Easy Carrot and Ginger Soup with Creamy Coconut Milk

This carrot ginger soup with coconut milk is one of those simple, comforting recipes that never fails.

I love using vegetables that are either growing in the garden or are abundantly available at the farmers’ market, or even in the supermarket if they’re seasonal and grown locally.

And one of the easiest things to make with fresh or leftover vegetables is soup. You can just cook any veggies, blend them up with a bit of seasoning, onions, and garlic, and you have a meal for chilly days that’s both nutritious and filling.

And while we’re still waiting for warmer days to arrive, soups are just one of those things that make this in-between season feel a little cosier. They’re easy to make, comforting to eat, and perfect for freezing so you always have something warm and nourishing on hand.

One of our favourite delicious soup recipes is this Carrot and Ginger Soup with Coconut Milk. The spicy ginger adds a lovely warmth, which is especially welcome in early spring when it’s still cold outside, and we need something soothing after a day spent in the garden, preparing for the season ahead.

The full fat coconut milk (you can also use light coconut milk if preferred) makes it silky and rich, balancing the natural sweetness of the carrots with a little bit of spice.

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What’s Great About This Carrot Ginger Soup

This soup is one of those meals that’s both incredibly simple and yet satisfying. It’s made with just a handful of simple ingredients, but each one plays an important role in making the flavours shine.

It’s naturally sweet and spicy – The fresh carrots bring a mellow sweetness, while the ginger adds just the right amount of heat.

Creamy without dairy – Thanks to the coconut milk, it’s rich and smooth without any heavy cream.

Super easy to make – Just chop, simmer, blend, and you’re done!

Great for meal prep – It stores well in the fridge or freezer, so you can make a big batch and have it ready for busy days.

Ingredients and Substitutions

One of the best things about this soup is that it uses simple, whole ingredients that you probably already have in your kitchen.

You’ll need:

• Carrots – The star of the dish, the main ingredient is naturally sweet and full of vitamins.
• Ginger – Fresh ginger root is best for that warm, slightly spicy kick.
• Onion and Garlic – Add depth and savoury balance to the sweetness. You can use red, white or yellow onion.
• Vegetable Broth (or Chicken Stock if you prefer) – Helps blend everything together into a smooth, flavourful soup.
• Can of Coconut Milk – Makes the soup rich and creamy without overpowering the other flavours.
• Olive Oil (or another oil of choice) – For sautéing the onions and garlic.
• A Pinch of Salt & Black Pepper – To bring out all the flavours.

Optional Add-Ins:

• Lentils for added protein and texture.
• Some diced celery (can be added with the carrots to the pot)
• A teaspoon of curry powder or turmeric for extra depth.
• Lemon or lime juice to brighten up the flavours.
• Chili flakes or Red Pepper Flakes if you love a little more heat.
• Toasted pumpkin seeds as a topping.

Step-by-Step Instructions

Making this soup is as easy as it gets. Here’s how to do it:

Step 1: Sauté Onion, Garlic and Ginger

Start by heating a little olive or coconut oil in a large pot over medium heat. Add the chopped onion and sauté until it turns soft and slightly golden. Then, stir in the garlic and ginger, cooking for another minute until fragrant.

Step 2: Cook the Carrots

Add the chopped carrots (and celery if using) to the pot, stirring to coat them in all that delicious onion, garlic, and ginger flavour. Let them cook for a couple of minutes before pouring in the vegetable stock. Cover, bring everything to a boil, then reduce the heat and let it simmer until the carrots are tender, about 10-15 minutes.

Step 3: Blend Until Smooth

Once the carrots are soft, use an immersion blender to puree soup until smooth. If you’re using a regular blender, be sure to let the soup cool slightly before blending in batches to avoid splattering and burning yourself.

Step 4: Stir in the Coconut Milk

Pour in the creamy coconut milk and stir well to combine. If you prefer a thinner soup, you can add a little extra broth. Season with salt and pepper to taste, and let it warm through for another few minutes.

Step 5: Serve & Enjoy

Ladle the soup into a medium bowl and garnish with fresh herbs (like cilantro or parsley) or toasted pumpkin seeds. Serve it hot with crusty whole grain bread on the side for a complete, satisfying meal.

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Tips & Serving Suggestions

• Make it ahead – This simple soup stores beautifully in the fridge in an airtight container for up to 4 days and freezes well for up to 3 months.
• Pair it with a side – Enjoy it with a slice of fresh whole grain or crusty bread, a side of roasted chickpeas, or a light green salad.
• Adjust the spice level or sweetness – If you love extra warmth, add more ginger or a pinch of cayenne pepper. If you want it a bit sweeter, you can add a dash of maple syrup.
• Want more protein? – Stir in some red lentils or white beans while the soup simmers, or top with toasted seeds for crunch.

This Carrot Ginger Coconut Soup is one of those simple, comforting recipes that never fails. You can make it for lunch, have it as a light dinner, or bring it in a flask for a hot meal when you are outdoors.

Let me know in the comments if you tried this recipe. Or do you have a different favourite soup?

More Nutritious Soup Recipes For Warm and Cold Days:

• Easy Garden Vegetable Summer Soup
• Kale, Potato and White Bean Stew

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