Ginger Carrot Coconut Soup
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!
Servings: 4 servings
Calories: 172kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- ½ tsp salt more to taste
- 2 tbsp minced fresh ginger
- 1 tbsp curry powder
- ⅛ tsp cayenne pepper
- 4 cups of peeled sliced carrots (about 6-7 carrots)
- 1 ripe banana peeled and sliced
- 15 oz light coconut milk 1 can
- 2½ tbsp lime juice
- Toasted pepitas for garnish
Instructions
- Heat oil in a saucepan over medium heat. Add onion and a pinch of salt, saute 5 min until onion is soft. Stir in ginger, cook 1-2 min. 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 and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are soft enough to be pierced with a fork.
- Puree soup using an immersion blender or in batches using a regular blender. Return 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 soup into bowls, and swirl 1.5 Tbsp coconut milk reduction into each serving. Top with pepitas (about 1 tsp per bowl).
Notes
- My #1 Secret Tip for this Vegan carrot coconut ginger soup is don’t worry about overcooking the ingredients. Since it’s a blended/pureed soup, I just cook the ingredients until soft, so they blend into a puree fast and easy.
- Using a food processor: If you don't have an immersion blender to create a smooth consistency directly in the saucepan, you can transfer the soup to a regular blender or food processor in small portions and pour it back into the sauce.
- Using canned coconut cream: Instead of reducing coconut milk for the creamy, thickened coconut cream swirl at the end, you can just heat up canned coconut cream that is already reduced to save time.
- Roasting the carrots: When I have leftover roasted carrots, I throw them into this soup for a roasted flavor. So if you have any leftover mashed carrots or roasted carrots, or just want to roast them before adding them to the pot, you can.
Nutrition
Calories: 172kcal | Carbohydrates: 19.4g | Protein: 3.3g | Fat: 10.1g | Saturated Fat: 5.2g | Sodium: 426mg | Fiber: 4.4g | Sugar: 7.4g