Ginger, Carrot & Coconut Soup
This Ginger, Carrot & Coconut Milk Soup is a velvety blend of sweet carrots, zesty ginger, and creamy coconut milk, making it a comforting yet vibrant starter. Its smooth texture and bold flavors come together in an easy-to-make dish that’s perfect for any occasion, from casual lunches to elegant dinner parties.
Recipe Steps
I was hosting my fourth annual multi-course fall dinner party for a group of close friends. One of my guests is a gluten-free pescatarian, so I made sure to include dishes she could enjoy in each course. In past years, I served Roasted Red Pepper, Carrot, and Sweet Potato Soup, and Instant Pot Butternut Squash Soup, but this time I wanted to try something new.
For the dinner party, I made a double batch of Ginger, Carrot, and Coconut soup, so you’ll notice more ingredients in my photos than you’d need for a single batch. I began by cleaning and roughly chopping the vegetables, seasoning them with olive oil, salt, and pepper before roasting them for nearly an hour. Roasting enhances the sweetness of the carrots and deepens their flavor.
Once roasted, I combined the vegetables with broth, soy sauce, fish sauce, and coconut milk, then used my immersion blender to mix them into the soup. I found that the celery didn’t blend well this way, leaving some stringy pieces. So, I transferred the soup in batches to my Vitamix blender for a final blend, creating a perfectly smooth, delicious soup.
To make this dish dairy-free skip the sour cream garnish. This Ginger, Carrot, and Coconut Soup is naturally gluten-free.
Ginger, Carrot & Coconut Soup
Equipment
- 1 Blender or Immersion Blender
Ingredients
- 1.5 lbs. Organic Carrots peeled & chopped
- 1 large Yellow Onion chopped4
- 1-2 inches Fresh Ginger peeled & grated
- 4 stalks Organic Celery
- 4-6 cloves Fresh Garlic peeled
- 14 oz. Can Coconut Milk
- 2⅓ C Chicken or Vegetable Broth
- 1 Tbsp. Organic Tamari Sauce
- 2 Tbsp. Fish Sauce
- 1 Tbsp. Olive Oil
- Salt & Pepper to taste
- 1 Bunch Fresh Cilantro for garnish
- ¼ C Sour Cream for garnish
Instructions
- Preheat the oven at 375°
- Clean, peel and rough chop the veggies. Place the veggies and garlic on a baking pan lined with parchment. Season with a tablespoon of olive oil, salt and pepper. Roast in the oven for 45-60 minutes until fork tender.
- Add the coconut milk, broth, tamari and fish sauce to a heavy pan and bring to a simmer.
- Puree the roasted vegetables, using a blender or immersion blender, in batches. Then add to the liquid heating in the pot. Stir to combine
- Continue simmering the soup for 5-10 minutes and adjust the seasoning as desired.
- Serve with a swirl of sour cream and a sprig of cilantro and enjoy.
Nutrition
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.