Carrot and Ginger Soup with Coconut Milk Recipe
Primal Edge Health participates in the Amazon Services LLC Associates Program and other affiliate programs and therefore, may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
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.
I’m always up for a creamy soup, and while avocado soup and pumpkin 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 for a quick dinner, nice enough to share with guests.
- Easy prep: Just 5 minutes of prep and you’re ready to cook.
- Built for busy weeks: Stores beautifully so you can reheat and enjoy anytime.
- Warm seasonal comfort: Carrot and ginger soup with coconut milk brings that cozy, fall-inspired flavor to the table.
- Creamy and satisfying: Smooth and velvety with just the right richness, it fills you up without feeling heavy.
- 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. The fresher they are, the sweeter the flavor and the less woody your soup will taste.
- 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, perfect for serving with a little something crunchy on top.
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 swap:
- Olive oil: Swap with avocado oil or even 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, cashew cream, or unsweetened oat milk.
- 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.
- Balance the broth: If your chicken broth is salty, use half broth and half water so the sweetness of the carrots still shines through.
- Adjust consistency: For a thinner soup, stir in extra broth instead of water to keep the flavor rich.
- 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 psyllium husk bread or any low-carb bread for dipping, while a simple green salad with a tangy vinaigrette gives a refreshing balance.
It also goes well with a classic grilled cheese sandwich, ham and cheese sliders, or even a wrap 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
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.
- If your chicken broth tastes a little salty, try using half broth and half water to let the carrots’ natural sweetness shine.
- 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.
- Right before serving, a squeeze of lemon or lime brightens the flavors and keeps the soup tasting fresh.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
