soup, especially with tortilla chips.

How to Make Ginger Carrot Soup with Coconut Milk

In dutch oven or heavy-bottomed pan heat 2 tablespoons coconut oil over medium heat. Add onion and pinch of salt. Cook, stirring, for about 5 minutes, or until the onion is lightly browned.

Add jalapeno, ginger, garlic, cumin, turmeric, coriander, and cayenne and cook for one minute more, or just until fragrant. Season with salt.

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Add carrots, stock, water, and a pinch of salt. Bring mixture to boil. Then turn down the heat and simmer for 20 minutes, or until carrots are tender.

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Take soup off stove and blend soup either in a blender or with an immersion blender.

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Place soup back on stove over low heat. Stir in 1 can coconut milk and heat soup back to desired temperature.

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Divide between bowls and season with salt and freshly ground pepper. Serve with lime wedges, cilantro and other optional toppings.

Carrot Ginger Soup with Coconut Milk

Ginger and carrot make a delicious flavor combination in this easy soup recipe.

Course Appetizer, dinner, lunch, Main Course
Cuisine French
Keyword soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 268 kcal

Ingredients

  • 2 tablespoons coconut oil
  • 2 yellow onions thinly sliced, about 3 cups
  • 1 jalapeno de-seeded and finely chopped
  • 1 tablespoons fresh ginger peeled and chopped
  • 2 garlic cloves minced, about 2 teaspoons
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne optional
  • salt
  • 2 lbs carrots peeled and cut into 1 inch pieces, about 2 1/2 cups
  • 4 cups good quality chicken or vegetable stock
  • freshly ground pepper
  • cilantro leaves for garnish
  • lime wedges for serving
  • 1 bunch radish thinly sliced for optional garnish
  • sour cream optional garnish

Instructions

  1. In dutch oven or heavy-bottomed pan heat 2 tablespoons coconut oil over medium heat. Add onion and pinch of salt. Cook, stirring, for about 5 minutes, or until the onion is lightly browned.

  2. Add jalapeno, ginger, garlic, cumin, turmeric, coriander, and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.

  3. Add carrots, stock, water, and a pinch of salt. Bring mixture to boil. Then turn down the heat and simmer for 20 minutes, or until carrots are tender.

  4. Take pot off the stove and blend soup either in a blender or with an immersion blender. Place pot back on stove and stir 1 can coconut milk and heat soup to desired temperature.

  5. Divide between bowls and season with salt, and freshly ground pepper. Serve with lime wedges, fresh cilantro, and other optional toppings if desired.

Recipe Video

Recipe Notes

This recipe is adapted from the Carrot Ginger soup in NYTimes

 

Nutrition Facts
Carrot Ginger Soup with Coconut Milk
Amount Per Serving
Calories 268 Calories from Fat 184
% Daily Value*
Fat 20.4g31%
Saturated Fat 18g113%
Sodium 596mg26%
Potassium 728mg21%
Carbohydrates 24.3g8%
Fiber 6.1g25%
Sugar 12.5g14%
Protein 3.3g7%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you loved this carrot ginger soup with coconut milk, You’ll love these recipes:

Tuscan Kale Soup

Ina Garten Butternut Squash & Pumpkin Soup

Dutch Oven Soup Recipes

Chicken Noodle Soup

Vegetable Lentil Soup

If you make this vegan carrot ginger soup with coconut milk please snap a photo and share on instagram using hashtag #rainbowdelicious and tag me @rainbowdelicious, I’d love to see how it turns out! If you’d like to have more recipes and delicious content emailed to your inbox please subscribe in the sidebar!

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