Carrot Ginger Coconut Soup (Printable)

Smooth soup combining sweet carrots, fresh ginger, and creamy coconut milk for a cozy, nutritious dish.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs carrots, peeled and sliced
05 - 2 tablespoons fresh ginger, grated

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can coconut milk (13.5 oz)

→ Seasonings

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - Salt and black pepper, to taste
11 - Juice of 1/2 lime

→ Garnishes

12 - Fresh cilantro, chopped
13 - Toasted coconut flakes
14 - Additional coconut milk for drizzling
15 - Cracked black pepper

# How To Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 3–4 minutes until softened and translucent.
02 - Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
03 - Stir in carrots, cumin, and coriander. Cook for 2 minutes, stirring occasionally to coat vegetables with spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots are very tender.
05 - Remove from heat. Use an immersion blender or transfer in batches to a countertop blender to puree until completely smooth.
06 - Return soup to low heat. Stir in coconut milk and lime juice. Season with salt and pepper to taste. Warm through gently without boiling.
07 - Ladle into bowls. Garnish with cilantro, toasted coconut, a swirl of coconut milk, and cracked black pepper as desired.

# Tips from dashanddishes:

01 -
  • The ginger adds this gentle warmth that makes you feel hugged from the inside out
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Do not boil the soup after adding coconut milk or it may separate and lose that silky texture
  • An immersion blender saves you from transferring hot liquid and makes cleanup so much easier
03 -
  • Taste and adjust the lime juice before serving because it really makes the flavors sing
  • Reserve some coconut milk to drizzle on top for that restaurant worthy presentation

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