Coconut Ginger Carrot Soup
This vegan coconut ginger carrot soup is a comforting and flavorful dish that is perfect for a cold day or when you're feeling under the weather. The soup is made with a base of coconut milk and vegetable broth, and it is flavored with ginger, carrots, and onion. The soup is then blended until smooth and creamy, and it can be served with a variety of toppings, such as fresh cilantro, coconut flakes, or a drizzle of coconut oil.
The story of this coconut ginger carrot soup begins in the tropical paradise of the Andaman Islands. It was there that I first tasted the unique and flavorful combination of coconut, ginger, and carrots. I was immediately hooked, and I knew that I had to recreate this dish at home. After many months of experimentation, I finally perfected my recipe for coconut ginger carrot soup. The key to this soup is to use fresh, high-quality ingredients. The coconut milk should be full-fat and the carrots should be sweet and juicy. I also like to use a good amount of ginger, as it gives the soup a nice kick. This soup is not only delicious, but it is also very healthy. It is a good source of vitamins A and C, and it is also low in fat and calories. I like to serve this soup with a side of brown rice or quinoa, and I often top it with a dollop of plain yogurt or a drizzle of coconut oil.
Coconut Ginger Carrot Soup Coconut Ginger Carrot Soup Coconut Ginger Carrot Soup Coconut Ginger Carrot Soup
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 lb carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Coconut flakes, for garnish
Instructions
  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until fragrant.
  3. Add the carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until the carrots are tender.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches to blend.
  5. Stir in the coconut milk and season with salt and pepper.
  6. Simmer for an additional 5-10 minutes to let the flavors meld together.
  7. Serve hot, garnished with fresh cilantro and coconut flakes.
  8. Enjoy!
Why It Works
  • The combination of coconut milk and vegetable broth creates a rich and flavorful base for the soup.
  • The ginger, carrots, and onion add sweetness, depth of flavor, and a touch of spice to the soup.
  • Blending the soup until smooth gives it a creamy and velvety texture.
  • The soup can be customized with a variety of toppings, such as fresh cilantro, coconut flakes, or a drizzle of coconut oil.