Coconut ginger carrot soup is a delicately pureed soup that is zesty, warm, nutty, and aromatic. This bright orange nutritious food is packed with beta-carotene. Top it with vitamin B12 fortified nutritional yeast when serving to add a layer of a cheesy taste to the coconut ginger carrot soup. The recipe is plant-based, gluten-free, and creamy.
Other ingredients making an appearance in this carrot soup are garlic, onions, turmeric, smoked paprika, and black pepper. I used the high performing blender Blendtec to puree the soup. It gets the job done very easily. For Garnish, you can use dill, cilantro, or parsley since they all pair well with carrots.
Great soup for kids
Coconut ginger carrot soup is just the soup you need this Easter weekend. I made it for my nephew who has what I call “vegetable aversion syndrome”. In his short 3 years of life, he has yet to meet any vegetable that he likes. To my surprise, he did indeed finish his plate of coconut ginger carrot soup. I think it’s because of the sweet flavor of the dish. But I also told him this is the Easter bunny’s favorite soup. I’m not sure what worked this time, but that is progress for a kid who rarely touches the veggies on his plate.
We are finally having spring weather in New York. Yay!!! I’m so happy to be done with that winter. Being that we now officially in spring, carrots are delicate vegetables that peak during this season. This carrot soup will make a good appetizer for any spring-themed dinner party.
The small peeled prewashed carrots in plastic packs are really not baby carrots. They are large carrots that were cut and shaped into little pieces of carrots.
Carrot is packed the beta-carotene, which is an excellent source of Vitamin A. Vitamin A is important for vision. It also helps your body fight infections by boosting your immune function. Most people enjoy their carrots raw and crunchy, but it is easier for the body the digest and absorb carrots when cooked than raw.
Did you try this recipe?
I love hearing from you
Please rate it and comment below
Coconut Ginger Carrot Soup
- 1 tablespoon Olive Oil
- 1 onion Chopped
- 3 garlic cloves diced
- 1 tablespoon ginger minced
- 2 pounds Carrot chopped
- 2 cups vegetable stock
- 2 cups water
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp smoked paprika optional
- 1 tablespoon thick coconut milk
- Nutritional yeast for topping, optional
- Cilantro for garnish
- In a medium saucepan heat 1 tablespoon of olive over medium-high heat. Add onion, garlic, and ginger and cook, stirring occasionally until translucent, about 5 minutes. Stir in carrot, vegetable stock, water, turmeric, cumin, smoked paprika, and black pepper. Add a dash of salt to taste (salt is probably not needed because of sodium in vegetable stock). Heat to a boil, then reduce heat to simmer. Cover and cook until the vegetables are soft, about 30 minutes.
- Turn off heat and let the soup cool slightly. Working in batches, puree the soup in a blender or food processor until smooth. Blend in the coconut milk. Return to pan, and warm over low heat if necessary. If needed, thin the soup to desired consistency by adding additional water or vegetable stock.
- Serve with nutritional yeast as a topping, and garnish with cilantro