Creamy, vibrant, and gently spiced, this Carrot Ginger Soup with Coconut Milk delivers a perfect balance of sweetness and warmth. The carrots bring natural earthiness, while ginger adds a zesty kick and coconut milk smooths everything into a luscious, dairy-free delight. It's comforting, nourishing, and ideal as a starter or a light main course with crusty bread or jasmine rice.
In a large soup pot or Dutch oven, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 5–6 minutes, until translucent.
Stir in garlic and ginger; cook for 1–2 minutes until fragrant but not browned.
Add sliced carrots to the pot.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 20–25 minutes, or until carrots are fork-tender.
Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth.
Alternatively, carefully transfer to a blender in batches and blend until smooth.
Stir in the coconut milk and lime juice (if using).
Return to heat and simmer on low for 3–5 minutes, just to warm through.
Taste and season with salt and pepper to preference.
Ladle soup into bowls.
Garnish with a swirl of coconut cream, cilantro, toasted seeds, or chili oil as desired.
Serve hot with naan, baguette, or rice cakes.
Make it spicier: Add a pinch of cayenne or red curry paste with the garlic.
Make it sweeter: Roast the carrots beforehand to enhance natural sweetness.
Make it richer: Add a second can of coconut milk for ultra-creamy texture.
Meal prep: This soup keeps well in the fridge for up to 4 days and freezes beautifully.
4 servings