Carrot, Ginger and Coconut Soup

4.9 of 14 votes
Prep time: 10 minutes
Cook time: 30 minutes
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This recipe for carrot, ginger and coconut soup requires just a few simple ingredients and is both comforting and refreshing for cold days.

Bowl of carrot, coconut and ginger soup served with bread

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! 

Bowl of carrot, coconut and ginger soup served with bread

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.

List of ingredients to make a carrot, coconut and ginger soup
  • 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. 
Carrot Ginger Coconut Soup in a bowl

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FAQ: Carrot, ginger, coconut soup

Can I replace coconut milk with another type of milk?

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.

Can I freeze this carrot and coconut soup for later use?

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.

My soup is too spicy, what can I do?

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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Print Recipe

Carrot, Ginger and Coconut Soup

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4.9 of 14 votes
This recipe for carrot, ginger and coconut soup requires just a few simple ingredients and is both comforting and refreshing for cold days.
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine Asian
Servings 4
Calories 303 kcal

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.

Video

Notes

You can add more coconut milk to taste. I prefer using only 3/4 of my can and keep the rest for decoration or to adjust the taste if the soup is too spicy. If the soup is too sweet, add a little more orange or even lemon juice.

Nutrition

Calories: 303kcalCarbohydrates: 33gProtein: 4gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 739mgPotassium: 1012mgFiber: 8gSugar: 16gVitamin A: 38287IUVitamin C: 34mgCalcium: 110mgIron: 3mg
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9 Comments

  1. 5 stars
    This was so delicious and perfectly warming on a cold and snowy day. Recipe was simple and came together quickly. Leftovers reheated well and tasted equally delicious.

  2. 5 stars
    We made this delicious soup on a cold winter night and it was just the perfect meal. Full of flavor, warming and with plenty immune boosting ingredients. It was easy to make too. We will make it again:)

  3. I can’t have onion or garlic right now (temporary cleanse). Do you think this would still be good without those??

  4. Tried the carrot soup.,it’s quite nice. I still have lovely carrots in my garden in the Pacific Northwest, I can leave them in the ground through the winter,so they are fresh and full of flavor, liked the orange juice addition.