Carrot Ginger Soup with Coconut Milk Recipe
Vegan Carrot Ginger Soup with Coconut Milk proves that cozy, flavorful meals don’t need dairy, just clever plant-based choices.
Bright orange carrots and zesty ginger mingle, delivering a warming, comforting hug in a bowl, while pretending life isn’t chaotic.
Simmering the mixture fills kitchens with irresistible aromas, silently judging your burned toast breakfast mishap like a sassy friend.
Every creamy spoonful whispers, “You got this,” while coconut milk adds indulgence without guilt or complicated adulting.
Top with fresh herbs or a drizzle of coconut milk for Instagram-worthy vibes that scream effortless sophistication.
Carrot Ginger Soup with Coconut Milk Recipe
This vegan soup blends tender carrots, zesty ginger, and creamy coconut milk for a cozy, plant-based comfort dish.
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, and ginger until fragrant and softened (5–7 minutes).
- Add chopped carrots, salt, and pepper, stirring to coat evenly.
- Pour in vegetable broth, bring to boil, then simmer for 20 minutes until carrots are tender.
- Remove from heat and blend soup until smooth using an immersion blender or standard blender.
- Stir in coconut milk, adjust seasoning, and garnish with fresh herbs.
- Serve warm with crusty bread or vegan toppings of choice.
Notes
Nutritional Values (per serving)
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
Vitamins & Minerals (per serving)
- Vitamin A: 110%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 8%
- Potassium: 14%
Notes & Tips
- Roast carrots first for richer, sweeter flavor.
- Swap coconut milk for cashew cream for ultra-smooth texture.
- Garnish with toasted seeds for extra crunch and elegance.
- Soup tastes even better the next day, so double the batch for meal prep.
