Ginger Carrot Soup with Coconut Milk
This post may contain affiliate links. Please read our disclosure policy.
This carrot soup is a longtime favorite in our kitchen. It’s made with simple pantry staples, comes together in under 30 minutes, and blends into a creamy, comforting soup flavored with coconut and ginger. I usually make it with fresh carrots, but frozen carrots work just as well.
As soon as the air turns crisp, my family starts craving this carrot coconut soup. It’s cozy, deeply satisfying, and made almost entirely from pantry staples, which means it comes together quickly—usually in under 30 minutes. It’s the kind of soup that warms you right to your bones and tastes far more special than the effort it takes to make it. Grab those carrots—it’s soup time.
This soup is creamy and comforting thanks to coconut milk, with ginger adding just the right amount of warmth and flavor. It’s completely dairy-free, easy to make, and most of the cooking time is hands-off while the carrots simmer into softness. It’s also perfect for using up a forgotten bag of carrots (fresh or frozen, both work), and you likely already have everything you need to make it right now.
For another cozy curry-flavored soup, try my coconut curried cauliflower soup next.
Ingredients to gather
This is one of those recipes you can probably make without a trip to the store, as there are so many pantry staples that you likely have everything on hand. This is what you need:
- Coconut oil: To saute the aromatics.
- Aromatics: A large onion, ginger, and garlic add depth and flavor.
- Carrots: You can use fresh or frozen if that’s what you have on hand.
- From the spice rack: Turmeric, sea salt, and pepper
- Stock: Chicken stock or vegetable stock works well.
- Coconut milk: Adds creaminess, making your carrot soup rich. Make sure you use coconut from a can!
- Lime juice: A squeeze of acidity to brighten things up!
- Optional toppings: Chopped cilantro and chopped cashews, almonds, or peanuts finish it off perfectly.
Ginger carrot soup variations
While we love this soup recipe exactly as written, it’s very easy to play with. Here are a few ideas to get you going:
- 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 to store carrot coconut 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. We love these large Stasher bags for freezing soup!
Carrot Ginger Soup Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 large onion (chopped)
- 2 tablespoons ginger (chopped)
- 2 cloves garlic (chopped)
- 2 lb carrots (chopped)
- 2 teaspoons ground turmeric
- 4 cups vegetable or chicken stock
- 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
Instructions
- 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.1 tablespoon coconut oil, 1 large onion, 2 tablespoons ginger, 2 cloves garlic
- 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.2 lb carrots, 2 teaspoons ground turmeric, 4 cups vegetable or chicken stock
- Blend the soup (either in batches in a blender or using an immersion 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.15 ounce can coconut milk, Juice from ½ lime, Sea salt and pepper, Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Without a doubt, this is the best Carrot Ginger Soup I have ever made. It is extraordinarily delicious. I used light Coconut milk as opposed to full fat and it was still creamy and decadent! I like to top my soup with a mixture of raw pumpkin seeds and pomegranate arils or craisins of the arils are out of season. However you serve it, chilled or warmed, this soup is the BEST
I fixed the carrot soup tonight and it was sooo delicious and easy to make.
We will be having this often. Thank you for the recipe!
What are the cashews glazed or roasted with? They look delicious!
They are spicy cashews that I buy from the grocery store. 🙂
I only have reduced fat coconut milk. Will it be okay to use that instead of full fat coconut milk?
The soup won’t be quite as rich and creamy, but it will still be very tasty with light coconut milk. 🙂
Okay this was amazing. I didn’t change a thing, the soup was silky and so flavorful I loved it. Thank you!
Made the soup yesterday, it turned out so yummy! I added just a little more carrots and ginger than the recipe calls for because I like my soups just a little bit thicker. I will make it again for sure <3
This is a wonderful recipe. I’ve made it several times with carrots and sweet potatoes. I add goat cheese and a drizzle of honey on top when i serve it.
Delicious soup and easy to make! A winner!
Thanks for sharing it.
2lbs of carrots is how many cups?
About 7 cups. 🙂
I had gall bladder surgery recently and my doctor said that for the next couple of months I should cut out red meat, fried food, concentrated sugar and dairy fat. Your carrot soup with ginger and coconut milk is absolutely delicious. I’m learning that you can eat good for you and delicious at the same time.
I’m so happy to hear that you are finding recipes that you like here! Best of luck with your recovery!
Delicious but permanently stained my brand new high speed blender yellow from the turmeric.?? I’d definitely recommend leaving the turmeric out or not using your blender.
It will come out … but it does take some time. After you use the blender a few more times you’ll notice the turmeric stain goes away. At least that is what happens with mine. 🙂
This recipe turned out great. Loved the flavor and it was very simple too. Thank you!
That’s wonderful to hear!
Amazing recipe! I am a ‘secret follower’ of yours as I’ve tried and loved many of your recipes for a long time now but have never posted a comment until today. This soup was incredible, and a nice change from some of the other coconut milk based soups I have tried. The flavors blended together perfectly. I’m already making a second batch as we did not have any leftovers!
I’m so happy that you are here and loving the recipes! Thank you for coming back to comment on this one!
Excellent, just made this ( with bit of chopped coriander, nutmeg and teaspoon of fox’s biryani mix powder)
Will definitely be making this regularly.. as long as carrot provisions hold out in shops!
Neil
That is so wonderful to hear! Thanks, Neil!
Do you peel the carrots?
I never peel carrots unless really old. 🙂
This sounds wonderful, I plan on making it this week. The variations sound good too. I love carrot soup anyway so it should be good. Parsnips sound like a good addition also.
That’s wonderful to hear! And parsnips do sound like a delicious addition. Thank you for that suggestion!
Do you recommend adding shredded chicken or cooked ground beef or Italian sausage to it
, if you wanted to add some meat to it?
I think all of those options would be nice additions, but the chicken sounds the best to me!