Ginger Carrot Coconut Soup Recipe
This incredible Carrot Ginger Soup is bursting with fall flavors that are the perfect combination of sweet and spicy. This creamy, rich soup doesn't even require any heavy cream! It's cozy and comforting, vegan, vegetarian, gluten-free, and kid-friendly too!
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
Top Tips For Making This Vegan Carrot Ginger Soup
- This is one soup recipe where you don't have to worry about overcooking the ingredients. Since it's a blended/pureed soup, just cook the ingredients until soft so they are super easy to puree!
- Add your favorite garnishes before serving. We love adding pepitas, but you could also add a few pieces of shredded carrots, crushed cashews, whole wheat pita chips, croutons, scallions, or even some more grated ginger.
- Try roasting the carrots for even more flavor before adding them to the pot.
- Feel free to adjust the seasonings to your taste preferences (and reduce the spice if you're serving this to kids!)
- This soup goes really well with a hearty sandwich like this garlic bread grilled cheese or you could do a soup & salad combo with this superfood salad.
- Feel free to double this soup recipe so you have two batches: one to freeze for later and one to serve right now!
Nutrition
Calories: 172kcal | Carbohydrates: 19.4g | Protein: 3.3g | Fat: 10.1g | Saturated Fat: 5.2g | Sodium: 426mg | Fiber: 4.4g | Sugar: 7.4g