This curried carrot ginger soup with coconut milk is creamy, rich, and immune-boosting. The best part? It is ready in 30 minutes and ideal for meal prep.
When winter is in full swing, I always think of traveling to warmer parts of the world. And when my thoughts wander, I like to get cooking. So this curried ginger soup comes in handy.
The fragrant carrot and ginger soup packs spicy and immune-boosting ingredients like ginger, garlic, curry, and turmeric. It is cooked with coconut milk, which makes it extra-rich, creamy, and comforting.
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Why you'll love this recipe
- fragrant appetizer and light lunch or dinner
- creamy and rich
- vegan & gluten-free
- full of nourishing ingredients
- ready in 30 minutes
- perfect for meal-prep
If you love this curried carrot ginger soup with coconut milk, consider this butternut squash curry and quick yellow vegetable curry.
Ingredient notes
- Carrots – If using organic carrots, you can leave the skin on. It comes with nourishing properties too. Scrub them under cold water first and pat them dry before using.
- Onion – Yellow onion works best for this recipe. It delivers an earthy but also slightly sweet flavor.
- Garlic – Along with the onions, the garlic adds depth to the soup.
- Ginger – It is best to use fresh ginger in this recipe. Some ginger roots are spicier than others. Adjust the amount to match your taste.
- Curry powder – Use mild curry powder. It complements the fresh ingredients for a fragrant soup.
- Turmeric powder – The spices curry and turmeric go so well together. Moreover, turmeric comes with anti-inflammatory properties boosting the immune system.
- Coconut oil – If you’re out of coconut oil, use light-tasting vegetable oil like rapeseed or sunflower.
- Coconut milk – Use full-fat coconut milk for a rich and creamy soup.
- Vegetable stock – You can use fresh vegetable stock, store-bought, or stock cubes mixed with water (as stated on the package).
See the recipe card for exact quantities!
Tips & substitutions
This curried carrot ginger soup with coconut milk is easy to make and ready in 30 minutes. Follow these tips to get the best result:
- Fragrant and flavourful – Roast the onion, garlic, carrots, and spices before adding the vegetable stock and coconut milk. The heat will wake up the spices making for a rich-flavored soup.
- Blending options – To get a creamy consistency, use an immersion blender directly in the pot or transfer the soup to a stand-alone blender. If using a blender, let the soup cool a little to prevent damage to the appliance. Also, only fill the blender halfway to prevent the soup from spilling.
- Top it – Add more flavor by adding a splash of lime juice to the finished soup. A pinch of red pepper flakes adds heat. Toasted coconut flakes and sesame seeds add some crunch. Cilantro or parsley brings some freshness and a zesty flavor.
- Meal-prep favorite – This curried carrot ginger soup is ideal to meal-prep. After cooking, let the soup cool and divide it into four (freezer-friendly) sealable containers. Store it in the fridge for up to five days or freeze it for up to 3 months.
Instructions
Step 1: Peel the carrots and slice them into bite-sized pieces. Peel the onion, garlic, and ginger. Dice the onion and garlic.
Step 2: Heat the coconut oil in a pot over medium heat. Add the onions and sauté for about 2 minutes, stirring frequently.
Step 3: Add the carrots, garlic, and spices. Grate in the ginger and saute for another minute.
Step 4: Pour in the vegetable stock and coconut milk and bring to a light boil. Turn the heat down to low and cook for 15 to 20 minutes until the carrots are tender.
Step 5: Remove the soup from the heat and puree it with an immersion blender until smooth and creamy. Alternatively, you can transfer it to a blender and blend it in batches. Make sure to let the soup cool a bit to avoid damage to the appliance.
Step 6: Season with salt and pepper to taste, sprinkle with toppings of choice, and serve.
Expert tip
Vary the vegetables used in this soup. This curried soup is also delicious made with other starchy vegetables like pumpkin, butternut squash, or sweet potatoes. Peel and cut them into bite-sized pieces like the carrots, and proceed with the recipe as stated in the recipe card.
Love a comforting bowl of creamy soup? Try this easy vegan pumpkin soup, spicy celery root soup, or sweet potato celery root soup. Perfect as an appetizer and light lunch and dinner.
What to serve with curried carrot ginger soup
This creamy carrot soup is a flavorful and warming dish that pairs well with different sides. Here are some suggestions:
- Serve the soup which a crispy side like baguette, sourdough bread, or these homemade pita chips to soak up the soup.
- A simple green salad like this 5-minute Asian cucumber salad is a refreshing contrast to the warm and spicy soup.
- Vegetables like this crispy baked broccoli and quick herb roasted butternut squash complement the sweetness of the carrots in the soup.
- Serve a bowl of spiced nuts such as these ssmoky chipotle roasted cashews for a crunchy and flavorful snack that adds texture to the soup.
Recipe FAQs
Carrots are a good source of fiber, vitamin A, potassium, and antioxidants.
Ginger, onion, garlic, and turmeric have also been shown to have anti-inflammatory compounds and immune-boosting properties.
To avoid bitter soup, make sure to cook the carrots properly. If you cook them too long, they can develop a bitter taste.
Moreover, use the right amount of ginger. While ginger adds a delicious spiciness to the soup, using too much can also make the soup bitter.
Allow the soup to cool, and transfer it into an airtight container. If you plan on storing it in the fridge, it should be consumed within 4-5 days. You can also freeze it for up to 3 months. Reheat the soup in a pot on the stove or in the microwave.
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📖 Recipe
Curried Carrot Ginger Soup (with Coconut Milk)
Ingredients
- 400 g carrots (2 ½ cups)
- ½ medium yellow onion
- 2 cloves garlic
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon coconut oil
- 1 tablespoon yellow curry powder
- ½ teaspoon turmeric powder
- 600 ml vegetable stock (2 cups)
- 200 ml coconut milk (1 cup)
- salt and pepper to taste
Toppings
- (toasted) coconut chips
- sesame seeds
- dried chili flakes
Instructions
- Peel the carrots and slice them into bite-sized pieces. Peel the onion, garlic, and ginger. Dice the onion and garlic and grate the ginger.
- Heat the coconut oil in a pot over medium to high heat. Add the onions for about a minute.
- Add the vegetable stock and coconut milk, put on a lid, and bring it to a light boil. Turn the heat down to low and cook for 15 to 20 minutes until the carrots are tender.
- Pour in the vegetable stock and coconut milk and bring to a light boil. Turn the heat down to low and cook for 15 to 20 minutes until the carrots are tender.
- Remove the soup from the heat and puree it with an immersion blender until smooth and creamy. Alternatively, you can transfer it to a blender and blend it in batches. Make sure to let the soup cool a bit to avoid damage to the appliance.
- Season with salt and pepper to taste, sprinkle with toppings of choice, and serve.
Notes
- Fragrant and flavourful – Roast the onion, garlic, carrots, and spices before adding the vegetable stock and coconut milk. The heat will wake up the spices making for a rich-flavored soup.
- Try other vegetables – Vary the vegetables used in this soup. This curried soup is also delicious made with other starchy vegetables like pumpkin, butternut squash, or sweet potatoes.
- Meal-prep favorite – This curried carrot ginger soup is ideal to meal-prep. After cooking, let the soup cool and divide it into four (freezer-friendly) sealable containers. Store it in the fridge for up to five days or freeze it for up to 3 months.
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