Carrot and Ginger Soup with Coconut Milk Recipe
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There’s nothing more comforting than a warm bowl of carrot and ginger soup with coconut milk on a crisp day. The carrots bring natural sweetness, the ginger adds gentle warmth, and the coconut milk makes it silky and rich. It’s seriously comforting, perfect for busy weekend nights or slowed-down weekends.
I’m always up for a creamy soup, and while avocado soup, pumpkin soup, and roasted tomato soup are the usuals in our home, carrot and ginger soup is my personal favorite. It’s simple, colorful, and easy to enjoy as a starter or on its own when you want something cozy.
This hearty soup works well for any occasion. You can serve it as part of a holiday meal, pack it for a simple workday lunch, or enjoy it as an easy weeknight dinner. With a creamy coconut milk base and the brightness of ginger, it’s satisfying, flavorful, and always a good choice!
Why You’ll Love This Recipe
- Fits any occasion
- Easy prep
- Built for busy weeks
- Warm seasonal comfort
- Creamy and satisfying
- Serves a crowd: Makes about 6 servings, and doubling it is easy if you’re feeding more.
How to Make Carrot and Ginger Soup
Carrot and ginger soup has a creamy lift from coconut milk and only takes about 35 minutes from start to finish. I like to prep a little something extra ahead so it’s ready to top the soup as soon as it’s done!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Olive oil: A mild one works best, so it doesn’t take over the delicate carrot and ginger flavor.
- Onion
- Garlic cloves
- Fresh ginger
- Carrots: Choose firm, medium ones with a vibrant orange color.
- Chicken broth: Low-sodium lets you season to taste without it getting too salty.
- Salt and black pepper
- Coconut milk: Go for full-fat to give the soup a rich, creamy texture.
- Fresh cilantro: For garnish.
Step-By-Step Instructions
You don’t need much effort to make carrot and ginger soup at home. Sauté the onion and garlic, add the carrots and broth, and puree once tender. A splash of coconut milk at the end makes it creamy and rich.
Step 1: Cook the aromatics
Warm olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and ginger and let them cook for another 2 minutes until fragrant.
Step 2: Add the carrots
Toss in the carrots and pour in the broth. Season with salt and pepper, bring to a boil, then lower the heat and let it simmer for about 20 minutes, or until the carrots are tender.
Step 3: Puree
Use an immersion blender to puree the soup right in the pot until smooth. If you prefer a standing blender, transfer the soup in batches and blend until creamy, keeping the lid slightly cracked so steam can escape safely.
Step 4: Add coconut milk and garnishes
Stir in the coconut milk, reserving a little to drizzle on top for garnish. Garnish with fresh cilantro leaves before serving.
Substitutions
You’ll love how easygoing this recipe is, using ingredients likely already in your kitchen. And if you’re missing something, here are a few simple swaps:
- Olive oil: Swap with avocado oil or butter.
- Onion: Shallots, leeks, or scallions.
- Garlic cloves: Use garlic powder or roasted garlic.
- Fresh ginger: Ground ginger works in a pinch.
- Chicken broth: Vegetable broth or water with bouillon
- Coconut milk: Try heavy cream.
- Fresh cilantro: Parsley, basil, or mint.
Expert Tips
- Slice carrots evenly: Cutting them the same size helps them cook evenly, making the soup smooth and easy to blend.
- Adjust consistency: For a thinner soup, stir in extra broth until you get the consistency you’re looking for.
- Add a spicy kick: A pinch of red pepper flakes, cayenne, or a little chili oil gives the soup some heat if you like it bold.
- Finish with brightness (optional): A squeeze of fresh lemon or lime right before serving lifts the flavors and keeps the soup light.
How to Store This Recipe
Once your soup has cooled, transfer it to an airtight container and keep it in the fridge for up to 5 days, or freeze for about a month if you want to save some for later. Just warm it gently on the stove, add a splash of broth if it’s gotten too thick, and it’s ready to enjoy all over again.
What to Serve with Carrot and Ginger Soup
Carrot and ginger soup with coconut milk pairs easily with so many sides. I often enjoy it with toasted coconut flour bread and other low-carb bread for dipping, while a simple green salad with a tangy vinaigrette gives a refreshing balance.
The soup also goes well with a classic grilled cheese sandwich, sliders, and wraps for an easy lunch or dinner. If you’d like more protein, serve it with pan seared chicken breast, baked salmon, or steak to make the meal extra satisfying without overwhelming the soup’s flavor.
More Soup Recipes To Try
Creamy Carrot and Ginger Soup with Coconut Milk Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound carrots peeled and sliced
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coconut milk reserving some for garnish
- 6 sprigs cilantro for garnish
Instructions
- Warm olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and ginger and let them cook for another 2 minutes until fragrant.
- Toss in the carrots and pour in the broth. Season with salt and pepper, bring to a boil, then lower the heat and let it simmer for about 20 minutes, or until the carrots are tender.
- Use an immersion blender to puree the soup right in the pot until smooth. If you prefer a standing blender, transfer the soup in batches and blend until creamy, keeping the lid slightly cracked so steam can escape safely.
- Stir in the coconut milk, reserving a little to drizzle on top for garnish. Garnish with fresh cilantro leaves before serving.
Notes
- Cut the carrots into even slices so they cook at the same pace and blend into a smooth, creamy soup.
- When the soup feels too thick, add more broth instead of water to keep the flavor full and balanced.
- For a little heat, sprinkle in red pepper flakes, cayenne, or finish with a drizzle of chili oil.
Nutrition & Macros
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