Carrot and Ginger Soup With Coconut Milk

A bowl of creamy Carrot and Ginger Soup With Coconut Milk is the perfect recipe to warm you up on chilly days. Sweet carrots and a hint of ginger come together in this comforting soup recipe, making it rich, velvety, and full of flavour. Top it off with a swirl of coconut milk for an extra creamy finish!

Jump to:

• Weekend Lunch: Comforting Soups 
• Ingredients and Substitutes
• Toppings & Garnishes
• Step-By-Step Method
• Tips For Making A Great Soup
• Serving Suggestions
• Storage and Reheating
• Carrots As The Star Of The Show
• Carrot and Ginger Soup With Coconut Milk

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Weekend Lunch: Comforting Soups 

Weekend lunches in our house are never complete without a comforting soup, no matter the season. In summer, we're all about green pea soup with feta or a refreshing pea and mint soup, but when the cold days roll in, nothing beats a hearty carrot soup recipe like curried carrot soup with red lentils, spiced carrot and parsnip soup or this delicious carrot and ginger soup.

It's such a great low-budget recipe that doesn't compromise on flavour, making it our go-to for a cosy, satisfying meal.

Ingredients and Substitutes

Here are all the simple ingredients you'll need to make this carrot ginger soup:

• neutral oil: or coconut oil. 
• brown onion: yellow onions and shallots work well too. 
• garlic cloves: or garlic paste. 
• ginger: we used fresh ginger root, but you may use ginger paste. If you're a ginger lover, add more!
• red chilli pepper: may be replaced with dried chilli flakes. 
• carrots: you can use fresh carrots, but if you have a big batch of roasted carrots, possibly after Sunday or Christmas dinner, you can use them in this simple soup too. What is more, you can replace some with sweet potatoes: just follow our recipe for Creamy Sweet Potato and Carrot Soup With Coconut Milk.
• vegetable stock/ vegetable broth: if you're not cooking for vegans or vegetarians, you may use chicken stock as well.  
• a can of coconut milk: make sure to use full fat coconut milk.  

SUGGESTED EXTRAS: Add a heaped tablespoon of your favourite curry powder or red Thai curry paste alongside the ginger and garlic next time for an extra flavour boost!

Toppings & Garnishes

Whilst this delicious soup is great as it is, a few toppings will certainly take it to a new level. We topped ours with:

• fresh coriander (cilantro)
• red chilli slices (or dried red pepper flakes)
• crispy onions (the perfect ingredient for pretty much any dish as far as we're concerned). Or you can learn how to make crispy shallots at home!

Step-By-Step Method

1. Heat oil in a large saucepan over low-medium heat. Add the onions, and sautee for 3-4 minutes until starting to soften.

2. Add ginger, garlic and chilli and stir for another minute.

3. Add the carrot slices, and mix to combine.

4. Reserve 4 tablespoon of coconut milk for garnish. Add the rest of it to the carrots. Pour the stock on top, and stir to combine.

5. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are very tender.

6. Blend the soup in a liquidiser or by using an immersion blender (hand blender) until velvety smooth. If it's too thick, add a splash of hot water. Taste it and add a pinch of salt if needed. 

7. Divide the soup between bowls, swirl the reserved creamy coconut milk on top and garnish with coriander, crispy onions and chilli slices (or your own toppings of choice). Squeeze a little bit of fresh lime juice all over too for an extra tang!

Tips For Making A Great Soup

• Use high-quality stock: A good vegetable stock is the foundation of any great soup. It adds depth and richness to your carrot ginger coconut soup, so don't skimp on it.
• Choose full-fat coconut milk: For a rich, creamy texture, always opt for full-fat coconut milk. The fat is where the flavour is, so light coconut milk won't give you the same depth of taste.
• Ensure veggies are tender but not mushy: Make sure your carrots are very tender before blending, but not falling apart. This will help achieve that silky smooth texture we all crave in a carrot ginger coconut soup.
• Blend a little longer than you think: Don't rush the blending process. Leave the soup in the blender for a few extra seconds to ensure the smoothest, creamiest result possible.

Serving Suggestions

This perfect cold-day soup pairs wonderfully with a grilled cheese sandwich for a comforting combo that can easily turn into a complete meal.

For a lighter touch, serve it as a side dish with your favourite protein, or just enjoy it with a slice of crusty bread (or flatbreads - we love it with Hot Honey Sourdough Focaccia) to soak up every last drop.

Storage and Reheating

This carrot and ginger soup with coconut milk keeps well in an airtight container for 3-4 days in the fridge. If you've made a batch to enjoy later, the best part is that it freezes beautifully-just pop it in the freezer for up to 3 months! Always let it cool to room temperature before storing, and enjoy it all over again when you're craving a comforting bowl.

For reheating, gently warm it over low heat to bring back its creamy texture without burning. Garnish and enjoy!

Carrots As The Star Of The Show

Carrots are the perfect ingredient for low-budget cooking, and they really shine as the main ingredient in this carrot and ginger soup with coconut milk. Have more carrots to use? They make a great base ingredient for the recipes below: