Creamy Carrot Ginger and Coconut Soup

Creamy Carrot Ginger and Coconut Soup | The Full Helping

On Friday night, I made a simple supper for my friend Tom, and this creamy carrot ginger and coconut soup was the highlight.

Tom and I pretty different eaters. He’s an enthusiastic carnivore, and I’m an outspoken vegan. But we see eye to eye on a few foodie matters. Tom’s father is a farmer and, by Tom’s account, a “hippie.” Each fall, Tom brings back bushels of the most delicious Macoun apples and giant carrots from his dad’s place, and, when I’m lucky, he shares them with me. I’ve never seen Tom put a bit of processed food into his mouth—not a thing. He makes the best saffron risotto on earth, and he’s willing to veganize it for special guests. And most importantly, we have a couple of mutual foodie obsessions: hummus and raw veggies, perfectly cooked brown rice, roast veggies with vinaigrette, and anything that calls for cumin, coriander, saffron, or cinnamon. Tom spent some time in the peace corps working in Madagascar, and perhaps these spices remind him of his time there.

One spice we haven’t discussed yet is ginger. But it’s one of my favorite spices, and so I suspect—I hope—that it might be one of Tom’s favorites, too. I didn’t need to think very hard about what to make for me and Tom on Friday: roast veggies and couscous, hummus and babaganoush, and raw veggies for crunch are our custom. But I did want to throw something new into the rotation. And since Tom and I are equally keen on carrots, I thought I’d make a soup from one of the food world’s most divine pairings: carrot and ginger.

Perhaps some of you have tried my carrot avocado bisque. If you haven’t, do: it’s the delicious, sixty second version of what you’re about to see here. But if you want a cooked version of carrot ginger soup that’s easy as pie to prepare and easier still to devour, try this recipe on for size. It’s fast, flavorful, crowd-pleasing, and easy to modify, too. I always add a bit of coconut milk at the end for richness. But you could lower the fat by using soy milk, and you could also use cashew cream.

Creamy Carrot Ginger and Coconut Soup
Recipe Type: soup
Cuisine: vegan, gluten free, soy free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
  • 1 tablespoon olive oil
  • 1 small white or yellow onion, chopped (about 1 cup)
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 2 inch piece of ginger, peeled and grated or minced
  • 4 cups low sodium vegetable broth
  • 1 small white or sweet potato, peeled and chopped
  • 1 1/4 pounds carrots, peeled and coarsely chopped
  • 3/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon curry powder
  • 1/2 cup full fat coconut milk, plus a few extra tablespoons for serving
  • Black pepper to taste
  1. Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion and celery and sauté for 5-7 minutes, or until the onions are clear. Add the garlic and ginger. Sauté, stirring frequently, for another 2 minutes, or until the ginger is very fragrant.
  2. Add the broth, potato, carrots, salt, and curry to the pot. Bring the mixture to a boil, then reduce the heat to medium low. Cover and simmer the soup for twenty minutes, or until the carrots are very tender.
  3. Using an immersion blender or an upright blender*, blend the soup till smooth. If you use an upright blender, you may want to work in batches, as blending too much soup at once can cause the blender to spatter. Return the soup to the pot and stir in the coconut milk and black pepper to taste. Adjust seasonings to taste. If you like, swirl an extra tablespoon of coconut milk into the soup before serving.
Leftover soup will keep for up to 4 days in an airtight container in the fridge, and it can be frozen for up to a month.

Creamy Carrot Ginger and Coconut Soup | The Full Helping

Whenever I make more than 4 cups of soup, I immediately freeze half; I’ll never gobble up the leftovers quickly enough, and I love having frozen soup for dinner in a pinch. I had two full cups of soup left after dinner with Tom, and so I enjoyed a heaping cup for lunch on Sunday. It was delicious.

If you’re looking for an easy, low stress soup that happens to feature warming spices, this one is a perfect option, and it’s good enough to share with friends. I hope you love it!


Images courtesy of Lighter.

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  1. I plan to make this for my boyfriend. Just one question. Can I use Himalayan salt in place of regular salt? And, can I add some cornflour to make it thick? I googled and found that cornflour is gluten-free. But I am not sure as internet is full of fake things.

