This velvety Carrot Coconut Ginger Soup will warm you right up! A healthy, flavorful soup that is gluten-free, dairy-free, paleo and vegan.
This rich, silky-textured soup is such a delicious way to incorporate carrots into your diet, which are loaded with vitamin A. Ginger adds a light touch of heat and compliments the flavor of the carrots exquisitely. Coconut milk gives the soup a creamy sweetness, in addition to the carrots which get sweeter as they cook.
I use an immersion blender to puree the soup, but you could also transfer the soup to a traditional blender and blend it in batches instead. Some important things to remember when using a traditional blender to blend hot liquids are:
- Only fill up the blender until it is halfway full. Any more than that can cause a serious accident.
- Remove the center insert in the lid of your blender to allow the hot steam to escape. Then place your hand on top of the lid with a dish towel, keeping most of the hole covered, to avoid any splashes while the blender is running.
This soup is great for entertaining because it is gluten-free, dairy-free, paleo and vegan, so it is suitable for many people that are following special diets. Serve it as a delicate appetizer or with warm crusty bread for a light lunch or dinner.
Want more easy recipes? Sign up here to get my Simple Suppers eCookbook AND new recipes delivered straight to your inbox for FREE! Follow me on Pinterest, Instagram and Facebook for more meal inspiration.
This velvety, flavorful Carrot Coconut Ginger Soup will warm you right up! Naturally gluten-free, dairy-free, paleo and vegan.
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 8 carrots, peeled and chopped
- 1 tablespoon fresh grated ginger
- 2 cups vegetable broth
- 1 (14-ounce) can coconut milk
Heat the oil in a large pot over medium heat. Add the onion and carrots and cook, stirring often, for about 5 minutes or until the onion is translucent.
Add the ginger, broth and coconut milk. Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 25 - 30 minutes or until carrots are softened.
Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a regular blender and puree in batches until smooth.
Season with salt and pepper to taste. Serve warm, with an optional drizzle of extra coconut milk.
© Everyday Easy Eats. All photos and content are copyright protected. Please do not use any of my recipes, text or images without prior permission.