Spicy Ginger Carrot Coconut Soup Recipe (Vegan)

the picky eater

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!

👩🏽‍🍳 Why This Recipe Works

– Creamy carrot ginger soup (with no cream!) – Rich complexity of flavors – Made with creamy coconut milk instead of cream


How to make Ginger Carrot Coconut Soup


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.


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.


Ladle your coconut ginger carrot soup into individual bowls, and add a swirl of coconut milk reduction into each serving. Top with pepitas. Feel free to add a sprinkle of red pepper flakes or black pepper for additional heat!

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