Carrots, ginger and garlic simmer in vegetable broth until the carrots are very tender, then blend into a smooth soup. Light coconut milk is stirred in after blending, with lime juice to finish. Slice the carrots evenly and check their tenderness rather than relying only on the stated simmering time.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- Very tender carrots make the soup easier to blend smoothly without adding a separate thickener.
- Fresh ginger and garlic are briefly heated after the onion, before the broth goes in.
- The coconut milk and lime juice are added after blending, following the order in the method.
- The finished soup makes six servings and can be refrigerated for up to 4 days or frozen for up to 3 months.
Substitutions
Use dairy milk or oat cream instead of coconut milk. Parsnips can replace up to half the carrots.
Ingredient choices and cooking cues
Fresh ginger brings a lively, peppery note that cuts through the sweetness of the carrots. Grating it helps distribute that flavour without leaving large pieces in a smooth soup. Cook the onion until softened before adding ginger and garlic, then watch closely: their aroma should bloom without developing a dark, bitter edge. Once the broth is added, scrape any softened onion from the base of the pan.
The carrots need to become very tender before blending. A piece should yield easily when pressed against the side of the pot; a carrot that is merely firm enough to eat can still produce a gritty puree. Similar-sized slices help the whole batch reach that stage together. Blend until the soup looks even and glossy, working carefully with the hot liquid.
Light coconut milk rounds out the ginger and gives the soup a softer finish without making it taste like a cream-based carrot soup. Stir it through after blending so you can judge the final consistency. Lime provides contrast to the carrot sweetness; add it at the finish and taste the complete soup before adjusting the salt.
Storage and reheating
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently to a simmer.
Recipe card
Carrot Ginger Soup
Ingredients
Method
- Heat the oil in a pot over medium heat. Cook onion for 5 minutes.
- Add ginger and garlic and cook for 30 seconds. Add carrots, broth, salt, and pepper.
- Bring to a boil and simmer for 20 to 24 minutes, until the carrots are very tender.
- Blend until smooth. Stir in coconut milk and lime juice and warm for 2 minutes.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 146 kcal |
| Protein | 2.7 g |
| Fat | 6.8 g |
| Saturated fat | 4.1 g |
| Carbohydrate (including fiber) | 21.0 g |
| Fiber | 4.8 g |
| Sugar | 11.1 g |
| Sodium | 392 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Is it spicy?
Fresh ginger adds warmth but little chile heat. Add red pepper flakes if desired.
Can I roast the carrots?
Yes. Roast at 425°F / 220°C until tender, then simmer briefly with the broth before blending.
Why is my carrot soup grainy?
The carrots may not have softened fully, or the mixture may need more blending. Check for firm pieces before trying to smooth them out. A little broth can help a very thick mixture circulate around the blender blades.
Can I use full-fat coconut milk?
Yes, although it will produce a richer, heavier soup than the light coconut milk listed. Stir the coconut milk thoroughly before measuring, and judge the texture after it is incorporated. If necessary, loosen the finished soup with vegetable broth.
Leave a Reply