Carrot, Ginger and Coconut Soup
This recipe for carrot, ginger and coconut soup requires just a few simple ingredients and is both comforting and refreshing for cold days.
Table of content
To be honest, I’m not a big fan of carrot soup, but this carrot ginger coconut soup recipe has completely changed my mind.
The sweet carrots combine beautifully with the spicy ginger. Many recipes call for lemon or lime juice to balance the sweetness and add some acidity, but substituting orange juice takes this simple soup to the next level!
How to make this carrot, ginger and coconut soup?
Prepare the vegetables. Peel and quarter the onion. Peel the garlic cloves. Wash, peel and chop the carrots. Peel and slice the ginger.
Sauté. Heat the olive oil in a large saucepan. Add the onion, carrots, garlic, ginger, chilli and turmeric. Stir well and sauté for 5 minutes.
Leave to simmer. Pour in the vegetable stock. Season generously with salt. Simmer over a medium heat for 30 minutes. Check that the carrots are cooked by cutting one piece in half.
Blend. Pour in the coconut milk and the juice of the orange, then blend with an immersion blender or a high-speed blender until you obtain a creamy soup texture. If the soup is too sweet add more orange juice or even lemon juice.
Serve. Serve warm with a little coconut milk, chili powder and and fresh herbs such as fresh cilantro, flat parsley or microgreens.
This is how I style my carrot soup with coconut milk, micro green and chili powder.
Ingredients: tips and alternatives
Here are the ingredients you need to make this delicious soup, plus a few tips.
- Carrots: The star of this recipe! You can replace them with butternut, pumpkin or sweet potatoes.
- Yellow onion: You only need one small onion. Can be left out if you don’t have any.
- Garlic: Can be replaced with garlic powder.
- Fresh ginger: Can be replaced with ginger powder.
- Vegetable broth: I use store-bought vegetable stock to save time, but you can make your own! Chicken stock also works well.
- Coconut milk: I like to use full-fat coconut milk for a deeper flavour, but light coconut milk works too! Make sure you choose a coconut milk with a high coconut content, ideally close to 90%. Shake the jar well before opening so that the coconut cream mixes well with the liquid.
- Orange: Orange juice adds a touch of freshness to the recipe! You can substitute lemon or lime juice.
- Chili powder: For a spicy touch, but not necessary if you don’t like overly spicy food.
- Turmeric: To give the soup a deeper color. You can substitute it with curry powder.
- Oil: To brown the vegetables. Just choose a neutral oil, coconut oil or olive oil.
You may also like
- Vegetarian Lentil Stew
- Healthy Tomato Basil Soup
- Finnish Salmon Soup (Lohikeitto)
- Creamy Veggie Tortellini Soup
- White Bean, Thyme and Lemon Soup
FAQ: Carrot, ginger, coconut soup
Absolutely! Coconut milk provides a rich flavor, but you can substitute it with heavy cream
or sour cream if you don’t have any on hand. Keep in mind that taste may vary slightly.
Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It can be stored for up to three months. Remember to defrost and reheat gently before serving.
No worries! To tone down the spice, try adding more coconut milk or a squeeze of citrus like another orange, a lime or a lemon. You can also balance it out with a touch of honey or maple syrup. Next time, add less chili powder or even less ginger.
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Carrot, Ginger and Coconut Soup
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Ingredients
- 2 pounds carrots
- 1 onion
- 3 cloves of garlic
- 2 inches fresh ginger , about 25 g, less for a milder taste
- 2 cups vegetable stock
- 3/4 can of coconut milk , 300 ml or 10 oz
- 1 orange
- 1/2 teaspoon chili powder ,less for a milder taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon olive oil or other neutral oil
- 1 pinch of salt
Instructions
- Prepare the vegetables. Peel and quarter the onion. Peel the garlic cloves. Wash, peel and chop the carrots. Peel and slice the ginger.
- Brown. Heat the olive oil in a large saucepan. Add the onion, carrots, garlic, ginger, chilli and turmeric. Stir well and fry for 5 minutes.
- Leave to simmer. Pour in the vegetable stock. Season generously with salt. Simmer over a medium heat for 30 minutes. Check that the carrots are cooked by cutting one end in half.
- Blend. Pour in the coconut milk and the juice of the orange, then blend with an immersion blender or a high-speed blender until you obtain a creamy soup texture. If the soup is too sweet add more orange juice or even lemon juice.
- Serve. Serve warm with a little coconut milk, chili powder and and fresh herbs such as fresh cilantro, flat parsley or microgreens.
