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Home » Soups » Carrot Ginger Coconut Soup

Published: Mar 29, 2023 by Kelsey· This post may contain affiliate links ·

Carrot Ginger Coconut Soup

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This flavorful carrot ginger soup is made with delicious roasted vegetables and creamy coconut milk. It's vegan, gluten-free, and takes just 30 minutes to make!

A white bowl filled with carrot soup that is topped with creamy coconut milk, fresh cilantro, and red pepper flakes.

I love making this easy weeknight soup recipe when I'm in a pinch. It's made using ingredients I typically already have in my pantry and doesn't take a lot of time to pull together.

You can serve this dish as an entree or as a side dish to accompany your favorite pasta, salad, or sandwich.

This soup recipe goes great with my Creamy Miso Pasta and my Sesame Tofu Salad.

Jump to:
  • Reasons You'll Love This Recipe
  • Ingredient Notes
  • Substitutions & Additions
  • Step by Step Instructions
  • Expert Tips
  • How to Serve
  • Frequently Asked Questions
  • More Vegan Soup Recipes You'll Love
  • Carrot Ginger Coconut Soup

Reasons You'll Love This Recipe

  • Vegan & Gluten-Free: There is no gluten and are no animal products in this recipe, making it a great choice for a number of dietary needs.
  • Simple Ingredients: I love that this soup is made using simple ingredients, most of which I already have in my pantry!
  • Perfect for Meal Prep: This soup can last up to five days in the refrigerator and up to three months in the freezer. This makes it a great option for meal prepping.

Ingredient Notes

Labeled ingredients including: garlic, onion, carrots, coconut milk, broth, seasoning, olive oil, ginger.

Carrots: This recipe calls for classic carrots but you can use baby carrots, full sized carrots, even different colored, unique carrots.

Ginger: Use fresh ginger root and grate it as you're preparing the recipe in order to get the best and freshest flavor.

Onion: I used sweet onions in this recipe but you can use yellow onions as well.

Seasonings: We're keeping it simple and using just salt and cumin to season this soup.

See the recipe card below for a full list of ingredients and quantities.

A bowl filled with bright orange soup with a coconut drizzle on top.

Substitutions & Additions

Make it spicy: Sprinkle up to one teaspoon of crushed red pepper flakes onto the carrots and onions when you roast them to turn up the heat and make this soup spicy,.

Add extra vegetables: You can easily add extra vegetables to this soup to hit your daily quota. My recommendations would be to add celery, leeks, or more carrots!

If you add extra vegetables you might need to adjust the amount of broth and/or seasonings you're using.

Add some protein: Add 1 can of white beans (drained and rinsed) to add some extra protein to this meal.

Make it thicker: Use one less cup of vegetable broth to make this carrot soup a little thicker.

If you want to make it a little thinner just add one extra cup of vegetable broth.

Top Tip: If you're running short on time you can skip the roasting step. Instead, sauté the carrots and onion on the stovetop on medium-low heat in the soup pot for several minutes, then add the garlic and sauté for an additional minute or two.

Step by Step Instructions

Four images in a collage labeled step 1-step 4. Step 1: ingredients in small white bowls, step 2: carrots, onion, and garlic on a baking sheet, step 3: the vegetables on the baking sheet are roasted, step 4: a bowl of orange soup.

Step 1: Gather all of your ingredients and prep them according to the ingredient list. Preheat the oven to 375 degrees at this time.

Step 2: Combine the carrots, onion, and garlic on a baking sheet and toss them in the olive oil and the salt.

Step 3: Roast the veggies in the oven for 20 minutes. At the 10 minute mark remove the baking sheet from the oven, take the garlic off the sheet and set it to the side. Toss the carrots and onions and return them to the oven for the remaining time.

Step 4: Allow the veggies to cool slightly then combine all ingredients (except the coconut milk) in a blender and blend until smooth and creamy.

Pour into a pot and warm on the stovetop over medium-low heat for about 5 minutes. Remove from heat and stir in the coconut milk.

A large bowl filled with orange carrot soup that is garnished with coconut milk, cilantro, and crushed red pepper flakes.

