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.
This turned out very bland- no flavor at all. I think I added too much ginger as it had a bitter after taste but overall it was flavorless. I was really hopeful!
I’m curious if you remembered to season the soup with salt and pepper. Like all soups, it is important to season this one if you want the flavors to pop. If you found it bitter, it’s likely from the turmeric. If it is older turmeric, was stored in high temperatures, or exposed to light, it can degrade and taste more bitter.
Delicious. I think because I used organic carrots and organic coconut milk, I had to cut back to 1/2 can coconut milk because it was so sweet.
You must have bought some wonderfully sweet carrots! Lucky you!
LOVE this soup – My Vitamix makes it a beautiful consistancy. I doubled the recipe as my starter for Easter and everyone loved it – including my 16 year old son! I went about 25% lighter on the Tumeric – I was worried as it seemed like so much spice – I knew I could always add a bit more. I love ginger but I was worried about the same so that it did not over power it. I used refrigerated grated ginger. Used cilantro as my garnish. This soup is very good cold too! Will make often.
Oh I have never tried it cold, but with summer around the corner, I’ll have to give that a try! So happy it was a hit at your Easter dinner!
Fabulous find!! Elegant results with everyday ingredients….my favourite kind of recipe!
I’m so happy it was a hit! Thanks for the comment, Janice!
Soup is delicious on its own, but the cashew nuts really elevate the taste! This recipe is a keeper!
Thanks, Cheryl!
Delicious! Served with brioche buns. Mm! Mm! Will try some of the other variations.
I’m really happy that you enjoyed the recipe, Ruth!
Absolutely loved this soup. Served with a homemade sourdough bread. Perfection!
I’m so happy that you loved the recipe!
Should I use sweetened coconut milk?
No this soup is best with unsweetened canned coconut milk.
I subbed lime juice with juice of an orange. Fresh turmeric obsessed right now…just perfect. Super cozy soup, thank you!
Gave this recipe to try to attempt replicate a store bought carrot coconut ginger soup I absolutely love. Found a winner! Easy, delicious, and makes a lot!
I have a lot of carrots that need to be used up and am excited to try this recipe! Would you recommend roasting the carrots first, as in your other carrot soup recipe? Or do you think it wouldn’t add anything b/c of the coconut and other flavors already in it?
You certainly could! But with the richness of the coconut milk there’s lots of flavor in this soup as is. 🙂
Fresh ginger is not a pantry staple.
We should have written kitchen staple as it does live in the fridge, not the pantry.
I freeze fresh ginger. Just grate it frozen and it tastes just like fresh!
This was so delicious. I couldn’t stop eating it. I love the lime and turmeric addition to the standard carrot and ginger soup! I didn’t add any salt.
Simple and totally delicious ✔️ ✔️ ✔️
This was delicious. I’ll definitely be making it again. I sprinkled some spicy maple cashews on top – yum ☺️
This was such a great recipe, thank you for sharing! I only added a spoon of coconut milk at the end and it was still very delicious.