This coconut ginger carrot soup is so easy to make and such a cozy winter dish. It is creamy and spicy from the ginger and ready in less than an hour. You can store any leftovers in the refrigerator or freezer and it’s vegan, gluten free, sugar free, and nut free!
To prepare to make this recipe:
- Peel and chop your carrots
- Remove the skin from the ginger (use a spoon to gently scrape off the skin by starting at the top of the ginger and pulling the spoon downward) and grate ginger
- Mince the garlic cloves and dice the onions
- Pull out the spices from your pantry
For this recipe, I used:
- Ginger: one of the star ingredients of this recipe. It adds a big kick that tastes great and boosts your immunity!
- Carrots: this veggie is what brings the orange color of this soup to life! Carrots are packed with vitamins, antioxidants and beta-carotene.
- Coconut Milk: this adds a creaminess to the soup and a subtle coconut taste.
Tips:
- You will need a dutch oven to make this or a large pot
- Start by caramelizing your onions – keeping them on a low heat until they browned
- The recipe calls for 1 tablespoon of ginger, but if you’re a ginger lover and up for a real kick add 1 ½ tablespoon of ginger
- If you want the soup to be more liquidy, you can add water to thin it out. Start with 1 tablespoon of water at a time and blend the soup until it’s the consistency you want
- Top your soup with my seed mix – adds the best crunch!
- You can top your soup with fresh parsley
Substitution Ideas:
Vegetable Broth: you can use chicken broth instead
How to Store:
- Refrigerator: you can store this soup for 3-4 days in a sealed container
- Freezer: you can store this soup for 2-3 months in a sealed container
- Reheat: you can use the microwave or stove top. As it sits it may thicken, so just add water as needed to thin it out. If previously frozen, allow soup to thaw overnight in the refrigerator and then reheat.
Coconut Carrot Ginger Soup
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 cups carrots, peeled and chopped
- 2 1/4 cups low sodium vegetable broth
- 3/4 cup coconut milk
- 1 tsp cumin
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 cup water
- sprinkle of salt and pepper
Instructions
- Prepare your ingredients. Peel and chop the carrots, dice the onions, mince the garlic, and grate the ginger.
- In a dutch oven or large pot, heat the olive oil. Then add the onion and garlic and saute on a low-medium heat until they are softened and the onion becomes browned and caramelized.
- Add in the carrots, cumin, curry powder, salt, pepper and water and cover the pot and cook until the carrots are softened approximately 10 minutes.
- Add in the coconut milk and vegetable broth. Bring to a boil, then lower the heat, and simmer for 20 minutes.
- Remove soup from the heat and let cool.
- Blend with an immersion blender or in a blender. If you want your soup to be more liquidy, add 1 tablespoon of water at a time and blend until it’s the consistency you want. ENJOY!
Did you make this recipe?Tag @girlswhoeat!
