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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 5 medium carrots peeled and chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2- inch piece fresh ginger grated
  • 3 cups vegetable broth
  • 1 cup coconut milk unsweetened
  • 1 tbsp olive oil
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • Fresh cilantro or parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onions, garlic, and ginger until fragrant and softened (5–7 minutes).
  3. Add chopped carrots, salt, and pepper, stirring to coat evenly.
  4. Pour in vegetable broth, bring to boil, then simmer for 20 minutes until carrots are tender.
  5. Remove from heat and blend soup until smooth using an immersion blender or standard blender.
  6. Stir in coconut milk, adjust seasoning, and garnish with fresh herbs.
  7. 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.