This incredible Ginger Carrot Coconut Soup is bursting with rich flavors that are the perfect combination of sweet and spicy. This creamy, delicious soup doesn’t even require any heavy cream! It’s cozy and comforting, vegan, vegetarian, gluten-free, and kid-friendly too!
– Super healthy soup – Easy recipe – Delicious with a piece of crusty bread
Heat oil in a large saucepan or large pot over medium-high heat. Add onion and a pinch of salt, sauté 5 minutes until onion is soft. Stir in ginger, cook 1-2 min.
Reduce to medium heat. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & ginger with curry mixture.
Add carrots, banana, 1 tsp salt and 4 cups water or vegetable broth and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are tender and can be pierced easily with a fork.
Puree soup using an immersion blender or in small batches using a regular blender or food processor. Return pureed soup to pot and stir in 1 cup light coconut milk and lime juice.
Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half. You can also use canned coconut cream if you don’t have time to make the reduction on your own.