Expert Tips

  • Don't burn the garlic: Watch the garlic closely in the oven so it doesn't burn. If it does it will have a bitter taste.
  • Use an immersion blender: If you have an immersion blender you can skip transferring the ingredients to the traditional blender and can blend everything together right in the soup pot.
  • Use up that bag of carrots: This is one of my favorite ways to use up that lingering bag of carrots sitting in the back of my produce drawer.

How to Serve

There are so many ways to enjoy this coconut ginger carrot soup! Below are some of my top recommendations:

  • Enjoy this soup as an entree.
  • Serve as a side dish along with a salad, sandwich, baked potato, etc.
  • Dip your favorite sandwich into the soup like this Caprese Panini.
  • Serve over a bowl of rice.
  • Top with a variety of garnishes such as coconut milk, cilantro, crushed red pepper flakes.
An overhead image of a bowl of carrot soup that is topped with coconut milk, cilantro, and red pepper flakes.

Top Tip: If you have a Vitamix you can make Vitamix carrot soup! All you need to do is transfer everything to your Vitamix after roasting the vegetables and you can set the blender to "Cook" mode. The soup will cook right in your blender!

Frequently Asked Questions

What is carrot ginger soup made of?

This soup recipe is made using fresh carrots, ginger, onion, and garlic, vegetable broth, coconut milk, olive oil, salt and cumin to season.

Why is carrot soup good for you?

Carrot soup is made using a variety of vegetables such as carrots, onion, and garlic. This carrot ginger soup has 7.4 grams of fiber, 3 mg of iron, and 12.5 grams of protein.

More Vegan Soup Recipes You'll Love

  • A white bowl filled with orange soup. The soup is garnished with a drizzle of white coconut milk, croutons, and chopped green herbs.
    Butternut Squash Apple Soup
  • A white bowl filled with lemon orzo soup. Garnished with fresh herbs and three lemon slices.
    Vegetable Orzo Soup
  • A white bowl with soup inside. There are croutons, white cream, and basil on top.
    Vegan Creamy Tomato Soup
  • A white bowl filled with a vegetable and rice soup.
    Wild Rice Mushroom Soup

If you loved this recipe or any recipe on my website, please consider leaving a star rating or a comment below. I love hearing your feedback!

Orange soup in a white bowl that is topped with white coconut milk drizzle and fresh cilantro.

Carrot Ginger Coconut Soup

Kelsey Riley
This flavorful carrot ginger soup is made with delicious roasted vegetables and creamy coconut milk.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Soup
Servings 4
Calories 319 kcal

Equipment

  • Baking Sheet
  • Blender
  • Soup pot

Ingredients
  

  • 2 pounds carrots
  • 2 tablespoon olive oil
  • 1 yellow onion
  • 1 head garlic about 10 cloves
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 tablespoon ginger root freshly grated
  • 5 cup vegetable broth
  • ¼ cup coconut milk

Instructions
 

  • Preheat the oven to 375 degrees.
  • While the oven heats up scrub the carrots and cut the ends off. Then cut the carrots into 2-3 large pieces each. Peel the onion and cut it into large chunks. Cut the head of garlic in half horizontally (so there is a top and bottom). Drizzle the olive oil and the salt over the veggies and toss until well coated. Leave the garlic with the cut parts facing up.
  • Roast the vegetables in the center of the oven for about 20 minutes. At the 10 minute mark remove the baking sheet from the oven and take the garlic off and set it aside. Then toss the carrots and onions and place them back in the oven to finish cooking.
  • Once the carrots and onions have finished cooking combine all of the ingredients except for the coconut milk in a blender and blend until smooth and creamy. Keep the lid vented slightly to allow heat to escape or wait until the vegetables have cooled before blending.
  • Transfer the blended soup to a pot and heat on the stovetop for several minutes. Remove from heat and stir in the coconut milk. Add more salt to taste and enjoy!

Notes

This soup can be stored in the fridge for up to five days in a closed container or in the freezer for up to three months.
You can use an immersion blender to blend the soup right in the pot if you have one.

Nutrition

Calories: 319kcalCarbohydrates: 40.9gProtein: 12.5gFat: 13gSodium: 1894mgPotassium: 1290mgFiber: 7.4gSugar: 14.3gCalcium: 176mgIron: 3mg
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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