Carrot + Ginger Coconut Milk Soup

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Adjust Servings:
1 tsp coconut oil
1 1/2 cups carrots, chopped
1 medium onion, chopped
2 tsp grated ginger
2 tsp minced garlic
100ml coconut milk
50 ml water
1/2 tsp salt

Carrot + Ginger Coconut Milk Soup

  • Serves 1
  • Medium




The weather has been erratic and it takes much efforts to get out of bed from beneath the two blankets. I am not normally a soup person, but this cool weather has managed to rekindle the craving. I am always craving spice more than sweet and the lingering winter requires warmth as well and a warm, thick soup is what the soul needs.

Carrots are in abundance in this season and they are this lovely hue of red and taste the best they possible could at this time of the year. So I felt a carrot soup was in order, but with some more warming flavours such as ginger, garlic and my recent obsession – coconut milk! I used coconut oil to cook in instead of regular, and really, that’s all there is to it, with some salt and pepper. Let the carrots and ginger take the focus. I add some water to lighten it up, but you can also add vegetable stock and reduce the amount of coconut milk if you aren’t feeling as indulgent. The ginger and garlic are natural anti-inflammatory and hence help soothe cold, runny noses and body pains.

By the way, this soup counts as: Gluten Free, Paleo, Vegan, Vegetarian, Dairy Free!

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Heat the coconut oil with ginger, garlic and onion in a medium stove pot on low heat.
Once they are fragrant, add the carrots and salt. Stir for a few minutes and let cook until the carrots have softened slightly.
Then pour in the coconut milk and water and give a few stirs before covering to cook for another 10 minutes.
Remove from heat and let cool slightly before blending down.
Serve warm with a drizzle of coconut milk on top.

Kamini Patel

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