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.
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!
xo
Images courtesy of Lighter.
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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 ๐
Thanks a lot for the quick reply. I will share my experience with you.
Came across your blog while searching for juicing vs. blending. Made this soup, and it was delicious!
this is torture. Im starving !! that looks really good, i definitely gotta make it.
I made this last weekend as my soup for the week, and it was delicious! Thanks for the recipe!
This soup looks absolutely delicious!! I am definitely going to have to make it! ๐
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.
i just made this and LOVE it!! the flavor combinations go together beautifully. you simply NEVER disappoint with your recipes. Thank you.
I’m looking forward to making my roasted butternut squash soup! Autumn = soup, for me…
Oh I’m so down with this recipe. You hooked me with the coconut milk bit. Twist my arm. ๐ Seeya! xo
Definitively looking forward to the sweet potatoes!
Beautiful presentation and flavor usage!
I’m not big on soups (as you know), but hearty vegetable stews are always comforting in the fall.
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.
soooo making this real soon. love coconut milk.
I love your blog! It’s my first time here and I’ll be back.
Awesome looking soup!!
Hi Gena, I have to try this soup, it looks amazing. I’m really into split pea soup at the moment, made with butternut squash – great for cold nights in. Hubby and I are loving it!
Honestly, anything with pumpkin! I’m obsessed with pumpkin risotto, pumpkin oatmeal, really pumpkin anything from about now until Spring actually. That soup really looks simple and great. ๐
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!
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!
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.
Yum! This looks perfect for the Fall! I love it!
Lucky Tom!! What a gorgeous soup and gorgeous photos of it. Very artistic Gena ๐ 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!
i’m doing a smoothie fast right now so once the weather gets warm, ANY soup will be divine! like a kale, white bean, and sweet potato one i make!
A smoothie fast? Oh my — be careful, please.
Yummy soup! I love soups when the weather turns cold, and am excited to add this recipe to my repertoire :).
THAT LOOKS DELISH!!!!!!
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. ๐
That sounds amazing! You always come up with the best soups ๐
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.
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 ๐
delicious! i’m looking forward to butternut squash soup! my family has a traditional soup we make every year, but they veganize it now!
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.
“If you havenโt, do: itโs the delicious, sixty second version of what youโre 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 ๐
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 ๐
This soup looks incredible!
I will definitely be trying it this fall (:
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!
That soup looks so delicious. I love butternut squash soup, and any kind of bean soups.
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!
I think I’ll definitely be making this this fall and winter… looks delicious!
Yum! Looks divine. Tis soup season!
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!! ๐
Mm carrot ginger is one of my favorite soups! I want to try making a sweet potato curry soup this fall ๐
I’m totally looking forward to curried squash and apple soup. Yeaaah. I can’t even tell you how good it is.
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 ๐
Beautiful! I love the taste of pumpkin and coconut together, so I bet carrot and coconut is quite a lovely combination too.
Mmm I’m digging the addition of curry powder and coconut milk. I still have that curry powder from the HLS swag bag that I keep smelling haha
Love love love carrot soup! Our mom makes a carrot ginger soup every fall. We’ll get her to try this one. Thanks!
OH MY GOSH these photos are stunning and i can’t wait for it to get out the 90’s here so i can eat soup!
I just saw a recipe for sweetpotato and coconut soup yesterday – this looks super yummy too!
Wow. I would like this in my life. It reminds me of the cashew carrot ginger soup by Pacific Foods.