Description

Coconut-Ginger Carrot Soup is a vibrant, creamy delight that marries the sweetness of fresh carrots with the zesty kick of ginger and the rich creaminess of coconut milk. This easy-to-make soup transforms simple ingredients into a restaurant-quality dish, perfect for cozy evenings or entertaining guests. With its stunning orange hue and tropical aroma, it’s sure to impress at any dinner table and leave everyone asking for seconds.

Ingredients

Scale

4 cups fresh carrots, sliced
1 cup full-fat coconut milk
2 tbsp fresh ginger, grated
1 medium onion, chopped
4 cups low-sodium vegetable broth
3 cloves garlic, minced
2 tbsp lime juice
Salt and pepper to taste

Instructions

Prepare the ingredients: Chop the onions and garlic; grate the ginger.
In a large pot, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent.
Add minced garlic and grated ginger; cook for another minute until fragrant.
Stir in sliced carrots and vegetable broth; bring to a simmer and cook until carrots are tender (15-20 minutes).
Remove from heat and blend until smooth using an immersion blender or regular blender.
Stir in coconut milk, lime juice, salt, and pepper; warm gently without boiling.
Serve warm garnished with croutons or cilantro if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Cooking
Cuisine: Fusion

Nutrition

Serving Size: 1 cup (240g)
Calories: 230
Sugar: 6g
Sodium: 300mg
Fat: 14g
Saturated Fat: 11g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For added warmth, consider adding a pinch of red pepper flakes during cooking. You can substitute sweet potatoes for carrots for a different flavor profile. Leftover soup can be stored in an airtight container in the fridge for up to five days.