    • You can definitely use Himalayan salt, Lynn. As for adding corn flour (or cornstarch), you can add that to make it thick, but it might make it a little too thick, or gummy. I’d reduce the liquid, personally, if you’d like it even thicker. And yes, I do believe that corn flour is gluten free 🙂

  2. Came across your blog while searching for juicing vs. blending. Made this soup, and it was delicious!

  3. I made this last weekend as my soup for the week, and it was delicious! Thanks for the recipe!

  4. Yesterday afternoon, I rushed out the door for an evening hike, leaving the recipe and a pot of homemade veggie stock in the kitchen. When I got home, I found that my husband had whipped it up (minus the salt). My-oh-my! It was so delicious – slightly spicy, sightly creamy. His words: “Can we save this recipe and make it again?” I agreed.

  5. Beautiful presentation and flavor usage!

    I’m not big on soups (as you know), but hearty vegetable stews are always comforting in the fall.

  6. So pretty!!

    Lets see… need to experiment a bit more this season but love:
    Sweet Potato, Pumpkin Spice, Vanilla Stevia… thinking I should maybe add some fresh carrot juice to that too.

  7. I went apple picking over the weekend and was wondering what to do with all of them. When I got home I remembered your apple butternut squash soup from last year and I am definitely planning to make it this week!

  8. It was a toss up between minestrone and a pumpkin coconut soup yesterday, and since I can’t find pumpkin anywhere to save my life, minestrone won. But now I know I can just use carrots! This looks so delicious!

  9. The soup recipe is perfect…simple, yummy and nutritious! I can’t wait to try it!
    Love your blog. I made the cinnamon raisin toast yesterday. The minute my eyes opened this morning I ran downstairs to open the dehydrator and enjoy a piece of the (slightly) warm bread! Thanks for a great recipe.

  10. Lucky Tom!! What a gorgeous soup and gorgeous photos of it. Very artistic Gena 🙂 I’m definitely going to be trying this out. Now if I could only get my hands on a dehydrator to make your raw cinnamon raisin bread!

  11. That looks so delicious! I made vegan creamy broccoli soup last night (tahini for creaminess) with broccoli from a local farm and it was divine as well. I also love butternut squash soup and sweet potato lentil chili. Fall is my favorite season. Butternut squash, swiaa chard, and boots all make me very happy. 🙂

  12. The combination of carrot and ginger sounds so appealing. The options are very nice, too (though my first batch much include the coconut milk!)

    I’m looking forward to making hearty bean soups and chili this fall, as well as roasted winter squash soups.

  13. I made a carrot ginger soup once.

    It had a weird consistency when I was done, but other than that it was really tasty. This one looks even better 😀

  14. delicious! i’m looking forward to butternut squash soup! my family has a traditional soup we make every year, but they veganize it now!

  15. Did Tom like the soup!??? This sounds awesome. I am excited to start making soups this fall. I’ve only made a few and want to get better at it! Love the creamy swirl.

  16. “If you haven’t, do: it’s the delicious, sixty second version of what you’re about to see here. “—I still havent tried it b/c honestly, I am just not that much of a soup girl. I know, crazy. I used to be ages ago but I love crunch now. But then again, it will get cold here eventually (today it was 82 and sunny) so that’s when i am determined to make your soups, at least the quick n easy Vita versions 🙂

    Full fat coconut milk is a requirement in cooking. Seriously the low fat never gives the same results and why skimp. Really, not necessary.

    Tom. Sounds like an amazing guy with the never eats anything processed and this shared love of food. Hmmm. Sounds very interesting I must say 🙂

  17. How amazing does that look? My all-time favorite is minnestrone but so many are made with beef broths. Major bummer :/ I’m all about the butternut squash soup too though, and it seems SO fall-ish to me!

  18. I am SO happy it’s soup season again! (Well, truth be told, it’s always kind of soup season in my home, but now I can make it without sweating my face off in the kitchen!) This soup looks delicious, and there are few pairings more delicious than carrots & ginger. I’ll have to make this soon!

  19. Did someone say “coconut”? I’m in! Coconut should be its own food group in my opinion. The new food pyramid: the coconut group, the chocolate group, and the green veggies’ group!! 🙂

  20. I’m totally looking forward to curried squash and apple soup. Yeaaah. I can’t even tell you how good it is.

  21. Yum! That looks so good! I can’t wait for roasted butternut squash soup this fall. Butternut squash is my favorite fall vegetable and I got so excited when I saw it at the market today 🙂