Carrot soup with ginger and coconut milk. A delicious, creamy soup made from oven-roasted carrots with the fresh taste of ginger, turmeric, and coconut milk. This soup was a big hit in our house, and even the kids loved it. It’s a tasty soup for lunch, but also ideal as a meal with a baguette on the side.
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Why This Recipe Works
I love that the sweet, earthy flavor of the carrots in this soup goes so well with the creamy coconut milk. The result is a truly delicious, silky-smooth carrot ginger soup! It’s perfect for fall and winter days, but it’s recommended all year round.
Carrot Soup with Ginger
The spices in the soup – ginger, turmeric, and cloves – give it extra flavor. Roasting the vegetables in the oven first allows the spices to fully infuse them and enhance their flavor. This is a step you really don’t want to skip!
Recipe Ingredients
- Carrots: any type of carrot works fine in this recipe. If you use thin baby carrots, adjust the oven time slightly, as they cook faster than thicker ones. I made the soup with regular carrots.
- Aromatics: ginger, turmeric, cloves, onion and garlic make this soup incredibly rich in flavor!
- Coconutmilk: makes this soup creamy and suitable for vegetarians and vegans!
How to Make Carrot Ginger Soup
This carrot ginger soup is easy to make and tastes delicious. After roasting the vegetables, purée the soup until smooth and creamy. You can use a hand blender or a blender suitable for soups. Serve it nice and warm or freeze some for later!
Expert Tips
The soup is delicious on its own, but here are some suggestions on what to serve with it:
- Serve it with some soft bread or these delicious savory scones.
- Add some croutons to give it an extra bite.
- If you like it spicy, feel free to add chili peppers, chili flakes or even some sriracha
FAQ
Can I add meat to this soup?
Sure, some cripsy bacon or shredded chicken would work wonderfully!
Is this soup vegan?
Yes, it’s completely safe for vegans and vegetarians.
Can I freeze the soup?
Absolutely! Let it thaw and warm all the way through before serving.
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Ingredients
- 500 gram carrots
- 1 red onion
- 2 clove garlic
- 1 tsp ground turmeric
- 1 tsp ginger powder
- ½ tsp ground cloves
- 500 ml coconutmilk
- 250 ml filtered water
- 1 tbsp sesame seeds
- ½ tbsp dried parsley
- fresh parsley
- olive oil, salt and pepper
Equipment
- Baking sheet
- Parchment paper
- Soup pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat. Peel the carrots and cut off the tops and bottoms. Then, cut them into large pieces. Cut the red onion into quarters and peel the garlic cloves.
- Spread the vegetables out on a baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle with turmeric, ginger, and ground cloves. Season with salt and pepper. Stir to distribute the spices evenly, then place the sheet in the oven for 20 to 30 minutes, or until the carrots are soft.
- In a large soup pot, add the roasted vegetables. Add the coconut milk and the water and bring to a boil. Then, purée the soup with an immersion blender.
- Optionally, season further with salt and pepper. For a thicker consistency, boil the soup down; for a slightly thinner soup, add a little extra water.
- Garnish with sesame seeds, dried parsley, and chopped fresh parsley. Enjoy!
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