Coconut Ginger Carrot Soup



1 Yellow Onion (diced) 

3 Garlic (minced) 

2 tbsp Ginger (minced) 

1 tsp Cumin 

1 tsp Coriander 

5 Carrot (approx)  

7 large carrots) 

3 cups Vegetable Stock 

1 cup Canned Full Fat Coconut Milk (use light if desired for a lower fat soup) 

1 tsp Salt And Pepper (to taste)


  1. In a large saucepan, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant. 
  2. Add the ginger, carrot, and spices, stir to combine, and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out. 
  3. Add the coconut milk and vegetable broth and let simmer lightly, uncovered, for about 20- 25 minutes or until the carrots are cooked through. 
  4. Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy. 
  5. Season with salt and pepper, if needed.
  6. Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice, or store in the fridge for up to 5 days. Can be frozen for up to 3 months.

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