Everyday Easy Eats

Simple & Delicious Recipes for Home Cooks

Carrot Ginger Coconut Soup

By Alia 14 Comments

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This velvety Carrot Ginger Coconut Soup will warm you right up! A flavorful, healthy soup recipe that is vegan, gluten-free, dairy-free, and paleo.

Overhead view of two bowls Carrot Coconut Ginger Soup on a white background.

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 well. Coconut milk gives the soup a creamy sweetness, in addition to the carrots which get sweeter as they cook.

This soup has a smooth and velvety texture because all of the ingredients get blended together. 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.

Important: Always remember to do these two things when using a traditional blender to blend hot liquids:

  1. Only fill up the blender until it is halfway full. Any more than that can cause a serious accident.
  2. 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.

Close-up overhead view Carrot Coconut Ginger Soup on a white background.

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.

Other healthy soup recipes that perfect for chilly weather and are also gluten-free, paleo and vegan are my Curried Pumpkin Coconut Soup and Butternut Squash Apple Soup.

Overhead view Carrot Coconut Ginger Soup on a white background.

For this Carrot Ginger Coconut Soup Recipe, I recommend:

  • Pot/Dutch Oven – This one is super affordable and the quality is excellent. I love using it to make soups, stews and chili.
  • Immersion/Hand Blender – This is the one I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use it all the time to make soups and smoothies.
  • Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.

Don’t miss out! Click here to get exclusive discounts on my favorite healthy products and resources!

If you make this Carrot Ginger Coconut Soup recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂

5 from 1 vote
Overhead view of two bowls Carrot Coconut Ginger Soup on a white background.
Print
Carrot Ginger Coconut Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This velvety, flavorful Carrot Ginger Coconut Soup will warm you right up! Naturally gluten-free, dairy-free, paleo and vegan.

Recipe Type: Appetizer, Main, Side
Cuisine: American
Keyword: Easy, Healthy
Yield: 6 servings
Calories: 217 kcal
Author: Everyday Easy Eats
Ingredients
US Customary - Metric
Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, ginger, and carrots and cook, stirring often, for about 5 minutes or until the onion is translucent.

  2. Add the broth and coconut milk. Bring to a boil over high heat.

  3. Reduce heat to low, cover and simmer for 25 - 30 minutes or until carrots are softened.
  4. Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a regular blender and puree in batches until smooth.

  5. Season with salt and pepper to taste. Serve warm, with an optional drizzle of extra coconut milk.

Nutrition Facts
Carrot Ginger Coconut Soup
Amount Per Serving
Calories 217 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 13g 65%
Sodium 379mg 16%
Potassium 432mg 12%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 2g 4%
Vitamin A 275.1%
Vitamin C 8.3%
Calcium 4.3%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Carrot Ginger Coconut Soup - This easy & healthy soup recipe is vegan, gluten-free, dairy-free and paleo. Perfect for lunch or dinner!“>
Carrot Ginger Coconut Soup - This easy & healthy soup recipe is vegan, gluten-free, dairy-free and paleo. Perfect for lunch or dinner!

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Reader Interactions

Comments

    • Hi Steph! I haven’t made this recipe in a slow cooker before, but it should definitely work. If you want to make this soup in a crock pot, do this: Add the onion, carrots, ginger and broth to the bowl of a slow cooker and stir to combine. Cook for 6-8 hours on low, or 3-4 hours on high, until the carrots are tender. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth and season with salt and pepper to taste. Hope that helps! 🙂

      Reply

    • Hi Deepika! I know I LOVE having soup when its cold outside, it’s like the most comforting thing! 🙂 Thank you for your kind words my friend!

      Reply

  4. Alia, my mouth is watering!! I haven’t had carrot coconut ginger soup in AGES!! I had completely forgotten about it. I love that kind of soup. As soon as we get unpacked and I get my blender back, I’m going to make this!! Can’t wait!

    Reply

  6. This looks so delicious and comforting – I wish I had a bowl right now! I’ve been sick lately, and so practically living off soups for the last little while. I think I’ll have to add this recipe to the rotation, as it sounds so good! And love that it’s healthy without sacrificing the taste 🙂

    Reply

    • Hey Shannon! Thanks so much! ? I know so many people are sick right now, I think its just that time of year. I’m not sick, but I crave soup all the time because of the cool weather. You should definitely try this recipe sometime! The flavor is really different from regular soups (like tomato, chicken noodle, etc.), so I think you will like the uniqueness of it. I hope you feel better soon! 🙂

      Reply

  7. Hi! This soup sounds delicious!! I’m wondering if it is possible to make it without coconut milk? Just to blend carrots, ginger and the rest of the stuff. Did you try it? Would it still be tasty?

    Reply

    • Hi Anita! It is definitely possible to make this soup without coconut milk! I would sub in either 2 cups of broth or water in place of the coconut milk. The soup will just have a different consistency that the original recipe, but It should definitely still be tasty! 🙂

      Reply

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