Carrot Ginger Coconut Soup Recipe

Name: Carrot Ginger Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (16 ounce) bags baby carrots; 2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste; 2 tablespoons butter or 2 tablespoons olive oil; 1/2 large onion, finely chopped; 2 shallots, finely chopped; 1 -2 cloves smashed and chopped garlic; 2 teaspoons tomato paste; 1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock; 3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed); 1 teaspoon lemon juice; 1 teaspoon salt; 1 teaspoon pepper

Servings: persons

2 (16 ounce) bags baby carrots
2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
2 tablespoons butter or 2 tablespoons olive oil
1/2 large onion, finely chopped
2 shallots, finely chopped
1 -2 cloves smashed and chopped garlic
2 teaspoons tomato paste
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper

1
Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified).
2
Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice.
3
Serve hot with sprinkled parsley on top.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (16 ounce) bags baby carrots, 2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste, 2 tablespoons butter or 2 tablespoons olive oil, 1/2 large onion, finely chopped, and more.

Yes, Carrot Ginger Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Ginger Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions