Curried Carrot Ginger Soup (with Coconut Milk)

carrot soup with curry and coconut milk in blue bowls with props.

5 from 2 votes

Curried Carrot Ginger Soup (with Coconut Milk)

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.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Thai, Vegan

Diet: Low Calorie, Vegan

Servings:

Calories: 209kcal

Author: Yvonne

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.

Nutrition