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. Important: Always remember to do these two things when using a traditional blender to blend hot liquids:
- 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.
Other healthy soups that perfect for chilly weather and are also gluten-free, paleo and vegan are my Curried Pumpkin Coconut Soup and Butternut Squash Soup.
For this Carrot Coconut Ginger 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.
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.
If you make this recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂 Be sure to also FOLLOW ME on PINTEREST, INSTAGRAM and FACEBOOK for more meal inspiration.
“>
Can this be made in a crockpot?
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! 🙂
I love to have soups for dinner and keep looking for some different recipes..This one with carrots and ginger sounds so perfect for the cooler weather.. The color,the flavors,everything is so yummy!
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!
i love how vibrant this is! that ginger sounds so warming and perfect for fall (:
Thanks Heather! ♥ I know I love ginger in everything – soups, curries, smoothies, sushi, everything! lol 🙂
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!
Woo hoo I’m glad I made your mouth water! Haha 🙂 Yes!! I’m excited for you to make it! Have a great weekend Maria!
Love your carrot soup with coconut milk!! So yummy!
Thanks so much Emma! ♥
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 🙂
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! 🙂