Ginger Carrot Coconut Soup

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This incredible Ginger Carrot Coconut Soup is bursting with rich flavors that are the perfect combination of sweet and spicy. I make it with carrots, coconut milk, banana, and spices in less than an hour, and it’s the perfect cozy, comforting soup that’s also vegan, vegetarian, gluten-free, and kid-friendly!

Soup is one of my ultimate comfort food dishes because it’s loaded with nutrients, delicious, and absolutely satisfying. And this ginger carrot coconut soup is now my all-time favorite! It’s more flavorful than carrot potato soup and even creamier than my winter comforting mushroom soup.

Even after the longest day, I can sit at the table and feel comfort from the warmth and flavors of this ginger carrot coconut soup. My secret? Banana… This versatile ingredient is what makes it thick and delicious, just like my kids’ favorite apple carrot smoothie, which enhances the natural sweetness of carrots.

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🥘 Ingredients

My vegan soup requires just a handful of basic ingredients, easily found at any grocery store!

Fresh Carrots: They are the main ingredient and star of my yummy Thai-inspired soup. If you don’t have enough carrots, you can substitute some butternut squash or even sweet potatoes.

Coconut Milk: Helps to make this a creamy vegan carrot soup without needing any cream. I used light coconut milk to cut down on fat and calories, but for a richer soup, you can use full fat coconut milk.

Onions and Spices: Critical for all of the rich aromatic flavors in this recipe! Ginger and curry powder are the stars here. I saute the onions, ginger, and spices in olive oil (or coconut oil) before adding the rest of the ingredients to really allow the spices to bloom.

Bananas: I use 1 ripe banana that is sweet and soft to bring out the natural sweetness of the carrots while also making this soup creamy!

Water or vegetable stock: Because every soup needs some sort of broth!

Pepitas: I add these at the end for extra crunch.

🔪 How To Make

I love making this comforting ginger carrot coconut soup for my family since it is super easy to make.

Step 1: First, I heat oil in a large saucepan or large pot over medium-high heat and add onion and a pinch of salt, sautéing for 5 minutes until the onion is soft. Then, I reduce the heat to medium, stir in the ginger, and cook for 1-2 minutes before adding the curry powder, cayenne, and 1/4 cup water. Cook 1-2 minutes until the onion and ginger are coated with the curry mixture.

Step 2: Next, I add carrots, a banana, 1 tsp salt, and 4 cups of water or vegetable broth, and bring to a boil. Once boiling, i reduce the heat to medium low and simmer, uncovered, for 25 minutes until carrots are tender and can be pierced easily with a fork.

Step 3: I puree the soup using an immersion blender and stir in 1 cup of light coconut milk and lime juice.

Step 4: Then, I simmer the remaining 3/4 cup of coconut milk in a small saucepan over medium-high heat for 10 minutes until reduced by half.

Step 5: Once everything is prepared, I ladle the coconut ginger carrot soup into individual bowls and add a swirl of coconut milk reduction into each serving, topped with pepitas (about 1 tsp per bowl). Feel free to add a sprinkle of red pepper flakes or black pepper for additional heat!

📖 Variations

Honestly, my vegan ginger coconut carrot soup is perfectly balanced and doesn’t need any adjustments, but to cater to different dietary requirements, I have included a few variations of this recipe.

Add more protein: To add more protein, I throw in a can of chickpeas or white beans to cook with the carrots and then blend it. It will be even thicker, so add half a cup of water or broth to make it thinner.

Kid-friendly version: To make this creamy soup for kids, reduce the amount of curry powder, ginger, and cayenne pepper you use, and increase the amount of banana if your kids are especially sensitive to spice. But overall, this is a very kid-friendly carrot soup recipe!

Add pasta: If you like Italian soups with small pasta shells, then I suggest adding half a cup of cooked pasta to the blended soup. For best results, choose tiny pasta and do not cook it in the soup.

🍽 Serving Suggestions

Soup is one of those comforting dishes you can have on its own or serve it with other yummy dishes. Here are some of the best dishes I love to serve with this dreamy coconut vegan carrot soup:

Sandwiches: Who doesn’t love the combination of a melty cheese grilled sandwich dunked into warm soup in the winter? It’s the perfect combination, and this sourdough grilled cheese sandwich is one of my favorites. I also make a vegan egg salad sandwich for a boost of protein and nutrition, as I make it with chickpeas, veggies, and nuts.

Salads: Another option to serve with soup is salad, and since this is a coconut carrot creamy soup, it requires a salad that is light and complements the flavors, like a beetroot and feta salad. My personal favorite, though, is this apple and walnut salad for its different textures, fresh flavors, sweetness, and tangy dressing.

🧊 Storage Directions

Refrigeration: Once the carrot ginger soup has cooled, I pour it into an airtight container and pop it in the fridge for 5 days.

Freezing: To freeze leftover soup, I transfer it to a freezer safe bag (or bags) by filling it ⅔ full, then I remove any excess air and lay it flat in the freezer. You can also store it in an airtight freezer safe container, but I prefer freezer bags for soup because they keep more room free in the freezer. This soup will last 4-6 months in the freezer. Thaw in the fridge before reheating on the stovetop or microwave.

Reheating: The best way to reheat leftover vegan carrot coconut soup is to transfer the contents to a microwave bowl and heat it on medium at 1-minute intervals until hot. Or reheat it in a saucepan over medium heat, stirring frequently until it bubbles.

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