Carrot and Ginger Soup (Printable)

Smooth, creamy blend of carrots, ginger, and coconut milk offering a light and satisfying dish.

# What You'll 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 (optional for creaminess)

→ 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 (optional for brightness)

→ Garnish

14 - Fresh cilantro, chopped
15 - Toasted coconut flakes
16 - Cracked black pepper

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger; sauté for 1 minute until fragrant.
02 - Add carrots and potato. Cook, stirring, for 2–3 minutes. Sprinkle in coriander, cumin, salt, and pepper. Stir to coat the vegetables evenly.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until carrots and potato are tender.
04 - Add coconut milk and simmer for 2 more minutes to incorporate flavors.
05 - 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.
06 - Stir in lime juice if using. Taste and adjust seasoning as needed. Ladle into bowls and garnish with cilantro, coconut flakes, and black pepper as desired.

# Expert Hints:

01 -
  • The combination of sweet roasted carrots and zesty ginger creates this incredible depth that feels sophisticated but comes together in under an hour
  • Coconut milk makes it luxuriously creamy without any dairy so everyone at your table can enjoy it
  • It freezes beautifully and actually tastes better the next day when the spices have had time to really settle in
02 -
  • When blending hot soup always remove the center cap from your blender lid and cover with a kitchen towel to prevent steam from building up and causing accidents
  • The soup will thicken as it sits so you may need to add a splash more broth when reheating leftovers
03 -
  • Use the side of a spoon to scrape the ginger instead of a grater which tends to waste the precious juices
  • Let the soup rest for 5 minutes after blending before serving to allow the flavors to fully integrate

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