An easy vegan carrot ginger coconut soup that is so full of flavour!! It has the delicious natural sweetness of carrots with a refreshing hint. This soup is so simple to make, you only need to fry the ingredients for about 2-5 minutes, add the coconut milk and vegetable stock then let simmer. Make it in batches which can be frozen for use later. This recipe is also paleo and low carb approved hence suitable for your clean eating.
Why you will love this Easy Carrot Ginger Coconut Soup Recipe
- Simple - Very simple to make. The whole process takes less than 30 minutes. You can perfectly make it for your weeknight dinners.
- Healthy - Ginger contains anti-inflammatory properties, aids with digestion and is useful against nausea. Coconut milk contains numerous health benefits. It assists with weight loss, strengthens the hair and nails and is also great for the gut.
- Easy to find ingredients - This recipe makes use of ingredients that you can easily find at your local stores.
- Convenient - Can be made with frozen carrots without compromising on taste if that is what you have available.
- Dairy-free and gluten-free - can also be enjoyed by those with special dietary requirements.
More healthy soup recipes to love!!
- Carrot and Ginger Juice - Paleo
- Parsley and Lemon Moroccan Carrot Salad
- Best Cheese Keto Cauliflower Soup
- Hokkaido Pumpkin and Apple Soup
- Delicious Paleo Carrot Cake with Almond Flour
This soup can be stored in the fridge for 3-4 days hence great for your meal prep. Just store it in airtight containers. It will also keep in the freezer for up to 6 months.
How to make this Vegan Carrot Ginger Coconut Soup
To make this vegan Carrot Ginger Coconut Soup, you will require a medium-sized pot. I always prefer deeper pots. I feel it is much easier to work with them without the soup splattering about.
Add two tablespoons of extra virgin olive oil to the pot. Next, saute the shallots, garlic and ginger. Add the carrots, stock and coconut milk then mix them up using a wooden spoon. Cover and let simmer for about 15 minutes.
TIP: Check whether carrots are done after about 10 minutes. You can do this by pricking one carrot with a fork or using a wooden spoon to see whether the carrots are soft and break easily.
Once carrots are well done, use an immersion blender to blend until creamy and smooth. Don't worry if you do not have an immersion blender. You can just transfer the soup to a normal blender and blend until smooth.
Carrot Ginger Coconut Soup Calories
With only 162 calories per serving, this soup is quite low on calories. A serving of this soup has 9.6g net carbs, 2g of protein and 10.3g of healthy fats. This carrot soup has a whopping 340.2 per cent of Vitamin A!
I wrote this recipe in April 2020 and updated the recipe card to a more user-friendly one.
Easy Carrot Ginger Coconut Soup
- a chopping board
- a sharp knife
- a soup pot or a pot deep enough to fit the ingredients
- A wooden spoon – for stirring
- 400 g carrots or approx. 1 pound
- 2 tbsp extra virgin olive oil
- ginger (about 2 cm long)
- 1 shallot
- 2 cloves of garlic
- 500 ml vegetable stock about 2 cups
- 1 can full-fat coconut milk
- ¼ cup orange juice and grated rind of half an orange
- ¼ tsp salt or more to taste
- 1 tbsp chives to garnish optional
- Peel the shallots, carrots and ginger then dice. Peel the garlic and mince.
- Grate the rind and squeeze the juice from half an orange and set aside.
- Add two tablespoons of olive oil to a medium-sized pot and fry the shallots. Add the carrots, garlic and ginger and fry uncovered for 2-5 minutes. Add a bit of vegetable stock to prevent the garlic and ginger from burning.
- Add the rest of the vegetable stock and coconut milk, cover and let simmer for 15 minutes, or until the carrots are tender. Check and mix using a wooden spoon when halfway cooked.
- Use an immersion blender to blend until smooth and creamy. You could also transfer the soup to a blender and blend until smooth. Add the orange juice, grated orange rind and adjust accordingly for salt.
- Serve into bowls. You can garnish this soup with some chopped chives or coconut cream. This is totally optional, feel free to use what you like.
- If you find the soup too thick you can always make it lighter by adding some more vegetable stock or water.
- If it’s too thin you can thicken it by mixing 1-2 tablespoons of tapioca or arrowroot starch with an equal amount of water then add this mixture to the soup. Use a whisk to mix.
“Nutrition information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitioner. Variations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.” Net carbs exclude fibre, erythritol and allulose since they do not impact the blood sugar levels in most people.
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