Creamy Carrot Ginger Coconut Soup! This colorful soup is dairy-free, packed with nutrients, and perfect for a cold winter day.
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Warm notes of ginger punctuate the carrot flavor in this incredibly simple and nutritious soup.
Though the soup is silky and creamy, it doesn’t contain a drop of dairy; the rich flavor comes from the addition of full-fat coconut milk that lends a luxurious feel and exotic undertone to the fairly basic recipe.
Looking for more simple soup recipes? Try my Roasted Tomato Soup, Spicy Broccoli Rabe & White Bean Soup or Sausage & Squash Soup!
This recipe is naturally gluten-free, dairy-free and vegan.
Ingredients
- Olive oil
- Onion
- Sea salt
- Fresh ginger
- Coconut sugar
- Carrots
- Vegetable broth
- Full fat coconut milk
Instructions
Heat coconut oil in a large pot over medium-high heat. Add onion and ginger. Sprinkle with salt and cook until the onion is softened and translucent, about 4-5 minutes.
Add the carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and allow the carrots to simmer for about 25-30 minutes or until they’re fork-tender.
Add the coconut milk. Using an immersion blender, blend the soup until completely smooth.
You may also use a regular blender and blend the soup in batches; be careful when blending hot liquids as they tend to explode. (Make sure to vent the lid by opening the feed a tiny bit to let the steam escape.)
Return to the pot if not eating right away to keep warm over low heat.
Garnish with fresh cilantro and chopped cashews if desired, or swirl in a dollop of Greek yogurt or extra coconut milk before serving.
FAQ’s
Cool the soup completely then place the soup in an airtight container and refrigerate for up to 5 days.
Yes. Simply cool the soup and pour it into a freezer-safe, airtight container. Freeze for up to 5 months.
Variations & Substitutions
Try these variations!
- Add warm spices such as cinnamon, nutmeg and cloves for a spiced carrot soup!
- Stir in a tablespoon of apple cider vinegar for brightness and tang.
- Add a few tablespoons of red curry paste when sautéing the vegetables for a rich, complex flavor.
- Squirt in a bit of sriracha for a spicy kick.
Diet-Specific Substitutions
This recipe is naturally gluten-free, dairy-free and vegan. If you do not have coconut sugar, you may use a tablespoon of honey or maple syrup in its place.
Carrot Ginger Coconut Soup
