Onion-free Garlic-free

Coconut Carrot Ginger Soup

Silky blended carrot soup with fresh ginger, warm spices and coconut milk, brightened with lime. Vegan, and no stock needed.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Illustration of Coconut Carrot Ginger Soup, drawn from its ingredients
Cook's note

Carrots bring their own sweetness, and a long, gentle sauté at the start deepens it, so the soup tastes rich without any aromatic base. Don’t skip the lime: it wakes everything up.

Method

  1. Melt the coconut oil in a large pot over medium heat. Add the carrots and a pinch of salt and cook, stirring, for .

  2. Stir in the ginger, coriander, cumin and turmeric and cook until fragrant.

  3. Add the coconut milk (minus the 3 tbsp), water and salt. Bring to a boil, then cover and simmer until the carrots are very tender.

  4. Blend until completely smooth, adding a splash of water if it's too thick.

  5. Stir in the lime juice and taste for salt.

  6. Ladle into bowls, drizzle with the reserved coconut milk and top with cilantro and a pinch of pepper flakes.

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More to cook

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Coconut Carrot Ginger Soup
Step 1 of 6

Melt the coconut oil in a large pot over medium heat. Add the carrots and a pinch of salt and cook, stirring, for .

Step 2 of 6

Stir in the ginger, coriander, cumin and turmeric and cook until fragrant.

Step 3 of 6

Add the coconut milk (minus the 3 tbsp), water and salt. Bring to a boil, then cover and simmer until the carrots are very tender.

Step 4 of 6

Blend until completely smooth, adding a splash of water if it's too thick.

Step 5 of 6

Stir in the lime juice and taste for salt.

Step 6 of 6

Ladle into bowls, drizzle with the reserved coconut milk and top with cilantro and a pinch of pepper flakes.

All done

Dig in.

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