Carrot Ginger Coconut Cream Soup (Printable)
Velvety soup blending sweet carrots, fresh ginger, and creamy coconut for a warm, aromatic dish.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 lbs carrots, peeled and sliced
05 - 2 tablespoons fresh ginger, grated
→ Liquids
06 - 4 cups vegetable broth
07 - 1 can (14 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 Make It:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft and translucent.
02 - Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
03 - Add the sliced carrots, ground coriander, and cumin. Sauté for 3–4 minutes, stirring frequently to coat and toast the spices.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, or until carrots are very tender.
05 - Stir in most of the coconut milk (reserve 4 tablespoons for garnish). Remove from heat.
06 - Blend the soup using an immersion blender or in batches in a countertop blender, until smooth and creamy.
07 - Return the soup to the pot, season with salt and pepper, and warm through. Ladle into bowls, swirl a spoonful of reserved coconut cream on top, and garnish with fresh coriander and toasted pumpkin seeds if desired.
# Expert Hints:
01 -
- It comes together in under an hour but tastes like something you simmered all day
- The coconut cream makes it feel luxurious without any dairy
02 -
- Hot soup expands violently in blenders, so never fill it more than half full and hold that lid down tight
- The soup will thicken as it sits, so you might need to splash in a little more broth when reheating leftovers
03 -
- Grate your ginger against the grain to avoid those tough stringy bits in your finished soup
- Let the soup cool slightly before blending if you are worried about splatters, though I have found room temperature ingredients blend smoother anyway