Ginger Carrot Soup with Coconut Milk
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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.
This carrot coconut soup is one of the first recipes I make when the weather starts to cool. It’s creamy, comforting, and packed with flavor, yet it’s made from simple pantry ingredients that I almost always have on hand. In less than 30 minutes, a humble bag of carrots transforms into a silky soup that’s cozy enough for a chilly evening but easy enough for a weeknight dinner.
What I love most about this soup is how much flavor comes from so few ingredients. Sweet carrots, creamy coconut milk, fresh ginger, garlic, and a touch of turmeric create a soup that’s rich and warming without feeling heavy. A squeeze of lime at the end brightens everything up and keeps the flavors balanced.
It’s also a great recipe for using up extra carrots, whether they’re fresh from the fridge or pulled from the freezer. The carrots simmer until tender, then are blended into a velvety soup, while optional toppings like cilantro and chopped nuts add freshness and crunch. Simple, satisfying, and endlessly cozy, this is the kind of soup I find myself making on repeat all fall and winter long.
For another cozy, curry-flavored soup, try my coconut curried cauliflower soup next!
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
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Nutrition
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Excelente soup! Quick and delicious. I like the idea of all those wonderful ingredients in a pot 😋
I’m so glad you loved it! 😋 I feel the same way — there’s something so satisfying about getting all those wonderful ingredients simmering together in one pot. Thanks so much for leaving a note!
i make this soup almost weekly in the winter for the onion, garlic, tumeric & medicinal properties. it’s a soup I enjoy every serving!💙💙💙
I served this one night at book club b/c we have a vegetarian in the club.
The soup was so delicious, the rest of the club was dipping into my soup pot and exclaiming…OMG. One of our members is a professional cook, owning her own catering business, and she was blown away.
I do increase garlic, onion and turmeric because I want the medicinal value to bump up!
I love hearing this! 💛 It makes me so happy to know the soup has become a winter staple for you, and what a huge compliment that even your book club (and a professional chef!) were blown away. Upping the garlic, onion, and turmeric sounds like such a smart twist—I’ll have to try that myself next time!
Absolutely a great recipe! I followed it exactly, as well as substituted some carrots with sweet potatoes, and took the suggestion of curry powder in place of turmeric. This is definitely a keeper!
Love your thoughtful swaps—sweet potatoes and curry powder sound like delicious upgrades! So glad this one’s a keeper for you. Thanks for sharing! 🍠✨
This soup turned out great! I used one sweet potato (yam) in addition to the carrots as I wasn’t sure I had quite enough carrots. At the end, I added more ginger (powdered), garam masala. curry, even nutmeg and cinnamon. I just added until I got the taste I wanted. Any warm spices can be used. I took it to a small gathering and everyone loved it.
Great call on adding a sweet potato! Yum!