About the Recipe
This creamy carrot ginger coconut soup is silky, comforting, and naturally sweet with a bright finish from ginger and lime. Coconut milk creates a rich texture, while an optional curry twist adds warming spice.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1½ tbsp fresh ginger, grated
½ tsp crushed red pepper flakes, optional
2 lb (900 g) carrots, roughly chopped
4 cups low-sodium vegetable broth
1 tsp sea salt, plus more to taste
Freshly cracked black pepper, to taste
1 cup full-fat coconut milk
1–2 tbsp fresh lime juice
Optional Curry Twist
1–2 tbsp yellow curry powder
or 1 tbsp mild curry paste
Garnishes
Fresh cilantro
Sliced green onions
Coconut cream
Red pepper flakes
Toasted pumpkin seeds
Lime wedges
Preparation
Step 1
Heat the olive oil in a large soup pot over medium heat.
Step 2
Add the onion and cook for 5–7 minutes, until softened.
Step 3
Stir in the garlic, ginger, and red pepper flakes if using.
Step 4
For the curry version, add the curry powder or curry paste and cook for 1 minute.
Step 5
Add the carrots, vegetable broth, sea salt, and black pepper.
Step 6
Bring to a boil, reduce to a simmer, cover, and cook for 25–30 minutes.
Step 7
Blend until completely smooth using an immersion blender or high-speed blender.
Step 8
Return the soup to the pot if needed.
Step 9
Stir in the coconut milk and lime juice.
Step 10
Taste and adjust the seasoning.
Step 11
Serve with cilantro, green onions, coconut cream, pumpkin seeds, red pepper flakes, and lime.
