Easy Creamy Carrot Coconut Ginger Soup Recipe
A warm and flavorful soup combining fresh carrots, coconut milk, and ginger for a comforting and nutritious meal.
Ingredients
Vegetables
- 4 cups fresh carrots (Peeled and cut into 1-inch pieces)
- 1 can coconut milk (Full-fat for creaminess)
- 1 tablespoon fresh ginger (Grated)
- 4 cups vegetable broth (Low-sodium)
- 1 medium yellow onion (Chopped)
- 3 cloves garlic (Minced)
- 1 teaspoon ground turmeric (For color and flavor)
- to taste salt Salt (Adjust to taste)
- to taste black pepper Black pepper (Adjust to taste)
- 1/4 cup fresh cilantro or parsley (Chopped)
- 2 wedges lime (Optional, for brightness)
- 1/2 teaspoon red chili flakes (For extra heat)
- 1/4 cup toasted coconut flakes (For garnish)
Instructions
- In a large pot, sauté chopped onion and minced garlic until fragrant.
- Add chopped carrots, grated ginger, turmeric, and vegetable broth. Bring to a boil.
- Reduce heat and simmer until carrots are tender, about 15 minutes.
- Puree the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk, season with salt and pepper, and add lime wedges if desired. Garnish with toasted coconut flakes and chopped herbs before serving.
Notes
This soup is perfect for a cozy meal and can be customized with extra chili flakes for heat.