Carrot and Ginger Soup with Coconut Milk
In short: Sweet carrots simmered with fresh ginger and garlic, blended with coconut milk and brightened with lime. Vegan, silky and quick. It takes about 45 min in total and makes 5 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 195 kcal
Carrot and ginger soup is one of the easiest ways to make a vegetable soup feel special. Fresh ginger and a little ground coriander give the carrots a warm, peppery edge, coconut milk adds richness without dairy, and lime juice at the end lifts the whole pot. It costs little, blends in minutes and is as good cold from the fridge as it is hot. Serve it with a spoon of toasted seeds or fresh cilantro.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft. Add the garlic, ginger and coriander and stir for 1 minute until fragrant.
- Add the carrots and stir to coat for 2 minutes. Pour in the stock, add the salt and bring to a boil, then cover and simmer for 20 to 25 minutes, until the carrots are completely tender.
- Stir in the coconut milk and warm through for 2 minutes.
- Blend until completely smooth with an immersion blender or in batches in a countertop blender. Add a splash of water if the soup is thicker than you like.
- Stir in the lime juice and pepper and taste for salt. Serve hot, topped with cilantro and toasted pumpkin seeds if you like.
Tips
- Freeze the ginger for 30 minutes and grate it on a fine grater without peeling the thin skin. The tough fibers stay behind on the grater.
- For a spicier soup, stir in a pinch of chili flakes with the garlic, or 1 teaspoon of red curry paste. Check the label, as some brands contain shrimp paste.
Questions and answers
Can I use ground ginger instead of fresh?
Fresh ginger tastes brighter, but ground works in a pinch. Use 1 teaspoon, add it with the coriander, and finish with a little extra lime juice.
Can I make carrot ginger soup without coconut milk?
Yes. Use an extra 250 ml (1 cup) of stock and blend in a small cooked potato for body. A spoonful of cooked white beans also adds creaminess.
How long does carrot ginger soup keep?
It keeps for 5 days in the fridge and 3 months in the freezer. The coconut milk can separate on reheating, so whisk or blend it briefly to bring it back together.
How long does it take to make Carrot and Ginger Soup with Coconut Milk?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Carrot and Ginger Soup with Coconut Milk?
About 195 kcal per serving, with 3 g of protein, 20 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
