👩‍🍳 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.


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.


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.


Ladle your coconut ginger carrot soup into individual bowls, and add a swirl of coconut milk reduction into each serving. Top with pepitas.

Swipe up to get the full recipe

For more delicious recipes, visit The Picky Eater