This carrot-ginger coconut soup features roasted vegetables blended with creamy coconut milk for a bright, comforting bowl. It’s vegan, gluten-free, and comes together in about 30 minutes, making it an ideal weeknight meal.
I turn to this simple soup whenever I want a fast, nourishing dinner. The ingredients are pantry-friendly and the method is straightforward: roast, blend, and finish with coconut milk for a silky texture.
Serve the soup on its own as a warming entrée or alongside a salad, sandwich, or pasta as a flavorful side.
Reasons You’ll Love This Recipe
- Vegan & Gluten-Free: No animal products or gluten—great for many dietary needs.
- Simple Ingredients: Uses straightforward pantry staples like carrots, onion, garlic, and broth.
- Meal-Prep Friendly: Keeps up to five days in the refrigerator or frozen for up to three months.
Ingredient Notes
Carrots: Regular or baby carrots both work; colorful heirloom carrots can add visual interest.
Ginger: Fresh grated ginger gives the best flavor—avoid powdered ginger for this recipe.
Onion: Sweet onions are used here, but yellow onions are a fine substitute.
Seasonings: This soup is seasoned simply with salt and cumin to let the vegetables shine.
See the recipe card below for exact amounts.
Substitutions & Additions
Spicy: Add up to 1 teaspoon crushed red pepper flakes to the vegetables before roasting.
Extra vegetables: Stir in chopped celery, leeks, or additional carrots for more volume—adjust the broth and seasonings if needed.
Protein: For added protein, stir in a can of rinsed white beans after blending.
Thickness: Reduce the broth by 1 cup for a thicker soup, or add an extra cup if you prefer a thinner consistency.
Quick tip: If you’re short on time, skip roasting and sauté the carrots and onion over medium-low heat in your soup pot until softened, then add garlic and proceed with the recipe.
Step by Step Instructions
Step 1: Preheat the oven to 375°F. Scrub and trim the carrots, cut them into large pieces. Peel and quarter the onion. Cut the garlic head in half horizontally.
Step 2: Toss the carrots, onion, and garlic with olive oil and salt on a baking sheet, placing the garlic cut-side up.
Step 3: Roast for about 20 minutes. At 10 minutes, remove the sheet, set the garlic aside, toss the carrots and onion, and return to the oven to finish.
Step 4: Once roasted, allow the vegetables to cool slightly. Blend the roasted carrots and onion with the grated ginger, broth, and seasonings until smooth (leave a small vent if blending hot ingredients or let cool first).
Transfer the blended soup to a pot and warm gently over medium-low heat for about 5 minutes. Remove from heat and stir in the coconut milk. Taste and adjust salt as needed.
Expert Tips
- Watch the garlic: Keep an eye on the garlic while roasting—burnt garlic can add bitterness.
- Immersion blender: If you have an immersion blender, you can blend the soup directly in the pot and skip the countertop blender step.
- Use leftover carrots: This is an excellent recipe for using up a bag of carrots that’s lingering in the fridge.
How to Serve
This soup is versatile. Serve it:
- As a main course with crusty bread.
- As a side with a salad or sandwich.
- Over a bowl of rice for a heartier meal.
- Garnished with a drizzle of coconut milk, fresh cilantro, or crushed red pepper flakes.
Frequently Asked Questions
What is carrot ginger soup made of? Fresh carrots, ginger, onion, garlic, vegetable broth, and coconut milk, seasoned with salt and cumin.
How long does it keep? Stored in an airtight container, the soup will last up to five days in the refrigerator and up to three months in the freezer.
Recipe Card
Carrot Ginger Coconut Soup
Author: Kelsey Riley
Roasted carrots and onion blended with ginger, broth, and coconut milk for a silky, aromatic soup.
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Servings: 4 Calories: 319 kcal
Equipment
- Baking sheet
- Blender or immersion blender
- Soup pot
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- 1 yellow onion
- 1 head garlic (about 10 cloves)
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 tablespoon fresh ginger, grated
- 5 cups vegetable broth
- ¼ cup coconut milk
Instructions
- Preheat the oven to 375°F.
- Scrub and trim the carrots and cut into large pieces. Peel and quarter the onion. Slice the garlic head in half horizontally. Toss the carrots, onion, and garlic with olive oil and salt on a baking sheet, keeping the garlic cut-side up.
- Roast in the center of the oven for about 20 minutes. Halfway through, remove the garlic, toss the carrots and onions, and return to finish roasting.
- Allow the vegetables to cool slightly, then combine the roasted carrots, onion, ginger, broth, salt, and cumin in a blender. Blend until completely smooth. If blending hot ingredients, vent the lid slightly or let cool first.
- Pour the blended soup into a pot and warm over medium-low heat for several minutes. Remove from heat, stir in the coconut milk, taste, and adjust salt as needed. Serve garnished as desired.
Notes
Store in the refrigerator for up to five days or freeze for up to three months. An immersion blender lets you blend the soup right in the pot.
Nutrition (per serving)
Calories: 319 kcal; Carbohydrates: 40.9 g; Protein: 12.5 g; Fat: 13 g; Fiber: 7.4 g; Sodium: 1894 mg; Potassium: 1290 mg; Sugar: 14.3 g; Calcium: 176 mg; Iron: 3 mg.