Carrot Soup with Coconut and Ginger

This carrot soup is our favorite carrot soup recipe. It's easy to make using pantry-staple ingredients and comes together in less than 30 minutes. It's a creamy blended soup with coconut and ginger and is absolutely delicious.

We make this carrot soup with fresh carrots, if possible. But frozen carrots work equally well!

Our favorite things about this carrot soup recipe

• It's creamy and cozy and will take you to a happy place.
• Made with coconut and ginger so it's a guaranteed flavor winner.
• Totally dairy-free.
• 30 minutes from start to finish. And most of that time is spent letting the carrots simmer.
• Perfect for using up that bag of carrots you forgot about at the back of your fridge.
• Easily made with frozen carrots, if that's what you have on hand.
• The pantry-staple ingredients mean that you can probably make this right now without taking a trip to the grocery store.

READ MORE: Coconut Curried Cauliflower Soup

How do you make carrot soup from scratch?

This carrot ginger soup is big on flavor and amazingly simple to make. Grab a pot and a bag of carrots. This is going to be EASY, friends.

1. Saute some onions, ginger, and garlic until they are soft.
2. Now add the chopped carrots, turmeric, and stock to the pot and simmer simmer simmer.
3. Blend the soup, add the coconut milk and a squeeze of lime, then salt to taste.

Carrot Soup Variations

• Don't have enough carrots? Add some sweet potatoes!
• Stir in a tablespoon of peanut butter.
• Or a tablespoon of red curry paste.
• Or 2 teaspoons of curry powder.
• Go French-style and swap half the carrots for potatoes, omit the turmeric, and add a teaspoon of thyme. Then use lemon juice instead of lime.
• Make it spicy with chili flakes.

How long can you keep homemade carrot soup?

This soup will last for 3-4 days in your fridge.

Can carrot soup be frozen?

Yes! Carrot soup freezes very well. Let it cool then transfer it to freezer bags. I love these large Stasher bags for freezing soup!

Is this carrot ginger soup vegan?

It can be! Use vegetable stock to keep this recipe plant-based.

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• Quick Garlic Roasted Carrots
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• Garlic Herb Carrot Fries

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• Chicken Vegetable Soup
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Carrot Soup with Coconut and Ginger

• Author: Kristen Stevens
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

★★★★★

5 from 2 reviews

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Description

This carrot soup is our favorite carrot soup recipe. It's easy to make using pantry-staple ingredients and comes together in less than 30 minutes. It's a creamy blended soup with coconut and ginger and is absolutely delicious.

✨ If you love this carrot soup recipe as much as I do, make sure to give it a 5-star review in the comments below!

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Ingredients

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 tablespoons ginger, chopped
• 2 garlic cloves, chopped
• 2 lbs carrots, chopped
• 2 teaspoons ground turmeric
• 4 cups vegetable or chicken stock
• 1 15-ounce can coconut milk
• Juice from ½ lime (about 1 tablespoon)
• Sea salt and pepper, to taste
• Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts

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Instructions

1. Heat the coconut oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute.
2. Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.
3. Blend the soup (either in batches in a blender or using an immesion blender) then add the coconut milk and lime juice. Season to taste with salt and pepper then serve with any or all of the optional toppings.

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