Go Back
A small bowl of carrot & coconut soup with a spoon.

Carrot & Coconut Soup

This carrot & coconut soup is everything you want in a comforting meal—bright, kicky with ginger, and ultra creamy thanks to coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion , diced
  • 5 cloves garlic , sliced
  • 5 tablespoons fresh ginger , peeled and minced
  • 2 small white potatoes , peeled and quartered, or 1 russet potato
  • 4-5 cups sliced carrots
  • 3 cups water , or vegetable broth
  • 1 cup coconut milk
  • salt and pepper , to taste

Method
 

  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1 onion and 5 cloves garlic and saute until translucent, about 4 minutes. Add 5 tablespoons fresh ginger and saute for another 4 minutes, until softened and fragrant. Add the 2 small white potatoes and 4-5 cups sliced carrots and stir well. Add the 3 cups water, bring to a boil, then reduce heat and simmer mixture until carrots and potatoes are softened, about 30 minutes.
  2. Remove from heat. Using an immersion blender or regular blender, blend soup until smooth. Stir in 1 cup coconut milk. Add salt and pepper to taste. Reheat gently on low heat and serve.

Notes

  • Roast the carrots. For ultra robust flavor, try roasting the carrots, drizzled with olive oil, salt, and cumin, for about 20 minutes at 400°F. Then add them to the soup pot. Roasting carrots brings out their natural sweetness and adds depth of flavor.
  • Use full-fat coconut milk. For the creamiest texture and taste, use whole-fat coconut milk (mix up the can before adding it to the soup to incorporate the coconut cream layer). I like to use "simple" coconut milk without any additives from Native Forest.
  • Spice it up. A little cayenne or red pepper flakes adds warmth to the base of the soup.
  • Add acidity. Carrots are naturally sweet. So if you find that your soup is too sweet, add a splash of lime juice or apple cider vinegar.
  • Try a garnish: Top bowls of soup with chopped fresh cilantro or parsley, a few toasted coconut flakes, or a drizzle of chili oil.
  • Make it ahead. If you can, make the soup the day before you plan to serve it. The flavors deepen after a day in the fridge, making this recipe a perfect candidate for meal prep or make-ahead dinners.